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Bachelor's degree in Food Innovation and Security

Bachelor's degree in Food Innovation and Security

Academic year 2019-2020

This course aims to train professionals for the food industry. It focuses in particular on the disciplines relating to innovation and food safety.

General information

General data

Name of the course:
Bachelor's degree in Food Innovation and Security
Branch of knowledge:
Engineering and architecture
Duration:
4 years
European credits:
240
Qualification(s) it leads to:
Holder of a Bachelor’s Degree in Innovation and Food Safety from the University of Girona
Teaching institution:
Polytechnic School
Indicative number of places:
40
Last admission mark:
Marks required for the June 2019 call for applications
Approx. price for the first year:
2,287 euros. See Information on prices
Language requirements:
To obtain the certificate students must prove they have B2 level or equivalent in English, German, French or Italian (general requirement of bachelor's degree studies)
Other information:
Follow-up indicators / AQU Indicators

It's useful to know

The agricultural sector is the largest industrial sector in Catalonia, and, therefore, holds a key role in the Catalan economy and region’s future.

This degree seeks to impart professional skills to students allowing them to develop their career within a broad food industry—”from farm to fork” so to speak. Such careers would be in the food industry itself, public management and control agencies, or in the various associations dedicated to teaching, research, development and innovation, which seek to fulfil the demands of consumers, a priority included in the EU 7th Framework Programme.

The course has a teaching profile different to other courses in the Food Science and Technology field. It centres on two specific aspects:

  • Food safety, including the concepts concerning health (safety) and the concepts involving the right of citizens to healthy and sufficient food (security).
  • Innovation in products and technology processes, in the production, processing and preservation of foodstuffs in general, including all ingredients, raw materials and additives, as well as the different ways to prepare, design and develop new food products aimed at different consumer segments or which can offer new flavours and textures.

Access

Access requirements

  • Upper secondary school education. Access: university entrance examinations (PAU), general phase. Admission: weighting of subjects examined in university entrance exam (PAU) linked to the branch of knowledge of Engineering and Architecture.
  • Higher level vocational training cycles (CFGS). Access: all CFGS. Admission: weighting of subjects examined in university entrance exam (PAU) linked to the branch of knowledge of Engineering and Architecture.
  • Over 25s. Must pass the preferential option of the entrance exam: Engineering and Architecture.
  • Over 40s. Appraisal of any professional experience related to the bachelor's degree the applicant wishes to study for and suitability for the course, as demonstrated at interview.
  • Over 45s. Must pass entrance exam and demonstrate suitability at interview.
  • Other special types of access recognized under current regulations.

Other access information

Careers

Manager or technician in food industries:

  • R&D+innovation departments
  • New product development
  • Improvement of production systems, new processing technology
  • New forms and presentations
  • Quality assurance departments
  • Development, management and application of security systems (APPCC, traceability)
  • Application and management of quality assurance systems (ISO, BRC, IFS, SFQ)
  • Physical-chemical and microbiological analysis of foods

Technician in food safety institutions:

  • Agencia Catalana de Seguridad Alimentaria (ACSA)
  • Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN)
  • European Food Safety Authority (EFSA)
  • Health departments and laboratories

Food innovation and safety researcher (should be after attaining a master's degree) such as in:

  • Food biotechnology
  • Functional and healthy foods
  • Emerging technology in preservation and processing
  • Creation of new ingredients and foods for different sectors of populace
  • Improvement in safety of all foods

In national or foreign institutions such as:

  • Universities
  • Public research centre (IRTA, CSIC)
  • Private research centres (LESTAT, Gayker)

Teacher in subjects relating to food, for secondary, tertiary and continuous education institutes

Continue studying

To those wanting to continue their studies, UdG offers taught and/or research master's degrees that lead to specialisation, ideal for working in the sector or continuing onto a Dral degree.

Moreover, the University offers a master's degree in Food Biotechnology.

Subjects

Curriculum Subjects offered for 2019-2020

Basic subjects54.00 credits
Name of subject Type Credits Duration Offer for 2019-2020
Matemàtiques 2   Matemáticas 2   Mathematics 2 (3105G06002) BBasic 6.00 SSemester long YES
Estadística i informàtica   Estadística e informática   Statistics and Computer Science (3105G06003) BBasic 6.00 SSemester long YES
Física 1   Física 1   Physics 1 (3105G06004) BBasic 6.00 SSemester long YES
Física 2   Física 2   Physics 2 (3105G06005) BBasic 6.00 SSemester long YES
Química   Química   Chemistry (3105G06053) BBasic 6.00 SSemester long YES
Empresa   Empresa   Business (3105G06055) BBasic 6.00 SSemester long YES
Biologia   Biología   Biology (3105G06056) BBasic 6.00 SSemester long YES
Bioquímica   Bioquímica   Biochemistry (3105G10001) BBasic 6.00 SSemester long YES
Microbiologia general   Microbiología general   General Microbiology (3105G10002) BBasic 6.00 SSemester long YES
Food science and technology6.00 credits
Name of subject Type Credits Duration Offer for 2019-2020
Matèries primeres   Materias primas   Raw materials (3105G10005) OBCompulsory 6.00 SSemester long YES
Basic subjects6.00 credits
Name of subject Type Credits Duration Offer for 2019-2020
Nutrició humana   Nutrición humana   Human Nutrition (3105G10004) BBasic 6.00 SSemester long YES
Food science and technology27.00 credits
Name of subject Type Credits Duration Offer for 2019-2020
Operacions bàsiques d'aliments 1   Operaciones básicas de alimentos 1   Basic Food Operations 1 (3105G06035) OBCompulsory 6.00 SSemester long YES
Bioquímica dels aliments   Bioquímica de los alimentos   Food Biochemistry (3105G06039) OBCompulsory 6.00 SSemester long YES
Química analítica   Química analítica   Analytical Chemistry (3105G10007) OBCompulsory 5.00 SSemester long YES
Dietètica i alimentació   Dietética y alimentación   Dietetics and nutrition (3105G10008) OBCompulsory 5.00 SSemester long YES
Tecnologia dels processos alimentaris   Tecnología de los procesos alimentarios   Food processing technology (3105G10009) OBCompulsory 5.00 SSemester long YES
Food safety20.00 credits
Innovation5.00 credits
Name of subject Type Credits Duration Offer for 2019-2020
Ingredients i aliments funcionals   Ingredientes y alimentos funcionales   Functional ingredients and Food (3105G10019) OBCompulsory 5.00 SSemester long YES
Food science and technology16.00 credits
Name of subject Type Credits Duration Offer for 2019-2020
Automatització i control de processos en les agroindústries   Automatización y control de procesos en las agroindustrias   Agro-Industrial Automation and Process Control (3105G06041) OBCompulsory 6.00 SSemester long YES
Legislació i deontologia   Legislación y deontología   Legislation and deontology (3105G10010) OBCompulsory 5.00 SSemester long YES
Comercialització   Comercialización   Commersalization (3105G10020) OBCompulsory 5.00 SSemester long YES
Food safety15.00 credits
Name of subject Type Credits Duration Offer for 2019-2020
Alimentació i salut   Alimentación y salud   Food and health (3105G10003) OBCompulsory 5.00 SSemester long YES
Seguretat alimentària I   Seguridad alimentaria I   Food Safety I (3105G10016) OBCompulsory 5.00 SSemester long YES
Qualitat i assegurament de la qualitat alimentària   Calidad y aseguramiento de la calidad alimentaria   Quality and food quality assurance (3105G10018) OBCompulsory 5.00 SSemester long YES
Innovation25.00 credits
Food safety5.00 credits
Name of subject Type Credits Duration Offer for 2019-2020
Seguretat alimentària II   Seguridad alimentaria II   Food Safety II (3105G10017) OBCompulsory 5.00 SSemester long YES
Innovation10.00 credits
Name of subject Type Credits Duration Offer for 2019-2020
Desenvolupament de nous productes alimentaris   Desarrollo de nuevos productos alimentarios   New food product development (3105G10006) OBCompulsory 5.00 SSemester long YES
Innovació i emprenedoria   Innovación y emprendimiento   Innovation and entrepreneurship (3105G10024) OBCompulsory 5.00 SSemester long YES
Optional modules30 credits
Name of subject Type Credits Duration Offer for 2019-2020
Enologia i indústries derivades   Enología e industrias derivadas   Oenology and Related Industries (3105G06044) OPOptional 5.00 SSemester long YES
Indústries hortofructícoles   Industrias horto-frutícolas   Fruit and Vegetable Industries (3105G06046) OPOptional 5.00 SSemester long YES
Indústries de l'oli i la farina   Industrias del aceite y la harina   Oil and Flour Industries (3105G10031) OPOptional 5.00 SSemester long YES
Indústries làcties i d'ovoproductes   Industrias lácticas y de ovoproductos   Dairy and Egg Industries (3105G06049) OPOptional 5.00 SSemester long YES
Indústries càrnies   Industrias cárnicas   Meat industries (3105G10032) OPOptional 5.00 SSemester long YES
Productes de la pesca i plats preparats   Productos de la pesca y platos preparados   Fish and Ready Meal (3105G10033) OPOptional 5.00 SSemester long YES
Pràctiques en un Departament d'I+D   Prácticas en un Departamento de I+D   (3105G10026) OPOptional 15.00 SSemester long YES
Pràctiques en un Departament de formulació o nutrició   Prácticas en un Departamento de formulación o nutrición   (3105G10027) OPOptional 15.00 SSemester long YES
Pràctiques en un Departament de qualitat   Prácticas en un Departamento de calidad   (3105G10028) OPOptional 15.00 SSemester long YES
Pràctiques en un Departament de seguretat alimentària   Prácticas en un Departamento de seguridad alimentaria   (3105G10029) OPOptional 15.00 SSemester long YES
Eines per a l'avaluació i gestió del risc   Herramientas para la evaluación y gestión del riesgo   Tools for the assessment and management of risk (3105G10034) OPOptional 5.00 SSemester long No
Seguretat alimentària en l'àmbit internacional   Seguridad alimentaria en el ámbito internacional   International food safety (3105G10035) OPOptional 5.00 AAnnual No
Dret universal a l'alimentació.   Derecho universal a la alimentación   Food Security (3105G10036) OPOptional 5.00 SSemester long No
Valorització de subproductes i residus de la indústria alimentària   Valorización de subproductos y residuos de la industria alimentaria   Upgrading of byproducts and wastes of food industry (3105G10037) OPOptional 5.00 SSemester long No
Innovació culinària i gastronomia   Innovación culinaria y gastronomía   Culinary innovation and gastronomy (3105G10038) OPOptional 5.00 SSemester long No
Tecnologies emergents de conservació d'aliments   Tecnologías emergentes de conservación de alimentos   Emerging technologies for food preservation (3105G10039) OPOptional 5.00 SSemester long No
Bachelor’s thesis15 credits
Name of subject Type Credits Duration Offer for 2019-2020
Treball final de Grau   Trabajo fin de Grado   Thesis (3105G10030) OBCompulsory 15.00 SSemester long YES
Optional modules + academic recognition36.00 credits
Name of subject Type Credits Duration Offer for 2019-2020
Enologia i indústries derivades   Enología e industrias derivadas   Oenology and Related Industries (3105G06044) OPOptional 5.00 SSemester long YES
Indústries hortofructícoles   Industrias horto-frutícolas   Fruit and Vegetable Industries (3105G06046) OPOptional 5.00 SSemester long YES
Indústries de l'oli i la farina   Industrias del aceite y la harina   Oil and Flour Industries (3105G10031) OPOptional 5.00 SSemester long YES
Indústries làcties i d'ovoproductes   Industrias lácticas y de ovoproductos   Dairy and Egg Industries (3105G06049) OPOptional 5.00 SSemester long YES
Indústries càrnies   Industrias cárnicas   Meat industries (3105G10032) OPOptional 5.00 SSemester long YES
Productes de la pesca i plats preparats   Productos de la pesca y platos preparados   Fish and Ready Meal (3105G10033) OPOptional 5.00 SSemester long YES
Pràctiques en un Departament d'I+D   Prácticas en un Departamento de I+D   (3105G10026) OPOptional 15.00 SSemester long YES
Pràctiques en un Departament de formulació o nutrició   Prácticas en un Departamento de formulación o nutrición   (3105G10027) OPOptional 15.00 SSemester long YES
Pràctiques en un Departament de qualitat   Prácticas en un Departamento de calidad   (3105G10028) OPOptional 15.00 SSemester long YES
Pràctiques en un Departament de seguretat alimentària   Prácticas en un Departamento de seguridad alimentaria   (3105G10029) OPOptional 15.00 SSemester long YES
Eines per a l'avaluació i gestió del risc   Herramientas para la evaluación y gestión del riesgo   Tools for the assessment and management of risk (3105G10034) OPOptional 5.00 SSemester long No
Seguretat alimentària en l'àmbit internacional   Seguridad alimentaria en el ámbito internacional   International food safety (3105G10035) OPOptional 5.00 AAnnual No
Dret universal a l'alimentació.   Derecho universal a la alimentación   Food Security (3105G10036) OPOptional 5.00 SSemester long No
Valorització de subproductes i residus de la indústria alimentària   Valorización de subproductos y residuos de la industria alimentaria   Upgrading of byproducts and wastes of food industry (3105G10037) OPOptional 5.00 SSemester long No
Innovació culinària i gastronomia   Innovación culinaria y gastronomía   Culinary innovation and gastronomy (3105G10038) OPOptional 5.00 SSemester long No
Tecnologies emergents de conservació d'aliments   Tecnologías emergentes de conservación de alimentos   Emerging technologies for food preservation (3105G10039) OPOptional 5.00 SSemester long No

It is necessary to pass 1 of the following modules

* Level B2 - German
* Level B2 - English
* Level B2 - French
* Level B2 - Italian
* Level C1 - German
* Level C1 - English
* Level C1 - French
* Level C1 - Italian
* Level C2 - German
* Level C2 - English
* Level C2 - French
* Level C2 - Italian
* Level C1.1 - English
* Level C1.1 - French
* Level C1.1 - German

Practical work experience

A high percentage of the degree takes the form of practicals; accordingly, classes take place in specialised laboratories.

  • Laboratories, practical class allotment and technology facilities of Polytechnic School (PS)
  • PS computer science classroom
  • Agrifood Campus of Girona
  • Visits to companies

Laboratory practicals Practical class allotment Technology facilities Computer science classroom Agrifood Campus Agrifood Campus Visits to companies Visits to companies

Students can also take a minimum 300-hour work placement worth 15 credits.

Bachelor's thesis

In the final year of the course, the student prepares a bachelor's thesis, which can be a work of research, innovation or development. It can be carried out with the agri-food research groups of UdG or those of IRTA (Institute of Agrifood Research and Technology) or in a company.

Once the experiments and paper are completed, the results are presented to an examination committee.

This work is worth 15 credits.

Mobility

The Polytechnic School has agreements with foreign universities, permitting some subjects or the bachelor's thesis to be carried out in another university.

Enrolment

Enrolment in the first year

1

View the place allocation results on the University Access Portal

Find out about your options based on the allocation round your place was assigned in (June or September).

2

View the Enrolment fees, and see the Guide to online enrolment to learn about the electronic enrolment system at the UdG.

Check the enrolment dates and times and prepare the documentation you will need to submit, depending on each case.

3

Go to your teaching centre on the day and at the time assigned to you, complete the enrolment form and complete the assisted online enrolment.

The teaching centre will give you instructions on how to get your student identification card.

Reception information sessions
First option students
2 September, from 9 am to 10.30 am, at the EPS 1 Events Room
Second and subsequent option students
2 September, from 9 am to 10.30 am, at the EPS 1 Events Room
Enrolment dates
First preference
15 July, from 10 am to 12 noon, at the III-01i Computer Room
On appeal in the first round of allocation and by definitive allocation
18 July, from 10 am to 12 noon, at the III-01i Computer Room
Of second round of allocation (in any preference)
26 and 29 July, from 10 am to 12 noon, at the III-01i Computer Room
For appeals in the second round of allocation and of first reallocation
5 and 6 September, from 10 am to 12 noon, III-01i Computer Room
Second reallocation in June
16 September from 9.30 am to 1.45 pm, in the Academic Secretary's Office
Third reallocation in June
20 September from 9.30 am to 1.45 pm, in the Academic Secretary's Office
In September call
27 September at 10 am in the Academic Secretary's Office
In October enrolment
10 October, at 10 am, in the Academic Secretary's Office
Start of classes
Start date
16 September 2019
Contact details of the academic secretary's office
Telephone
972 41 84 20
Email
infoacademica.eps@udg.edu

1. ID:

Nationality Documents

Students from EU countries, the United Kingdom, Iceland, Liechtenstein, Norway, Switzerland and Andorra

Certified copy of valid ID

Non-EU foreign students

TIE (foreign-national ID) preferably, or passport where TIE is not available.

2. Proof of receipt of allowances or exemptions, under section 1.1.3 of the Enrolment Regulations.


3. Documents accrediting access to the university:

Type of access Documents

Pre-enrolled university students from:
a) PAU and the like
b) CFGS or FP-2 or MP-3 and the like
c) University degree from the UdG
d) Entrance exams for people over the age of 25, 40 or 45

The University does not require any document to be produced, as such information is accredited by the University's Admissions Office. Students who have sat the university entrance exams (PAU) are advised to download their accreditation documents from the university’s Access Portal in the same year they passed their exams, as they will stop being accessible on 31 December.

Pre-enrolled university students with a university degree not obtained from the UdG

Original and photocopy or certified copy of the degree or its provisional certificate 

Pre-enrolled university students with transferred academic records (students enrolled at other university centres)

Academic certificate featuring courses and qualifications and confirming payment of transfer fees

Students with access from record transfers

The University does not require students to present any documents, as they will have had to produce them beforehand during the transfer-call period

4. An enrolment-application form, where appropriate (provided by the teaching institution)


5. Only where a student is not the holder of the bank account paying for their enrolment, a communication/change of bank data form (available on the Forms page) and a photocopy of the bank account holder’s ID.


The documentation must be submitted either when you enrol or before the 19 November at the Academic Secretary’s Office of the teaching centre (except for the large-family card in the event of renewal, which must be presented before 31 December).

Online enrolment