A Master in Food Biotechnology gives its graduates the skills for designing, planning and implementing research and development and exercising professional competences relating to biotechnology in the food industry. 

The training received allows them to pursue a career in research at universities and research centres or to work professionally in the food industry. Degree holders will obtain knowledge and an ability to handle the techniques used in biotechnology and their role as basic and applied research tools; the analysis of practical applications of plant, animal, enzymatic and microbial biotechnology oriented towards the production of food and as a biofactory.

The master's degree satisfies the demands of the sector and training is adjusted to meet these needs. Therefore, apart from the more technical aspects, the master's degree provides knowledge of the legislation that regulates research and the development of biotechnological products, as well as the legal protection of products and processes, mechanisms for the transfer and exploitation of results and the commercialisation of technology, in addition to the principles and the ethical and sociocultural regulations that regulate the discipline. Finally, the tools and methodologies required to foster entrepreneurial innovation will be studied.

To complete this training, applying the knowledge acquired and to facilitate the acquisition of professional competences, 20% of the training on the master's degree is imparted at companies or research centres dedicated to food biotechnology.