The Master in Food Biotechnology is a specialist master's degree in the field of the food biotechnology, that is, in the application of biotechnology to food production and transformation.

On the one hand, its study is useful as preliminary training at the start of an investigatory career as it provides to access to a doctoral degree programme for the completion of a doctoral thesis.

On the other hand, it allows students to work professionally at the highest level, whether at public organisations or companies in the food industry and similar sectors, as the techniques, tools and approaches used apply to many other fields of the biotechnology industry (medicine, animal health, environment, etc.).

Amongst the possible prospects, worth particular mention are careers at: public and private research organisations and technology centres, R&D&I departments in the food industry and other similar sectors, and regulatory agencies or organisations.