Or Master's degree in Innovation in Nutrition, Safety and Food Technology from the University of Santiago de Compostela is an official degree, with a duration of 90 credits, corresponding to the Science area, which offers students a specialized quality training in Nutrition, Technology and Food Safety that allows to give social response to the excellence of the European Union in relation to nutritional health and protection of two consumers and safety of two foods.
The teachers involved in the master's degree initiative, belonging to different areas of cement, undertake extensive training on the different aspects related to food, nutrition and food chain, or that will allow a multidisciplinary training, aimed at promoting specialization, upon incorporation into companies in the food sector, as well as the official structure for the control of public administrations and different organizations that intervene in the food chain. In addition to the USC's own teaching staff, non-professional master's degrees from the Marine Research Institute (CSIC) and the Galician Society of Endocrinology, Nutrition and Metabolism participate.
This Master's degree aims to train graduates with scientific orientation and an excellent academic preparation, trained to be high-quality teachers and researchers, not within the framework of Nutrition, Technology and Food Safety, and that they could continue with their documentation studies, develop to its own industry or to collaborate in innovation and development in areas related to food and / or food companies.
By another band, the Degree tries to bring students closer to the world of work through pre-professional internships in agri-food companies. In this sense, the business involvement is important, because there is collaboration with numerous companies in the sector, as well as all those associated with the Food Cluster of Galicia.
The non-Master's degree level of training can serve the same as the basis for starting the studies leading to the title of master, which is the new generation of researchers in public and private research organizations, R + D + i departments in companies. , laboratories, official control centers and, if applicable, two future university professors in the field of Nutrition, Bromatology, Technology and Hygiene two foods.goalsThose students who, in addition, demonstrate a systematic understanding and mastery of relevant research methodologies to Technology and Safety of two latest foods, who demonstrate the ability to devise, design and put into practice an original research of quality that contributes to the development of this knowledge. field, they will be able to achieve the title of doutor.