Program Presentation
One of the greatest achievements throughout the evolutionary history of human beings has been the transformation of raw food that nature provides, into healthy and safe foods that are palatable. They also possess nutritional properties that define and distinguish them other sources of food and help to maintain the body in a helathy condition.
Food must be understood not only as a tool to achieve proper nutrition but also to improve one's health. The close relationship between food, nutrition and health has been clearly reinforced by scientific advances in many fields, such as genomics, proteomics and the biotechnology of food; making it possible in the near future to custumize the nutritional and physiological behavior of different types of food for each individual based on their genetic background.
Who is the programme for?
The Master in Nutrition and Food Biotechnology is designed for official-degree university graduates in:
- Nutrition and Dietetics.
- Nutrition Technology.
- Chemistry.
- Biotechnology.
- Biologists specializing in Nutrition.
- Other official-degree university graduates who for professional reasons desire to specialize in Nutrition and Food Biotechnology.
Diploma
Successful completion of the Program will enable you to be awarded the degree in Master in Nutrition and Food Biotechnology.
After successfully completing the Program, the student will receive the degree as awarded by the University where they have enrolled.
Program Structure
The estimated duration of this Master’s Degree in Nutrition and Food Biotechnology is of 24 months (2 years).
Concerning time distribution, it is established that:
- Since it is an online program and it is not subject to classroom-based courses, there is not an specific starting date, for which the student can formalize the enrollment at any moment, as long as there is availability.
- In the maximum period of time to carry out the program (24 months), the student must have passed all the required tests.
The credit structure of the Master’s Degree in Nutrition and Food Biotechnology is displayed in the table below:
| ECTS CREDITSa | DURATIONb | HOURSa | |
|---|---|---|---|
| 1st Part: Core Modules | 15 | 4 | 150 |
| 2nd Part: Compulsory Modules | 35 | 7 | 350 |
| 3rd Part: Elective Modules | 20 | 5 | 200 |
| 4th Part: Supervised Face-to-face Internship (SFI) | 16 | 4 | 160 |
| 5th Part: Master’s Degree Final Project | 15 | 4 | 150 |
| TOTAL | 101 | 24 | 1010 |
a. The equivalence in credits may vary depending on the issuing university. One (1) ECTS (European Credit Transfer System) credit corresponds to 10 + 15 hours. If the student pursues the program enrolled in a University from outside the European Higher Education Area (EEES), the relationship between credits and hours may vary. The corresponding credits and hours may vary depending on the issuing university.
b. Duration in months.
c. The credit structure and duration may vary according to the SFI development. The SFI are only compulsory if required by the issuing University.
Objectives
General Objective
- To provide advanced knowledge in the area of nutrition, including the latest scientific advances in genomics, proteomics, and biotechnology, and to develop critical reasoning to be able to distinguish between unscientific beliefs and empirical truths regarding nutrition.
Specific Objective
- To develop interdisciplinary programs of nutritional status assessment in both adults and the elderly.
- To learn about the latest advances in food technology and its importance in the quality of food.
- To become familiar with the main components of functional foods as well as their impact on health.
Career Opportunities
Some of the career opportunities for the Master in Nutrition and Food Biotechnology are:
- Professionals in Health Sciences who wish to specialize in an area in the field of nutrition and food biotechnology.
- Teaching in programs of formal and non-formal learning directed to health care personnel, consumer information centers, associations of chronically ill patients, school, civic centers, sports centers, etc.
- Manager or employees of catering companies to schools, catering, hotels, hospitals. nursing homes, the food industries, etc.
- Scientific Researcher on issues related to food biotechnology.
- Technician in a Research and Development department (R&D) of the food or pharmaceutical industry.
- Technician in a marketing department of the food or pharmaceutical industry.
- Technician in a quality management department of the food or pharmaceutical industry.
- Related job position in food companies with functional product lines or with specific nutritional characteristic.
Note: Professional practice is subject to each country’s legislations.
Study Plan
The Master’s Degree in Nutrition and Food Biotechnology is composed of the parts described below:
- 1st PART: CORE MODULES (150 HOURS)
The subjects of the Core Modules enable to settle the basis of biochemistry and bromatology, from its theoretical and conceptual foundations; and analyze the current food trends.
The subjects of this module are shown in the following table:
| 1st PART: CORE MODULES | ||
|---|---|---|
| # | SUBJECTS | CREDITS |
| 1 | Advances in Food and Nutrition | 5 |
| 2 | Nutritional Biochemistry | 3 |
| 3 | Foods | 5 |
| 4 | Food consumption trends | 2 |
| TOTAL | 15 | |
- 2nd PART: COMPULSORY MODULES (350 HOURS)
The subjects of the Compulsory Modules deepen into disciplines related to food biotechnology, omic sciencies, and food preservation, production and safety.
| 2st PART: COMPULSORY MODULES | ||
|---|---|---|
| # | SUBJECTS | CREDITS |
| 1 | Principles of Biotechnology, Genomics and Proteomics in Food and Nutrition | 5 |
| 2 | Nutrigenomics | 5 |
| 3 | Functional and Transgenic Foods | 5 |
| 4 | New technologies for Food Preservation | 5 |
| 5 | Risk Analysis in the Food Production | 5 |
| 6 | Food Safety: International Standards of Quality and Auditing | 5 |
| 7 | Scientific Research Methods | 5 |
| TOTAL | 35 | |
- 3rd PART: ELECTIVE MODULES (200 HOURS)
The Elective Modules promote the students’ specialization in the following thematic areas: Design of Healthy Foods, Food Microbiology or Nutrition.
The students must choose one of the following Elective Modules:
| ELECTIVE MODULE: DESIGN OF HEALTHY FOODS* | ||
|---|---|---|
| # | SUBJECTS | CREDITS |
| 1 | Design of New Products in the Agri-food Industry | 5 |
| 2 | Shelf-life of Foods | 5 |
| 3 | Diet, Health and Communication | 5 |
| 4 | Project Planning and Management | 5 |
| TOTAL | 20 | |
*Those students pursuing the Design of Healthy Foods elective subject must carry out lab virtual exercises (compulsory) in the Design of New Products in the Agri-food Industry and Shelf-life of Foods subjects.
| ELECTIVE MODULE: FOOD MICROBIOLOGY | ||
|---|---|---|
| # | SUBJECTS | CREDITS |
| 1 | Transmission of Pathogenic Microorganisms in Food | 5 |
| 2 | Detection Methods for Pathogenic Bacteria in Food | 5 |
| 3 | Control of Microorganisms in Foods | 5 |
| 4 | Processing of Fermented Foods | 5 |
| TOTAL | 20 | |
| ELECTIVE MODULE: NUTRITION | ||
|---|---|---|
| # | SUBJECTS | CREDITS |
| 1 | Nutrition and the Immune System | 5 |
| 2 | Inflammation and Nutrition | 5 |
| 3 | Child Nutrition and Fetal Origin of Diseases | 5 |
| 4 | Nutrition, Aging and Antiaging | 5 |
| TOTAL | 20 | |
- 4th PART: SUPERVISED FACE-TO-FACE INTERNSHIP (160 HOURS)
The Supervised Face-to-face Internship (SFI) are only compulsory if it is required by the University where the students are enrolled.
The students will develop professional tasks within the program framework in a real work context. The development of the SFI shall be in accordance with the SFI’s guidelines that the institution will provide to the student. The students will be responsible for looking for an internship’s institution, and it will be necessary the approval of the Academic Program’s direction.
| 4th PART: SUPERVISED FACE-TO-FACE INTERNSHIP | ||
|---|---|---|
| # | SUBJECTS | CREDITS |
| 1 | Supervised Face-to-Face Internship | 16 |
| TOTAL | 16 | |
- 5th PART: MASTER’S DEGREE FINAL PROJECT (150 HOURS)
The Final Project (FP) must be a professional research project. By following the FP Guidelines, the student must develop a proposal and/or an implementation of an intervention with the aim of responding to the detected needs in a given real professional context, related to the work environment to which the studied elective module is attached.
| 5th PART: MASTER’S DEGREE FINAL PROJECT | ||
|---|---|---|
| # | SUBJECTS | CREDITS |
| 1 | Final Project | 15 |
| TOTAL | 15 | |
Note: The content of the academic program may be subject to slight modifications, corresponding to updates or improvements.
Management
Academic Administration
- Dr. Maurizio Antonio Battino. Biochemist researcher and professor at the School of Specialization in Food Science. Professor at the Polytechnic University of Marche. Scientific Director in the European University of the Atlantic.
General Academic Coordination
- Dr. Irma Domínguez. International Coordinator the Health Area.
- Dr. (c) Anna Marín. Coordinator in the Health Area.
Teaching staff and Authors
- Dr. Antonio M. Gálvez del Postigo Ruiz. Doctorate in Science, University of Granada Chair Professor and Director of the Doctorate School at the University of Jaén.
- Dr. Enrique Roche Collado. Professor of Nutrition and Deputy Director of the Institute of Bioengineering at Miguel Hernández University.
- Dr. Francisco José Pérez Cano. Doctor in Pharmacy and Professor at the Faculty of Pharmacy in the University of Barcelona.
- Dr. Iñaki Jordi Elío. Doctor in Health and Nutrition Projects from the International Iberoamerican University. Academic Director and professor of the Degree in Human Nutrition and Dietetics in the European University of the Atlantic.
- Dr. José Luís Quiles Morales. Doctor in Biology and Professor in the Department of Physiology at the University of Granada.
- Dr. José Mataix Verdú (EPD). Chair Professor of Physiology at the University of Granada.
- Dr. Juan Manuel Morillo Velázquez. Doctor of Dentistry from the Complutense University of Madrid. Professor at the San Juan de Dios School of Nursing and Physiotherapy at the Pontifical University of Comillas.
- Dr. Maurizio Antonio Battino. Biochemist researcher and professor at the School of Specialization in Food Science. Professor at the Polytechnic University of Marche. Scientific Director in the European University of the Atlantic.
- Dr. Nabil Benomar El Bakali. Doctor in Biological Sciences from the University of Granada. Head Professor at the University of Jaén.
- Dr. Pedro Bullón Fernández. Chair Professor in the University of Seville. Head of the Etiology and Periodontal Pathogenesis, Oral Pathology and Muscular Diseases research group at the University of Seville.
- Dr. Rafael Tojo Sierra. Chair Professor of Pediatrics at the University of Santiago de Compostela.
- Dr. Rubén Pérez Pulido. Doctor in Biology from the University of Jaén. Professor in the Microbiology area at the University of Jaén.
- Dr. Alejandra María Corona Romero. Doctor of Public Health Sciences from the University of Guadalajara. Professor and researcher.
- Dr. Andrea Arreguín. Doctor and Master's Degree in Nutrigenomics and Personalized Nutrition from the University of the Balearic Islands. Professor at the International Iberoamerican University.
- Dr. Angélica Quintero Flórez. Doctor in Health Sciences from the University of Jaén. Master's Degree in Food Technology and Hygiene from the National University of La Plata. Professor at the International Iberoamerican University.
- Dr. Àngels Franch Masferrer. Doctor in Pharmacy and Professor at the University of Barcelona.
- Dr. Assumpció Roset Elías. Doctor in Pharmacy. Coordinator of the Health Education Program at the Department of Education in the Generalitat de Catalunya
- Dr. Claudia Nelly Orozco. Doctor of Public Health Sciences from the University of Guadalajara. Professor at the International Iberoamerican University.
- Dr. Elena Aguilar Aguilar. Doctor in Nutrition from the Complutense University in Madrid. Research Nutritionist at IMDEA (Madrid Institute for Advanced Studies)
- Dr. Elena García García. Doctorate in Pharmacy from the University of Granada. Professor of the Nutrition and Bromatology Area at the University Miguel Hernández.
- Dr. Elena González Fandos. Chair person of Food Technology at the University of La Rioja and Head of the Food Technology and Hygiene Research Group.
- Dr. Elena Ortega Morente. Doctorate in Pharmacy from the University of Granada. Head Professor of Microbiology at the University of Jaén.
- Dr. Esther Fuentes Marhuenda. Doctorate in Sciences from the University of Alicante. Head Professor of the Nutrition and Bromatology Area at the University Miguel Hernández.
- Dr. Gemma Perelló Berenguer. Doctorate and Master's Degree in Nutrition and Metabolism, Rovira i Virgili University.
- Dr. Hikmate Abriouel Hayani. Chair Professor of Microbiology at the University of Jaén. Head Professor at the University of Jaén.
- Dr. Isabel Martorell Mariné. Doctor in Biomedicine from the Universitat Rovira i Virgili, and Professor at the Universitat de Vic. Professor at the International Iberoamerican University.
- Dr. Mª Cristina Castellote Bargalló. Doctor of Pharmacy, Professor and Director of the Department of Physiology at the Pharmacy Faculty at the University of Barcelona.
- Dr. Mª Isabel Espinosa Salinas. Doctor in Biology and Food Sciences from the Autonomous University of Madrid. Researcher at the Madrid Institute for Advanced Food Studies (IMDEA)
- Dr. Magdalena Martínez Cañamero. Chair Professor in the Microbiology area at the University of Jaén.
- Dr. Margarida Castell Escuer. Doctor of Pharmacy and Professor of Physiology at the University of Barcelona.
- Dr. María Inés Morán Valero. Doctor in Biology and Food Sciences, and Master in Biotechnology from the Autonomous University of Madrid.
- Dr. María José Grande Burgos. Doctor in Biology from the University of Jaén. Teaching and research staff in the area of Microbiology of the University of Jaén.
- Dr. María Rosaura Leis Trabazo. Head Professor of Pediatrics at the University of Santiago de Compostela. Research Unit in Nutrition and Human Development of Galicia with the University of Santiago de Compostela
- Dr. Mercedes Briones Urbano. Doctor in Human Nutrition and Dietetics in the international program between the University of Granada and the Institute of Chemical, Biological, Biomedical, and Biophysical Research in the Mariano Galvez University of Guatemala. Professor at the International Iberoamerican University.
- Dr. Montserrat González Gómez. Doctor of Public Health Sciences from the University Center of Health Sciences, University of Guadalajara. Professor at the University of Guadalajara. Professor at the Institute of Postgraduate Studies and Sciences S.C. Professor at the University of Valle de México.
- Dr. Nohora Milena Martínez. Doctor in the Mental Health Program: Genetics and environment by the Universitat Rovira i Virigili and University of Almería.
- Dr. Priscilla Almeida. Doctor in Biomedicine, University of Zaragoza. Professor at the International Iberoamerican University
- Dr. Rosa Elena Yáñez. Doctorate in Nutrition and Metabolism, Rovira i Virgili University. Professor at the International Iberoamerican University.
- Dr. Rosario Lucas López. Doctor in Biology from the University of Jaén. Vice-Dean of Biology, Faculty of Experimental Sciences, University of Jaén.
- Dr. Sandra Sumalla Cano. Doctor in Projects with line of Research in Health and Nutrition. Dean of the Faculty of Health Sciences at the European University of the Atlantic.
- Dr. Susana Martínez. Doctor in Biology from the University of León. Professor of the European University of the Atlantic.
- Dr. (c) Azucena Martín Córdova. Doctoral candidate in Pharmacy from the Complutense University of Madrid. Official Master in Clinical and Community Nutrition.
- Dr. (c) Marcelino Diez Castro (EPD). Doctoral candidate in Projects by the Iberoamerican International University. Systems Engineer from the National Open University (UNA). Specialist and Master in Project Management from Andrés Bello Catholic University (UCAB). Certified by the Project Management Institute (PMI) as a Project Manager Professional (PMP).
- Dr. (c) Anna Marín. Doctoral candidate in Education Professor of the European University of the Atlantic.
- Dr. (c) Irma Domínguez. Doctoral candidate in Education by the Iberoamerican International University. Professor of the European University of the Atlantic.
- Dr. (c) Thania Chio. Doctoral candidate in Education Professor at the International Iberoamerican University and collaborating universities.
- Gloria Arbonés Vilá. Degree in Pharmacy from the University of Barcelona. Community Pharmacist
- M. Beatriz Caballero Santos. European Master in Food Safety ISO 9001 - ISO 19011, HACCP, BRC, IFS, and ISO 22000. Director of R&D Food Projects.
- Mg. Laura Martín. Master in International Health and Cooperation, and Expert in Digital Health Communication and Marketing. Consultant/Auditor of Food Quality. Professor at the International Iberoamerican University.
- Mg. María Eugenia Delvaux. Master in Nutrition and International Dietetics. Professor at the International Iberoamerican University.
FUNIBER Training Scholarships
The Iberoamerican University Foundation (FUNIBER) allocates periodically an extraordinary economic item for FUNIBER Training Scholarships.
To apply, please fill out the information request form that appears in the web of FUNIBER or contact directly the Foundation’s headquarters in your country that will inform you if you need to provide some additional information.
Once the documentation is received, the Evaluation Committee will determine your application's eligibility for the FUNIBER Training Scholarship.