Master in Nutrition and Food Biotechnology

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. In the case of Mexican students, these exercises must be carried out face-to-face.

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 Battino. Director of the Health and Nutrition Area of the Ibero-american University Foundation. Biochemical investigator and professor at the Scuola di Specializzazione in Scienza dell'Alimentazione.
  • Dr. Javier González Gallego. Professor of Physiology at the University of León.
  • Dr. Fernando Mönckeberg Barros. Dean of the Faculty of Science at the Diego Portales University (Chile). President of the Corporation for Child Nutrition (COCN).
  • Dr. Adolfo Chávez. President of the Latin American Association of Nutrition. Head of the Department of Applied Nutrition and Nutritional Education of the National Institute of Medical Sciences and Nutrition (NIMSandN) Salvador Zubirán (Mexico).
  • Dr. Antonio Gálvez del Postigo Ruiz. Professor of Microbiology at the Department of Health Sciences at the University of Jaen.
  • Dr. Esther Fuentes Marhuenda. Professor of the Miguel Hernández de Elche University.
  • Prof. Enrico Bertoli. Biochemical Professor and Director of the Scuola di Specializzazione in Scienza dell'Alimentazione.
  • Dr. Luzmila Troncoso Corzo. Dean of the Faculty of Nutrition and Dietetics from the South Scientific University (Peru).

General Academic Coordination

  • Dr.(c) Irma Domínguez Azpíroz. International Coordinator.

Teaching staff and Authors

  • Dr. Adolfo Chávez. President of the Latin American Association of Nutrition. Head of the Department of Applied Nutrition and Nutritional Education of the National Institute of Medical Sciences and Nutrition (NIMSandN) Salvador Zubirán (Mexico).
  • Dr. Javier Gonzalez Gallego. Professor of Physiology at the University of León. Director of the Institute of Biomedicine at the University of León.
  • Dr. Emilio Martinez of Vitoria. Director of the Institute of Nutrition and Food Technology at the University of Granada. Professor of Physiology and Professor of the School of Nutrition at the University of Granada.
  • Dr. Enrique Roche Collado. Professor in the Area of Nutrition and Food Science from the Miguel Hernández University. Deputy Director of the Institute of Bioengineering from the Miguel Hernández University.
  • Dr. Rafael Tojo Sierra. Professor of Pediatrics at the University of Santiago de Compostela.
  • Dr. Jordi Salas Salvadó. Professor of Nutrition and Food Science at the Rovira i Virgili University (Reus - Tarragona)
  • Dr. Guillermo Rodriguez Navarrete. Doctor of Pharmacy and Nutrition. Professor at the Ibero-American International University.
  • Dr. Rosa Solà Alberich. Professor of Medicine at the University Rovira i Virgili. Vice-Chancellor for Research and Relations with Health Institutions in the University Rovira i Virgili.
  • Dr. Magdalena Lopez Frías. Professor of Physiology University of Granada. Researcher at the Research Institute of Nutrition and Food Technology "Jose Mataix Verdú".
  • Dr. Elena Garcia Garcia. Doctorate in Pharmacy from the University of Granada. A Bachelor's Degree in Food Science and Technology at the University of Murcia. Professor in the Area of Nutrition and Food Science from the Miguel Hernández University.
  • Dr. Margarita Sanchez Campos. Professor of Physiology and director of the School of Nutrition at the University of Granada.
  • Dr. Ascensión Marcos Sanchez. Research Professor of the Higher Council of Scientific Research (HCSR). Director of the Immunonutrition Group from the Department of Metabolism and Nutrition of the Frío Institute of the HCSR.
  • Dr. Maurizio Battino. Director of the Area of Health and Nutrition at the Ibero-American University Foundation. Researcher and Professor of Biochemistry at the Scuola di Specializzazione in Scienza dell'Alimentazione.
  • Dr. Jose Mataix Verdu (EPD). Professor of Physiology at the University of Granada.
  • Dr. Alfredo Entrala Bueno. Faculty Dean of Health Sciences. Director of the Department of Pathophysiology of Alfonso X El Sabio University.
  • Dr. Alfredo Martínez Hernández. Director of the Institute of Food Science at the University of Navarra.
  • Dr. Antonio M. Gálvez de Postigo Ruiz. Professor of Microbiology at the Department of Health Sciences at the University of Jaen.
  • Dr. Antonio Marco Chóver. Vice-president of the European Council for Medical Plurality (ECMP). Member of the Head Team of the International Society of Proteomic Studies (Brussels).
  • Dr. Iciar Astiasaran Anchia. Director of the Institute of Food Science and Dean of the Faculty of Pharmacy of the University of Navarra.
  • Dr. Carlos Iglesias Rosado. Head of the Department of Nutrition at the Universidad Alfonso X El Sabio.
  • Dr. Virginia Motilva. Researcher and Professor in the Faculty of Pharmacy of the University of Seville.
  • Dr. Elena Talero Barrientos. Researcher and Professor in the Faculty of Pharmacy of the University of Seville.
  • Dr. Antonio Ayala Gómez. Lecturer and Professor in the Department of Biochemistry and Molecular Biology from the University of Seville.
  • Dr. Mercedes Cano Garcia. Professor in the Department of Physiology at the University of Seville.
  • Dr. M. Carmen Garcia Parrilla. Lecturer and Professor in the Department of Food Science at the University of Seville.
  • Dr. María Ángeles Fernández Arche. Professor in the Department of Pharmacology at the University of Seville.
  • Dr. Jose Miguel Alvarez Suarez. Doctor in Food and Health. Professor of Toxicology, Pharmacology and Food Science of the Department of Veterinary Medicine.
  • Dr. Fermín Sanchez Medina Contreras. Professor of Biochemistry and Molecular Biology of the Institute of Nutrition and Food Technology at the University of Granada.
  • Dr. Fernando Gil González. Professor of Toxicology. Professor of the School of Nutrition at the University of Granada.
  • Dr. Francisco J. Perez Cano. Doctor of Pharmacy from the University of Barcelona. Lecturer at the University of Barcelona.
  • Dr. Gonzalo Morandé Lavin. Head of the Psychiatry and Psychology Service Unit at the Children's University Hospital Niño Jesús.
  • Dr. Jose Jesus Ruiz Joyanes. Medical Doctor and Surgeon. Master's degree in Biological Medicine, Anti-Aging Medicine and Aesthetic Medicine.
  • Dr. Jose Maldonado Lozano. Professor of Pediatrics at the University of Granada.
  • Dr. Llopis Juan Gonzalez. Professor of Physiology. Researcher at the Research Institute of Nutrition and Food Technology "Jose Mataix Verdú".
  • Dr. Juan Manuel Morillo. Doctor of Dentistry by the Complutense University of Madrid. Professor at the Department of Basic Sciences at the School of Nursing and Physical Therapy San Juan de Dios of the Pontificia Comillas University of Madrid.
  • Dr. Luis Garcia Torres. Professor of Physiology at the University of Granada. Professor of the University Institute of Neurosciences Research "Federico Oloriz".
  • Dr. Manuel Ramirez Sánchez. Professor of Physiology at the University of Jaen.
  • Dr. Marcos Mazzuka Petitta. Doctor in Medicine and Surgery from the La Sapienza University. Coordinator of Postgraduate Studies in Medicine at the University of the East.
  • Dr. Nabil Benomar Elbakali. Professor of Microbiology at the University of Jaen.
  • Dr. Narcis Gusi. Doctor in Physiological Adaptations for Exercise by the University of Barcelona. Professor of Didactics of Plastic Musical Expression and Body from the University of Extremadura.
  • Dr. Pedro Bullón. President of the Conference of Dean Faculties of Dentistry in Spain. Professor of the Dentistry Faculty. University of Seville.
  • Dr. Santiago de la Rosa Iglesias. Chairman of the Committee on Herbal Medicine of the illustrious College of Physicians of Madrid (ICOMEM).
  • Dr. Assumpció Roset Elias. Doctorate in Pharmacy. Coordinator of the Health Education Program for the School of Education Department of the Generalitat de Catalunya.
  • Dr. Elena Ortega Morente. Professor of Microbiology at the University of Jaen.
  • Dr. Esther Fuentes Marhuenda. A tenured faculty member in the area of Nutrition and Food Science of the University Miguel Hernández.
  • Dr. Hikmate Abriouel Hayani. Doctorate in Sciences. Contracted Research Staff (Ramón y Cajal program) at the University of Jaen.
  • Dr. Isabel Prieto Gómez. Professor of Physiology at the University of Jaen.
  • Dr. Magdalena Martínez Cañamero. Professor of Microbiology at the University of Jaen.
  • Dr. Margarida Castell Escuer. Professor of Physiology, University of Barcelona.
  • Dr. Margarita Sanchez Campos. Professor of Physiology. Deputy Director of the School of Nutrition at the University of Granada.
  • Dr. Mercedes Barrionuevo Diaz. Professor of Physiology. Professor of the School of Nutrition at the University of Granada.
  • Dr. Miriam Muñoz de Chávez (EPD). Applied Nutrition and Nutritional Education Department of the National Institute of Medical Sciences and Nutrition (NIMSandN) Salvador Zubiran.
  • Dr. Pilar Sanchez Collado. Doctorate in Pharmacy. Professor at the Department of Biomedical Sciences at the University of León.
  • Dr. Rosario Lucas López. Professor of Microbiology at the University of Jaen.
  • Dr. Rosaura Leis Trabazo. Professor of Pediatrics at the University of Santiago de Compostela.
  • Dr. Rosella Mazzuka de Marta. Teaching of the Universidad Santa María (Venezuela). Member of the CMAA, SITEC of Italy, SOVENIA and DAW of Venezuela, LINCA of Mexico and AVA of Barcelona.
  • Esther de la Paz. Secretary of the Commission of Consultant Herbalists of ICOMEM.
  • Dr. Jesus Antonio Meléndez Martinez. Researcher and Professor in the Department of Nutrition and Food Science, toxicology and Forensic Medicine at the University of Seville.
  • Dr. Belén Gordillo Arrobas. Researcher and Professor of the Department of Nutrition and Food Science, Toxicology and Forensic Medicine at the University of Seville.
  • Dr. María Jesús Cejudo Bastante. Professor in the Department of Nutrition and Food Science, Toxicology and Forensic Medicine at the University of Seville.
  • Dr. Luisa Escudero Gilete. Professor in the Department of Nutrition and Food Science, Toxicology and Forensic Medicine at the University of Seville.
  • Dr. (c) Jose Alberto Frade-Martins Parraça. Doctoral Candidate associated with the Department of Physiology at the University of Extremadura.
  • Dr. (c) Marilyn Montejo Berrios. Doctoral Candidate in Education. Professor at the South Scientific University. Collaborator of the Technical of the Dietary Course in the South Scientific University.
  • Dr. (c) Irma Dominguez Azpiroz. Doctoral Candidate in Education. International Master in Applied Nutrition and Dietetics from the University of León. Master's Degree in Physical Activity: Training and Sports Management by UNINI. Certified in Nutrition and Dietetics by the Univ. of Navarre.
  • Dr. (c) Sandra Sumalla Cano. Doctoral Candidate in Projects. International Master in Applied Nutrition and Dietetics from the University Rovira i Virgili. Master's Degree in Physical Activity: Training and Sports Management by UNINI. A Bachelor's Degree in Food Science and Technology from the University of Barcelona. Certified in Human Nutrition and Dietetics from the University of Barcelona-CESNID.
  • Dr. (c) Anna Marin Bachs. Doctoral Candidate in Education. International Masters in Nutrition and Dietetics from the University of León. Certified in Human Nutrition and Dietetics from the University of Barcelona-CESNID.
  • Dr. (c) Iñaki Elio Pascual. Doctorate Candidate in Projects. Master's degree in Nutrition and Metabolism. University of Barcelona. Dietitian-Nutritionist from the Dietetics and Nutrition Clinic Unit of the Bellvitge University Hospital.
  • Dr. (c) Sandra Jarrin Motte. Doctoral Candidate in education by UNINI. Master in Biologico-Naturistas studies by the University of León. Bachelor's degree in Nutrition and Dietetics from the South Scientific University.
  • Dr. (c) Lili Zavala Ciudad. Doctoral Candidate. Master in Technology and Food Control. Bachelor's degree in Nutrition and Dietetics from the South Scientific University.
  • Dr. (c) Joan Trabal. Master's degree in Nutrition and Metabolism at the University of Barcelona. Dietitian-Nutritionist from the Hospital Clinic of Barcelona.
  • Dr. (c) Ricardo Jorge Guedes de Almeida. Doctoral student in education. Bachelor's Degree in Nursing.

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.