Consumers are increasingly aware of the important relationship between diet, lifestyle and health, which is promoting the demand for healthier foods. On the other hand, they increasingly appreciate the consumption of foods that are minimally processed, more natural, without unnecessary additives, and that present typical and traditional flavors, promoting the creation of gourmet and V-Range foods.
The training acquired in the Master in Innovation and Development of Quality Food (#mIDeAuclm) focuses on these challenges: competences and skills that professionals in food companies need to promote innovation and the industrial development of new products and their commercialization.Training objectivesThe degree has a professional orientation: it is intended to train technicians with high specialization, knowledge and skills, prepared to develop or improve high-quality food products with high added value, responding to current challenges and trends and the demands posed by consumers .
In addition, training is provided on consumer behavior, as well as in the field of applied research.
Other training objectives of the master's degree are:Enable access to the labor market in positions of responsibility, or continue further studies.
Provide a solid formation of knowledge and skills that enables them to solve problems in the work environment.
Encourage a critical spirit and autonomous learning through the development of analysis and synthesis skills.
Transmit the value of sustainability in the use of resources and responsibility in the consumption of industrially manufactured products.CompetenciesPossess advanced knowledge to understand, plan and carry out activities for the development or improvement of foods of differentiated quality and / or high added value in an industrial context.
Knowing how to use quality as a differentiation strategy and for the integration of quality management and food safety systems, as well as its certification in the food sector.
Knowing how to apply sensory tests and their statistical treatment to use them both in trained panels and in consumer studies and knowing how to relate the fundamentals of marketing and business strategy with the preference of consumers.
Understand and know how to analyze trends in the food sector and eating habits.
Have the ability to explore the sources of innovative ideas, knowledge about the stages that are part of the design and formulation of new products until their commercialization.
Know how to develop functional foods that are healthy, appetizing, easy to use and as "natural" (minimally processed) as possible, to promote well-being and health while reducing the risk of disease.
Know the emerging technologies of transformation, conservation and packaging of food and its application in the different sectors of the food industry; including advanced knowledge in industrial microbiology and food biotechnology.
An important part of the competences and practical skills of the Master are acquired during the development of the compulsory External Practices (PE) and the Final Master's Project (TFM), with the student being able to stay six months in a company (dual training).Professional outingsGraduates of the Master in Innovation and Development of Quality Food have highly specialized training in the field of the food and food industry, one of the most important industrial sectors and an economic engine with a deep socio-cultural tradition both in Castilla -La Mancha, as in Spain and internationally.
The skills acquired in the degree will allow you to develop your activities specifically in the field of development and innovation of food and manufacturing processes, being able to design and develop new processes and products to meet market needs; evaluate the degree of acceptability of these products in the market and by consumers; establish your production costs; evaluate the environmental risks of new production processes.
On the other hand, in the field of commercialization, communication and marketing, provide advice on advertising and marketing tasks, as well as information and presentation to the consumer of food products, since they know the most innovative technical aspects of each product, related to its composition, functionality, preparation, etc.
In the field of legal, scientific and technical advice, they can study and interpret the reports and administrative files in relation to a product, in order to be able to reasonably answer the question that arises; being aware of the current legislation, they can defend before the administration the need to modify a regulation related to any product.
In the research field, provide knowledge and methodologies by collecting and analyzing existing information; designing experiments; analyzing and interpreting data; identifying problems; proposing solutions, etc.