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Curriculum

The curriculum is organized into four modules and two pathways. Two of the modules are required and are the same for all students (Module I, worth 16 ECTS credits, and Module II, which covers the Master's Thesis Project, with 30 ECTS credits). Of the other two modules, one is for the academic pathway (Module III, with 14 ECTS credits) and the other is for the research pathway (Module IV, with 14 ECTS credits).

Each module includes several subjects.

  • Module I: Scientific Method and Communication

    Required for both pathways. It includes three subjects: Scientific Communication in the Food Sciences (5 ECTS credits), Experimental Design in the Food Sciences (5 ECTS credits) and Selected Topics in Food and Health (6 ECTS). The content of these subjects covers access to sources of scientific information, database management, and scientific presentations and communication (oral and written) in Spanish and English, along with the scientific method, biostatistics, epidemiology and bioethics, all applied to topics in food science. In addition, students will attend on-campus discussion sessions held with guest experts concerning current topics in food science.

  • Module II: Master's Thesis Project

    Required for both pathways. This module is carried out over the course of the entire academic year and receives greater attention after classroom activities are completed. All master's degree students will be assigned a research group in which, under the supervision of a tutor, they will carry out their Master's Thesis Project, in conjunction with the research conducted by the various groups. The Master's Thesis Project may be conducted at a different university or institution, either in Spain or abroad, monitored by a tutor from the University of Navarra.

  • Module III: Academic Pathway

    Required for students in the academic pathway. This module includes one required subject, Practical Workshops in Food Sciences (5 ECTS credits). Student will round out the remaining 9 ECTS credits with elective subjects chosen from those offered under the heading of New Trends in Food and Nutrition, according to their academic interests.

  • Module IV: Introduction to Research

    Required for students in the research pathway. This module includes one required subject, Basic Techniques in Food Research (5 ECTS credits). Student will round out the remaining 9 ECTS credits with elective subjects chosen from those offered under the heading of Advanced Techniques in Food and Nutrition, according to their research interests.

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Academic regulations


Requirements for continued study and transfer and recognition of credits