Teaching-learning process

Real project-based learning in Food Fermentation

The Master’s Degree in Food Fermentation is delivered through the learning by doing methodology, based on practice, experimentation, and collaborative learning. This approach allows you to acquire fundamental competencies and progress towards specialized applications. The curriculum is structured in progressive phases, integrating theoretical classes with practical activities and real-world projects.

For example:

• Interactive classes: Deepen your knowledge in key areas such as microbiology, enzymology, biochemistry, and food technology through interactive sessions that encourage debate and critical thinking.
• Laboratory practices: Explore each stage of fermentation processes in fully equipped spaces.  
• Real-world problem-solving:  Challenges from the food industry, designing innovative solutions that you can test and optimize.  
• Collaborative projects: Work in multidisciplinary teams to research and develop applied solutions, combining creativity and scientific rigor. 
• Seminars with experts: Learn from leaders in food fermentation, who will share their experiences and the latest industry trends. 

Key Learning Experiences 

 

Evaluation System: 

The process combines ongoing evaluation with specific tests conducted at key moments. This approach ensures we can countinuosly assess your acquisition of competencies. Evaluation will be based on: 

• Participation in classes and workshops.
• Development and presentation of individual and group projects.
• Practical evaluations in laboratories and real-world cases.
• Technical exams to strengthen your theoretical skills.
• Master's Thesis.

This methodology will allow you to acquire technical, strategic, and creative skills, preparing you for a future full of opportunities in food fermentation and food sustainability.