Degree in Food Science and Technology 2025–2026

In order for a new student to join the official university degree courses, at least one of the following requirements need to be met:

• Hold the 'Bachillerato' (VIth form) qualification and pass the 'Bachillerato' Evaluation for University Access (EvAU) or an equivalent exam

• Hold an Advanced Diploma in Vocational Training, Advanced Diploma in Visual Arts, Advanced Diploma in Sports, or similar qualifications

• Have passed the University Access Test for people over 25s

• Have passed the University Access Test for people over 45s

• Be over 40 and have passed the access test through work/professional experience accreditation

• Hold an official university qualification – Degree, University Master's or equivalent qualification

• Hold a pre-university qualification from a international education system [students on the track covered by articles 9.1.b) and 9.2.b) and c) in Royal Decree 412/2014, dated 6 June]

Further information

The application for admission to official Degree courses must be submitted via the Internet, completing the form and following the instructions available at:

http://www.unizar.es → Online administration office → Internet admission application

Only one application for admission must be sent, which will include – in order of preference and up to ten choices – the degree courses that the student wishes to study. It is very important to include more than one course to ensure availability of a place. 

In any case, an email address must be provided. The results of the admission process will be sent this email address, along with information about the registration process, how the waiting lists work, etc.

Full up-to-date information about when and how to submit the admissions application for each academic year, in addition to the documents that must be provided, etc., can be found in:

Further information

A place is offered based on the number of places made available for each course and the marks achieved by the students. It must also be noted that the total number of places on offer for each course is distributed through a general quota [pupils from 'Bachillerato', Vocational Training or those with pre-university studies from international education systems] and reserved quotas [disabled students, high level/performance sportsmen/women, the over 25/45s or 40s, university graduates].

The admission lists are published on the official University of Zaragoza bulletin board [sede.unizar.es]. This publication is considered to be the official notification for the interested parties, but has no definitive effect for the same should the University detect any errors therein, in which case modifications will be made to it.

The following will be published for each undergraduate degree course:

• An alphabetical list of the admitted students, including names and surnames, admission mark and quota

• A waiting list in ranking order, including names and surnames, admission mark and quota

The admissions results will also be communicated via a personalised letter (in PDF) which will be sent to the email address provided in the admissions application. This letter will include information related to the registration process and its deadlines, personal passwords, how the waiting lists work, etc.

Further information

The students on the admitted list must register on the dates established for each period in the official academic calendar.

Further information

Graduates of Food Science and Technology are professionally qualified to develop activities related to food for human consumption within companies, public administrations and as self-employed professionals. Thus, both private companies and the public administration require professionals in food science and technology, specialising in agriculture, the environment, health, industry, laboratories, commerce and consumption. This degree aims to train the specific professional profiles currently demanded by the food and beverage sector, providing the necessary resources to integrate and incorporate the most innovative scientific knowledge in a globalised context.

Food Science and Technology graduates are involved in managing and controlling the quality of food products and supervising all food processes necessary for improving and controlling the quality of food and beverages. In addition, they keep a rigorous control of the facilities where food is handled, the condition of the foodstuffs, their storage and distribution. Therefore, they can pursue a career in the food industry, working in quality control and food analysis laboratories, food purchasing and sales centres, supermarkets, collective catering centres, consultancies, packaging, food ingredients and additives manufacturing industries, etc. They can also work in the areas of sanitation, environment, quality control and packaging.

These professionals specialise in food processing. They can identify and assess problems associated with different foods and their processing, and propose solutions. Therefore, they can pursue a career in the meat industry (fresh meat and meat products), the dairy industry (drinking milk, fermented milk, cheese, cream and butter), the fish industry, the fruit and vegetable industry, the oil industry, the sugar and cereal products industry, the beverage industry, the ready meals industry and the production of food ingredients and additives industry, among others.

In terms of food safety, these professionals will be able to carry out prevention, inspection and control tasks in the food chain of any type of food industry, as well as in food purchasing and sales centres, supermarkets, collective catering centres, laboratories and consultancies, etc.

These professionals can also develop their careers by taking responsibility for developing and innovating processes and products in the food industry. They can work in R&D&I departments in food companies, technological and research centres that support the development of the agri-food industry, or private companies dedicated to development and innovation.

In terms of legal, scientific and technical advice in the food field they can train to work as freelancers or as part of interdisciplinary teams providing advice and consultancy services to companies in the agri-food sector, among others.

Other options for graduates in Food Science and Technology include teaching and research work in academic and industrial fields in secondary education, high school and vocational training (middle and higher-grade modules in food industries, winemaking and other beverages, bakery, pastry and confectionery, catering and hospitality services and livestock farming). They can also work as researchers in technology centres, science and technology parks, research centres (private or public) and university departments.

Demand for these professionals is growing, and they can expect a bright future, as food controls are becoming increasingly strict and rigorous at EU and global levels. In addition, today's society requires professionals who can guarantee that food is of a high quality, healthy, safe and nutritious, as well as adapted to new consumption habits, while also being in accordance with current legislation.

The professional and social environment associated with this degree

The food industry is the industrial sector that contributes the most to Spain's gross domestic product (GDP) and is the second most important sector within Aragon's industry. When considered alongside the primary and distribution sectors associated with its products, it is possibly the most important sector in the community from an economic point of view. There is broad consensus that Aragon's geographical location should be considered one of its main assets in the Spanish context. Aragon's potential is enhanced by its important role as a distribution centre for a region with high agricultural and food production potential, such as the Ebro Valley. As the centre of the valley, Zaragoza plays a key role in communications.

The Aragonese agri-food sector directly employs around 12,000 people and generates an aggregate turnover of 3.500 million euros. By sub-sectors, the following are major generators of income and employment: animal feed, meat industry, bakery and pasta and beverage manufacturing. As in the national territory, the meat industry is the most relevant in terms of turnover and employment of all of them. The meat sector has also driven the increase in food exports. In Aragon, this sector has grown steadily in recent years.

Although Aragon is able to produce raw materials for the food industry from its extensive livestock and cultivated land, the development of agribusiness has not always kept pace. The agro-industrial sector in Aragon has therefore great growth potential. The Aragonese agri-food industry faces the challenges of improving the sector's supply, developing new processing, distribution and marketing systems, and increasing its products' penetration in new markets. However, as at the national level, the agri-food industry in Aragon faces a highly competitive environment.

According to the report “The Agri-Food Industry in Aragon”, some of the general measures that can promote the development, growth and competitiveness of the Aragonese agri-food sector are as follows:

- Development and implementation of a processing industry

- Promotion of associationism/cooperativism

- Planning and execution of R&D&I investment policies aimed at:

a. Basic and applied research for the improvement of the quality and yield of agricultural and livestock species.

b. Research and development of new processes and products. Automation of production, preservation and packaging.

c. Waste treatment Prevention, recovery and recycling.

d. Modernisation and/or mechanisation of farms. Traceability and integrated management.

- Training and professionalisation in production techniques, as well as administrative and commercial management

- Considering alternative productions and uses -organic products, bioenergy, waste utilisation, etc.- that strengthen the underlying commercial structure of the agri-food sector.

- Development of new marketing formulas.

- Widespread implementation of traceability and food safety systems.

Thus, joint planning and action by the different public and private sectors involved, as well as the incorporation of well-qualified professionals, are considered the main strategic lines of action in the short to medium term for achieving the proposed development objectives.

Thanks to the support of institutions and the drive of the Aragonese agri-food sector, the process of technological transformation is currently expanding rapidly.

Due to its population structure and being the most important city in the Community of Aragon, Zaragoza is an obvious asset to massively adopt advanced technologies and install cutting-edge research centres that can provide service to the entire community. The funding for these centres has increased in recent years. Thus, the PCTAD (Aula Dei Science and Technology Park Foundation) was created in 2006 as a joint initiative of the Government of Aragon and the Spanish National Research Council (CSIC) to lead the development of a science park in the area surrounding the Aula Dei Campus in Zaragoza, Spain.

The reasons that encouraged its development were the accumulated research experience in agri-food matters of eight work centres located in the Aula Dei Campus, as well as the opportunity to improve the coordination of their actions and increase the return to society of their scientific and technological abilities. The objective of PCTAD is to develop and strengthen the agri-food and environmental sector, promoting a culture of innovation and competitiveness among the companies and knowledge-generating institutions located in the Park or associated with it.

The Agri-Food Institute of Aragon (IA2) was founded in 2015. Based at the Faculty of Veterinary Medicine, it integrates over 30 research groups from the University of Zaragoza, from the Government of Aragon's Centre for Agri-Food Research and Technology (CITA), as well as from the CSIC's Experimental Station Aula Dei and Pyrenean Institute of Ecology. These groups collaborate in the study of the different phases that make up the food chain. The mission of the IA2 is to promote scientific research and technology transfer of higher quality and greater potential impact on the development of the agri-food sector, making it more sustainable, competitive, and innovative, enabling it to provide society with higher quality and safer food.

The Faculty of Veterinary Medicine in Zaragoza is a centre of recognised prestige and tradition. It has a highly qualified teaching staff and first-class facilities, including the state-of-the-art pilot plant for food processing and control. This plant is one of the most modern and best-equipped in Europe and has significantly strengthened the university's relationships with companies in the Aragonese agri-food sector. In addition to its teaching activities, this Faculty has signed numerous research contracts with companies in the sector, mainly aimed at the development and innovation of new processes and products, as well as guaranteeing food quality and safety.

In summary, Aragon has the necessary convenience, opportunity and capacity to offer a Degree in Food Science and Technology.

The general objective of the Degree in Food Science and Technology should be to provide professionals with the necessary knowledge in basic subjects (such as biology, physics, chemistry, mathematics, etc.) to discover the nature of food, the causes of its deterioration, the fundamental principles of its processing and improvement for consumption. All this is aimed at the design and selection of the best methods of preservation, transformation, packaging, storage, distribution and use, in order to guarantee foods of high sensory quality, safe, nutritious, healthy, adapted to new consumption habits and in accordance with current legislation.

It is also necessary to consider how to make the most of existing resources, as well as how to find new ones from underutilised or unused sources while generating the least possible amount of pollutants, i.e. respecting the environment.

The specific objectives of this degree are to train quality professionals in:

1. Management and quality control of products in the food industry.

2. Food processing.

3. Food safety.

4. Development and innovation of processes and products in the food industry.

5. Legal, scientific and technical advice in the food industry.

6. Teaching and research in the food industry.

Achieving these objectives will qualify graduates in Food Science and Technology professionally, equipping them to develop activities related to food for human consumption and the food industry within companies, public administrations and as self-employed professionals.

General presentation of the curriculum

The curriculum is structured into seven subjects: one basic training subject, five main subjects, and one subject integrating other subjects. These are distributed throughout the eight semesters and are briefly described in the “Curriculum” section. The teaching load in ECTS credits of these modules is described below.

*Students may obtain ACADEMIC RECOGNITION IN THE FORM OF CREDITS for participation in university cultural, sports, student representation, solidarity and cooperation activities up to a maximum of 6 ECTS of the total curriculum.

Table of subject distribution by credits

ANECA's European Convergence Programme White Papers (www.aneca.es, White Papers Section)

The curriculum in Food Science and Technology has been designed according to the specific guidelines for the Degree in Food Science and Technology included in the White Papers of the Degree in Food Science and Technology and the Degree in Human Nutrition and Dietetics.

It should be noted that this White Paper differs significantly from other reports prepared for more traditional degrees in our higher education system, which are more established in the labour market. The White Paper called for a joint study of two markedly different degrees in the food field: the former 3-year-Degree in Human Nutrition and Dietetics, and the Second Cycle Degree in Food Science and Technology. The project was coordinated by Victoria Girona Brumós, dean of the Faculty of Pharmacy at the University of Barcelona and president of the Conference of Deans and Directors of Food Science and Technology Centres. The project involved 38 participants from 30 universities that currently offer either or both degrees.

Through extensive consultation with various professional associations, employers and graduates as well as the study of quality references in the national and European contexts, the White Paper includes the professional profiles, objectives and general and specific competencies of the degree, as well as a detailed curriculum developed by thematic blocks. Subsequently, at its plenary meeting on 3 December 2007, the Conference of Deans and Directors of Food Science and Technology Centres unanimously agreed to maintain the professional profiles, objectives and competencies proposed for the degree. They also agreed to significantly modify the name of some of the thematic blocks and their percentage weight, as they feel that some of their contents are more closely related to the professional profiles that will be covered by the new Degrees in Human Nutrition and Dietetics in the future. Thus, the proposed report has been designed taking into account the guidelines of the White Paper and the modifications arising from the Conference of Deans and Directors of Food Science and Technology Centres.

Curricula of Spanish universities, European universities, universities from other countries or international universities

The following were taken into account when preparing this report: the general guidelines of the curricula leading to the official 5-year-Degree in Food Science and Technology (Royal Decree 1463/1990 of 26 October 1990); the curricula of Spanish universities; the analysis in Chapter 3 of the White Paper on European Universities and the report “Education Standards for Degrees in Food Science”, published by the Institute of Food Technologists (USA).

University studies in Food Science and Technology have emerged as a degree that only includes the second cycle and can be accessed after completing the first cycles of other degrees, or after obtaining a degree in some technical engineering and diploma courses. The curricula were approved in 1994 and 1995 by the Autonomous Universities of Barcelona and Zaragoza, so more than 10 graduating classes have been able to complete their studies. The curricula of Spanish universities have been given special consideration, since they define the professional profiles that have been formed in our country over the past decade. Recently, these profiles have begun to be recognised by Spanish agri-food entrepreneurs.

The following main conclusions can be drawn from the study carried out in the White Paper on European degrees:

• Despite the diversity in the structure of university studies in Europe, the BSc (3-4 years) + MSc (1-2 years) structure predominates. This structure is specifically the one used by the following countries studied in this report: United Kingdom, Ireland, Netherlands, Austria, Germany, Portugal, Finland, Denmark, Norway, Sweden, Poland, Slovakia, Czech Republic and Italy. Countries with a different university structure are: France, Belgium, Romania and Slovenia.

• In the field of Food Science and Technology studies, there is a predominance of degrees (BSc), as well as various masters (MSc), which accompany (complement) the BSc. Titles may have different names: Food Science, Food Science and Technology, Food Technology, Food Science and Health.

• Analysis of the disciplines included in different curricula shows that an average of 20–30% is devoted to basic disciplines and 15% to applied disciplines. Percentages for engineering vary, with the highest being in Warsaw and Norway and the lowest in Wageningen and Dublin.

• The studies also include, although not always, a “practical/industrial training”, “placement”, i.e. stays in industries and other centres of interest, lasting several weeks.

Finally, the report “Education Standards for Degrees in Food Science”, published by The Institute of Food Technologists (USA), has been taken into account throughout the process. This North American institution is currently the most prestigious and influential association in the field of Food Science and Technology worldwide. Among other things, it has developed an undergraduate programme in Food Science and Technology dating back to 1966. This programme has been revised in 1992 and 2001, and is offered by a total of 48 centres at the most prestigious American universities. The aforementioned report has been taken into account for the elaboration of the professional profiles, the definition of the objectives and competencies of the degree and for the definition of the curricular subjects that make up the curriculum presented. Table 3 shows the thematic blocks and main subjects that the Institute of Food Technologists indicates as fundamental for undergraduate studies in Food Science and Technology.

Reports from national and European professional associations, as well as those from other countries or international associations

As there is no professional association in Food Science and Technology at state level or in the Autonomous Community of Aragon, we have taken into account the reports and collaborations made by the associations in Food Science and Technology included in the White Paper: Degree in Food Science and Technology and in Human Nutrition and Dietetics, as well as the Report “Education Standards for Degrees in Food Science”, of the Institute of Food Technologists (USA), which was previously mentioned.

The Spanish associations that collaborated are:

• Castilian-La Mancha Association of Graduates and Doctors in Food Science and Technology (ACALCYTA),

• Basque Association of Food Science and Technology (ACTAE),

• Association of Registered Dietitians of Navarra (ADDENA),

• Association of Food Industries of Aragon (AIAA).

• Spanish Association of Dietitians-Nutritionists (AEDN),

• Spanish Association of Graduates and Doctors in Food Science and Technology (ALCYTA).

• Dietitians of Canada (DC)

• European Federation of The Associations of Dietitians (EDAF)

• Agrifood Business Federation of the Valencian Community (FEDACOVA).

Others, with the justification of their quality or academic interest

As described above, the report “Education Standards for Degrees in Food Science”, published by the Institute of Food Technologists (USA), has been taken into account for the elaboration of the professional profiles, the definition of the objectives and competencies of the degree, as well as for the definition of the curricular subjects that make up the curriculum presented. This North American institution is currently the most prestigious and influential association in the field of Food Science and Technology worldwide.

The following study has also been taken into account: Digital atlas of university Spain. Bases for the planning of higher education, published in 2006 by the University of Cantabria and Banco de Santander, with the collaboration of the Conference of Rectors of Spanish Universities and the University Coordination Council of the Ministry of Education and Science.

The course coordinator is the key figure for any query, clarification or problem that may arise during the academic year. The coordinator is in regular contact with the students and their representatives and provides support and set up the necessary actions to support the student’s learning process. In all degree courses, per the directives of the Academic Guidance Programmes at the University of Zaragoza, each student is assigned an individual lecturer-tutor, who will be responsible for offering the student academic advice on aspects related to the student’s integration and adaptation to the work expected to be completed in each degree. The academic tutor will also provide advice on the most suitable academic options as well as guidance on the student’s personal or professional academic interests, the resources and services available to them at the University and on the general workings of the University in its administrative and academic facets and for participation in its governing structures.

The University of Zaragoza has a University Centre for Modern Languages where international languages classes are offered. The language instruction offer includes German, Arabic, French, Modern Greek, English, Italian, Portuguese, Russian, Chinese and Japanese. The courses offered include: year-long General & Specific Courses, Intensive Summer Courses in July & September, and single-term Self-Study & Conversation Courses (English, French & German).

Summer courses. Students may also wish to participate in any of the summer course programmes on offer every year in July, August and September in various locations in Aragon, albeit most of them take place in the following locations: Teruel & Jaca.

The University of Zaragoza has its own Guidance and Employment Office: UNIVERSA. The main goal of this University Employment Observatory is to provide specific information, guidance and training to facilitate professional integration among university students, in addition to overseeing voluntary work placement for final year students. Courses are offered to both students and recent graduates to improve their training in professional skills, job seeking strategies, etc.

Furthermore, there is a Job Fair (EMPZAR) every year, which provides students with the possibility to contact directly with companies, as well as gain first-hand knowledge of the labour market demand, get advice on how to prepare a CV, and so on.

Library staff supports first-year students. Staff offers an online course on Information and ICT skills. This course is offered as a practical activity within one of the subjects imparted in year one.  The students are also offered other training courses on information skills, at various levels, chief among which are the Guide to Tools and Guidelines for preparing the undergraduate/master’s dissertation.

Halls of Residence. The University of Zaragoza has two main Halls of Residence located in the San Francisco Campus: The Pedro Cerbuna University Hall of Residence (CMU) (250 rooms) and the Santa Isabel CMU (192 rooms), plus another one located in the Río Ebro Campus (102 places) and two other halls in the cities of Huesca (Ramón Acin CMU – 125 rooms) and Teruel (Pablo Serrano CMU – 96 single rooms). There are also other university halls of residence in the city of Zaragoza run by private companies. Furthermore, there is a University web service that helps students to find a room or rent a flat.

Accommodation can also be found using the Zaragoza Council programmes for young people and students.

Counselling. The University of Zaragoza has four free and anonymous counselling services for youngsters, which are run by a team of professionals who provide advice on academic, legal, sexual and psychological areas.

The University of Zaragoza international relations Office will provide international students with all the necessary support in the registration process. It also provides students with practical information about the city, transport, flats on offer, rooms, halls of residence, medical assistance, courses for international students, etc.

Student diversity. The main role of the University of Zaragoza Student Diversity Office (OUAD) (pertaining to the Vice-Chancellor for Students & Employment) is to ensure equal opportunities through inclusion of all university students in university academic life. In addition, it encourages awareness of student diversity within the university community. This office is particularly committed to providing attention to any university student with special educational needs or disabilities.

University information centre. The University Information & Appeals Centre offers general information about the University of Zaragoza: access, offer of undergraduate/master’s study programmes, doctoral programmes, as well as information on non-official degrees, registration process, grants, summer courses, administrative information, and so on. Equally, they manage appeals of any situations that are not subject to the established regulated procedures.

Information and Communications Service. All computers on campus are connected to the Internet. WiFi is available in all the buildings. Any student may use the University of Zaragoza IT services.

Vehicle management service. A permit is required so that a member of the university community can park their vehicles in the car parks available in the different campuses.

Cultural activities. The 'Cultural Agenda' provides a monthly programme of the events in the areas of Cinema & Animation, Music, Theatre, Exhibitions, Cycles, Conferences, Literary Activities and Courses. It also offers cultural association activities and those of the Cultural Committees in Zaragoza, Huesca and Teruel.

Sports activities. The University of Zaragoza sports complex is located in the San Francisco Campus and features a leisure centre, gym, outdoor basketball, handball and 5-a-side football facilities, a certified athletics track and a football pitch. Every academic year, over a hundred activities are organised.

The University of Zaragoza Student House ('Casa del Estudiante') (inaugurated in 2005) is home to the University Student Council, the student groups represented on the Cloisters and Governing Board, and the multinational student associations. The Student House supervises activities pertaining to student representation and, additionally, work meetings, presentations, conferences and other events of interest to the students at our University. These activities are promoted and run by the student groups and coordinated by the Vice-Chancellor of Students: vrestu@unizar.es

Information Feelers. Voluntary student members of the University of Zaragoza faculties and centres act as 'information feelers' to counsel, inform and help their own peers. 

University Ombudsman. This person defends the rights and freedoms of the university community and attends to complaints and requests from students.