Certificate Degrees and Continuing Education

  • Master's Degree in Food Production Management & Development (MGYDIA)

    General Information

    Teaching Languages: Spanish & English

    Places: 16

    Número mínimo de alumnos exigido: 14

    Duration: 60 ECTS credits, 1 year

    Tuition Fee: 5.075 €

    Access Requirements:

    Being in possession of an official University Degree. Nevertheless, exceptionally, admission will be extended to professionals directly related to to the speciality of the course who lack a Degree, as long as they prove their professional careers and meet the legal criteria to access University courses.

    Please check the Agreement of November 29, 2007 of the Governing Council of the University of Oviedo, which approves the regulation of studies leading to Certificate Degrees and other Postgraduate Degrees (BOPA, January 12, 2008).

    Admission Requirements:

    Students are required to have passed at least 90 % of the credits of the Degree that must be finished before completion of the Master's course.

    Students are required to be graduates especially in the experimental, technological or bioscience fields (Biology, Biochemistry, Food Science & Technology, Pharmacy, Agronomy Engineering or Chemistry, Nutrition, Veterinary, etc.). But the most important thing is the candidates' capacity and interest, whatever their previous training in their approach to the agrifood sector. Some indications of this interest may be previous experiences in the research or industrial field relating to the food industry and, in general, the interest shown to get additional training and work in the food industry.

    Plazo único de preinscripción y matrícula

    • Preinscripción: 1 de junio a 19 de agosto
    • Listas provisionales: 5 de septiembre
    • Reclamación a las listas: 6 a 7 de septiembre
    • Listas definitivas: 13 de septiembre
    • Matrícula: 15 al 19 de septiembre

    Modality: Attendance required


    Octubre 2016 - Diciciembre 2017

    • Asignaturas de 16 a 20 h.
    • Prácticas en laboratorio 10 días mañana o tarde
    • Prácticas en Industria 6 meses 6-8 h día horario empresa.

    Teaching Center: Edf. Servicios Científicos-Técnicas SCT "Severo Ochoa" Campus del Cristo

    Professional Opportunities

    Students of this Master's course are required previous basic training in the field in order to properly develop the following skills:

    • Ability to design the equipment and facilities used to carry out the processing of raw material into food products.
    • Ability to control the quality of raw material, process and products.
    • Ability to develop food safety programmes in the company
    • The knowledge necessary to either individually or in group, be able to create a food company.
    • Capacity to design new processes and products and to optimize ongoing food processes.
    • Capacity to carry out the management of materials, raw material supply, delivery of products, logistics of products and transportation.
    • Knowledge of innovation systems and new findings in the leading food industries of the region: dairy, food, fish, beverage, cereal and ovoproduct industries.
    • Knowledge of national and EU legislation regarding processing, transportation, safety and food control.

    On completion of this Master's course, students will be skilled to develop their professional activity in food industries, both at labs, carrying out activities of quality control of raw material, medium or final products and at the meat plant itself as Higher Process Technicians, carrying out tasks such activities design, process control, optimization of energy, products or costs, performance improvement, pollution reduction, utilization of by-products, etc.

    This Master's course will also enable graduates to carry out activities relating to food safety and product design, process logistics, R&D and innovation, new processes and products development and new markets search, export intensification, etc.


    The Master's course consists of 280 face-to-face classes, 420 distance learning classes and 960 hours of internships to complete 1660 hours. It is structured in two terms of 60 ECTS credits: 19 theoretical credits, 4 credits of academic external practicals, 5 credits corresponding to the Master's Thesis and 32 credits of internships.


    Subjects to be given in the classroom::

    • Situation analysis of cereal products. Cereal industry. Machinery and equipment. Quality and analytical testing. Pastry and confectionary. Bakery products. New products. Bakery and sales management. Large companies. Chocolate-based products. Gluten-free cereals and their production. Distribution networks. Quality control systems.
    • Quality, food safety and certification. Foundations of quality. ISO standards. Quality improvement. Physical, chemical and microbiological food hazards. HACCP implementation and its prerequisites. Importance of traceability in food safety. Auditing and certification systems in food production.
    • Food culture. History of food. New food. Diets. Health and gastronomy. Catering systems. Trends. Quality indicators. Management and preparation of catering facilities. New culinary technologies. Sensory evalutation.
    • Food entrepreneurship. How to create an agrifood company. Support and financial management of projects. Venture capital: an alternative financing system. The importance of the agrifood sector in our region and our economy. Product export. Presentation and discussion of a real case of development and growth of a food company.
    • Design of new products. Innovation and design of new products. Development of food products. Engineering in the development of products. Product classification. Development process of a product. Business opportunities. Innovation and enterprise. Development and research of new products. Case study.
    • Material management and logistics. Introduction to the concept of logistics. Reverse logistics. Competitive advantage of food management. Food logistics. The Food Industry. Business management. Logistics network. Self-control Quality. Purchasing management. Supply Chain.
    • Innovation in the dairy industry. New techniques for the preservation of products: high pressure, electric pulse and irradiation. Packaging. Tecnology and marketing. Production of pasteurised milk in long-term cold. New processes and products for the surplus fat. New products. Desserts, ice-creams, milk-shakes. Fractionation of milk proteins. Innovation in the dairy industry. Rheology.
    • New meat, fish and egg products and processes. Meat production in Asturias, Spain and the EU. Traditional products. Aditives and spices. New technologies. Meat production: processes, quality and control. Meat products: sausages. New trends: starters. Packaging. Fishery products and by-products: R&D and innovation in meat and fish production. Poultry. Production and quality control.
    • Legal food issues. Institutional recommendations on health and nutrition. Food legislation and food consumption. Types of agrifood companies. Cooperatives. The situation of the agrifood sector in our region: current and future. Patents and export. Criminal liability for harmful actions in the agrifood industry. Food and beverage tax.
    • Trends in the sector of water and fermented beverages. Cider production and types. Bottled cider. Wine: wine classes and their production. White, pink, red, sparkled and generous wines. Beer. Raw materials and manufacturing processes. Classes of beer. Coffee: botanical history. Processes. Coffee classification. Wine testing. Mineral water. Types of water: mineral, natural, carbonated and flavoured. Refreshments.

    Academic external practicals

    At the Diary Pilot Plant of Milk Products of the University of Oviedo ("Severo Ochoa" Building of Technical and Scientific Services , Campus de "El Cristo") (4 days)

    • Dairy industry: Production of blue cheese, pressed cheese or fresh cheese.
      Rules for the safety and cleaning of equipment and circuits. CIP cleaning. Basic, acid and desinfecting cleaning.
    • Raw material: pausterised, skimmed, concentrated and powder milk.
      Production: Acidity, ph temperature, molding, turning and trimming. Brine and salt. Maturation: humidity and temperature.
    • Tasting. Organoleptic analysis.
      Calculation exercises: enzymes, rennet, calcium chloride, fat, moisture, salt, soda, nitric acid and sodium hypochlorite for cleaning.

    At the Association of Meat Industries of the Principality of Asturias (ASINCAR)), in Noreña: Production of meat products: meat analysis, cutting tasks. (5 days)

    • Meat industry: production of traditional meat products
    • Basic aspects: Current framework and economic context of meat production. Classification of meat products. Fine paste. Emulsions: stability, myosin. Myoglobin. Production of fine paste. Meat gels. Quality and cost. Commercial cooking of bacon in combi steamer. Monitoring the cooking parameters of bacon.
    • Microbiological lab: Microbiological control of manufactured products: general microbiology, general and specific pathogens: Salmonella
    • Pilot plant: preparation of thin pasta for boiled meat products (Mortadella). Packaging raw material. Packaging additives and species. Mixing raw material, excipients and extenders. Monitorig the production parameters of fine paste. Cooking pot. Cleaning and desinfecting machinery and tools.

    At the Gild of Confectioners of the Principality of Asturias), in Oviedo: Baking, characterization of flour, mass properties and bakery work. (4 days).

    • Sector: Cereals. Production and control of bakery and pastry.
    • Lab: Determining ashes, moisture and gluten in flour. Observatio by microcope of bake's yeast. Gras production if fermentation processes.
    • Pilot plant – bakery: Preparation of sourdoughs. Baking. Production of bakery products, pastry and buscuits.

    Master's Thesis

    The Master's Thesis is a project of an experimental or theoretical nature, although always of an applied nature, aiming to confront the student with situations similar to the ones he/she could find in his/her professional practice. The project can be the implementation of a company, the analysis and improvement of an industrial process, the preparation and application of new analytical techniques and their economic impact, marketing or management studies, etc. There is a wide range of possibilities with an applied approach.

    MODULE 2 (Second term): INTERNSHIPS

    The students will complete an Internships period of minimum 6 months and maximum 12 months. This practical training will complete the theoretical training and it is compulsory for all the students except for professionals of the field. We guarante its performance to ALL the students. Corporate partners are those that constitute the Support Board of Business. The gross monthly salary is 514 € and both the company and the students will contribute to the Social Security.

    Any student enrolled in the Master' course is entitled to take a six-month period of Internships at any of the partner companies, all of them agri-food companies of the region. In the case of candidates with extensive professional experience in agri-food industries, the Master's Director may waive the completion of the Internships period.

    The companies offering Interships periods for the Master's students are listed below:

    • Aguas de Fuensanta S.A., Nava
    • ASINCAR, Noreña Asturbega (Coca Cola), Colloto (Oviedo)
    • Cafento, S.A, Tineo
    • Comercializadora Asturiana de Alimentos (COASA), Granda (Siero)
    • Corporación Alimentaria Peñasanta S.A., Granda (Siero)
    • Empresa Municipal de Aguas de Gijón S.A.
    • Industrias Granderroble S.A., Quintes (Villaviciosa)
    • Industrias Lácteas Asturianas (ILAS-Reny Picot), Anleo (Navia)
    • Industrias Lácteas Monteverde S.A., Grandas de Salime
    • Mantequerías ARIAS S.A., Vegalencia (Ribera de Arriba)
    • Matadero Central de Asturias Junquera Bobes, Noreña
    • NESTLE España S.A., Sevares (Piloña)
    • Valle Ballina y Fernández S.A., Villaviciosa 7


    • Prof. Dr. Francisco A. Riera

      Secretary's Office and Coordination of Academic Internships

      Telephone: 985 10 34 36

      E-mail: far@uniovi.es

    Coordination :

    • Prof. Dr. José Mario Díaz Fernández, Professor of Chemical Engineering of the University of Oviedo

      Telephone: 985 10 34 39

      E-mail: mariodiaz@uniovi.es

      Office: Faculty of Chemistry. Avda. Julián Clavería, 8 33006 Oviedo

    Other Websites of the Master's Degree: