Explore the programs and courses offered by Technology of Meat, Fishery Products, and Related Industries
Browse Programs Admission InformationThe professional Master's program in Meat, Fishery, and Related Products Technology offers specialized training that combines animal sciences, biotechnologies, and process engineering applied to the agri-food industries. This program covers the entire production chain, from livestock farming and fishery production to the processing, preservation, and valorization of meat, fish, and related products. It places a strong emphasis on quality and food safety. Students also acquire skills in industrial management, innovation, regulation, and entrepreneurship, enabling them to advance in the fields of production, quality control, and new product development.
-Livestock Farming for Meat Production : Fundamentals of livestock farming for species intended for meat production.
- Fishery Production : Study of production systems in fishing and aquaculture.
- Biochemistry and Process Engineering Applied to the Processing of Meat, Fish, and Egg Products : Study of the biochemical properties of these products, Principles of processing, and technologies used in the meat, fish, and egg industry.
- Quality Management and Food Analysis : Quality control systems, health standards, and product traceability. Various techniques used for quality evaluation and food safety assessment.
- Preservation and Packaging : Conservation methods and packaging techniques adapted to meat, eggs, and seafood products.
✔ Food Legislation
✔ Product Labeling .
✔ Innovative Products and Alternative Meats
✔ Waste Management and Valorization in the Meat and Fishery Sectors
✔ Entrepreneurship and Patenting
The program is open to graduates with a Bachelor's degree in Food Sciences, Biology, or Agronomy, as well as veterinary doctors or any other equivalent qualification deemed relevant and meeting the necessary prerequisites.