Food technology – one course, two diplomas

As part of three semesters, students spend one of them in Spain and two in Poland. Because of this, they can take advantage of the knowledge and help of two supervisors: Spanish and Polish, and receive two diplomas. 

Part of the course takes place at the Faculty of Biotechnology and Food Sciences of the Wrocław University of Environmental and Life Sciences. Here, students expand their knowledge and skills in the field of production, safety and quality assurance and certification of food products, including regional and traditional ones. They will also learn about innovative production methods for fermented food: pickles, yoghurts, kefirs, cheese and meat products. During their studies in the field of Food Technology, they acquire advanced knowledge in the field of nutraceuticals and bioactive ingredients shaping the sensory qualities of food and obtain the latest knowledge on biotechnological methods of food processing, unique in both countries. 

One semester of Food Technology is conducted at the Universidad Miguel Hernández de Elche in Orihuela, where students learn about technologies and products specific to Spain, especially the southern part of the Valencian Community. They will also learn about the production of exotic fruits and vegetables, the production of wines, cheese, meat and fish products, seafood, snacks and confectionery, such as turron, a type of nougat, served in the form of cubes during Christmas, e.g. in Spain. 

Universidad Miguel Hernández de Elche is located in the province of Alicante. It is focused on innovation and technological development, teaching quality and world-class research - no wonder that the university's partnership was initiated by research and exchanges for PhD students. 

Aymane Mouhssine, a student of Food Technology from Spain, has long been passionate about scientific research and learning about the technologies applied in food development. 

He chose to get a Master's degree in Food Technology because, according to him, it offers everything he needs to become a scientist and development manager (R&D) in food science – which is his ambition. 

– Because the studies are carried out together by the Wrocław University of Environmental and Life Sciences and Universidad Miguel Hernández de Elche, we will gain experience in various aspects of food technology and we’ll have the opportunity to learn about a wide range of problems in food science – says Aymane and adds that after his studies he also plans to pursue a PhD.

The subjects he will study on food quality and safety, management and funding of public and private research, bio-sustainability and valuation of food industry by-products, sensory analysis as a tool for food innovation, will allow him to expand his knowledge in food research and development and achieve his goal. 

–  My experience so far has been good and interesting. I’m learning and developing a lot  through the practices, the tasks and the lessons given by the professors here in Universidad Miguel Hernández de Elche. I haven't been to Wrocław yet, but I’m excited to go. I've heard a lot of good things about the city and its history, as well as about the university – says the Food Technology student.

More information about the recruitment process and deadlines can be found here:
 – application
 – deadlines

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  Becoming a research university through Leading Research Teams

  Work of the Leading Research Teams includes, among others, over 1,300 scientific publications and over 100 projects, for which almost PLN 100 million of funding was obtained.

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  The Best Polish Invention award is ours!

  Dr. Agnieszka Krawczyk-Łebek from the Department of Food Chemistry and Biocatalysis was awarded the Gold Medal at the 16th International Exhibition of Inventions 'IWIS 2022', while the title of Best Polish Invention was awarded to new flavonoid glycosides with potential antimicrobial activity that she managed to obtain using biotransformation.