The studies for the Master's in Management and Innovation in the Food Industry at the University of Lleida began in the 2008/09 academic year, in accordance with the guidelines derived from the European Higher Education Area (EHEA). After 15 years, the aim has been to take advantage of the academic experience acquired, so that in the 2022-23 academic year the master's degree will be taught with a completely renewed curriculum, once it has been re-verified by AQU. The aim of this reform is to ensure that graduates in the master's degree have more intensive training in practical and transversal knowledge and skills in order to be able to carry out professional tasks as production, quality and R&D technicians in the industries. in particular and in all entities and bodies related to the food sector in general.
The food industry is closely linked to a society’s lifestyle. Although the food industry is in good health, it must nevertheless undergo a continuous process of adaptation. Adaptation through innovation is therefore necessary to adjust to the rapid changes in eating habits, which are determined by our way of life.
Food accounts for around 20% of the Spanish population’s total expenditure. Changes in the structure of the family are a major factor that the food sector must take into account. All experts would seem to agree that the sector must rely on research and development in order to guarantee that businesses can adapt their products to consumers’ basic demands.
The obsession with health and safety is a defining feature of the food industry; creativity is subject to quality, safety and comfort. Higher standards of living are associated with greater potential spending on commodities with greater added value, together with better packaging, useful shelf life, flavour, etc. These standards are achieved through proper management, innovation and technological development.
The food industry aims to increase the quality of its products, improve consumer confidence and promote modernisation, technological development and environmental suitability.