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Studies & Degrees in Bromatology. Food Technology and Toxicology

Bromatology is the science of food: what foods are made of, how nutritious they are, and how they change when they are stored, cooked or processed. Food technology applies that knowledge to production, covering how food is selected, preserved, processed, packaged and distributed. Toxicology studies the harmful effects of chemical substances on living organisms; in the food field it deals with contaminants, residues, additives and natural toxins. The three are usually taught together, most often under the name food science.

The Institute of Food Technologists describes food science as a field that draws on many disciplines, including biology, chemical engineering and biochemistry. A programme therefore starts with chemistry, biology, physics and mathematics, and moves on to food chemistry and analysis, food microbiology, nutrition, processing and preservation technology, food toxicology, hygiene, quality management and food law. Laboratory work and a placement in a company or laboratory are a normal part of the degree.

Qualifications and levels

  • Bachelor's degree. In Spain the usual route is the bachelor's degree (grado) in Ciencia y Tecnología de los Alimentos. Official Spanish bachelor's degrees have 240 ECTS credits; the Universidad de Murcia, for example, lists its degree at 4 years and 240 ECTS credits, taught in Spanish. In other countries the equivalent is a bachelor's degree in food science or food science and technology.
  • Pharmacy and related degrees. Bromatology and toxicology are also taught inside pharmacy, veterinary science and human nutrition degrees. The Grado en Farmacia of the Universidad de Alcalá lasts 5 years (300 ECTS credits), and its stated competences include evaluating the toxicological effects of substances and carrying out hygiene and health analyses, especially of food and the environment.
  • Master's degree. Official Spanish master's degrees have 60, 90 or 120 ECTS credits. Specialised programmes cover food safety, food quality, toxicology or nutrition. One example in English is the MSc Food Safety of Wageningen University & Research in the Netherlands, a two-year full-time programme whose second year is divided into a thesis (36 ECTS) and an internship (24 ECTS).
  • Vocational training. In Spain the higher vocational training (FP) qualification Técnico Superior en Procesos y Calidad en la Industria Alimentaria lasts 2,000 hours and prepares for jobs such as production supervisor, quality technician or food safety manager in a food company.
  • Doctorate and short courses. Research careers require a PhD. Training centres and professional bodies also run short courses on food handling, food analysis or food safety systems; these give a certificate, not a degree, so ask the provider what recognition the course has.

Where to study it

Our directory currently lists two schools under this subject, one in Spain and one in Argentina, so it is a small category. The Universidad de Alcalá, a public university in Alcalá de Henares near Madrid, teaches these subjects in Spanish within its health sciences degrees. Fundación CIEP, in Villa María (Córdoba, Argentina), is a private training foundation that offers short vocational training courses and higher-level programmes; ask the school which courses in food analysis or food handling are running and what certificate they lead to.

Because few institutions use the word bromatology in a degree title, it is worth searching under related names as well: food science, food technology, food safety, nutrition, pharmacy and toxicology. In Spain, most food science degrees are taught in Spanish; master's programmes taught fully in English are easier to find in countries such as the Netherlands.

Check three things before applying: whether the degree is an official university qualification in its country, how many hours of laboratory practice it includes, and whether a company placement is part of the curriculum.

Careers

Graduates work in the food and drink industry, in control laboratories, in public health and food inspection services, and in research. According to the US Bureau of Labor Statistics, food scientists and technologists study the basic elements of food: they analyse nutritional content and research ways to make processed foods safe and healthy. Food technologists generally work in product development, some food scientists use advanced analytical techniques to detect and quantify contaminants, and others inspect food-processing areas for compliance with regulations.

The same source counts 37,400 jobs for agricultural and food scientists in the United States in 2025 and projects employment to grow 6 percent from 2025 to 2035. It adds that employers may prefer or require a master's or doctoral degree, which matters for research and toxicology posts. In Europe, risk assessment is a specific outlet: the European Food Safety Authority (EFSA), an EU agency set up in 2002, provides scientific advice on risks associated with the food chain and relies on experts in these fields.

Frequently asked questions

What is the difference between bromatology and food technology?

Bromatology studies food itself: its composition, nutritional value and safety. Food technology deals with how food is processed, preserved, packaged and distributed. Most degrees teach both.

Which degree should I look for if I want to study bromatology?

Look for a bachelor's degree in food science and technology (in Spain, the grado en Ciencia y Tecnología de los Alimentos, 240 ECTS credits). Pharmacy, veterinary science and nutrition degrees also include bromatology and toxicology subjects.

Can I study food science in English?

Yes, mainly at master's level. The MSc Food Safety of Wageningen University & Research, for example, is fully taught in English. Bachelor's degrees in Spain are mostly taught in Spanish.

Do I need a master's degree to work in food safety or toxicology?

Not always. A bachelor's degree is the typical entry level for food scientists according to the US Bureau of Labor Statistics, but employers may prefer or require a master's or doctoral degree, especially for research.