Syllabus structure and course guides

El título de Grado en Ciencia y Tecnología de Alimentos se obtiene después de haber superado 240 créditos ECTS. Tiene una duración de 4 años. Un crédito equivale a 25 horas de trabajo del estudiante, 10 de las cuales son presenciales (es decir, son actividades de los estudiantes con el profesorado). Los créditos se obtienen cursando asignaturas que son, generalmente, semestrales. La carga mediana de créditos por año es de 60.

ESTRUCTURA DEL TÍTULO
Materias básicas (FB) 60
Materias obligatorias (B) 132
Materias optativas (O) 30
Prácticas externas 12
Trabajo de finl de grado 6
TOTAL CRÉDITOS 240


Enlace a la Guía Académica

Course 2022-23

1st Year
1st Q(SEMESTER) CONTINUED EVALUATION
Code Subject Type Credits
102211 PHYSIOLOGY T 6
102210 BIOLOGY AND GENETICS T 6
102203 MATHEMATICS I T 6
102204 GENERAL CHEMISTRY T 6
102202 PHYSICS I T 6
2nd Q(SEMESTER) CONTINUED EVALUATION
Code Subject Type Credits
102214 MICROBIOLOGY T 6
102209 ORGANIC CHEMISTRY AND BIOCHEMISTRY T 6
102213 INTRODUCTION TO THE FOOD SECTOR B 6
102212 BIOSTATISTICS T 6
102216 THERMODYNAMICS AND CHEMICAL KINETICS T 6
2nd Year
1st Q(SEMESTER) CONTINUED EVALUATION
Code Subject Type Credits
102228 FOOD ANALYSIS B 6
102222 PLANT RAW MATERIALS B 6
102223 FOOD MICROBIOLOGY AND PARASITOLOGY B 6
102220 FOOD PHYSICS AND CHEMISTRY I B 6
102221 ANIMAL RAW MATERIALS B 6
2nd Q(SEMESTER) CONTINUED EVALUATION
Code Subject Type Credits
102227 PRACTICAL OF MICROBIOLOGY, PARASITOLOGY AND HYGIENE B 6
102224 FOOD PHYSICS AND CHEMISTRY II B 6
102225 FOOD HYGIENE B 6
102230 ADVANCED FOOD ANALYSIS B 6
102226 NUTRITION T 6
3rd Year
1st Q(SEMESTER) CONTINUED EVALUATION
Code Subject Type Credits
102235 BASICS OF FOOD ENGINEERING B 6
102258 INDUSTRIES OF FRESH HORTICULTURAL PRODUCTS O 6
102231 PROCESSES IN THE FOOD INDUSTRY B 6
102236 ANIMAL FOOD PROCESSING TECHNOLOGY B 6
102239 PLANT FOOD PROCESSING TECHNOLOGY I B 6
102257 FOOD FERMENTATIONS O 6
2nd Q(SEMESTER) CONTINUED EVALUATION
Code Subject Type Credits
102232 ADVANCED TECHNOLOGY FOR FOODS OF ANIMAL ORIGIN B 6
102233 APPLIED NUTRITION B 6
102253 SENSORY EVALUATION TECHNIQUES O 6
102238 PLANT FOOD PROCESSING TECHNOLOGY II B 6
102250 FOOD ADDITIVES AND FUNCTIONAL FOODS O 6
102234 PRACTICAL OF FOOD PROCESSING B 6
4th Year
1st Q(SEMESTER) CONTINUED EVALUATION
Code Subject Type Credits
102251 AGRI-FOOD BIOTECHNOLOGY O 6
102255 OENOLOGY O 6
102244 BUSINESS ECONOMICS B 6
102254 ENVIRONMENTAL ENGINEERING AND WASTE MANAGEMENT O 6
102240 PRODUCTION MANAGEMENT B 6
102242 COMPANY PLACEMENT B 12
102256 FOOD PACKAGING O 6
102252 ADVANCED METHODS IN FOOD ANALYSIS O 6
2nd Q(SEMESTER) CONTINUED EVALUATION
Code Subject Type Credits
102245 QUALITY MANAGEMENT AND FOOD SAFETY B 6
102241 MARKETING B 6
102242 COMPANY PLACEMENT B 12
ANUAL CONTINUED EVALUATION
Code Subject Type Credits
102242 COMPANY PLACEMENT B 12
UNDEFINED
Code Subject Type Credits
102243 BACHELOR'S DEGREE THESIS B 6