Estructura del plan y guías docentes

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

Reconocimiento automático con otros grados ETSEAFIV

Year 2023-2024

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