Study plan Bachelor's Degree in Food Science and Technology
Timetables
Table of credits for each course
| Basic training | Compulsory | Optional |
Bachelor's Degree Final Project |
|
| 1st year | 48 | 12 | ||
| 2nd year | 12 | 48 | ||
| 3rd year | 60 | |||
| 4th year | 24 | 30 | 6 | |
| Totals | 60 | 144 | 30 | 6 |
Period of study
Annual registration. The year is divided into semesters, with a combination of semesterly and year-long subjects.Part-time or full-time
Full-time dedication. Possibility of part-time dedication.Basic and compulsory training
| 1st year | 2nd year |
|
- Mathematics - Animal, Plant and Cell Biology - Physics - Chemistry I - Statistics - Chemistry II - Microbiology and Parasitology - Biochemistry I - Production of Raw Materials - Laboratory Experimentation |
- Food Products - Biochemistry II - Food Chemistry - Human Physiology - Process Fundamentals - Food Analysis and Quality Control - Basic Operations - Human Nutrition - Reactors, Instrumentation and Control - Food and Culture |
| 3rd year | 4th year |
|
- Food Toxicology - Food Microbiology - Food Processing Methods I - Management of Food Safety and Public Health - Economy, Management and Logistics of Food Businesses - Food Processing Methods II - Hygiene and Self-Control Systems - Project Fundamentals - Development and Innovation - Pilot Plant Experiences |
- Bachelor's Degree Final Project - Practicum - Quality Systems and Environmental Management Tools - Psychology and Marketing - Food Legislation |
Optional subjects
| 4th year |
| - Meat and Meat Products (6 credits) - Fish and Fishing Products (6 credits) - Eggs and Egg Products (3 credits) - Beverages and Foods of Plant Origin (6 credits) - Ready-to-eat Foods and Catering (3 credits) - Products Derived from Alcohol Fermentation (3 credits) - Organic Food Production (3 credits) - Food Mycology (3 credits) - Experiment Design (3 credits)(*) - Food Biotechnology (3 credits) - Food Law (3 credits)(*) |
| (*) These subjects will not be offered during this academic year. |