Key Benefits:
By Resolution of the Excmo. and Magfco. Mr. Rector, dated May 16, 2011, the following has been arranged:
In compliance with the provisions of Article 35.4 of the Organic Law 6/2001, of 21 December, of Universities, as amended by the Organic Law 4/2007 of 12 April, after obtaining the verification of the curriculum for the Council of Universities in accordance with Royal Decree 1393/2007 of 29 October establishing the ordination of official university teaching, as amended by Royal Decree 861/2010 of 2 July, after a positive report by the Agency National of Quality and Accreditation, and declared the official character of the title by Agreement Council of Ministers of 17 December 2010, published in the Official Gazette of the State on 14 January 2011, by Resolution of the General Secretariat of Universities of 23 December 2010,
This Rectorate has resolved to order the publication of the study plan leading to the obtaining of the official degree of Graduate or Graduate in Food Science and Technology by the Universidad Miguel Hernández de Elche, which it shall be structured as set out in the Annex to this Resolution.
Elche, May 16, 2011. -The Rector, Jesus Rodriguez Marin.
ANNEX
Plan of Studies of the Graduate or Graduate Degree in Food Science and Technology by the Universidad Miguel Hernández de Elche
Knowledge Branch: Engineering and Architecture.
Partition Center: Upper Orihuela Polytechnic School.
Implementation course: 2010/2011
1. Distribution of the Study Plan by type of subject in ECTS credits.
Credits | |
---|---|
training |
60 |
| 150 |
Optives |
18 |
-of-grade work | 12 |
Credits | 240 |
2. Distribution of basic training credits.
Allocate | Course | ||||
---|---|---|---|---|---|
Biology. | Biology. | 1 | 6 | ||
Physical. |
| 1 | 6 | ||
II. |
| 1 | 6 | ||
Informatics. | Informatics. | 1 | |||
Mathematics. | Math. | 1 | 6 | ||
1 | 6 | ||||
Chemistry. |
Chemistry I. | 1 | 6 | ||
1 | 1 | 6 | |||
Biochemistry. |
1 | 6 | |||
Enterprise. | Enterprise. | 1 |
3. Structure of the curriculum.
Matter | Character | Course | ||||
---|---|---|---|---|---|---|
. | Biology. |
| 6 | 1 |
||
Biochemistry. | Basic. | 1 | 6 | |||
Enterprise. | Basic. | 1 | 6 | |||
Basic. | Basic. |
| ||||
Basic. | Basic. |
| 1 | 6 | ||
. | Basic. | 1 | 12 | |||
Basic. |
1 | 12 | ||||
Food Analysis | Required. | Required. |
| 3 | ||
| ||||||
6 | Required. |
2 | ||||
Materials. |
| 2 | 2 | |||
3 | 4.5 | |||||
and Quality. |
| 3 | 3 | 3 | ||
4 | 4.5 | |||||
and Environment Management. | Required. | 3 | ||||
Required. | 2 | 4.5 | ||||
Nutrition and Health. | Nutrition and Health. | Required. | 2 | 3 | ||
| ||||||
Required. | 2 | 4.5 | ||||
3 | 4.5 | |||||
Microorganisms and Food Toxics. | Required. |
12 | 12 | |||
. | Required. | 3 | 4.5 | |||
4 |
4.5 | |||||
Food Technology. | Food Engineering and Technology Bases. | Required. |
| |||
3 | 13.5 | |||||
4 | 4.5 | |||||
Food Development. |
| 3 | ||||
4 | 6 | |||||
Specific Technologies. |
| 9 | ||||
4 | ||||||
Cross and Professional Competences. | Center Optativity. | Optional. | 4 | 18 |
||
End Job. | Work End Job | TFG. | 4 |