Key Benefits:
Obtained the verification of the curriculum by the Council of Universities, prior to the approval of the National Agency for the Evaluation of Quality and Accreditation, as well as the authorization of the Autonomous Community of Valencia, and established the official character of the Title by agreement of the Council of Ministers of 11 February 2011 (published in the "BOE" of 16 March 2011),
This Rectorate, in accordance with the provisions of Article 35 of the Organic Law 6/2001, of 21 December, of Universities, in the wording given by the Organic Law 4/2007, of 12 April, amending the Organic Law 6/2001, of 21 December, of Universities, has resolved to publish the plan of studies leading to the obtaining of the official degree of Graduate or Graduate in Science and Technology of the Food by the Polytechnic University of Valencia.
The curriculum referred to in this resolution shall be structured as set out in the Annex to this resolution.
Valencia, March 23, 2011. -Rector, Juan Julia Alike.
ANNEX
Polytechnic University of Valencia
Plan of studies leading to the title of: Graduate in Food Science and Technology by the Polytechnic University of Valencia
Knowledge Branch: Science
Credits | |
---|---|
Training | 63 |
|
141 |
Optives | 24 |
Practices |
|
-of-grade work | |
240 |
Organization of the curriculum by modules and subjects:
| Module | Matter | ECTS | Character | |
---|---|---|---|---|---|
63 | Basic sciences. |
9 | Basic. | ||
. | 6 | Basic. | |||
19.5 | Basic. | ||||
Mathematics. | 6 | Basic. | |||
Biochemistry. | 6 |
. |
Statistics. |
6 | Basic. |
Physiology. | 4.5 |
. | |||
| Basic. | ||||
Food science. | Composition of food. | 13.5 | Required. | ||
13.5 | Required | ||||
food analysis. Food sensory properties. | 19.5 | Required. | |||
42 |
Food technology. | Production of raw materials. | 9 | Required | |
Operations in Industry food. | 12 | Required. | |||
Processed and modified food. |
16.5 | Required. | |||
Biotechnology. | 4.5 | Required. | |||
13.5 | Food Security. | Food and Parasite Food. Personal, product and process hygiene. | 9 | Required. | |
Toxicology. | 4.5 | Required. | |||
18 | Management and Quality in the Food Industry. | Quality Systems and environmental management in the food industry. | 13.5 | Required. | |
Standardization and food legislation. | 4.5 | Required. | |||
21 |
Nutrition and health. | Dietetics. |
12 | Required. | |
Health and Policy Systems. Nutritional epidemiology. | 4.5 | Required. | |||
Food and culture. |
4.5 | Required. | |||
18 | Optives. | General Optives for Food Science and Technology. | 18 | Optional | |
Add-ons | Languages. | 6 | Optional. | ||
6 | Optional. | ||||
12 | End-of-grade work. | End-of-grade work. | 12 | Work End of Grade |
To expand information about this curriculum you can go to the Web page of the Polytechnic University of Valencia: http .//www.upv.es