Key Benefits:
Obtained the verification of the curriculum by the Council of Universities, prior to the positive report of the National Agency for the Evaluation of Quality and Accreditation, and declared the official character of the title by the Council of Ministers of 4 September 2009 (published in the BOE, No. 244, of 9 October 2009, by Resolution of the General Secretariat of Universities of 22 September 2009), this Rectorate has resolved to order the publication of the plan of studies of the Degree in Science and Technology of the Food for the University of Burgos, as an annex to this Resolution.
Burgos, February 21, 2011. -The Rector, Alfonso Murillo Villar.
ANNEX
Degree in Food Science and Technology from the University of Burgos
Knowledge Branch: Health Sciences
1. Distribution of the curriculum in ECTS credits by type of material
| ECTS | ||
|---|---|---|
|
Basic Training (FB) | 66 | |
|
(OB) | 132 | |
| Optives (OP) | 18 | |
|
| ||
| 12 | 12 | |
|
Totals | 240 |
2. Basic Training Credits. Distribution in Materies
| Matter | Allocate |
Credit | |
|---|---|---|---|
| Sciences. | Biology. | Biology General. | 6 |
|
Biology. | Microbiology. | 6 | |
| . |
6 | ||
| Physiology. | Human Physiology. | Human Physiology. |
6 |
| Biochemistry. | Biochemistry. | 6 | |
| Biochemistry. | Biology Molecular. | 6 | |
| Statistics. | Methods for Quality and Control of Measures. |
6 | |
|
Sciences. | Mathematics. | Mathematics. | 6 |
| Chemistry. | General Chemistry. | 6 | |
| Chemistry. | Chemistry Organic. | 6 | |
|
Chemistry. | Analysis Techniques. | 6 |
3. Study Plan summarized by Modules
Food Science Module
| Allocate. | Character |
Food and Culture | |
|---|---|---|---|
| Food and Culture. | OB | 3 | |
| Chemistry and Biochemistry Feed-in. | Food Chemistry and Biochemistry. | OB | 4.5 |
| Bromoology. | Bromoology I. | OB | 6 |
|
Broatology II. | OB | ||
|
OB | 4.5 | ||
|
Sensory analysis of Food. | Sensorial Food Analysis. | OB | 4.5 |
Food Technology Module
| Allocate | Character | ECTS | |||||
|---|---|---|---|---|---|---|---|
|
Production of Raw Materials. | Production of Raw Materials. | OB | 4.5 | ||||
| Foundations of Chemical Engineering. | OB | 6 | |||||
| Basic Operations in the Food Industry. | Basic Operations in the Food Industry I. | OB | 4.5 | ||||
|
| 4.5 | ||||||
|
OB |
OB | 4.5 | |||||
|
Food Technology II. | OB | 4.5 | |||||
| Technology Vegetal Origin Foods. | OB | 6 | |||||
| Source Food Technology. |
OB | 6 | |||||
|
| OB | 6 | OB | OB | OB | 6 |
Food Security Module
| Allocate | Character | ECTS | ||
|---|---|---|---|---|
|
and Food Parasitology | Microbiology and Food Parasitology I | OB | 4.5 | |
|
Food Microbiology and Parasitology II | OB | 4.5 | ||
|
OB |
OB | OB | 6 |
|
| Biotic Toxicology | OB | |||
| Security and Traceability in the Food Chain |
OB | 3 | 3 |
Quality Management and Control Module
| Allocate | Character |
Credit Industry Quality |
| Business Quality Management | Food Business Economics and Management | OB | 3 |
|---|---|---|---|
|
| 3 | ||
| 3 | |||
| OB | Quality Management | OB | 3 |
|
Industry Environmental Management | Environmental Management of the Food Industry | OB |
Nutrition and Health Module
| Allocate | Character |
Nutrition and Dietetics | |
|---|---|---|---|
| Nutrition | OB | 6 | |
|
Dietetics | OB | 6 | |
| Health | Public Health | OB | |
| Collective Restore | Collective Restore | OB | 3 |
Technical English Module
| Allocate | Character |
English Technician | ||
|---|---|---|---|---|
|
OB | OB | OB |
3 |
Optativity Module
| Allocate | Character | ECTS | |
|---|---|---|---|
|
Assigns | Optional Assigns | OP | 18 |
External Practices Module
| Allocate | Character |
External | OB |
|---|---|---|
| OB |
12 |
Grade End Work Module
| Allocate | Character | ECTS | |
|---|---|---|---|
|
End Job | Grade End Job | OB | 12 |
4. Curriculum Summary by Academic Course
1er course
| ECTS Credits | Type | Semester | |||||
|---|---|---|---|---|---|---|---|
| General Biology. | 6 | FB | 1 | ||||
|
Mathematics. |
|
1 | |||||
|
General Chemistry |
FB |
|
1 | ||||
|
Chemistry. |
| FB | 1 | ||||
| Applied Physics. | 6 | FB | 1 | ||||
| . | 6 | FB | 2 | ||||
| Human Physiology. |
|
2 | |||||
|
Biochemistry. |
|
2 | |||||
|
2 | |||||||
| 6 | OB |
| |||||
|
3 |
OB |
3 | OB | OB | 2 | 3 | |
| OB | 3 | OB | OB | OB Centro_table_body "> 2 |
2nd course
| Assigning. | ECTS Credits | Type | Semester | |
|---|---|---|---|---|
| Molecular Biology. | 6 | FB | 1 | |
| Techniques. |
| 1 | ||
| Methods for Quality and Control of Measures. | 6 | FB | 1 | |
|
Operations in the Food Industry I. | 4.5 | OB | 1 | |
| Microbiology and Parasitology of Food I. | 4.5 | OB | 1 | |
|
1 | ||||
| 3 | OB | 1 | ||
| Basic Operations in the Food Industry II. | 4.5 | OB | 2 | |
| Microbiology and Parasitology of Food II. | 4.5 | OB | 2 | |
|
| OB | 2 | ||
| Production of Raw Materials. | 4.5 | OB | 2 | |
|
Bromoology I. | 6 |
OB | 2 | |
| Sensory Food Analysis. |
OB | OB | 2 |
3er course
| ECTS Credits | Type | Semester | |||
|---|---|---|---|---|---|
| Broatology II. | 4.5 | OB | 1 | ||
| Food Technology I. | 4.5 | OB | 1 | ||
|
| OB | 1 | |||
|
Toxinfections. |
| OB | 1 | ||
| Legislation and Standardization | 3 | OB | 1 | ||
|
Public Health. | 3 | OB |
1 | ||
|
Systems Quality. | 3 | OB | 1 | ||
|
Broatology III. | 4.5 | OB | 2 | ||
|
Foods II. | 4.5 | OB |
2 | ||
|
Dietetics. | 6 | OB |
|
| |
| OB | 3 | OB | OB |
2 | |
|
Biotechnology. | 6 | OB | 2 | ||
|
Collective Restore. | 3 | OB | 2 | ||
|
Security and Traceability in the Food Chain. | 3 | OB | 2 |
4th Course
| ECTS Credits | Type | Semester | ||
|---|---|---|---|---|
|
Animal Source Food Technology. | 6 | OB |
1 | |
|
Food Technology Vegetable. | 6 | OB | 1 | |
|
Management Food Industry Environment. | 6 | OB | 1 | |
|
| 6 | 6 | 1 | |
| 6 |
1 | |||
| 6 | 6 |
2 | ||
| 2 | OB | 2 | ||
|
| OB | 2 | 2 | 2 |
The choice of optional subjects can be found on the Food Science and Technology degree website. http://www.ubu.es/cyta/
