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 30 July 2010 (published in the "BOE", No. 236, of 29 September 2010, by Resolution of the General Secretariat of Universities of 7 September 2010),
This Rectorate has resolved to order the publication of the study plan of the Master's degree in Food Safety and Biotechnology by the University of Burgos, as an annex to this Resolution.
Burgos, February 21, 2011. -The Rector, Alfonso Murillo Villar.
ANNEX
Master in Food Security and Biotechnology by the University of Burgos
Knowledge Branch: Health Sciences
1. Distribution of the curriculum in ECTS credits by type of material
| ECTS | |
|---|---|
|
(OB) | 0 |
|
Optives (OP) | 42 |
|
external (if included) | 18 |
|
18 | |
| Total Credits | 60 |
2. Module Study Plan
| Assigns | Character | ||
|---|---|---|---|
|
quality control. | Innovations in the instrumental analysis of sensory properties of food. | OP | |
| OP | |||
| OP | 5 |
||
| abiotic toxicology. |
3 | ||
|
3 | |||
|
Technology Innovation | Evaluation and Design processes with membranes in the food industry. | OP | |
| OP |
| ||
|
OP | OP |
5 | |
| Unmobilized Biocatalysts applied to the food industry. | OP | 3 | |
|
processes for debugging and using byproducts. | OP | 3 | |
|
techniques in food preparation genetically modified. | OP | ||
| eating and food security. | The role of power in aging and the disease. | OP | 5 |
|
Vanguards in Integrated Quality Management in Industry food. | OP | ||
| Antioxidants and oxidative stress. | OP | 3 |
|
|
-nutritional bioactive constituents: phenolic compounds. | OP | 3 |
|
|
food design. |
3 | ||
| Practices if included) | Practicum in companies (can serve to present the Master End Job). | OP | 18 |
|
of Master Job. | End of Master job. | OB | 18 |
3. Curriculum for Academic Course
First Course
|
| Allocate | Character |
1 | ||
|---|---|---|---|---|---|
| 1 | Optimisation of Food Analysis Cromatographic |
5 | |||
| 5 | 1 | Quimiometry and Food Cuimetry | OP | 5 | |
| 1 | Vegetable Food Microstructural Analysis | OP | 3 | ||
|
1 |
OP |
5 | 5 | ||
| 1 | Enzyme Technology in the Food and Ingredients of Plant Source | OP | |||
| 1 | 1 | OP |
5 | ||
| 1 | Vanguards in Integrated Quality Management in the Food Industry | OP | |||
| 1 | 1 | ||||
| Innovations in the Instrumental Analysis of Food Sensory Properties | OP | 5 |
|||
|
2 | Toxicology Food Abiotic | OP | 3 | ||
| 2 |
OP |
5 | |||
| Grounded Frozen Biocatalysts Applied to the Food Industry |
3 | ||||
| 2 | Debug and Debug Processes Leveraging Subproducts | OP | 3 | ||
| 2 | Advanced Techniques in Genetically Modified Food Preparation |
3 | |||
|
2 | Bioactive Food Constituents Nutritional: Fenolic compounds | OP | 3 | ||
| 2 |
| OP | OP | ||
|
2 | Master Thesis (Practicum /Master End Job) | OB | 18 |
