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 agreed on the official character of the title by the Council of Ministers at their meeting of 1 October 2010 (published in the BOE of 11 November 2010, by Resolution of the Secretary-General of the Universities of 18 October 2010).
This Rectorate, in accordance with the provisions of article 35.4 of the Organic Law 6/2001, of 21 December, of Universities, in the wording given by the Organic Law 4/2007, of 12 April, has resolved to publish the curriculum leading to obtaining the degree of Graduate or Graduate in Food Science and Technology from the University of Castilla-La Mancha.
The curriculum referred to in this resolution shall be structured as set out in the Annex to this resolution.
Ciudad Real, 20 December 2010. El Rector, Ernesto Martínez Ataz.
GRADUATE STUDIES PLAN IN FOOD SCIENCE AND TECHNOLOGY
Knowledge Branch: Sciences.
Partition centers: Faculty of Chemical Sciences.
Overall distribution of the curriculum.
training |
63 |
| 147 |
Optives |
18 |
-of-Grade Work |
12 |
Credits | 240 |
Linking of the basic subjects with the subjects of the Knowledge Branch.
Materies | Assigns | ECTS | Subject Matter of the Knowledge | |||
---|---|---|---|---|---|---|
Sciences. | Physical. | Physical. | Physical. |
9 | Physics. | |
. | Mathematics. | 9 | Mathematics. | |||
. | General Chemistry. |
9 | Chemistry. |
|||
| 9 | |||||
Biology. | Biology. | 9 | Biology. | |||
Sciences. | Biochemistry. |
| 9 | 9 |
Physiology. | |
Physiology | 9 | Physiology. |
General structure of the curriculum by modules, subjects and subjects.
First course.
Module | Matter | Allocate | Character(1) | |
---|---|---|---|---|
Basic Training. | Physics. | Physics. | FB | |
Mathematics. | Mathematics. | FB | ||
. | Biology. | FB | ||
. | Chemistry. | General Quimmicr_table_body. | FB | 9 |
Science of the Food. | Food Science and Technology Foundations. | Food Science and Technology Foundations. | OB | |
| OB | 6 | ||
| OB | |||
Raw materials in the Food Industry. |
|
6 | 6 |
Second course.
Module | Matter | Allocate | Character(1) | ||
---|---|---|---|---|---|
Basic Training. | Physiology. | Human Physiology. | FB |
9 | |
Biochemistry. | Biochemistry. | FB |
9 | ||
Chemistry. | Extending Chemistry. | FB |
9 | ||
Science Food. | Organic compounds and their characterization. | Organic compounds and their characterization. | OB | 9 | |
Structure and Properties of the Food Components. |
| OB | OB |
6 | |
Broatology. | Bromoology I. | OB |
6 | ||
Technology. | Basic Operations in the Food Industry. |
Basic Operations in the Food Industry. | OB | 6 | |
Food Technology I. | OB | 6 |
Third course.
Module | Matter | Allocate | Character(1) | ||
---|---|---|---|---|---|
Science. | Food Biotechnology. | Food Biotechnology. | OB | 6 | |
Bromoology. | Broatology II. | OB | 6 | ||
Sensorial Analysis. | Sensorial Analysis. |
OB | 6 | ||
Food Technology. | Food Technology. | Food Technology II. | OB | 6 | |
Security. | Hygiene and Food Security. | Food Hygiene I. | OB | 6 | |
OB | OB |
6 | |||
Industry Management and Quality. | Food Business Economics and Management. | Food Business Economics and Management. | OB | 6 | |
Management and Food Legislation |
| OB | 6 | ||
The_table_izq"> Nutrition and Health. | Human and Dietetics Nutrition. | Human Nutrition. | OB | 6 | |
Dietetics and Power Community. | OB | 6 |
Fourth course.
Module | Matter | Allocate | Character(1) | |
---|---|---|---|---|
Technology. | Food Industries I. | Carnicos. | OB | 6 |
OB Products. | OB |
OB | ||
| 6 | |||
| OB | OB | ||
Security. | Hygiene and Food Security. | Food Toxicology. | OB | 6 |
End of Grade and Practices External. | Work End Job | Work End of Grade. | TFG | 12 |
|
|
Optives (3 subjects). | OP | 18 |
(1) Character: Basic Training (FB), Required (OB), Optional (OP), Work End Job (TFG)
Note: The offer of optional subjects can be found on the website of the Faculty in which this title is given. http://www.uclm.es/centros/