According to the provisions of Article 35.4 of the Organic Law 6/2001, of 21 December, of universities, the Additional Disposition of Royal Decree 1393/2007 of 30 October 2007 establishing the the official university teaching and the second paragraph of the Agreement of the Council of Ministers of 29 August 2008 establishing the official character of certain degree titles of the Universidad Rey Juan Carlos, and once approved the positive verification of the proposal for a degree in Science and Technology of Food by The King Juan Carlos University, this Rectorate has resolved to order the publication of the study plan (5.1 Structure of Teachings) of the Degree in Science and Technology of the Food as Annex to this Resolution.

Mostoles, November 17, 2009. -Rector, Pedro González Trevijano Sanchez.

ANNEX

5.1 Structure of Teachings.

Table 1.1: Summary of Materials and Distribution in ECTS Credits

Type of matter

240

Credits
training	78
	114
Optives	12
Practices	24
Recognition	6
6
Total Credits	240

Structure of teaching by modules and subjects

Module	Matter	Allocate	Basic Knowledge
History.
6
6 The_table_table_izq"> Modern Language.	Modern Language.	6
	Informatics.	Computer applied.	6
.	Deontology and legislation.	6
Math.		Math.	9
	Physics.	Physical.	9
	Chemistry.	Chemistry.	9
Biology.	Biology.	9
Module Basic Knowledge of other Ramas	Biochemistry.	Biochemistry.	6
	Statistics.	Statistics.
Physiology.	Physiology.	6
Required Knowledge Module	Food science.	Physical-chemical properties of the food.	6
	3
	3
	3
	3
	3 Food Analysis Techniques.		6
	Food Technology.	Fundamentals of Basic Operations in Industry food.	4.5
	science.	Food chemistry.	4.5
	science.	Bromoology.	6
		technology.	6
	Hygiene.	6		6
	Technology.		6
	The_table_table_izq"> Food Conservation Operations.	7.5
	4.5
	4.5
		Food Technology I.		6
	Food Hygiene.	Food Toxicology.
	Science.	Food quality analysis and control.
Technology.	Food Technology II.
Management.	6
	Sciences.	Nutrition and dietetics.	6
Food Technology.	Food Biotechnology.	6
health.	Public health and epidemiology.	6
	hygiene.	3
Management.		Quality, Standardisation, and environmental management.	6
Health public.	Culture and food education.	6
Module Optional (choose 3 subjects)	Food technology.	Water and alcoholic and alcoholic beverages.	4.5
	Management.	harnessing and treating food waste.	4.5
	technology.
	4.5	4.5
	4.5
4.5
4.5	The_table_table_izq"> Plant Genetic and Transgenics Improvement.	4.5
Food technology.	Non-thermal conservation methods.	4.5
Food science.	Food additives and adjuvants.	3
Quality Management.	Industry Management and Security food.	3
Food Technology.	Bioreactors.
Practices Module	External Practices.	Practices external.	24
(*	(*)	(*)		(*)	(*)
End Job Module	Work End Job.	Job end of grade.	6

(*) The University will establish the appropriate mechanisms to guarantee students the academic recognition of credits for participation in cultural, sports, student representation activities, solidarity and cooperation, as provided for in Royal Decree 1393/2007 in its Article 12 (8).

Learning Pathway of Teaching

Course 1.

Matter

Allocate	Character
	.	Mathematics.	FB
.	Physical.		FB		9
Chemistry.	FB		9
Biology.			FB
Language.	Modern Language.	FB	6
History.	Culture and Power.	FB	6
Biochemistry.	Biochemistry.	FB	6
Informatics.	Computer applied.	FB	6

Total credits to be cured: 60

Course 2.

Matter

OB

OB

OB

Allocate	Character
	.	Statistics.	FB
Science.			4.5
OB
OB	OB		Physical-chemical properties of food.	OB	6
Food Technology.	Production of Materials premiums.	OB	3
science.		OB
	Basic operations fundamentals in the food industry.	OB	4.5
.	Deontology and legislation.	FB	6
	hygiene.	Food Microbiology.	OB	6
	science.	Bromoology.	OB	6
physiology.	physiology.	FB	6
	technology.	Food Processing Operations.	OB	6

Total credits to be cured: 60.

Course 3.

Matter

Food Technology.

Allocate	Character
Food Conservation Operations.	OB
	Food chemical modification.	OB	4.5
OB	OB		6	OB	6
	hygiene.	Food Toxicology.	OB	6
Food science.	Food quality analysis and control.	OB	6
Health Sciences.	Nutrition and Dietetics.	OB	6
Food technology.	Technology food II.	OB	3
Food technology.	Food Biotechnology.	OB
Management.	Economics and Market Techniques.	OB	6
health.	Public health and epidemiology.	OB
Food Hygiene.	Food Hygiene.	OB	3

Total credits to be cured: 60

Course 4.

Matter

Allocate	Character
Management.	Quality, Standardisation, and Environmental Management.	OB
public.	Culture and food education.	OB	6
	Optives.	OP	12
Credit Academic Recognition.	Credit/Optional Academic Recognition (1)	OP	6
External Practices.	Practices External.	OB	24
End Job			OB	6

Total credits to be cured: 60.

(*) The University will establish the appropriate mechanisms to guarantee students the academic recognition of credits for participation in cultural, sports, representation student, solidarity and cooperation, as provided for in Royal Decree 1393/2007 in its Article 12.8.

(1) See the Academic Credit Recognition module in Annex I.