Resolution Of 18 June 2015, Of The University Of Castilla - La Mancha, Which Publishes The Modification Of The Curriculum Of Science And Food Technology Degree.

Original Language Title: Resolución de 18 de junio de 2015, de la Universidad de Castilla-La Mancha, por la que se publica la modificación del plan de estudios de Graduado en Ciencia y Tecnología de los Alimentos.

Read the untranslated law here: http://www.boe.es/buscar/doc.php?id=BOE-A-2015-7653

In accordance with the provisions of article 28 of Royal Decree 1393 / 2007, of October 29, modified by Royal Decree 861/2010, of 2 July, which establishes the procedure for the modification of curricula already verified, and issued report favorably by the national agency of the evaluation of quality and accreditation on the modification of the curriculum leading to the official graduate or graduate degree in Science and food technology from the University of Castilla - La Mancha, published by resolution of December 20, 2010 in the «official Gazette» on January 6, 2011, East Rectorate resolved to proceed to publication.

The curriculum modified to referring this resolution is structured as shown in the annex to the same.

Ciudad Real, 18 June 2015.-El Rector, Miguel Angel Collado Yurrita.

ANNEX I Plan of studies of graduated / to in science and technology of them food branch of knowledge: Sciences Centers of teaching: Faculty of Sciences and technologies chemical of City Real distribution general of the plan of studies: type of matter ECTS training basic (FB) 63 mandatory (OB) 147 optional (OP) 18 work end of grade (GFR) 12 credits total 240 bonding of them materials basic with the materials of the branch of knowledge : Branch of knowledge materials subjects relevant of the branch of knowledge SCIENCES subject ECTS.





Physics.





Fundamentals of physics.





9. PHYSICS.






Mathematics.





Mathematics and statistics.





9 MATH.






Chemistry.





General Chemistry.





12 CHEMISTRY.






Expansion of chemical.





6 biology.





Biology.





9 BIOLOGY.






SCIENCES OF THE HEALTH.





Biochemistry.





Biochemistry.





9. BIOCHEMISTRY.






Physiology.





Human Physiology.





9 PHYSIOLOGY.





General structure of curriculum modules, materials and subjects: first module materials subjects character ECTS TRAINING BASIC course.





Physics.





Fundamentals of physics.





Math 9 FB.





Mathematics and statistics.





FB





9






Química.





General Chemistry.





FB 12 biology.





Biology.





FB 9 physiology.





Human Physiology.





FB 9 FOOD SCIENCE.





Microbiology.





Microbiology.





OB 6 foundations of science and food technology.





Fundamentals of science and food technology.





OB 6 second modules subjects subjects character ECTS TRAINING BASIC course.





Chemistry.





Extension of Chemistry Biochemistry 6 FB.





Biochemistry.





FB 9 FOOD SCIENCE.





Chemical analysis.





Chemical analysis.





OB 6 organic compounds and their characterization.





Organic compounds and their characterization.





OB 9 commodities in the food industry.





Raw materials in the food industry.





OB 6. structure and properties of the components of food.





Structure and properties of the components of food.





6 OB Bromatology.





Food science I.





OB 6 TECHNOLOGY OF FOOD.





Operations basic in the industry food.





Operations basic in the industry food.





OB 6 technology of food.





Technology of food I.





OB 6 third course modules subjects subjects character ECTS SCIENCE OF THE FOOD.





Food science.





Food Science II.





OB 6 biotechnology for food.





Food biotechnology.





OB 6 analysis sensory sensory analysis.





6 OB FOOD TECHNOLOGY.





Food technology.





Food technology II.





6 OB FOOD SECURITY.





Hygiene and food safety.





Hygiene of food I.





OB 6 food hygiene II.





6 OB MANAGEMENT AND QUALITY OF THE FOOD INDUSTRY.





Management of the quality and food legislation.





Management of the quality and food legislation.





OB 6 economy and management of food company.





Economy and management of food company.





6 OB NUTRITION AND HEALTH.





Human nutrition and dietetics.





Human nutrition.





6 OB dietary and food community.





6 OB 4th modules subjects subjects character ECTS FOOD TECHNOLOGY.





I food industries.





Meat products.





OB 6 dairy products.





OB 6 fats and oils.





6 OB oenology.





OB 6 food industries II.





Alcoholic drinks and non-alcoholic.





OP 6 cereals and derivatives.





OP 6 containers of food.





Food packaging.





6 OP FOOD SECURITY.





Hygiene and safety food.





Toxicology food.





OB 6 MANAGEMENT AND QUALITY OF THE INDUSTRY FOOD.





Characterization and management of waste in the industry food characterization and management of waste in the industry food.





OP 6 NUTRITION AND HEALTH.





Food and health.





Food and health.





OP 6 WORK END OF GRADE and PRACTICES EXTERNAL practices external.





Practice external OP 6 work end of grade.





Work end of degree Dissertation 12