Key Benefits:
Obtained the verification of the curriculum by the Council of Universities, prior to the favorable 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 16 December 2011 (published in the BOE of 6 January 2012, by Resolution of the Secretary-General of the Universities of 21 December 2011).
This Rectorate, in accordance with the provisions of art. 35.4 of the Organic Law 6/2001, of 21 December, of Universities, in the wording given by the Organic Law 4/2007, of April 12, has resolved to publish the plan of studies leading to the obtaining of the degree of Graduate or Graduate in Science and Food Technology by the University of Córdoba.
The curriculum referred to in this Resolution shall be structured as set out in the Annex to this Resolution.
Cordoba, January 10, 2012. -Rector, José Manuel Roldan Nogueras.
ANNEX
Plan of Graduate Studies in Food Science and Technology by the University of Córdoba
Knowledge Branch: Science
Partitioning Center: Faculty of Veterinary
1. Distribution of the curriculum in ECTS credits by type of subject.
ECTS | |
---|---|
Basic Training |
60 |
| 147 |
Optives |
15 |
Practices External | 12 |
End Job | 6 |
Total | 240 |
2. Distribution of modules, subjects and subjects.
| Subjects | Subjects | |||
---|---|---|---|---|---|
Basic Training. | Biology. |
6 | |||
Microbiology. | 6 | ||||
Biochemistry. | Biochemistry. | 6 |
|||
. | Food Business Economics and Management. | 6 | |||
Statistics. | Statistics. | ||||
. | Physical. | 6 | |||
Physiology. | Physiology. | 6 | |||
Mathematics. |
| ||||
6 | Chemistry. | Inorganic Chemistry. | 6 | ||
Organic Chemistry. |
6 | ||||
Science. | Food Chemistry and Biochemistry. | Chemistry and Food Biochemistry. | 6 | ||
Food and Bromoology Analysis. | Chemical Analysis of Food. | 6 |
|||
Broatological Analysis. | 6 | ||||
Food and Culture. | 6 | ||||
Technology. | Food Technology Foundations. |
Animal Production Fundamentals. | 4.5 | ||
Production Foundations. | |||||
Fundamentals Chemistry. | 9 | ||||
Operations. | 6 | ||||
9 | |||||
Industries. |
9 |
9 |
9 |
9 |
9 | The |
6 | |||||
6 | 6 |
| Fermentations. |
6 | 6 |
|
4.5 | |||||
Food Security. | Security Food. | Food Hygiene Foundations. | 6 | ||
Microbiology. | 6 | ||||
Security Management. | 6 | ||||
Food Toxicology. | 6 | ||||
| |||||
Foundations and Application of Quality Control. | 4.5 |
||||
Management in the Food Industry. | 6 | ||||
Legislation. | 6 | ||||
Nutrition and Health. | Human Nutrition. | Nutrition Foundations. | 6 | ||
Applied Nutrition. | 6 | ||||
Public Health. | Public Health. | 6 | |||
External Practices. | External Practices. | External Practices. |
| ||
6 |
| ||||
Optativity. |
6 |
Food Additives. | 3 | 3 | |
Food. | 3 | ||||
3 | |||||
3 | |||||
3 |
3 |
3 |
3 | 3 |
|
Food Biotechnology. | 3 | ||||
Coloids: Fundamentals and Applications in Food. | 3 | ||||
Food Conduct: Psychological and Market Aspects. | 3 | ||||
Spectrometry and NMR in Analysis of Food. | 3 | ||||
Applied English to Food Science and Technology. | 3 | ||||
Food Marketing. | 3 |
||||
the Quality of Animal Origin Food By Genetic Methodology. | 3 | ||||
| |||||
Food Control in Foreign Trade. | |||||
Culinary Technology. | 3 | ||||
Technology. | 3 |
3. Temporary distribution of subjects.
Course 1.
1.er Cuatrimestre | ECTS | Character |
ECTS | Character | ||
---|---|---|---|---|---|---|
Biology. |
Character |
6 | Basic. |
6 | Basic. | |
and Culture. |
6 | Required. | Food Business Economics and Management. | 6 |
Basic. | |
6 | Basic. | Statistics. | 6 | Basic. | ||
6 | Basic. | Physical. | 6 | Basic. | ||
Chemistry. | 6 | Basic. | Physiology. | 6 | Basic. | |
Total. |
30 |
|
|
|
|
Course 2.
1.er Cuatrimestre | ECTS | Character |
ECTS | Character | |
---|---|---|---|---|---|
Microbiology. |
Character 6 | Basic. |
6 | Required | |
and Biochemistry Foods. | 6 | Required. | Food Microbiology. | 6 | Required. |
6 | Required. | Engineering Foundations Chemistry. | 9 | Required. | |
Legislation. | 6 | Required. |
4.5 | Required | |
Health Public. | 6 | Required. | Plant Production Foundations. | 4.5 | Required. |
30 |
| Total. | 30 |
|
Course 3.
1.er Cuatrimestre | ECTS | Character |
ECTS | Character | |
---|---|---|---|---|---|
Character | 6 | Required. |
6 | Required. | |
Operations. | 6 | Required. | Food Hygiene Foundations. | 6 | Required. |
4.5 | Required. | Food Toxicology. | 6 | Required. | |
Fundamentals and Quality Control Application. | 4.5 | Required. |
6 | Required | |
9 | Required. | Industries Animal Source Food. | 6 |
. | |
|
|
|
|
Course 4.
1.er Cuatrimestre | ECTS | Character |
ECTS | Character | ||
---|---|---|---|---|---|---|
Nutrition Applied. |
| 6 | Required. |
| Optional. | |
6 | Required. | Optional 3. | 3 | Optional. | ||
Design Food Process Plants. | 4.5 | Required. | Optional 4. | 3 | Optional | |
Parasitology. | 4.5 |
Optional 5. | Optional 5. | 3 | Optional | |
Security Management. | 6 |
Required. | External Practices. | 12 | Required. | |
1. | 3 |
Optional. | Work End Work. | 6 | Required. | |
Total. | 30 |
| Total. | 30 |
|
Optativity Options
Assignation Group | Assigns |
---|---|
1, a choose from: | Automatic, Control, and Instrumentation. |
Coloids: Foundations and Applications in Food. | |
Food Marketing body. | |
Optional 2, 3, 4, 5, to choose from: | Food Additives. |
Cromatographic Food Analysis. |
|
leveraging agro-food Industries Subproducts. | |
Bioetecnology. | |
Food Conduct: Picological and Market Aspects | |
Mass Spectrometry and NMR in Food Analysis. | |
Applied English to Food Science and Technology. | |
Animal Source Quality Improvement Using Genetic methodologies. | |
Reactors | |
Food Control in Foreign Trade. | |
Technology Culinary. | |
Beverage Technology |