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Resolution Of January 10, 2012, Of The University Of Córdoba, That Publishes Curriculum Of Science And Food Technology Degree.

Original Language Title: Resolución de 10 de enero de 2012, de la Universidad de Córdoba, por la que se publica el plan de estudios de Graduado en Ciencia y Tecnología de los Alimentos.

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TEXT

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.

Type of Matter

ECTS

Basic Training

60

147

Optives

15

Practices External

12

End Job

6

Total

240

2. Distribution of modules, subjects and subjects.

Descriptive Bromo_body.

4.5

4.5

4.5

4.5

rowspan="3">

Management and Quality in the Food Industry.

Job End Job

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.

Inorganic Chemistry.

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.

Character

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.

3

Plant Source.

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