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 (ANECA).
Established the official character of the title by Agreement of the Council of Ministers of 12 November 2010 (published in the BOE of 16 December 2010 by Resolution of the General Secretariat of the Universities of 22 November 2010) 2010).
For the purpose of compliance with the provisions of article 35.4 of the Organic Law 6/2001 of 21 December, of Universities, and in the wording given by the Organic Law 4/2007 of 12 April, which provide that the Rectors and the Universities must order the publication in the Official Gazette of the State ("BOE)" and, in this case, in the Official Journal of Galicia ("DOG"). ; the first subparagraph of paragraph 5.1 of the Memory for the application for the verification of official titles, according to Annex I to Royal Decree 1393/2007 of 29 October 2008, according to the statement of 14 October 2008 of the General Coordination Subdirectorate Academic and Legal Regime of the Ministry of Science and Innovation, relating to the structure of the teachings; and according to Article 26 of Royal Decree 861/2010 of 2 July.
This Rectorate resolves:
Publish the Plan of Studies leading to the obtaining of the Official Master's Degree in Science and Technology of Conservation of Fishery Products by the University of Vigo, which is included in the Annex to this Resolution.
Vigo, December 19, 2011. -The Rector, Salustiano Mato of the Church.
ANNEX
UNIVERSITY MASTER IN FISHERIES SCIENCE AND TECHNOLOGY CONSERVATION TECHNOLOGY
Knowledge Branch: Science
participating universities: Vigo
Table 1. Distribution of ECTS credits according to type of material
|
| 48 | |
| Optives | 0 | |
| External Practices |
6 | |
|
End Job |
6 | |
|
Credits | 60 |
Table 2. Subtitles, credits, and temporary distribution of the Master
| ECTS | Character | ||
|---|---|---|---|
|
Species of Commercial Interest. Biology, Parasitology and Microbiology. Species Identification. | 3.5 | Required. | Science and Technology: Basic Aspects. |
|
Security and Food Quality. Hygiene, Toxicology and Food Legislation. Risk Prevention. | 3.5 | Required. | |
|
Analysis of Fishery Products. Biotic and Abiotic contaminants. Quality Control in the Lab. | 3.5 | Required. | |
|
Aspects. | 4 | Required. | |
|
and Social Aspects. | 3.5 | Required. | |
| Conservation by the Cold: Freeze and Cooling Procedures and Technologies. | 6 | Required. | Processes and Products. |
|
to store by the Heat: Aperitized And Pasteurized Conserves. | 6 | Required. | |
|
3 | Required | ||
| 6 | Required. | Quality, Safety and Innovation | |
| Food Security of the Products Fishing and Aquaculture. | 6 | Required. | |
|
and Process Innovation. |
3 | Required. | |
|
Practices. | 6 | Required. | Practices in Company |
|
End Job | 6 | Required. | Master's End Job. |
The studies of Master University in Science and Technology of Conservation of Fishery Products consist of 60 ECTS distributed in two academic courses, so that the students will have to overcome, to obtain the corresponding title, 30 compulsory ECTS in the first course and 30 compulsory ECTS in the second course.
