Annual Courses


Bachelor in Food Sciences

Annual Courses (September-June)

ECTS Year Course Description
6 1st 103249 Laboratory experimentation This course, has basic character and practical. Students will acquire skills that will enable basic methods and techniques applied in different areas. In addition, students will acquire a general view of the significance of experimentation in the food industry. The course contents are divided into three blocks , which are of Chemistry , Biology and Microbiology and Parasitology block . In addition, two conferences scheduled general to show the importance of experimentation and innovation in Food Science and Technology . Among other objectives may include the following: - Understanding the basics and learning how to use different analytical techniques for quantitative analysis based on volumetric methods and Spectrophotometry.- To identify -Taxonomically and locate the plant and animal species observed. - To consolidate practice in the use of stereoscopic microscopes and optical and sample preparation for both types of microscopy. Know and differentiate the main types of parasites and microorganisms of interest in food.
6 3rd 103228 Pilot Plant Experiences This subject will be working the practical aspects of the food processing methods. It is developed through laboratory and pilot plant practices and seminars and problems sessions
6 4th 103235 Bachelor's Degree Final Project (can be done in 1 semester) The Degree Final Project (TFG) consists of an original, individual project which applies knowledge and competencies acquired throughout the studies. Student is under the tutelage of one professor and the topic is chosen from a list of proposals.
12 4th 103241 Practicum (can be done in 1 semester) Include practice in a company or an organization public or private, national or intrernational. We aim to provide real life practical experience in a specific field that will prepare students for the demands of a professional environment.


Bachelor in Veterinary Sciences- UAB

Annual Courses

ECTS Year Subject (English) Description
3 1st 102612 Integrated Laboratory This is a practical course that focus on the acquisition of technical skills in the context of the topics 1) Biochemistry and Molecular Biology and 2) Cell and Animal Biology. Experimental work, described in the protocols, supervised by the teacher.
8 1st 102662 Biochemistry This course will allow the students to understand the chemical basis of the biological processes. The student will learn the structural basis of these processes, as well as the relationship between structure and function of the different types of biological compounds: carbohydrates, lipids, proteins and nucleic acids. We pay special attention to the enzymes, the proteins that catalyze the biological reactions. This course also explores the basics of metabolism. This will allow students to understand the biochemical bases of the physiology and pathology, with special emphasis on the animal species of veterinarian interest. In the last part of the course, the students will learn the molecular basis of genetic transmission as well as its regulation. The specific learning goals are to know and understand Basic elements of biological chemistry: functional groups, isomers, chemical equilibrium, principles of bioenergetics and redox potential. Structure and function of proteins, carbohydrates, lipids, nucleotides and vitamins. Metabolism of carbohydrates, the citric acid cycle and oxidative phosphorylation Lipid metabolism, lipoproteins, cholesterol and other lipids. Metabolism of nitrogen compounds: amino acids, nucleotides and porphyrins Main mechanisms of metabolic integration and molecular basis of metabolic adaptations and alterations Structure of nucleic acids, DNA replication, transcription, translation and regulation of gene expression. The fundamentals of the main techniques and biochemical methodologies and their applications.
6 1st 103540 Animal Production and Handling This is a first-year course of basic type, where the main objective is to introduce students to the world of animal production and handling by studying the basic systems of production of animal food, and the main factors (biological, economic, environmental, etc ...) that affect the profitability of companies in each productive sector. In this course, the term "animal handling" refers to the handling of animal groups, both production and company. Knowledge of these principles is important to understand animal production and some aspects of animal health. It should be noted that a very high percentage of the students of our faculty have never had previous contact with livestock production. To help change this situation, the fact that students have a first opportunity to visit farms and understand the relationship between animal handling and animal production can be very important. Therefore, it is a subject that integrates different knowledge, with the aim of explaining the animal production systems, according to species in the context of a changing world where economic and environmental circumstances can modify the production of animal food. Some of the main aspects to be understood by students are: - The relative importance of the various productive sectors and production factors. - The operation of the main production systems of domestic species, integrating physiological and economic knowledge. - To evaluate technical and or economic index and competitive factors known to affect the profitability and sustainability of livestock. - The general principles involved in the maintenance and breeding of domestic animals. - The basics of livestock and understand that this activity is an important career opportunity for veterinarians.
6 2nd 102610 Food technology Fundamentals and principles of technologies used to obtain healthy and safe food. Identify the main characteristics of the industries of food from animal raw materials.
9 2nd 102633 Physiology Study of the functions of circulatory, respiratory, endocrine, digestive, renal and immune systems and their coordinated responses to face growth, reproduction, disease and environmental adaptation.
9 3rd 102665 Pharmacology The aim of “Pharmacology” for veterinary students is to convey the concept of medicines benefit-to-risk balance, and the factors influencing it. Mechanisms of action of drugs are explained, and the student, as a future scientist, is educated in proper thinking in pharmacology. The syllabus for the theoretical part is distributed into 4 sections (1) General pharmacology including pharmacokinetic, pharmacodynamic, and unwanted reactions, (2) system or organ-targeted medicines, (3) antibacterial and antimicroorganism agents, and (4) other (e.g. anticancer drugs). The subject includes lab practical sessions where mice/rats are manipulated by the students and . Basic mathematical problem-solving in pharmacokinetic, and interactive sessions are also planned. In the latter, the student is actively involved in the learning process by pre-analyzing or studying documents (articles, cases), and presenting or discussing them publicly with the professor as a facilitator.
8 3rd 102675 Surgery and Anesthesiology -Limited places for exchange students - Contents are divided in two different parts: Surgery and Anesthesiology. In Surgery, we review the surgical biology, surgical methods and perioperative care, including surgical pain. All the concepts can be applied in small animals, equine, exotics and farm animal's surgery. We also include a brief introduction about the surgery history and general nomenclature. In Anesthesia we review the anesthesia principles and monitoring, equipment and drugs. This part includes anesthetic action, effects and interaction, as well as administration routes and general anesthetic principles for all species. In both parts, the theoretical lessons are followed by practical labs (wet-labs), in which the students acquire the abilities needed by a veterinarian surgeon.
6 4th 102616 Integrated Practicals in Animal Health This subject integrates different practicals related with Animal Health divided in several modules: a) diagnostic necropsies of companion, food and exotic animals, b) inspection of slaughter rejected viscera, c) laboratory diagnosis of infectious diseases, d) laboratory diagnosis of parasitic diseases, e) microbiological laboratory diagnosis,  f) discussion of cases related to preventive medicine, g) extramural practicals with veterinarians dedicated to swine, poultry and rabbit production.
7 4th 102620 Equine Medicine and Surgery  - Limited places for exchange students- The educational objectives of the course are: A)Understand the basic concepts and methodology used in the study of the most common diseases of the feeding or management. B) Understanding the pathogenic mechanisms that will be the basis for a proper understanding and interpretation of various equine diseases to medical treatment or surgical pathology of reproduction. C) Make differential diagnosis from signs and lesions observed in animals. D) Learn the basics of fluid therapy and treatments applied to horses in emergency clinical situations. E) Develop a treatment plan medical and / or surgical adapted to each case. F) Develop a program of disease prevention program of medical, surgical or reproductive conditions.
7 4th 102621 Medicine and Surgery of Domestic Animals II - Limited places for exchange students- The course is practical and most of it is performed in the Veterinary Teaching Hospital. The practicals are related to medical consultations, intensive care unit, surgery, diagnostic imaging, reproduction, nutrition, pathology, exotic medicine and therapeutics.
3 5th Public Health Rotation  The aim of this course is that the students have the opportunity to be introduced in the context of the veterinary profession. The activities are focused on the tasks of the veterinary profession related to public and animal health in general: a) understand and learn the importance of inspection and control in food production and animal health, b) understand the importance of animal health and monitoring and inspection tasks veterinary prevention of zoonoses; c) become aware of animal welfare as an intrinsic element of evaluation of modern production and animal health; d) understand the importance of the production of food of animal origin in the economics and social life; e) develop analytical skills in food and livestock businesses in order to their improvement.