A course intended to provide the student with the basic mathematical tools in linear algebra and calculus.
6
1st
103250 Physics
Physics This course is an introduction to the physical principles of food technologies and food properties. We deal with mechanical, rheological, thermal, electrical and optical properties and technologies. After a short presentation of the basic equations, we underline their practical use in many applications in food sciences. The program is the following: 1 Introduction: physical quantities and units; metabolic rate at rest and in motion. 2 Mechanical food properties and technologies. Elasticity, plasticity; effects of pressure on foods: deformation, pressing 3 Fluidic properties: hydrostatics, hydrodynamics, rheology of Newtonian and non-Newtonian fluids, emulsions, osmosis and inverse osmosis 4 Thermal properties and techniques: temperature and heat, specific and latent heats, heat transport, pasteurization, HTST, UHT, first and second laws of thermodynamics, cooling and freezing, phase transiionts (solid, liquid, vapor; gels, sols; protein denaturation. 5 Electrical properties and techniques: electrical forces and potential in molecular and cellular biology; electrical current, Ohm's law, Joule's law, electrical stoves and ovens, magnetism, induction plates, alternate current 6 Radiations and foods. Classical and quantum aspects of light: reflecionx, refraction, colorimetry; interaction between microwaves and food, microwave ovens; ionizing radiations and food sterilization.
6
1st
103251 Animal, Plant and Cell Biology
This is a first-year obligatory subject, which introduces students to the fundamentals of Cell, Plant and Animal Biology. The aim of the subject is to provide essential and basic training to students in order to let them to approach the study of the production of raw materials of animal and plant origin, as well as of their properties and mechanisms of deterioration. Specifically, the following topics are addressed: - the study of the eukaryotic cell and their compartments, focusing on the production and transport of biomolecules within the cells and the basic principles of the organism's nutrition at the cellular level. - an overview of the structure, organization and vital functions of the main groups of plants and their diversity, emphasizing those plants interesting for food industry. - an overview of the structure and organization of the main animal groups and their diversity, from an evolutionary point of view, emphasizing those animal groups interesting for food industry.
6
2nd
103238 Food Chemistry
Major food components behaviour during processing and storage of foods are focused in this course. Special relevance is given to functional properties, modification reactions of food components and additives used in the food industry.
6
2nd
103239 Food Products
6
2nd
103252 Human Physiology
This subject has been adapted to the requirements of this degree. Then, issues related to endocrine and digestive functions are more extensively explained that, for example, the reproductive system. The course is structured in the following sections: a) basic physiological principles such as homeostasis, physiology of excitable tissues, neurotransmission process and sensory systems; b) organization of the endocrine system and functions of several hormones such as insulin and glucagon, growth hormone, thyroid hormone as well as both medullar and cortical adrenal hormones; c) regulation of the different gastrointestinal processes, including secretion, digestion, absorption and motor activity of the different regions of the gastrointestinal tract; d) this last section deals with cardiovascular (cardiac cycle, regulation of systemic arterial pressure), respiratory (lunch mechanics, gas exchange and blood transport, control of respiration), renal (glomerular filtration, tubular reabsorption and secretion) and reproductive (specific requirements during breastfeeding and pregnancy). Students have to attend to a different practical sessions designated to help them in the understanding of the physiological processes. For example, by using a simulation program, students have to describe the events occurring during the different phases of the action potential. Students have to prepare and present four cases to be discussed in class. The aims of these cases are that students understand the important relationship that exists between nutrition and health status and to explain the potential positive benefits that can have the called “functional food”.
6
2nd
103254 Process Fundamentals
Topic 1. Introduction 1.1 The food processing industry. Definitions: processes and systems. Continuous and batch operation. Stationary and non-stationary processes. 1.2 Systems of units. 1.3 Dimensionless numbers. 1.4 Type of processes and process variables. Topic 2. Macroscopic mass balances without chemical reaction 2.1 Definition of mass balances. 2.2 Mass balance applied to a single component. Mass balances in steady state. 2.3 Mass balance in systems with recirculation, purge and bypass. 2.4 Mass balance in non-steady state systems. 2.5 Multiphase mas balances. Topic 3. Energy Balances 3.1 Definition of an energy balance. Energy associated and non-associated with the mass. 3.2 Energy balance in steady state. 3.3 Energy balance in non-steady state. 3.4 Enthalpy balances.
6
2nd
103265 Biochemistry II
This course is focused in the study of metabolism and its regulation, and aims to set up the biochemical basis of human nutrition and the understanding of biochemical processes in food technology.
6
3rd
103247 Economy, Management and Logistics of Food Businesses
This course develops both scientific and technical aspects related to the economy and management of food companies. In the first part microeconomics concepts are worked. The second part gives an overview and insight in the basic concepts and methods in business management.
6
3rd
103257 Food Toxicology
Food contains many natural and synthetic chemical substances that may represent a safety problem for consumers. Some of these substances are deliberately added to food during processing (e.g. additives), others occur naturally in food (e.g. toxins from microorganisms, plants and animals) or are incorporated into food as a result of environmental pollution (e.g. pesticides, heavy metals, pharmaceuticals , industrial waste substances, etc.) . Food toxicology aims to quantify the presence of toxic substances in food, evaluate their adverse effects and establish an acceptable daily intake for consumers. This course will provide an overview of concepts on food toxicology, including quantitative toxicology, environmental toxicology, risk assessment, toxicokinetics and toxiodynamics.
6
3rd
103259 Food Microbiology
Factors affecting the growth and survival of microorganisms in foods. Detection and enumeration of foodborne microorganisms. Microorganisms associated with foods (indicators, spoilage, pathogens, useful) and their control.
6
3rd
103262 Management of Food Safety and Public Health
The course will provide integrated knowledge on food safety and public health. Food microbiology, food toxicology, methods of food preservation and food hygiene, and control systems will be studied. The course will include: basics of the control of the food chain; risk analysis: assessment, management, and communication; food safety standards: microbiological criteria and maximum levels of residues and contaminants. Food security in Europe. The White Book and consumer rights. Responsibilities of companies in food safety: self-control systems; control of traceability; management of food crises; product recall plans and communications plan; food and its impact on public health; disease prevention and health assessment; research methodology; epidemiological studies.
6
3rd
1035555 Food Processing Methods I
Methods to preserve and modify food products. Mechanical methods, Water activity reduction. Chemical modifications. This subject contents hace connections with Pràctiques de Planta Pilot and Mètodes de Processament d’Aliments II
6
4th
102645 Fish and fish products
Following this subject students will acquire knowledge of the global fish market in the world, fisheries and edible species. Biochemical characteristics and spoilage behaviour will be thoroughly studied. The third chapter covers the more traditional processing of fish (handling, cooling, freezing, drying, smoking and so on) and their effects on microbiological, organoleptic, nutritional and functional properties. Finally, the protein concentrated products, like surimi and gel products. Other non-food products used for many applications (medical,cosmetics, feed, etc) are reviewed.
6
4th
102649 Meat science and technology
Students will acquire knowledge of the properties of meat, conservation or transformation processes. Effects of processing on microbiological, organoleptic, nutritional and functional properties of meat and derived products
3
4th
103236 Food legislation
The food legislation course has these main lessons: 1.-An introduction to Spanish Law: Constitution, Law, Decrees…The position of Public Administration. The civil servants. Especially, the food inspectors. 2.-Overview of legal concepts relevant to the control and administration of the food industry. Civil responsibility. 3.-Food, society and economy. 5.-History of food safety Law. 6.-Spanish regulation (food consumer protection Law, food safety Law, labelling, etc.). 7.-Safety of additives. 8.-Legal control of emergencies. 9.-Specific foods: milk, dairy, meat… 10.-Cases and researches.
6
4th
103244 Quality Systems and Environmental Management Tools
This matter is divided in two phases. The first related to te quality control in the food industry, considering the quality norms, how are structured, developed, applied and audited. Moreover, it will be introduced the BRC, IFS and ISO norms, including the development of the norm, the essential points and they evolution. In the second phase, if will be studied the environmental management tools to be applied in food industries. Then, introduction to residues, by-products, water contamination as well as the methodologies for recycling and depuration. We will include practice works related to basis for the negotiation between suppliers and customers, risk management and problems about environmental resources.
3
4th
103246 Psychology and marketing
Introduce to the students, from a psychological point of view, the different variables that determines consumer behaviour ?from the purchase? when the need of a product or service arises? or the changing of an existing need? the end of purchase process, as well as the implications of each of the consumers variables and marketing itself
3
4th
103260 Food Mycology
General characteristics of fungi. Taxonomy. Isolation and identification techniques of common foodborne fungi (moulds and yeasts). Fungal food spoilage. Preservatives. Mycotoxins and mycotoxin-producing fungi. Useful fungi.
Study of agricultural species of interest in animal feed. Morphology and physiology of plants. Climate, soil and fertilization. Cereals and forage grasses. Grain legumes and forage legumes. Basics on pasture management. Introduction to economics. Offer and demand. Market. Applications of the theory of price.
7 ECTS
1st
102652 Animal and Cell Biology
Animal Biology: animal structure and organization, groups of veterinary interest. Cell Biology: expression and transmission of genetic information, internal organization of the eukaryotic cell and behaviour of cells in multicellular organisms.
6 ECTS
1st
103539 Ethnology and Ethology
This subject includes two rather independent parts: ethnology and ethology. The main objective of ethnology is to describe the morphology and functional traits of the main breeds of domestic animals, including both companion and farm species. The main objective of ethology is to explain the basis of animal behaviour and how behaviour relates to health and production. Also, an introduction to animal welfare will be included.
3 ECTS
2nd
102611 Food Science
The topic Food Science and Technology, which is taught during 2ndd year of Veterinary degree, provides some of the specific skills required for the exercise of Veterinary profession. The topic consists of two subjects. In the subject Food Science, taught during the 1stst semester, students must acquire the basic knowledge and skills related with the characteristics, composition and alteration of food for human consumption. At the end of Food Science subject, students will be able to: - Recognize food components and ingredients, and their functions and properties - Recognize food additives and their functions - Analyse food components and their properties in specific foods - Identify quality indicators for specific foods - Relate food components, properties and quality indicators - Identify mechanisms of food deterioration and evaluate food deterioration possibility and probability
6 ECTS
2nd
102643 Epidemiology and Statistics
Epidemiology and Statistics introduces the basic applications of statistical sciences and veterinary epidemiology. The aim of the course is that students know the terminology and methods used in statistics and epidemiology and covers the following specific objectives: - The use of basic statistical tests and situations in which they can be used. - Understanding of the behavior of diseases and infections in animal populations. - Design and implementation of epidemiological studies. - Application of the most appropriate methods in the different epidemiological studies. - Development of the capacity of analysis and criticism of an epidemiological study. The teaching methodology involves lectures that we try to be the most participatory as possible. We have also computer practical classes in which students must obtain statistical and epidemiological parameters of different databases. Also, the students have to prepare some issues that are discussed or presented later in class.
3 ECTS
2nd
102660 Microbiology and Applications
The present subject is divided in two main parts. The first one is devoted to Virology, whereas the second one is dedicated to immunodiagnostic techniques and vaccines. We provide to the students with an introduction to Virology (general characteristics of viruses, its genetics and types, etc) but also we teach about the relation between host and virus or the role of viruses in gene transfer, among other relevant applications. A main part of the Virology subject is viral taxonomy, logically paying special attention to Veterinary-relevant virus species. Some notions on prions and subviral agents are also offered. In the second part of the subject we explain different types of immunodiagnostic techniques to assess humoral and cellular immune response. An important block is dedicated to vaccines. What is a vaccine? What is the difference between vaccination and serotherapy and types of vaccines. Special attention is devoted to the so-called new generation vaccines. Both parts are taught in both theoretical and practical lessons.
9 ECTS
2nd
102678 Morphology II
The aim of Morphology II is that the students know the structure, organization and basic function of organs, apparatus and systems that forms the animal organism. Specifically, the subject Morphology II is the part of the Morphology focused in the Circulatory system, the endocrine glands, the respiratory apparatus, digestive tract, and genital and urinary organs. The rest of the animal body organs are explained in other subjects, such as in Structure and Function of the Nervous System, and the locomotor system in Morphology I. Morphology II explains both the development of the different organs and the structure in adulthood. Each organ is explained in an interdisciplinary manner, integrating the embryological, anatomical and histological approaches. The aim is to know, first the development of the organ, including the corresponding congenital anomalies, therefore the macroscopic anatomical aspects, and finally achieve the microscopic structure. The anatomical explanations include clinical aspects, the topography of the organs and imaging approaches. All this knowledge will enable the student to use a correct terminology, will allow the student to understand and interpret the physiology and pathology of the different apparatus and systems, and they will be successfully addressed towards other preclinical and clinical subjects. Morphology II has large amount of practical lessons, both in anatomy in the dissection room and histology using the microscope. In the dissection room the students will observe isolated organs of the different domestic species and will dissect the head, the thoracic, abdominal and pelvic cavities of cadavers. The evaluation is performed in a continuous manner by written theoretical and oral practical partial exams.
6 ECTS
3rd
102615 Animal Health I
Animal Health I is organized in 3 different parts. A) The first one focuses the bases of some infectious and parasitic disease models. B) The second part encompass the pathology of the different organs and systems of the animal body (Special Anatomic Pathology). C) The third one is focused on the infectious and parasitic diseases of horses.
3 ECTS
3rd
102618 Aquaculture and Ichthyopathology
The main objective of this subject is to introduce the basic aspects related to production and health management in aquaculture and related activities.
6 ECTS
3rd
102625 Integrated Animal Production I
The teaching objecives of this subjects are: 1) To know which factors affect production and quality of milk; 2) To know which factors affect the production and quality of eggs; 3) To know which factors are related to livestock production and environmental contamination.
6 ECTS
3rd
102661 Animal Reproduction
The course is based on the physiological concepts of reproduction of domestic animals and the necessary methodology for its control. The program covers the functional anatomy and inspection of the genital system of males and females, the physiology of reproduction, techniques for control of reproduction and animal breeding, gestation and delivery management, puerperium and lactation.
5 ECTS
4th
102613 Animal Health III
Animal Health III is focused on infectious and parasitic diseases of veterinary importance. Animal Health III is divided into two parts: the first one is focused on infectious and parasitic diseases affecting dogs and cats and rabbits; the second part is dedicated to those diseases that affect pigs.
7 ECTS
4th
102622 Medicine and Surgery of Domestic Animals I
The objectives of this course are to study the most frequently diagnosed diseases in small animal clinic. This subject is entirely theoretical, the practice will be performed in the subject "Medicine and Surgery of Domestic Animals II". The course explains the description of medical and surgical anomalies of different organs and systems, including the study of ethiology, clinical signs, diagnostic methods, treatment and prognosis. The program covers the ear, digestive, respiratory, reproductive, endocrine, urinary, cardiovascular, and hematopoietic. We also establish the basis of ortopedics, neurology, dermatology and ophtalmology , that will be extended in other courses.
6 ECTS
4th
102631 Food safety and zoonoses
This course is aimed to help students to achieve competencies related to zoonotic food-borne and non food-borne diseases, as well as other causative agents of non-zoonotic food-borne diseases and its role in public health. Procedures for the analysis of risks, including determination, management and communication of risks, as well as the epidemiological aspects and investigation of food-borne disease outbreaks are also subjects included in this course.
6 ECTS
5th
102635 Degree Final Project
The Degree Final Project (TFG) is a mandatory subject of 6 ECTS in the fifth year of Veterinary degree. It 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. The project is presented in pdf format and in the form of a poster. TFG is evaluated by the tutor and by a panel composed of three lecturers.
6 ECTS
5th
102639 Ecopathology of Wild Animals
The main objective of the course is to provide to the student basic knowledge, from the veterinary point of view, about native wildlife and specifically knowledge about handling and their main diseases. This course completes the gap in the previous curriculum regarding the professional training of veterinarians in this matter and responds to the growing importance and social demands for these skills in these professionals. Lectures (1 hour of presentation of the course and job opportunities plus 20 classes of one hour each). Section I: Overview of native wild species (2 hours). Section II. Management (3 hours). Section III: Capture and handling (4 hours). Section IV: Pathology (11 hours). Seminars (5 topics, 1 hour each). These seminars are about specific topics of interest to applied concepts introduced in lectures. Practicum (five classes of five hours each).
6 ECTS
5th
102649 Meat science and technology
Meat science and technology Students will acquire knowledge of the properties of meat, conservation or transformation processes. Effects of processing on microbiological, organoleptic, nutritional and functional properties of meat and derived products.
3 ECTS
5th
102658 Molecular basis and mechanisms of diseases
This course will allow the students to understand the molecular basis and mechanisms of disease, ie, which biochemical processes and physiological imbalances lead to the appearance of certain diseases. Currently, biomedical research is focused on the understanding of the molecular mechanisms that cause the disease. It is from this knowledge that we can identify molecular strategies for the design of new therapeutic new drugs, to identify molecular targets and to establish effective mechanisms of prevention. In this context, the veterinarian has an important role and biomedical research should be envisaged as a future professional option. This course aims to complement the knowledge of the molecular basis of biological processes, which is essential for the comprehensive understanding of the pathological conditions. The course focuses on diseases of great importance in human medicine for their high incidence which are the subject of an active basic research, both in our environment and in the international arena: cancer, diabetes, genetic diseases, Alzheimer, gastrointestinal and renal diseases, and asthma. The ultimate goal is to bring the veterinarians closer to human medicine to strengthen their role in biomedical research centers, pharmaceutical companies, laboratory animal facilities, tissue banks, etc.
3 ECTS
5th
102680 Ethics and Legislation. Business Management
It is a compulsory subject that develops in the first part the legal (Spanish, European and international legislation) and ethical aspects related to the veterinary profession. The second part gives an overview and insight in the basic concepts and methods in business management.
6 ECTS
5th
103259 Food Microbiology
Factors affecting the growth and survival of microorganisms in foods. Detection and enumeration of foodborne microorganisms. Microorganisms associated with foods (indicators, spoilage, pathogens, useful) and their control.
3 ECTS
5th
104671 Traumatology and Surgery
With this subject the student achieves advanced clinical knowledge in surgical treatment pathologies, affecting soft tissues or the musculoskeletal system. The evaluation of the subject will be based on a multiple-choice test, complemented by evaluation headings from the seminars, workshop and welfare activity.
3 ECTS
5th
104668 Neurology (in English)
Obtain basic knowledge of neurology of small animals:do and interpret the neurological exam, to locate lesions in the nervous system;learn the diseases of the most frequent nervous system;learn to develop a list of differential diagnoses. To know the most appropriate methods of diagnosis for each case, and learn the treatments and prognoses of the most common diseases of the nervous system.
3 ECTS
5th
104669 Oftalmology
3 ECTS
5th
104670 Clinical reasoning and clinical pathology of small animals
To provide the student with the tools to carry out reasoned clinical approaches, based on a list of problems and the subsequent creation of differential diagnoses and diagnostic plans with the correct interpretation of analytical tests. The subject will have a 41% attendance divided into 9 theoretical classes, 5 seminars of 2 hours in small groups to facilitate the interpretation of analytical tests, 2 classroom seminars on arrhythmias and electrolytic imbalances and 8 hours of hospitable
6 ECTS
5th
103967 Production and Health of Pigs and Rabbits
Integrated production and medicine of swine and rabbits. The main objectives are: 1- To understand the critical points in the production and health of pigs and rabbits and how to analyze them. 2- To identify the most common health and production problems in these species and plan possible solutions depending on the context
3 ECTS
5th
103969 Production and Health of Small Ruminants
The main objective of this subject is to introduce the students in the specialization of ovine and caprine production. At the end of the course students will be able to plan and intervene positively in planning, reproduction, management, nutrition and health of sheep and goat herds in different production situations.
6 ECTS
5th
102645 Fish and fish products
Following this subject students will acquire knowledge of the global fish market in the world, fisheries and edible species. Biochemical characteristics and spoilage behaviour will be thoroughly studied. The third chapter covers the more traditional processing of fish (handling, cooling, freezing, drying, smoking and so on) and their effects on microbiological, organoleptic, nutritional and functional properties. Finally, the protein concentrated products, like surimi and gel products. Other non-food products used for many applications (medical,cosmetics, feed, etc) are reviewed.
3 ECTS
5th
103971 Embryo biotechnology in farm animals.
The aim of this subject is to give at the students the knowledge and the skills of the following Assisted Reproductive Technologies (ART) in farm animal: In vitro Embryo Production (IVEP), gamet and embryos cryopreservation, sperm and embryo sexing and cloning animals by Somatic NuclearTransfer methodology.. Moreover, transgenic animals and Stem Cells will be discussed and their future applications on veterinary sciences. Laboratory teaching will be focussed in: oocyte and sperm selection for in vitro embryo production, embryo classification and cryopreservation, Multiovulation and Embryo transfer in rabbits.
3 ECTS
5th
102619 Veterinary History
The study of veterinary practice throughout the history of mankind. The evolution of health and disease in animals and humans is studied. Professional activity within the historical and socioeconomic context is considered.
9 ECTS
5th
102682 Veterinary Hospital Rotation
Four weeks within the Veterinary Teaching Hospital to involve the student in the daily clinical activities of a busy referral hospital. The weekly rotations are: samll animal medicine, surgery, critical care and one week elective.