Study guides

Timetables

Timetable

Academic calendar

Table of credits for each course

  Basic training Compulsory Optional Bachelor's Degree Final Project
1st year 48 12    
2nd year 12 48    
3rd year   60    
4th year   24 30 6
Totals 60 144 30 6

Period of study

Annual registration. The year is divided into semesters, with a combination of semesterly and year-long subjects.

Part-time or full-time

Full-time dedication. Possibility of part-time dedication.

Basic and compulsory training

1st year 2nd year
- Mathematics
- Animal, Plant and Cell Biology
- Physics
- Chemistry I
- Statistics
- Chemistry II
- Microbiology and Parasitology
- Biochemistry I
- Production of Raw Materials
- Laboratory Experimentation
- Food Products
- Biochemistry II
- Food Chemistry
- Human Physiology
- Process Fundamentals
- Food Analysis and Quality Control
- Basic Operations
- Human Nutrition
- Reactors, Instrumentation and Control
- Food and Culture
3rd year 4th year
- Food Toxicology
- Food Microbiology
- Food Processing Methods I
- Management of Food Safety and Public Health
- Economy, Management and Logistics of Food Businesses
- Food Processing Methods II
- Hygiene and Self-Control Systems
- Project Fundamentals
- Development and Innovation
- Pilot Plant Experiences
- Bachelor's Degree Final Project
- Practicum
- Quality Systems and Environmental Management Tools
- Psychology and Marketing
- Food Legislation

Optional subjects

4th year
- Meat and Meat Products (6 credits)
- Fish and Fishing Products (6 credits)
- Eggs and Egg Products (3 credits)
- Beverages and Foods of Plant Origin (6 credits)
- Ready-to-eat Foods and Catering (3 credits)
- Products Derived from Alcohol Fermentation (3 credits)
- Organic Food Production (3 credits)
- Food Mycology (3 credits)
- Experiment Design (3 credits)(*)
- Food Biotechnology (3 credits)
- Food Law (3 credits)(*)
  
(*) These subjects will not be offered during the 2018/19 academic year.