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Degree in Food Science and Technology

Degree in Food Science and Technology

Universidad de Zaragoza

Curso presencial

Zaragoza


Precio a consultar

Duración : 4 Años

The course coordinator is the key figure for any query, clarification or problem that may arise during the academic year. The coordinator is in regular contact with the students and their representatives and provides support and set up the necessary actions to support the student’s learning process. In all degree courses, per the directives of the Academic Guidance Programmes at the University of Zaragoza, each student is assigned an individual lecturer-tutor, who will be responsible for offering the student academic advice on aspects related to the student’s integration and adaptation to the work expected to be completed in each degree. The academic tutor will also provide advice on the most suitable academic options as well as guidance on the student’s personal or professional academic interests, the resources and services available to them at the University and on the general workings of the University in its administrative and academic facets and for participation in its governing structures.

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Localización

Fecha inicio

Zaragoza

Requisitos

In order for a new student to join the official university degree courses, at least one of the following requirements need to be met: Hold the 'Bachillerato' (VIth form) qualification and pass the 'Bachillerato' Evaluation for University Access (EvAU) or an equivalent exam Hold an Advanced Diploma in Vocational Training, Advanced Diploma in Visual Arts, Advanced Diploma in Sports, or similar qualifications

Temario completo de este curso

Degree in Food Science and Technology
  • General chemistry
  • Basics of analytical chemistry
  • General physics and fundamentals of physical analysis
  • Mathematics
  • Production of raw materials in the food industry
  • Microbiology
  • Key techniques for chemical analysis
  • General and nutritional physiology
  • Biochemistry
  • Food economy basics
  • Basic principles of chemical engineering
  • Food chemistry and biochemistry
  • Bromatology
  • Food Microbiology
  • Management of food companies
  • Chemical analysis of food
  • Physical and sensory analyses of food
  • Micro-biological analysis of food
  • Basic operations in the food industry
  • Nutrition and dietetics
  • Food Technology I
  • Food Bio-technology
  • General Food Hygiene
  • Integrated Quality Management in the Food Industry
  • Public Health and Diet
  • Food Technology II
  • Industrial Cooking and Collective catering
  • Industrial Design and Environmental Management
  • Applied Food Hygiene
  • Food Legislation
  • Modern Language: English B1
  • Milk and Egg Product Technology
  • Meat and Fish Technology
  • Vegetable Product Technology
  • Oenology
  • Management of Food Safety
  • Pilot Plant Practical Classes
  • Enrichment in the Milk and Egg Product Sector
  • Enrichment in the Meat and Fish Sector
  • Enrichment in the Drinks Sector
  • Enrichment in the Oil, Sugar and Cereal Derivatives Sector
  • Innovation in the Food Industry
  • Internships
  • Undergraduate Dissertation
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