Introduction Academic calendar Assessment Course plans Credit recognition Final project Grants and financial aid Mobility Organization and teaching methodology Pathways amd specializations Timetables Tutorial action plan Information for prospective students
Subject Type Language Credits Anthropology and Psychology of Food Behaviour CM 1st semester 6 Biochemistry BT 1st semester 6 Bioinformatics and Molecular Modelling OP 1st semester 3 Biostatistics and Applied Mathematics BT 2nd semester 6 Cell Biology and Genetics BT 1st semester 6 Conservation and Packaging Technologies OP 2nd semester 3 Culinary technology OP 1st semester 3 Directed Assignment OP 1st semester 2nd semester 6 Economics and Management in Agri-Food Industry CM 1st semester 6 Environmental Management in the Food Industry CM 2nd semester 6 Experimental Research in Nutrition OP 1st semester 3 Final project FP 1st semester 2nd semester 6 Food Allergies and Intolerances OP 1st semester 3 Food Analysis I CM 2nd semester 6 Food Analysis II CM 1st semester 6 Food Biotechnology CM 2nd semester 6 Food Chemistry CM 1st semester 6 Food Composition and Properties CM 2nd semester 6 Food Industry Hygiene and Hazard Analysis and Critical Control Points CM 2nd semester 6 Food Microbiology and Parasitology CM 2nd semester 6 Food Safety I CM 1st semester 6 Food Safety II CM 2nd semester 6 Food Technology CM 2nd semester 6 Functional Foods and Novel Foods CM 2nd semester 6 General and Inorganic Chemistry BT 1st semester 6 General Microbiology FU 1st semester 6 Human Nutrition CM 1st semester 6 Human Physiology BT 2nd semester 6 Ingredients and Formulation of Food CM 2nd semester 6 Innovation, Marketing and Communication OP 2nd semester 3 Instrumental Analysis CM 1st semester 6 Laboratory Training FU 1st semester 6 Management of Quality and Legislation in Food CM 1st semester 6 Molecular Biology and Genomics BT 2nd semester 6 Nutrition and Health CM 1st semester 6 Organic Chemistry BT 2nd semester 6 Physics and Physicochemistry BT 2nd semester 6 Plants Used for Food OP 2nd semester 3 Practical Training PL 1st semester 2nd semester 6 Practicals in Food Analysis CM 2nd semester 6 Principles of Technology CM 1st semester 6 Production of Raw Materials CM 2nd semester 6 Public Health and Nutritional Epidemiology CM 1st semester 6 Quality Control of Processes and Products CM 1st semester 6 Sensory Analysis of Food OP 1st semester 3 Separation and Identification Techniques OP 1st semester 3 Unit Operations I CM 2nd semester 6 Unit Operations II CM 1st semester 6
