FACULTY OF VETERINARY MEDICINE

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1 FACULTY OF VETERINARY MEDICINE UNIVERSITY OF CORDOBA (SPAIN) E CORDOBA01 LLP ERASMUS ECTS European Credit Transfer System Degree in Food Science and Technology

2 FIRST YEAR FOOD AND CULTURE Core 1st 1st semester Food in human culture. The psychology and sociology of food and behaviour. Communication techniques. Students will also be assessed on class attendance and monographic assignments. FOOD ANALYSIS AND QUALITY CONTROL Core 1st 1st semester Analysis and quality control of foods. Students will also be assessed on class attendance and monographic assignments. BROMATOLOGY Core 1st 1st semester Food products. Composition, properties and nutritional value. Students will also be assessed on class attendance and monographic assignments.

FOOD ANALYSIS AND QUALITY CONTROL 9820061 Core 1st 1st semester 2 4.5 Analysis and quality control of foods.

3 FOOD HYGIENE AND BROMATOLOGY Core 1st 1st semester Personal hygiene, products and processes. Students will also be assessed on class attendance and monographic assignments. FOOD PARASITOLOGY Core 1st 1st semester Parasitic contamination and parasitological deterioration of foods. Pathogenic parasites in foods. BASIC OPERATIONS IN THE FOODS INDUSTRY Core 1st 2nd semester Basic operations in the foods industry. Students will also be assessed on class attendance and monographic assignments.

0 Parasitic contamination and parasitological deterioration of foods. Pathogenic parasites in foods.

4 RAW MATERIAL PRODUCTION Core 1st 2nd semester Basic principles of production systems for foods of plant or animal origin. FOOD TOXICOLOGY Core 1st 2nd semester Basic and experimental toxicology. Abiotic food contamination. Food-based intoxications. Pesticides. FOOD CHEMISTRY AND BIOCHEMISTRY Core 1st 2nd semester Food components. Chemical modifications of foods during treatment and storage. Food additives.

FOOD TOXICOLOGY 9820052 Core 1st 2nd semester 2 4.0 Basic and experimental toxicology.

5 SECOND YEAR NUTRITION AND DIETETICS Core 2nd Annual Personal diet at different life stages. Group diets. Diet as a means to prevent multiple pathologies. Nutrients. Human nutrition. Study of the nutritional state of individuals and communities. Food surveys. Students will also be assessed on class attendance and monographic assignments. FOOD ENTERPRISE ECONOMICS AND MANAGEMENT Core 2nd 1st semester Business economics and administration. Food commercialisation. Food production and consumption. PUBLIC HEALTH Core 2nd 1st semester Health care services. Public health and nutrition. Personnel hygiene.

Students will also be assessed on class attendance and monographic assignments. FOOD ENTERPRISE ECONOMICS AND MANAGEMENT 9820063 Core 2nd 1st semester 3 5.

6 INDUSTRIAL MICROBIOLOGY Compulsory 2nd 1st semester Microorganisms of industrial interest. Industrial fermentation. Principal products of industrial interest obtained by means of microorganisms. Production of primary and secondary metabolites. Improvement and development of food strains. FOOD TECHNOLOGY Core 2nd 1st semester Elaboration. Conservation, canning and bottling, food storage and transport Culinary technology. INDUSTRIAL FOOD PROCESSING PLANT DESIGN Core 2nd 2nd semester Basic principles of projects.

Improvement and development of food strains. FOOD TECHNOLOGY 9820059 Core 2nd 1st semester 5 8.5 Elaboration.

7 FOOD MICROBIOLOGY Core 2nd 2nd semester Microbial contamination and microbiological deterioration of foods. Pathogenic microorganisms of foods. Theoretical and practical classes Exam on theoretical and practical course content FOOD REGULATION AND LEGISLATION Core 2nd 2nd semester Regulations and food science. Food laws. Principles and applications. Deontology. OPTIONAL S FOOD BIOTECHNOLOGY Purification and characterisation of enzymes. Application of enzymes in food processes and analysis. Applications of genetic engineering for the food industry. Work outside the classroom. Class attendance and work outside the classroom.

0 Regulations and food science. Food laws. Principles and applications. Deontology. OPTIONAL S FOOD BIOTECHNOLOGY 9820040 Purification and characterisation of enzymes.

8 MEAT SCIENCE AND TECHNOLOGY Obtaining and manipulating meats. Procedures for preserving and processing meats and meat products. Students will also be assessed on class attendance and monographic assignments. ANALYTICAL AND INSTRUMENTAL CONTROL IN FOOD CHEMISTRY Quality assurance. Advanced methodology and instrumentation for food analysis. Automated systems in food analysis. MASS AND NMR SPECTROSCOPY IN FOOD CHEMISTRY Organic compounds in foods. Applications of NMR and mass spectrometry for determining food components and contaminants or unauthorised additives.

ANALYTICAL AND INSTRUMENTAL CONTROL IN FOOD CHEMISTRY 9820071 Quality assurance. Advanced methodology and instrumentation for food analysis.

9 OILS AND FATS Nature, raw materials and the use of oils and fats in industry. DAIRY SCIENCE Obtaining milk. Conservation of dairy products. PLANT AND ANIMAL BREEDING Optional 1st or 2nd 1st semester Breeding systems and improvement methods. Quantitative genetics.

10 ORIGIN AND USE OF BY-PRODUCTS By-products in the food industry. Origin. Manipulation and treatment. Use. DRUG RESIDUES IN FOODSTUFFS Optional 1st or 2nd 1st semester Impact of zoosanitary treatments on foods. Mechanisms that determine the formation, quantity and distribution of residues that constitute a health hazard for consumers. STATISTICAL METHODS IN QUALITY CONTROL Statistical sampling. Monitoring manufacture and reception. Control graphs.

Mechanisms that determine the formation, quantity and distribution of residues that constitute a health hazard for

11 BEVERAGE TECHNOLOGY Optional 1st or 2nd 1st semester Alcoholic beverages. Non-alcoholic beverages. Raw materials. Manufacturing processes. Quality control. VEGETABLE PRESERVATION TECHNOLOGY Previous treatments. Washing, peeling, scalding, sterilisation and canning or bottling. Juice, nectar and cremogenated drinks technology. Pickled foods. Table olives. Theoretical and practical classes Exam on theoretical and practical course content SUGAR TECHNOLOGY AND RELATED INDUSTRIES Sugar. Describing, using and obtaining sugar. Technology for sugar production processes. Related industries: honey processing. Confectionary industries: others.

Juice, nectar and cremogenated drinks technology. Pickled foods. Table olives.

12 FISH TECHNOLOGY Optional 1st or 2nd 1st semester Obtaining and manipulating fish. Processes for the elaboration of different fish products. WASTEWATER TREATMENT IN THE FOOD INDUSTRY Optional 1st or 2nd 1st semester Wastewater characterisation. Water purification. Tertiary treatments. Legal aspects. TRAINING S CHEMICAL ANALYSIS Training course 1st or 2nd 1st semester Analytical methodology: basic operations. Instrumental analysis.

WASTEWATER TREATMENT IN THE FOOD INDUSTRY 9820038 Optional 1st or 2nd 1st semester 2 4.0 Wastewater characterisation.

13 BIOCHEMISTRY Training course 1st or 2nd 1st semester Structure. Enzymology. Metabolism. Molecular biology and genetic engineering. PHYSICOCHEMISTRY Training course 1st or 2nd 2nd semester Chemical thermodynamics. Surface phenomena. Transport phenomena. Chemical kinetics. PHYSIOLOGY Training course 1st or 2nd 2nd semester Organ functions. Human tracts and systems.

PHYSICOCHEMISTRY 980003 Training course 1st or 2nd 2nd semester 3 5.5 Chemical thermodynamics.

14 CHEMICAL ENGINEERING Training course 1st or 2nd 1st semester Matter and energy balance. Chemical reactors. Separation operations. MATHEMATICS Training course 1st or 2nd 1st semester Mathematical analysis. Calculus. Statistics. Computing. MICROBIOLOGY Training course 1st or 2nd 2nd semester General microbiology.

MATHEMATICS 980006 Training course 1st or 2nd 1st semester 3 5.5 Mathematical analysis.

15 INORGANIC CHEMISTRY Training course 1st or 2nd 1st semester Atomic structure and periodicity. Chemical bonding. Non-metallic and metallic elements and their compounds. ORGANIC CHEMISTRY Training course 1st or 2nd 1st semester Structural theory of organic compounds. Stereochemistry. Reactivity. Systematics of functional groups.

Non-metallic and metallic elements and their compounds.

Course Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology

Course Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology The Master Degree in Food Science and Technology / Department of Nutrition and Food Technology,