FACULTY OF VETERINARY MEDICINE UNIVERSITY OF CORDOBA (SPAIN) E CORDOBA01 LLP ERASMUS ECTS European Credit Transfer System Degree in Food Science and Technology
FIRST YEAR FOOD AND CULTURE 980048 Core 1st 1st semester 3 4.5 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 9820061 Core 1st 1st semester 2 4.5 Analysis and quality control of foods. Students will also be assessed on class attendance and monographic assignments. BROMATOLOGY 9820049 Core 1st 1st semester 4 7.5 Food products. Composition, properties and nutritional value. Students will also be assessed on class attendance and monographic assignments.
FOOD HYGIENE AND BROMATOLOGY 9020053 Core 1st 1st semester 2 4.0 Personal hygiene, products and processes. Students will also be assessed on class attendance and monographic assignments. FOOD PARASITOLOGY 9820050 Core 1st 1st semester 2 4.0 Parasitic contamination and parasitological deterioration of foods. Pathogenic parasites in foods. BASIC OPERATIONS IN THE FOODS INDUSTRY 9820058 Core 1st 2nd semester 3 6.5 Basic operations in the foods industry. Students will also be assessed on class attendance and monographic assignments.
RAW MATERIAL PRODUCTION 9820054 Core 1st 2nd semester 4 7.0 Basic principles of production systems for foods of plant or animal origin. FOOD TOXICOLOGY 9820052 Core 1st 2nd semester 2 4.0 Basic and experimental toxicology. Abiotic food contamination. Food-based intoxications. Pesticides. FOOD CHEMISTRY AND BIOCHEMISTRY 9820056 Core 1st 2nd semester 4 7.0 Food components. Chemical modifications of foods during treatment and storage. Food additives.
SECOND YEAR NUTRITION AND DIETETICS 9820062 Core 2nd Annual 3 11.0 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 9820063 Core 2nd 1st semester 3 5.5 Business economics and administration. Food commercialisation. Food production and consumption. PUBLIC HEALTH 9820066 Core 2nd 1st semester 2 4.0 Health care services. Public health and nutrition. Personnel hygiene.
INDUSTRIAL MICROBIOLOGY 9820060 Compulsory 2nd 1st semester 3 5.5 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 9820059 Core 2nd 1st semester 5 8.5 Elaboration. Conservation, canning and bottling, food storage and transport Culinary technology. INDUSTRIAL FOOD PROCESSING PLANT DESIGN 9820067 Core 2nd 2nd semester 1 3.5 Basic principles of projects.
FOOD MICROBIOLOGY 9820060 Core 2nd 2nd semester 3 5.0 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 9820065 Core 2nd 2nd semester 2 4.0 Regulations and food science. Food laws. Principles and applications. Deontology. OPTIONAL S FOOD BIOTECHNOLOGY 9820040 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.
MEAT SCIENCE AND TECHNOLOGY 9820070 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 9820071 Quality assurance. Advanced methodology and instrumentation for food analysis. Automated systems in food analysis. MASS AND NMR SPECTROSCOPY IN FOOD CHEMISTRY 9820072 Organic compounds in foods. Applications of NMR and mass spectrometry for determining food components and contaminants or unauthorised additives.
OILS AND FATS 9820034 Nature, raw materials and the use of oils and fats in industry. DAIRY SCIENCE 9820031 Obtaining milk. Conservation of dairy products. PLANT AND ANIMAL BREEDING 9820074 Optional 1st or 2nd 1st semester 2 4.0 Breeding systems and improvement methods. Quantitative genetics.
ORIGIN AND USE OF BY-PRODUCTS 9820075 By-products in the food industry. Origin. Manipulation and treatment. Use. DRUG RESIDUES IN FOODSTUFFS 9820042 Optional 1st or 2nd 1st semester 2 4.0 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 9820076 Statistical sampling. Monitoring manufacture and reception. Control graphs.
BEVERAGE TECHNOLOGY 9820078 Optional 1st or 2nd 1st semester 2 4.0 Alcoholic beverages. Non-alcoholic beverages. Raw materials. Manufacturing processes. Quality control. VEGETABLE PRESERVATION TECHNOLOGY 9820079 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 9820077 Sugar. Describing, using and obtaining sugar. Technology for sugar production processes. Related industries: honey processing. Confectionary industries: others.
FISH TECHNOLOGY 9820033 Optional 1st or 2nd 1st semester 2 4.0 Obtaining and manipulating fish. Processes for the elaboration of different fish products. WASTEWATER TREATMENT IN THE FOOD INDUSTRY 9820038 Optional 1st or 2nd 1st semester 2 4.0 Wastewater characterisation. Water purification. Tertiary treatments. Legal aspects. TRAINING S CHEMICAL ANALYSIS 980001 Training course 1st or 2nd 1st semester 3 5.5 Analytical methodology: basic operations. Instrumental analysis.
BIOCHEMISTRY 980002 Training course 1st or 2nd 1st semester 3 5.5 Structure. Enzymology. Metabolism. Molecular biology and genetic engineering. PHYSICOCHEMISTRY 980003 Training course 1st or 2nd 2nd semester 3 5.5 Chemical thermodynamics. Surface phenomena. Transport phenomena. Chemical kinetics. PHYSIOLOGY 980004 Training course 1st or 2nd 2nd semester 2 4.0 Organ functions. Human tracts and systems.
CHEMICAL ENGINEERING 980005 Training course 1st or 2nd 1st semester 3 5.5 Matter and energy balance. Chemical reactors. Separation operations. MATHEMATICS 980006 Training course 1st or 2nd 1st semester 3 5.5 Mathematical analysis. Calculus. Statistics. Computing. MICROBIOLOGY 980007 Training course 1st or 2nd 2nd semester 3 5.5 General microbiology.
INORGANIC CHEMISTRY 980008 Training course 1st or 2nd 1st semester 2 4.0 Atomic structure and periodicity. Chemical bonding. Non-metallic and metallic elements and their compounds. ORGANIC CHEMISTRY 980009 Training course 1st or 2nd 1st semester 3 5.5 Structural theory of organic compounds. Stereochemistry. Reactivity. Systematics of functional groups.