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Degree in Food Science and Technology (equivalent to English M.Sc.) #

(According to government regulation 20/06/01, BOE 22 August 2001)

Studies leading to a degree in Food Science and Technology belong to a second cycle of two years and require 146 credits (1 credit = 10 teaching hours). Furthermore, at the end of the course students must spend either one month full time or two months part time working in a food-and-agriculture industry or a foodstuffs-control laboratory.

To be able to enrol for this degree students must have completed the first cycle of any of the degree courses listed below and must also take the required complementary training courses. These training courses may be taken during either the first or second degree cycles.

First-cycle degree courses qualifying students to enrol on the degree in Food Science and Technology:

Biology

Chemistry

Pharmacy

Agricultural Engineering

Countryside Management Engineering

Chemical Engineering

Technical Engineering in Food and Agricultural Industry

Technical Engineering in Hortofruticulture and Gardening

Technical Engineering in Agriculture and Livestock Farming

Technical Engineering in Industrial Forestry

Technical Engineering in Industrial Chemistry

Medicine

Veterinary Science

Marine Sciences

Biotechnology

Diploma (B.Sc.) in Diet and Nutrition

Students must pass the complementary training courses listed below if they have not already done so during their first-cycle studies. (N.B. This does not apply to students who have completed the first cycle in the degree of Biotechnology)

 

SUBJECT CREDITS

Chemical Analysis 6

Biochemistry 6

Physical Chemistry 6

Physiology 4

Chemical Engineering 6

Mathematics 6

Microbiology 6

Inorganic Chemistry 4

Organic Chemistry 6

 

ORGANISATION OF THE COURSES

The subjects are organised into two academic years during which students must study

+ All Core and Obligatory subjects

+ A minimum of 18 credits for Optional subjects

(According to article 6.2 of government regulation 1497/87, students must obtain a minimum of 300 credits. Those students who need to should reach this number of credits by studying optional subjects from this syllabus)

+ A minimum of 15 credits for Free-choice subjects

 

First Year

  • Diet and Culture
  • Clinical Aspects of Human Nutrition
  • Molecular Biology applied to Diet
  • Bromatology (Diet and Nutrition)
  • Fats and Acids
  • Hygiene in Foods
  • Lactology
  • Dietary Microbiology
  • Basic Procedures in Foodstuffs Industries
  • Dietary Parasitology
  • Processing of Raw Materials
  • Chemistry and Biochemistry of Foodstuffs
  • Drug Residues in Foodstuffs
  • Dietary Toxicology

 

Second Year

  • Foodstuffs Analysis and Quality Control
  • Management of Analytical Laboratories
  • Bromatology (Diet and Nutrition)
  • Design of Industrial Plants for Processing Foodstuffs
  • Economics and Management of Foodstuffs Industries
  • Statistics in Foodstuffs Industries
  • Foodstuffs –
  • Physical-chemistry of Processed Foods
  • Post-Harvest Physiology
  • Nutritional Physiology and Physiopathology
  • Introduction to Oenology
  • Genetic Improvements
  • Marketing Technology
  • Industrial Microbiology
  • Foodstuffs Norms and Legislation
  • Public Health
  • Cereal Technology
  • Vegetable-Preserves Technology
  • General Foodstuffs Technology
  • Treatment of Waste Water from the Foodstuffs Industry
  • Supervised Practical Scientific and Technical Courses

 

Complementary Training Courses

  • Chemical Analysis
  • Biochemistry
  • Applied Physics and Physical Chemistry
  • Human Cell Physiology
  • Chemical Engineering
  • Applied Mathematics
  • Microbiology
  • Inorganic Chemistry
  • Organic Chemistry

 

Orientation

As far as the degree in Food Science and Technology is concerned, by choosing the appropriate optional subjects students may direct their studies towards one of four different pharmaceutical activities:

•  Food Industry for Vegetable Products

•  Diet and Health

•  Food Quality Control

•  Food Industry for Animal Products

Please read the information given in Orientation introducing the Degree in Pharmacy.

 

Food Industry for Vegetable Products

•  Physical Chemistry of Processed Foods

•  Post-harvest Physiology

•  Fats and Acids

•  Introduction to Oenology

•  Market Techniques

•  Technology of Vegetable Preserves

•  Technology of Cereals

•  Statistics applied to the Foodstuffs Industry

These subjects are designed to teach the student about the transformation of vegetables from the manufacturing point of view. They also deal with the application of new technologies and ingredients to new products. They allow the pharmacist to evaluate the effects that treatments applied during the manufacturing process have on food components and to understand the role of additives used in the manufacture of all vegetable foodstuffs.

 

Diet and Health

•  Clinical Aspects of Human Nutrition

•  Physiology and Physiopathology in Nutrition

•  Genetic Improvement

•  Drug residues in Foodstuffs

•  Statistics Applied to the Foodstuffs Industry

These subjects lead to an understanding of the importance of diet, knowing and distinguishing the various nutritional substances, studying the functions of the digestive system, the general care to take with what we eat to maintain our health, and problems surrounding the commonest of ailments such as diabetes, obesity, high blood pressure, gout and osteoporosis.

 

Food Quality Control

•  Molecular Biology applied to Diet

•  Management and Control of Analytical Laboratories

•  Physical Chemistry of Processed Foodstuffs

•  Drug Residues in Foodstuffs

•  Statistics Applied to the Foodstuffs Industry

•  Treatment of Waste Water in the Foodstuffs Industry

These subjects are designed to enable the pharmacist to classify foodstuffs using the correct technology, respecting health and safety norms and paying due regard to the impact that food-manufacturing processes might have on the environment. Analyses include additives, spices, condiments, dairy products, drinks both alcoholic and non-alcoholic, fish and meat products, preserves, fats, oils, flours and derivatives and a wide range of other dietary products.

 

Food Industry for Animal Products

•  Lactology

•  Market Techniques

•  Genetic Improvement

•  Drug Residues in Foodstuffs

•  Statistics applied to the Foodstuffs Industry

•  Treatment of Waste Water in the Foodstuffs Industry

These subjects are designed to teach the student about the transformation of vegetables from the manufacturing point of view. They also deal with the application of new technologies and ingredients to new products. They allow the pharmacist to evaluate the effects that treatments applied during the manufacturing process have on food components and to understand the role of additives used in the manufacture of all animal foodstuffs.