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GCYTA-summary

DEGREE IN SCIENCE AND TECHNOLOGY OF FOOD

The main general objective of Food Science and Technology degree is to train professionals who finally have a wide knowledge in the food sector such as: food nature, reasons for food alteration, fundamental principles of food processing and improvement of food, in order to be finally consumed. Expertise in designing and selection of the best preserving methods, transformation, packaging, use and distribution, so that a high sensory, sanitary and nutritive quality can be guarantied and adapted to the new consumer´s demands, consistent with the current laws, considering the maximal revalorization of the existing resources in Earth and searching for other new ones from residues or sources which are currently underused or not used at all and respecting the environment.

The development of the Curriculum of Food Science and Technology degree is aimed to allow the students to reach learning results which are related to emerging technologies in Food Science, Food Technology, Food Hygiene and Safety, Management and Quality in Food Industry and Health and Diet, and expertise in the interaction among food and health, diet and nutrition.

The following is the list of final titles that will appear in the records of course 17/18:

DIBUJO Y SISTEMAS DE REPRESENTACIÓN	DRAWING AND REPRESENTATION SYSTEMS
FÍSICA	PHYSICS
FUNDAMENTOS DE BIOLOGÍA	PRINCIPLES OF BIOLOGY
MATEMÁTICAS I	MATHEMATICS I
QUÍMICA GENERAL	GENERAL CHEMISTRY
ANÁLISIS Y QUÍMICA AGRÍCOLA	AGRICULTURAL CHEMISTRY AND ANALYSIS
ECONOMÍA Y GESTIÓN DE EMPRESAS	ECONOMICS AND BUSINESS MANAGEMENT
INFORMÁTICA	COMPUTER SCIENCE
GEOMORFOLOGÍA Y CLIMATOLOGÍA	GEOMORPHOLOGY AND CLIMATOLOGY
MATEMÁTICAS II	MATHEMATICS II
BOTÁNICA AGRÍCOLA	AGRICULTURAL BOTANY
EDAFOLOGÍA	EDAPHOLOGY
BASES DE LA PRODUCCIÓN ANIMAL	BASIC PRINCIPLES OF LIVESTOCK PRODUCTION
BIOQUÍMICA	BIOCHEMISTRY
MICROBIOLOGÍA	MICROBIOLOGY
OPERACIONES BÁSICAS EN LA INDUSTRIA AGROALIMENTARIA	UNIT OPERATIONS IN FOOD INDUSTRY
PRODUCCIÓN DE MATERIAS PRIMAS	Raw Material Production
TECNOLOGÍA DE ALIMENTOS	FOOD TECHNOLOGY
INDUSTRIAS DE PROCESOS DE MATERIAS PRIMAS VEGETALES	VEGETABLE PRODUCTS INDUSTRIES
INDUSTRIAS DE MATERIAS PRIMAS ANIMALES	FOOD INDUSTRIES OF ANIMAL PRODUCTS
INDUSTRIAS DE FERMENTACIÓN Y CONSERVACIÓN DE VEGETALES	VEGETABLE FERMENTATION AND CANNING INDUSTRIES
INGENIERÍA DE LA MODELIZACIÓN Y OPTIMIZACIÓN EN LA INDUSTRIA AGROALIMENTARIA	MODELLING AND OPTIMIZATION ENGINEERING IN THE FOOD INDUSTRY
INGENIERÍA DE LAS INSTALACIONES, EQUIPOS Y MAQUINARIA AUXILIAR DE LA INDUSTRIA AGROALIMENTARIA	FACILITIES, EQUIPMENT AND AUXILIARY MACHINERY ENGINEERING IN THE FOOD INDUSTRY
QUÍMICA Y BIOQUÍMICA ALIMENTOS	FOOD CHEMISTRY AND BIOCHEMISTRY
BROMATOLOGÍA DESCRIPTIVA I	DESCRIPTIVE BROMATOLOGY I
BROMATOLOGÍA DESCRIPTIVA II	DESCRIPTIVE BROMATOLOGY II
ANÁLISIS Y CONTROL DE CALIDAD DE LOS ALIMENTOS	FOOD QUALITY CONTROL AND ANALYSIS
TECNOLOGÍA ALIMENTARIA APLICADA	APPLIED FOOD TECHNOLOGY
HIGIENE DE LOS ALIMENTOS I	FOOD HYGIENE I
HIGIENE DE LOS ALIMENTOS II	FOOD HYGIENE II
EVALUACIÓN DE LA SEGURIDAD ALIMENTARIA	EVALUATION OF FOOD SAFETY
NORMALIZACIÓN Y LEGISLACIÓN ALIMENTARIA	FOOD STANDARDIZATION AND LEGISLATION
GESTIÓN INTEGRAL DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA	INTEGRAL QUALITY MANAGEMENT IN THE FOOD INDUSTRY
MARKETING Y COMPORTAMIENTO DEL CONSUMIDOR DE ALIMENTOS	MARKETING AND FOOD CONSUMER’S BEHAVIOR
ALIMENTACIÓN Y SALUD PÚBLICA	FEEDING AND PUBLIC HEALTH
FISIOLOGÍA Y FUNDAMENTOS DE LA NUTRICIÓN	PHYSIOLOGY AND BASES OF THE NUTRITION
DIETÉTICA	DIETETIC
EVALUACIÓN SENSORIAL DE LOS ALIMENTOS	SENSORY ANALYSIS OF FOOD
APROVECHAMIENTO DE SUBPRODUCTOS	BY-PRODUCTS REVALORIZATION
CATERING Y RESTAURACIÓN	CATERING AND FOODSERVICE
TÉCNICAS RÁPIDAS DE ANÁLISIS MICROBIOLÓGICO	RAPID METHODS IN MICROBIOLOGICAL ANALYSIS OF FOOD
PRODUCCIONES ALTERNATIVAS EN LA DEHESA	ALTERNATIVE PRODUCTIONS IN DEHESA
TRAZABILIDAD DE PRODUCTOS FITOSANITARIOS EN ALIMENTOS	TRACEABILITY OF PESTICIDES IN FOOD
PRÁCTICAS EXTERNAS	EXTERNAL PRACTISES
TRABAJO FIN DE GRADO	FINAL PROJECT