Study Programme
1º
| Curriculuar units | Work time | Credits | |
|---|---|---|---|
| Total | Contact | ||
| Quality and Innovation in Primary Production | 0 | TP: 50; S: 10; | 7.5 |
| Biochemistry and Food Toxicology | 0 | TP: 50; S: 10; | 7.5 |
| Advanced Microbiology | 202 | T: 30; PL: 30; | 7.5 |
| Risk analysis | 150 | TP: 50; S: 10; | 7.5 |
2º
| Curriculuar units | Work time | Credits | |
|---|---|---|---|
| Total | Contact | ||
| Packaging, Storage and Logistics | 0 | TP: 50; S: 10; | 7.5 |
| Investment and Modernization Project Design | 0 | TP: 50; S: 10; | 7.5 |
| Audits | 0 | TP: 50; S: 10; | 7.5 |
| New products development | 0 | TP: 45; S: 10; | 4 |
| Sensorial analysis | 0 | TP: 45; S: 10; | 3.5 |
1º
| Curriculuar units | Work time | Credits | |
|---|---|---|---|
| Total | Contact | ||
| Statistical Quality Control | 0 | TP: 45; S: 10; | 6 |
| Food processing and Innovation | 0 | TP: 45; S: 10; | 6 |
| Environmental protection | 0 | TP: 45; S: 10; | 6 |
Anual
| Curriculuar units | Work time | Credits | |
|---|---|---|---|
| Total | Contact | ||
| Practical training and Thesis | 1134 | OT: 60; E: 1074; | 42 |