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Description
The Food , Science and Technology degree combines the maturity of a Faculty with more than one hundred and seventy years of experience with the latest trends in teaching innovation and research.
If you want to study Food Science and Technology, the University of Granada is your best option. You can find the numerous advantages offered by our University on this website. At the research level, the University of Granada occupies the 30th position in the world in Food Science and Technology ( https://acortar.link/dMl91t ), which guarantees the best learning for the student.
Requirement
Access to this degree does not require any additional tests other than those legally established at a national level.
At least five GCSE/IGCSE subjects (Grade C and above), and three A Levels (Grades A–E), with a minimum of 48 UCAS 2017 Tariff points.
Some Bachelors' Degree like French Studies are exempt from language accreditation to obtain the Graduate degree, as approved by the Governing Council of the University of Granada.
Structure
1st SEMESTER
ORGANIC CHEMISTRY 6.0
MATHEMATICAL AND OPERATIONAL TECHNIQUES 6.0
ECONOMICS AND BUSINESS MANAGEMENT 6.0
PRINCIPLES OF CHEMISTRY 6.0
BIOLOGY 6.0
2nd SEMESTER
STRUCTURAL BIOCHEMISTRY 6.0
STATISTICS 6.0
APPLIED PHYSICS AND PHYSICAL CHEMISTRY 6.0
CELLULAR AND HUMAN PHYSIOLOGY 6.0
FUNDAMENTALS OF FOOD ENGINEERING 6.0
Course: 2nd
SUBJECT ECTS
1st SEMESTER
FOOD SCIENCE 6.0
MICROBIOLOGY 6.0
BASIC OPERATIONS IN THE FOOD INDUSTRY 6.0
FOOD CHEMISTRY AND BIOCHEMISTRY 6.0
ANALYTICAL TECHNIQUES 6.0
2nd SEMESTER
EXPANSION OF FOOD STUDY 6.0
FOOD ANALYSIS 6.0
FOOD MICROBIOLOGY 6.0
FOOD PARASITOLOGY 6.0
PRODUCTION OF RAW MATERIALS 6.0
Course: 3rd
SUBJECT ECTS
1st SEMESTER
FOOD BIOTECHNOLOGY 6.0
FOOD TECHNOLOGY I 6.0
AGRICULTURAL CHEMISTRY 6.0
NUTRITION 6.0
OPTIONAL: EVALUATION OF THE QUALITY OF AGRO-FOOD ANALYSIS LABORATORIES 6.0
OPTIONAL: REACTIONS AND INORGANIC COMPOUNDS IN FOOD TECHNOLOGY 6.0
OPTIONAL: PHYSICAL-CHEMICAL PROCESSES OF INTEREST IN FOOD 6.0
2nd SEMESTER
DIETETICS 6.0
FOOD TECHNOLOGY II 6.0
FOOD TOXICOLOGY 6.0
ELECTIVE: POST-ELECTION PHYSIOLOGY AND TECHNOLOGY 6.0
OPTIONAL: MOLECULAR BIOLOGY APPLIED TO FOOD 6.0
OPTIONAL: CHEMISTRY OF DRUGS AND ORGANIC MARKERS IN FOOD. TRACEABILITY 6.0
OPTIONAL: PHYSIOLOGY AND PATHOPHYSIOLOGY OF NUTRITION 6.0
Course: 4th
SUBJECT ECTS
1st SEMESTER
FOOD PROCESSING PLANTS 6.0
PUBLIC HEALTH 6.0
FOOD LEGISLATION AND DEONTOLOGY 6.0
INTERNSHIPS 6.0
OPTIONAL: INDUSTRIAL BIOPROCESSES 6.0
OPTIONAL: ANIMAL FOOD INDUSTRIES 6.0
OPTIONAL: SCIENTIFIC METHODOLOGY 6.0
OPTIONAL: TRANSGENIC PLANTS AND FOOD 6.0
OPTIONAL: PLANTS OF FOOD INTEREST 6.0
OPTIONAL: ALCOHOLIC BEVERAGE TECHNOLOGY 6.0
2nd SEMESTER
FOOD MANAGEMENT AND QUALITY 6.0
FOOD HYGIENE AND SAFETY 6.0
INTERNSHIPS 12.0
FINAL DEGREE PROJECT