manuale informativo sulle sedi erasmus accessibili agli studenti di

Transcription

MANUALE INFORMATIVO
SULLE SEDI ERASMUS
ACCESSIBILI AGLI STUDENTI DI STAL1 E STAL2
A cura della Commissione di Internazionalizzazione
dei corsi in STAL1 e STAL2
(Antonella Pasqualone, Eustachio Tarasco, Emilio De Meo,
Carmine Crecchio, Agata Gadaleta, Fabio Minervini,
Francesco De Carolis)
INDICE
INFORMAZIONI GENERALI
ARTA, Greece
Technologiko Educational Institute of Epirus
BRNO, Czech Republic
Masarik University – Corsi di Laurea
BYDGOSZCZ, Poland
Universytet Technologiczno Przyrodniczy – Piano di Studi
CORDOBA, España
Universidad de Cordoba – Piano di studi
JELGAVA, Latvia
Latvijas Lauksaimniecības universitāte – Piano di Studi
LIMOGES, France
Université de Limoges
NANTES, France
Ecole Nationale Veterinaire, Agroalimentaire et de l'Alimentation (Nantes-Atlantic, National College
of Veterinary Medicine, Food Science and Engineering)
OSIJEK, Croatia
Sveuciliste Josipa Jurja Strossmayera u Osijek
PLOVDIV, Bulgaria
Agraren Universitet Plovdiv - Short History of the University of Food Technologies
Foreign Students Admission
Lista dei Corsi di Laurea e di Dottorato
SIEDLCE, Poland
Siedlce University of Natural Sciences and Humanities
VILA REAL, Portugal
University of Trás-os-Montes and Alto Douro, Food Science – Piano di Studi
WARSAW, Poland
Warsaw University of Life Sciences - SGGW
WIEN, Austria
Universität für Bodenkultur Wien – Corsi di insegnamento
WROCLAW, Poland
Uniwersytet Przyrodniczy we Wrocławiu – List of courses available for Erasmus students
ZAGREB, Croazia
University of Zagreb – Food Technology – Piano di Studi
ZARAGOZA, España
Universidad de Zaragoza – Facoltà di Medicina Veterinaria – Corsi di insegnamento
RACCOMANDAZIONE:
Il presente Manuale contiene informazioni di base sui piani di studio delle diverse
sedi Erasmus del DISSPA accessibili agli studenti di STAL1 e STAL2.
Tali informazioni possono essere soggette a variazioni e vanno SEMPRE verificate
sui siti web di riferimento.
INFORMAZIONI GENERALI
BANDO E MODALITA’ DI PRESENTAZIONE DELLA DOMANDA
Sono disponibili sul sito: http://uniba.llpmanager.it/studenti/
ELENCO DELLE DESTINAZIONI
E’ disponibile sul sito: http://uniba.llpmanager.it/studenti/ Gli studenti di STAL1 e STAL2 devono
considerare solo le sedi del Dipartimento di Scienze del suolo, della Pianta e degli Alimenti (DISSPA).
SCELTA DEGLI ESAMI
Per la selezione degli esami si possono sfruttare le informazioni contenute in questo Manuale (verificandole
sui siti di riferimento). Inoltre, per informazioni sulle varie sedi ci si può rivolgere al Docente coordinatore di
ciascun accordo (anche detto “responsabile di flusso”) i cui nomi sono riportati in questo Manuale e
nell’Elenco delle destinazioni.
TEST LINGUISTICO
Il test linguistico (scritto) si svolge presso il Centro Linguistico di Ateneo. E’ opportuno prepararsi con cura
per il test linguistico perché una buona conoscenza della lingua è ovviamente essenziale per una proficua
esperienza Erasmus+ senza troppi problemi di comprensione sia nella vita universitaria (è fondamentale per
riuscire a sostenere gli esami) sia nella vita quotidiana. Il mancato superamento del test linguistico
comporta l’esclusione dalla mobilità Erasmus+.
COSA FARE PRIMA DI PARTIRE
Tutti gli adempimenti necessari prima della partenza sono riportati nella “Guida per gli studenti che
accettano la mobilità Erasmus+”, che è scaricabile sempre dal sito: http://uniba.llpmanager.it/studenti/
ARTA, Greece
DEPARTMENT OF CROP PRODUCTION (ARTA)
http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
SEDE: ARTA, Greece
website: http://erasmus.teiep.gr/old/index.php?
option=com_content&view=article&id=220%3Adepartment-of-cropproduction-arta&catid=14&Itemid=79
Responsabile di accordo: Prof. Claudio Cocozza
E-mail: [email protected]
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Programme of Studies
Core Modules (CM)
COURSE CODE COURSE
ECTS
CRP1010
Botany -Morphology - Histology
5.5
CRP1020
General Agriculture
5.5
CRP1030
General Arboriculture
5.5
CRP1040
Agricultural Chemistry
4
CRP1050
Applied Mathematics
5.5
CRP1060
Computer Science I
4
CRP2010
Industrial Plants and Bioplants
5.5
CRP2020
General Horticulture
5.5
CRP2030
Soil Science
5.5
CRP2060
Plant Physiology
5.5
CRP3020
Genetics
5.5
CRP3050
Olive trees - Vine
5.5
CRP4020
Biological Agriculture
6
CRP4030
Agricultural Machinery
6
Specific Modules (SM)
COURSE CODE
COURSE
ECTS
CRP2040
Computer Science II
4
CRP2050
Systematic Botany - Zizanology
4
CRP3030
General Phytopathology
5.5
CRP3040
Agricultural and Greenhouse Constructions
4.5
CRP3060
Plant Nutrition - Soil Fertility and Fertilizers
5.5
CRP4010
Soil Irrigation
6
CRP4040
Plant Pests
6
CRP4050
Leaf Analysis
6
CRP5010
Plant Breeding
6
CRP5040
Soil Management
6
CRP5050
Drainage
6
CRP7042
Seminar
4
Specialisation Modules (SM)
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COURSE CODE
COURSE
ECTS
CRP6010
Biotechnology
6
CRP6020
Cereals
6
CRP6030
Production of Reproductive Material
6
CRP6040
Agricultural Experimentation
6
CRP6050
Comestible Legumes - Veterinary Plants
6
CRP6060
In Vitro Cultures
6
CRP6070
Turf Grass Science
6
CRP6080
Agricultural Industries
6
CRP7011
Pest Control in Extensive Cultures & Stored Products
4
CRP7020
Agricultural Pharmacology
6
CRP7050
Aromatic and Pharmaceutical Plants
6
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CRP7060
Floriculture - Garden Construction
6
CRP7070
Holistic Plant Protection
6
CRP7080
Special Plant Protection of Extensive Cultures
6
CRP6100
Gigartikapra - Citrus Fruits
6
CRP6110
Special Arboriculture
6
CRP7100
Special Plant Production of Extensive Cultures
6
CRP7110
Gigartikapra - Akrodrya
6
CRP7120
Tropical - Subtropical Plants
6
CRP6120
Quality Control of Agricultural Products
6
CRP6130
Natural Environmental Dangers
6
CRP6140
Renewable Sources of Energy in Agriculture
6
CRP6150
Technoeconomic Studies
6
CRP7130
Water Contamination
6
CRP7140
Certification of Quality of Agricultural Products
6
CRP7150
Computer Applications in Agriculture
6
CRP7161
Pest Control in Arboriculture & Stored Products
4
CRP801
Diploma Dissertation
20
CRP802
Work Placement
10
Modules on Management, Finance & Accounting and Legislation
COURSE CODE
COURSE
ECTS
CRP3011
Farm Management
3.5
CRP5020
Farm Accounting
6
CRP5030
Agricultural Economy - E.U. Agricultural Politics
6
CRP6160
Teaching Principles in Crop Production
6
CRP7031
Preservation of Environment
4
CRP7090
Standardization & Marketing of Rural Products
6
Optional Modules (OM)
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COURSE CODE COURSE
ECTS
CRP0011
Agrometeorology
-
CRP0021
Principles of Biology
-
CRP0031
Irrigation of Turf Grass
-
CRP0041
General Zoology
-
CRP0051
Management of Agricultural Machinery
-
CRP0061
System Science and Simulation
-
CRP0071
Mushroom - Sericulture
-
CRP0081
Apiculture - Sericulture
-
CRP0091
Post - selective Rural Product Treatment
-
CRP0101
Ecology
-
CRP0111
Enology
-
CRP0121
Hydrocultural Cultures in Soil-free Sublayers
-
CRP0131
Psychology of Work
-
CRP0141
Special Topics of Computer Science
-
CRP0151
English I
-
CRP0161
English II
-
CRP0171
English for Crop Production (Seminar)
-
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DEPARTMENT OF FLORICULTURE AND LANDSCAPE ARCHI...
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Core Modules (CM)
COURSE CODE
COURSE
ECTS
FLA1010
Inorganic Chemistry
5
FLA2030
Biochemistry
5
FLA1021
Mathematics
7
FLA1030
Computer Science
5
FLA1041
Physics
6
FLA2050
General Ecology
5
FLA1050
Plant Morphology
7
FLA2040
Plant Physiology
5
COURSE CODE COURSE
ECTS
FLA3010
Systematic Botany
5
FLA2010
General Floriculture
5
FLA4040
General Plant Protection
5
FLA7010
Advanced Plant Protection
5
FLA5020
Soil Irrigation & Drainage
5
FLA2020
Soil Science
5
FLA3020
Plant Nutrition and Fertilization
5
FLA3050
Geomorphology - Topography
5
FLA3040
Greenhouse Management
5
FLA2060
Studio I: Introduction to Technical Drawing
5
FLA3060
Plant Genetics and Breeding
5
FLA3070
Plant Propagation
5
FLA3080
Biometry
5
FLA4050
Pesticide Science
5
FLA4060
Models and Colour in Landscape Architecture
5
FLA4070
Site Engineering and Earthworks
5
FLA5060
Free Hand Drawing
5
FLA5070
Machinery in Floriculture
5
COURSE CODE
COURSE
ECTS
FLA5010
Cut Flowers
5
FLA6030
Turfgrass Science
5
FLA4020
Evengreen Ornamental Plants
5
FLA5040
Deciduous Ornamental Plants
5
FLA4030
Herbaceous Ornamental Plants
5
FLA3030
Studio II : Construction Materials
5
FLA4010
Studio III : Garden Design and Construction
5
FLA5050
Studio IV : Landscape Design
5
FLA6010
Studio V : Computer Aided Applications on Garden Design
5
FLA7022
Graduate Seminar
6
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FLA6020
Pot Plants
5
FLA6040
Floral Creations
5
FLA6050
Garden Lighting
5
FLA6060
Studio IV : Computer Aided Applications on Landscape Design
5
FLA6070
Special Garden Typologies
5
FLA7030
Water in Landscape Architecture
5
FLA7040
Simulation Techniques in Landscape Design
5
FLA801
20
FLA802
Work Placement
10
COURSE CODE
COURSE
ECTS
FLA5031
Landscape Architecture History
5
FLA6091
Social Aspects in Landscape Architecture
7
FLA6081
Landscape Professional Practice and Law
5
FLA7051
Agro-Economy
5
FLA7081
Floriculture Enterprise Management
5
FLA7071
Floriculture Product Marketing
7
FLA7061
Introduction to Accounting
5
© Ευρωπαϊκό Πρόγραμμα Δια Βίου Μάθησης/Erasmus 2007-2013.
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DEPARTMENT OF ANIMAL PRODUCTION (ARTA)
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Core Modules (CM)
COURSE CODE COURSE
ECTS
ANP1010
Biometry - Introduction to Mathematics
5
ANP1020
Biochemistry - Introduction to Biotechnology
6
ANP1030
Computer Programming
4
ANP1040
Agroecology
5
ANP1050
Introduction to Animal Science
4
ANP2010
Introduction to Informatics & Internet
4
ANP2020
Animal Genetics
6
ANP3010
Technology of Grassland Systems & Fodder Crops
7
ANP5010
Animal Behaviour and Ethology
3
ANP5021
Animal welfare
3
COURSE CODE COURSE
ECTS
ANP1060
Anatomy of Domestic Animals (DA)
6
ANP2030
Physiology of Domestic Animals
7
ANP2040
Parasitology of Domestic Animals
7
ANP3020
Basic Nutrition of Farm Animals
7
ANP3030
Introduction to Veterinary Medicine of DA
5
ANP3040
Microbiology & Immunology of DA
7
ANP4020
Reproduction in Farm Animals
7
ANP4030
Animal Hygiene & Infectious Diseases
7
ANP4040
Farm Housing & Farming Equipment Technology
3
ANP4050
Population Ecology
3
ANP6010
Organic Farming
4.5
ANP4060
Parasitic Diseases of Domestic Animal
3
ANP5031
Veterinary Pharmacology
5
ANP4070
Food Safety & Hygiene
3
ANP5040
Animal Evaluation
3
ANP7010
Quality Management of Animal Food Products
3
COURSE CODE COURSE
ECTS
ANP3052
Foreign Language Terminology (English)
4
ANP4080
Applied Feeding of Farm Animals
7
ANP5050
Sheep & Goat Production & Management
7
ANP6020
Dairy & Beef Cattle Production & Management
7
ANP5060
Apiculture & Honey Production
3
ANP5070
Introduction to Equine Care & Management
3
ANP6030
Pet & Companion Animal Management & Nursing
4.5
ANP5080
Pig Production & Management
7
ANP6040
Poultry Production & Management
7
ANP6050
Milk & Dairy Product Technology
7
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ANP5090
Rabbit & Furred Animal Production & Management
3
ANP4090
Wild Life Management
3
ANP6060
Laboratory Animal Management
4.5
ANP5100
Holistic Management & Quality
3
ANP7020
Genetic Inprovement of Domestic Animals
6
ANP7030
Meat Science and Technology
6
ANP7040
Feed Manufacturing Technology
4
ANP7052
Graduate Seminar
4
ANP5110
Environmental Microbiology
3
ANP5121
Farm Biosecurity & Standardization of Animal Food Products
3
ANP801
20
ANP802
Work Placement
10
COURSE CODE COURSE
ECTS
ANP2051
Agricultural Policy- Legislation
6
ANP4100
Macroeconomics & Farming Cooperatives
3
ANP4110
Professional Ethics
3
ANP4011
Multi Media Technology & Applications
3
ANP4121
Agroalimentary Systems & Environmental Training
3
ANP5120
Agricultural Accounting & Techno - Economic Analysis
5
ANP6070
Farm Waste Management & Environmental Protection
4.5
ANP7060
Organization & Management of Farm Enterprises
4
ANP7070
Processing & Trading of Animal Food Products
3
ANP7080
Data Recording and Performance Evaluation of DA
3
ANP5130
Bioinformatics
3
Optional Modules (OM)
COURSE CODE COURSE
ECTS
ANP0011
English I
-
ANP0021
English II
-
ANP0031
English III
-
ANP0041
Introduction to Computer Science
-
ANP0051
Agricultural Feasibility & Farm Studies
-
ANP0061
Teaching Principles in the Field of Animal Production
-
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DEPARTMENT OF AQUACULTURE AND FISHERIES (IGOUME...
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25/02/2016 11:38
2 di 3
Core Modules(CM)
COURSE CODE
COURSE
ECTS
AQF1010
Chemistry
6
AQF1021
Mathematics for Biosciences
6
AQF1030
General Biology
6
AQF1050
Bioclimatology & Environment
6
AQF2010
Biochemistry
6
AQF2021
Experimentation Design & Principles of Sampling
4.5
AQF2030
Physical & Geological Oceanography
4.5
AQF2040
Genetics and Evolutionary Biology
4.5
AQF2060
Computing & GIS
4.5
COURSE CODE
COURSE
ECTS
AQF1040
Hydrobiology
6
AQF2050
Ichthyology
6
AQF3010
Chemical Oceanography
6.5
AQF3020
Organogenesis and Physiology of Aquatic Animals
5
AQF3030
Aquaculture Engineering
4.5
AQF3040
Marine Biology
5
AQF3050
Biology and Ecology of Inland Waters
4.5
AQF3060
Fish Systematics and Identification
4.5
AQF4010
Elemental Maritime and Naval Construction Science
4.5
AQF4020
Fish Nutrition & Feed Technology
6
AQF4040
Biology of Aquatic Invertebrates
4.5
AQF4060
Fisheries History & Technology
4.5
AQF5010
Fish pathology & Diagnostics
6.5
AQF5020
Nutritional value of Aquatic Organisms and Public Health
4.5
AQF6050
Epidemiology and Transmissible Diseases of Aquatic Animals
5.5
AQF6060
Surface waters and Aquifer
5.5
AQF7040
Microalgae Biotechnology
5.5
AQF7060
Ecotoxicology
5.5
AQF7070
Submarine Photography & Applications of multimedia
5.5
Courses of Specialization (CS)
COURSE CODE COURSE
ECTS
AQF4030
Aquaculture of Inland Waters I
6
AQF4051
Aquatic Ecosystems & Management
4.5
AQF5030
Aquaculture of Inland Waters II
4.5
AQF5040
Fish-farming of Marine Species
4.5
AQF5050
Fisheries Biology
5.5
AQF5060
Aquaria & Museum Collections
4.5
AQF6010
Invertebrate Aquaculture
7
AQF6030
Algal Culture
7
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AQF6040
Processing of Fishery Products
5.5
AQF7010
Quality and Hygiene Control of Fishery Products
7
AQF801
Diploma Dessertation
20
AQF802
Work Placement
10
Courses on Management, Economics, Legislation and Humanitarian studies (MELH)
COURSE CODE
COURSE
ECTS
AQF6021
Business Practices in Production and Trade
5
AQF6070
Fishery Products in Culinary Art
5.5
AQF7021
Transportation & Marketing of Fishery Products
6
AQF7031
Legislation
6
AQF7051
Eco-Touristic Exploitation of the Littoral Zone
5.5
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BRNO, Czech Republic
Masaryk University SEDE: BRNO (CZ) - http://is.muni.cz/ects/rozcestnik
Masarykova Univerzita V Brne
Responsabile di accordo: Prof. Enrico De Lillo
e-mail: [email protected]
List of Degree Programmes Offered
ECTS > Degree Programmes
Faculties
Sito web for incoming students
http://cic.muni.cz/en/
Faculty of Medicine
Faculty of Arts
Faculty of Law
Faculty of Social Studies
Faculty of Science
Faculty of Informatics
Faculty of Education
Faculty of Sports Studies
Faculty of Economics and Administration
Back to the main page
List of Degree Programmes Offered
Administrative Geology (bachelor)
Algebra and Discrete Mathematics (master)
Analytical Biochemistry (master)
Analytical Chemist Manager of Chemical Laboratory
(bachelor)
Analytical Chemistry (master)
Anthropology (bachelor)
Anthropology (master)
Applied and Environmental Geology (bachelor)
Applied Biochemistry (bachelor)
Applied Geography (master)
Applied Geography and Geoinformatics (bachelor)
Applied Mathematics for MultiBranches Study (bachelor)
Applied Mathematics for MultiBranches Study (master)
Astrophysics (bachelor)
Biochemistry (bachelor)
Biochemistry (master)
Biology with a view to Education (bachelor)
Biomolecular Chemistry (master)
Biophysical Chemistry (bachelor)
Biophysics (bachelor)
Biophysics (master)
Botany (master)
Chemistry (bachelor)
Chemistry of Conservation Restoration (bachelor)
Chemistry of Conservation Restoration (master)
Chemistry with a view to Education (bachelor)
Chemoinformatics and Bioinformatics (bachelor)
Chemoinformatics and Bioinformatics (master)
Condensed Matter Physics (master)
Ecological and Evolutionary Biology (bachelor)
Environmental Chemistry (master)
Finance Mathematics (master)
Financial and Insurance Mathematics (bachelor)
Genomics and Proteomics (master)
Geographical Cartography and Geoinformatics (bachelor)
Geographical Cartography and Geoinformatics (master)
Geography (bachelor)
Geography and Cartography with a view to Education
(bachelor)
Geology (bachelor)
Geology (master)
Geology combined with Archaeology (bachelor)
Geology combined with Archaeology (master)
| Current date and time: 2. 4. 2015 18:43, Week 14 (even)
Geology for MultiBranches Study (bachelor)
Geometry (master)
Inorganic Chemistry (master)
Laboratory and Measuring Technology (bachelor)
Material Chemistry (master)
Mathematical Analysis (master)
Mathematical Biology (bachelor)
Mathematical Biology (master)
Mathematical Modelling and Numeric Methods (master)
Mathematics (bachelor)
Mathematics with a view to Education (bachelor)
Mathematics with Informatics (master)
Medical Genetics and Molecular Diagnostics (bachelor)
Medical Genetics and Molecular Diagnostics (master)
Medical Physics (bachelor)
Modelling and Calculations (bachelor)
Molecular Biology and Genetics (bachelor)
Molecular Biology and Genetics (master)
Nanotechnology Applied Physics (bachelor)
Organic Chemistry (master)
Physical Chemistry (master)
Physical Geography (master)
Physics (bachelor)
Physics and Management (bachelor)
Physics with a view to Education (bachelor)
Plasma Physics (master)
Social Geography and Regional Development (master)
Special Biology (bachelor)
Special Biology (master)
Statistics and Data Analysis (bachelor)
Statistics and Data Analysis (master)
Structural Chemistry (master)
Theoretical Physics and Astrophysics (master)
Upper Secondary School Teacher Training in Biology
(master)
Upper Secondary School Teacher Training in Chemistry
(master)
Upper Secondary School Teacher Training in Descriptive
Geometry (master)
Upper Secondary School Teacher Training in Geography and
Cartography (master)
Upper Secondary School Teacher Training in Mathematics
(master)
Upper Secondary School Teacher Training in Physics
(master)
Zoology (master)
BYDGOSZCZ, Poland
załącznik nr 4 do wytycznych dla rad podstawowych jednostek organizacyjnych do tworzenia nowych i weryfikacji istniejących programów studiów I i II stopnia w UTP w Bydgoszczy
SEDE: BYDGOSZ (PL) Universytet Technologiczno Przyrodniczy - Responsabile di accordo: Prof. Teodoro Miano, [email protected]
http://wr.utp.edu.pl/plany.html
ZATWIERDZAM
PLAN STUDIÓW NR IV
WYDZIAŁ ROLNICTWA I BIOTECHNOLOGII
PROFIL KSZTAŁCENIA:
POZIOM STUDIÓW:
FORMA STUDIÓW:
KIERUNEK:
SPECJALNOŚĆ:
UNIWERSYTET TECHNOLOGICZNO-PRZYRODNICZY
IM. J. i J. ŚNIADECKICH
w BYDGOSZCZY
PROFIL OGÓLNOAKADEMICKI
STUDIA PIERWSZEGO STOPNIA (3,5-letnie, inżynierskie)
STUDIA STACJONARNE
TECHNOLOGIA ŻYWNOŚCI I ŻYWIENIE CZŁOWIEKA
TECHNOLOGIE PRODUKTÓW ROŚLINNYCH
TECHNOLOGIE PRODUKTÓW ZWIERZĘCYCH
PROREKTOR
ds. Dydaktycznych i Studenckich
Pozycja planu
Bydgoszcz dn. ……………………..
A.
1.
2.
3.
4.
5.
6.
7.
GODZINY
w tym
Liczba
NAZWA PRZEDMIOTU
egzaminów
sem. I
zaliczeń
pkt.
ECTS
Razem
4
2
1
1
2
1
1
5
4
4
2
2
1
1
120
60
30
30
60
8
9
0
12
19
317
122
60
135
0
egzaminów
zaliczeń
pkt.
ECTS
Razem
W
Ć
L
P/S
0
12
19
317
122
60
135
0
W
Ć
ROZKŁAD ZAJĘĆ w SEMESTRZE
sem. II
sem. III
sem. IV
sem. V
sem. VI
Liczba godzin tygodniowo (semestr I -VI po 15 tygodni, VII - 12 tygodni)
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
sem. VII
P/S
W
0
0
Ć
L
P/S
PRZEDMIOTY OGÓLNE
Język obcy kontynuowany3 (Lingua straniera)
Przedmiot humanistyczny (do wyboru)4 (Materie umanistiche)
Technologie informacyjne (Tecnologie informatiche)
Ekonomia (Economia)
Wychowanie fizyczne (Educazione fisica)
Bezpieczeństwo pracy i ergonomia (Sicurezza sul lavoro ed ergonomia)
Ochrona własności intelektualnej (Tutela delle proprietà intellettuali)
RAZEM
PODSUMOWANIE ARKUSZA 1
Liczba:
120
60
15
30
2
2
1
2
15
2
2
1
60
2
8
9
2
2
2
x
x
egzaminów
zaliczeń
pkt. ECTS
5
0
1
6
sem. I
W
Ć
5
0
6
0
4
9
0
2
0
0
2
sem. II
0
0
L
P/S
W
Ć
1
0
2
0
2
4
sem. III
L
P/S
W
Ć
0
0
0
2
2
0
1
2
UWAGI:
1. Dla studentów I roku studiów stacjonarnych I stopnia wszystkie formy zajęć dydaktycznych przewidziane w planie studiów są obowiązkowe.
Na wyższych latach obowiązkowe są: ćwiczenia audytoryjne, laboratoryjne, lektoraty, zajęcia: sportowe, terenowe, projektowe, plenerowe i seminaria.
2. Praktyka zawodowa po IV semestrze ( 4 - tygodniowa), zaliczenie na ocenę - 5 pkt. ECTS
3. Język obcy kontynuowany do wyboru spośród: 1. Języka angielskiego, 2. Języka niemieckiego, 3. Języka rosyjskiego.
4 Przedmiot humanistyczny do wyboru: w I semestrze: 1. Etyka lub 2. Współczesne stosunki międzynarodowe; w II. semestrze: 3. Socjologia lub 4. Nauka o polityce.
5 Przedmiot do wyboru 1 z listy elektywów (w załączeniu).
7 Studentów obowiązuje napisanie pracy dyplomowej i egzamin dyplomowy inżynierski po VII semestrze - 15 pkt. ECTS.
2
4
0
2
2
0
0
2
2
4
sem. IV
L
P/S
W
Ć
2
0
0
2
4
0
2
2
0
0
0
2
2
sem. V
L
P/S
W
Ć
2
0
0
0
2
0
1
1
0
0
0
2
2
sem. VI
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
2
0
0
0
2
0
0
0
0
0
2
0
2
3
0
0
0
sem. VII
0
0
0
0
0
Obowiązuje od roku akademickiego: 2014/2015
Legenda:
W - wykład
Ć
- ćwiczenia audytoryjne
- ćwiczenia laboratoryjne, lektorat języków obcych
L
P
- ćwiczenia projektowe
S
- seminarium
T
- zajęcia terenowe
- egzamin
ARKUSZ 1
ZATWIERDZAM
PLAN STUDIÓW NR IV
POZIOM STUDIÓW:
FORMA STUDIÓW:
KIERUNEK:
SPECJALNOŚĆ:
w BYDGOSZCZY
STUDIA STACJONARNE
PROREKTOR
Pozycja
planu
GODZINY
w tym
Liczba
NAZWA PRZEDMIOTU
egzaminów
zaliczeń
pkt.
ECTS
Razem
B. PRZEDMIOTY PODSTAWOWE (CORSI DI BASE)
1
1. Matematyka (Matematica)
2. Fizyka (Fisica)
3. Ekologia i Ochrona środowiska (Ecologia e tutela dell'ambiente)
4. Chemia nieorganiczna (Chimica inorganica)
1
5. Surowce roślinne i ich pozyskiwanie (Prodotti vegetali + Produzione)
1
6. Surowce zwierzęce i ich pozyskiwanie (Prodotti animali +Produzione)
1
7. Chemia organiczna (Chimica organica)
1
8. Chemia analityczna (Chimica analitica)
9. Metody statystyczne w zarządzaniu jakością (Metodi statistici gest.qualità)
1
10. Biochemia (Biochimica)
1
2
1
1
1
1
1
1
1
1
5
6
2
5
3
3
4
4
4
5
6
11
egzaminów
6
RAZEM
PODSUMOWANIE ARKUSZA 1+2
sem. I
W
Ć
L
45
60
30
45
45
45
45
30
45
60
0
15
30
30
15
15
15
15
15
15
30
30
15
15
41
450
195
105
150
0
zaliczeń
pkt.
ECTS
Razem
W
Ć
L
P/S
23
60
767
317
165
285
0
Liczba:
sem. II
sem. III
sem. IV
sem. V
sem. VI
P/S
30
30
30
W
Ć
1
1
2
1
1
1
2
1
L
P/S
Ć
L
1
1
1
1
1
2
1
2
P/S
W
Ć
L
P/S
W
Ć
0
0
0
0
0
sem. IV
L
P/S
W
Ć
0
0
0
0
0
sem. V
L
P/S
W
Ć
0
0
0
0
0
sem. VI
L
P/S
W
Ć
0
0
0
L
P/S
2
2
2
30
15
30
30
egzaminów
zaliczeń
pkt. ECTS
W
sem. VII
2
7
7
2
16
sem. I
W
Ć
12
7
22
4
10
30
0
4
0
6
10
sem. II
L
P/S
W
Ć
3
0
6
0
2
0
2
2
4
sem. III
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
6
0
2
2
4
0
0
2
2
0
0
0
2
0
0
0
2
0
0
0
0
0
12
1
5
17
UWAGI:
0
8
1
3
7
4
0
2
2
2
0
1
1
2
0
2
3
0
0
sem. VII
0
0
0
0
0
Legenda:
W - wykład
Ć
L
P
S
- seminarium
T
- zajęcia terenowe
- egzamin
ARKUSZ 2
ZATWIERDZAM
PLAN STUDIÓW NR IV
POZIOM STUDIÓW:
FORMA STUDIÓW:
KIERUNEK:
SPECJALNOŚĆ:
w BYDGOSZCZY
STUDIA STACJONARNE
PROREKTOR
Pozycja
planu
GODZINY
w tym
Liczba
NAZWA PRZEDMIOTU
egzaminów
C. PRZEDMIOTY KIERUNKOWE (CORSI PRINCIPALI)
1
1. Mikrobiologia żywności (Microbiologia nutrizionale)
2. Chemia żywności (Chimica alimentare)
1
3. Maszynoznawstwo przetwórstwa spożywczego(Macchine x trasformazione)
1
4. Analiza i ocena jakości żywności (Analisi e valutazione qualità prodotti) 1
5. Inżynieria procesowa (Ingegneria dei processi)
1
6. Ogólna technologia żywności (Tecnologia alimentare)
7. Higiena i toksykologia żywności (Igiene e tossicologia)
1
8. Grafika inżynierska (Grafica ingegneristica)
9. Fizjologia i żywienie człowieka (Fisiologia e nutrizione umana)
1
1
10. Rachunkowość w działalności gospodarczej (Bilanci economici)
11. Technologia gastronomiczna (Tecnologie gastronomiche)
12. Organizacja, ekonomika i zarządzanie przedsiębiorstwem
(Organizzazione, economia e gestione delle imprese)
13. Bezpieczeństwo żywności (Sicurezza alimentare)
14. Prawne regulacje gospodarki żywnościowej
(Regolamentazione legale ed economica degli alimenti)
15 Zagospodarowanie i utylizacja produktów odpadowych (Riciclo rifiuti)
16 Podstawy przedsiębiorczości (Gestione aziendale)
17. Praktyka zawodowa (Apprendistato)
RAZEM
PODSUMOWANIE ARKUSZA 1+2+3
zaliczeń
pkt.
ECTS
Razem
1
1
1
1
1
1
1
1
1
1
1
1
5
3
5
7
4
5
5
2
8
5
4
6
75
30
60
90
45
60
60
15
120
45
45
60
30
15
30
30
30
30
30
1
1
2
2
30
24
30
24
1
1
4
3
36
36
24
36
W
60
15
15
30
Ć
sem. I
L
P/S
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
sem. VII
P/S
W
Ć
L
P/S
3
1
2
4
1
2
2
1
4
1
1
2
30
30
30
4
2
2
2
2
2
12
2
3
1
X
5
75
831
429
60
342
0
egzaminów
zaliczeń
pkt.
ECTS
Razem
W
Ć
L
P/S
Liczba:
L
2
2
2
2
1
135
Ć
2
1
2
17
40
W
45
15
30
60
15
30
30
15
60
8
14
sem. II
sem. III
sem. IV
sem. V
sem. VI
1598
746
225
egzaminów
zaliczeń
pkt. ECTS
627
0
0
0
0
0
5
0
sem. I
0
6
0
8
10
18
sem. III
11
sem. II
0
0
8
4
6
18
sem. IV
0
0
0
0
0
sem. V
0
2
0
0
2
sem. VI
0
7
0
1
8
sem. VII
0
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
12
7
3
0
11
0
12
0
10
2
14
0
8
6
8
0
0
0
2
0
2
0
2
0
7
0
1
0
22
4
10
30
23
4
8
30
UWAGI:
26
4
8
30
22
2
7
30
2
0
1
1
4
0
3
5
8
0
3
9
Legenda:
W - wykład
Ć
L
P
S
- seminarium
T
- zajęcia terenowe
- egzamin
ARKUSZ 3
ZATWIERDZAM
PLAN STUDIÓW NR IV
POZIOM STUDIÓW:
FORMA STUDIÓW:
KIERUNEK:
SPECJALNOŚĆ:
w BYDGOSZCZY
STUDIA STACJONARNE
PROREKTOR
Pozycja
planu
GODZINY
w tym
Liczba
NAZWA PRZEDMIOTU
egzaminów
D1. PRZEDMIOTY SPECJALNOŚCIOWE (CORSI SPECIALISTICI)
1. Technologie produktów mięsnych (Tecnologia dei prodotti carnei)
2. Nanoinżyniera w produkcji żywności pochodzenia roślinnego
(Nanoingegneria per la produzione di prodotti vegetali)
3. Biotechnologia w produkcji żywności (Biotecnologie alimentari)
4. Funkcjonalne składniki żywności pochodzenia roślinnego
(Elementi alimentari dei prodotti di origine vegetale)
5. Przechowywanie i utrwalanie surowców i produktów pochodzenia rośl.
(Conservazione e impiego prodotti alimentari)
6. Technologie produktów owocowo-warzywnych
(Tecnologie prodotti orotofrutticoli)
7. Przedmiot do wyboru 1 (Materia a scelta)
8. Technologie mleczarskie (technologia mleka, napojów mlecznych, sera)
(Tecnologie prodotti: latte, formaggi)
9. Projektowanie zakładów przetwórstwa roślinnego
(Progettazione impianti di trasformazione alimenti)
10. Technologie produktów ziemniaczanych, cukrowniczych i tłuszczowych
(Tecnologie prodotti: patate, grassi e zuccheri)
11. Technologie produktów zbożowych (Tecnologia dei cereali)
12. Przedmiot do wyboru 2 z zakresu "soft skills"
(Materia a scelta da fascia "soft skills")
13. Seminarium dyplomowe (Seminario del diploma)
14. Złożenie pracy dyplomowej i przygotowanie do egzaminu inż.
(Presentazione tesi e preparazione x esame ingegneria)
PODSUMOWANIE ARKUSZA 1+2+3+4
sem. I
zaliczeń
pkt.
ECTS
Razem
1
1
1
5
2
60
15
30
15
30
2
1
2
1
1
1
1
5
5
60
60
30
30
30
30
2
2
2
2
1
5
60
30
30
2
2
1
1
5
60
30
30
2
2
1
1
2
4
25
50
15
20
10
30
1
1
1
1
4
45
15
1
1
6
75
1
1
1
7
4
90
48
2
6
15
54
1
RAZEM
sem. II
sem. III
sem. IV
sem. V
sem. VI
W
Ć
L
P/S
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
P/S
W
Ć
L
1
2
30
1
2
30
45
2
3
30
24
60
24
2
4
P/S
W
Ć
L
2
54
P/S
2
2
2
X
8
14
75
702
299
0
349
54
egzaminów
zaliczeń
pkt.
ECTS
Razem
W
Ć
L
P/S
22
54
210
2300
1045
225
976
54
Liczba:
W
sem. VII
egzaminów
zaliczeń
pkt. ECTS
0
0
0
0
sem. I
W
Ć
L
12
7
3
22
4
10
30
0
0
0
0
0
sem. II
P/S
W
Ć
L
0
11
0
12
0
0
0
0
0
sem. III
P/S
W
Ć
0
10
2
23
4
8
30
UWAGI:
0
0
0
0
0
sem. IV
L
P/S
W
Ć
L
14
0
8
6
8
26
4
8
30
22
2
7
30
0
12
0 11
23
sem. V
P/S
W
Ć
0
12
0
25
4
8
30
0
6
0 11
19
sem. VI
2
2
L
P/S
W
Ć
13
0
8
0
L
P/S
W
Ć
L
P/S
13
2
9
0
3
2
23
3
8
30
0
2
6
sem. VII
2
14
1
5
30
Legenda:
W - wykład
Ć
L
P
S
- seminarium
T
- zajęcia terenowe
- egzamin
CORDOBA, España
SEDE: CORDOBA - Universidad de Cordoba
Graduado en Ciencia y Tecnologia de los Alimentos
http://www.uco.es/veterinaria/principal/normas-documentos/documentos/
Graduado/a en Ciencia y Tecnología de los Alimentos
otros/plan-de-estudios-web-cyta-enero-2015.pdf
Responsabile di accordo: Prof. Eustachio Tarasco
5.- PLANIFICACIÓN DE LAS ENSEÑANZAS
5.1.- ESTRUCTURA DE LAS ENSEÑANZAS
5.1.1.- DISTRIBUCIÓN DEL PLAN DE ESTUDIOS EN CRÉDITOS ECTS POR TIPO DE MATERIA
Formación Básica:
Obligatorias:
Optativas (indicar el número de créditos que deberá cursar el alumnado, incluyendo las
prácticas externas no obligatorias:
Prácticas Externas (obligatorias):
Trabajo Fin de Grado:
CRÉDITOS TOTALES A CURSAR:
Resto de créditos optativos
CRÉDITOS TOTALES OFERTADOS EN EL PLAN:
60
147
15
12
6
240
30
270
5.1.2.- EXPLICACIÓN GENERAL DE LA PLANIFICACIÓN DEL PLAN DE ESTUDIOS
EXPLICACIÓN GENERAL DE LA ORGANIZACIÓN EN MÓDULOS Y SECUENCIA
El Grado en Ciencia y Tecnología de los Alimentos por la UCO se organiza siguiendo una estructura de módulos, materias y
asignaturas, que se corresponden con “bloques temáticos” definidos en el “Libro Blanco del Título de Grado en Ciencia y Tecnología
de los Alimentos”. Se vertebra en cuatro cursos académicos distribuidos en ocho semestres, que constarán cada uno de ellos, de 30
ETCS.
La propuesta se adapta a los requisitos establecidos en el Acuerdo de la Comisión Andaluza de Título en Grado Ciencia y
Tecnología de los Alimentos (30/12/2009), sobre el 75 % de contenidos mínimos comunes para todas las universidades andaluzas y
cumple con lo establecido en el Real Decreto 1393/2007 por el que se establece ordenación de las enseñanzas universitarias
oficiales, y modificado por el Real Decreto 861/2010, de 2 de julio.
El plan de estudios que se propone se ha estructurado en 8 Módulos:
Común con 60 ECTS;
54 ECTS y de carácter obligatorio;
8,5 ECTS y de carácter obligatorio;
y Calidad de la Industria Alimentaria de 16,5 ECTS de carácter obligatorio;
Módulo de Optatividad/Reconocimiento con un total de 15 ECTS y de carácter optativo.
Con carácter general, la mayor parte de las asignaturas que recoge el plan de estudios del Grado tienen seis créditos ECTS, sin
embargo, se ha optado por la inclusión de algunas asignaturas con menos de seis créditos por una mejor conveniencia pedagógica,
de estructuración de módulos y materias, así como para la mejora de la oferta del módulo de optatividad. Esta circunstancia se ha
recogido en otros planes de estudio que ya han sido verificados por la ANECA, como son los Títulos de Graduado/a en Ciencia y
Tecnología de los Alimentos presentados por las universidades de Burgos, Complutense de Madrid, León, Murcia y Rey Juan Carlos,
entre otras.
Las asignaturas de Intercambio estarán relacionadas con el ámbito de estudio que corresponde al presente titulo, y podrán ser
elegidas por los alumnos que cursen asignaturas o realicen actividades en otra Universidad dentro de los programas de Intercambio
establecidos por el Centro, siempre que estas asignaturas no hayan sido utilizadas previamente para reconocimiento de créditos con
asignaturas
equivalentes
del
actual
Plan
de
Estudios.
En la página web de la Facultad, se publicará anualmente la relación de universidades con las que hay suscritos acuerdos de
intercambio, así como las tablas de reconocimiento con estas Universidades, para que los estudiantes conozcan las asignaturas en
las
que
deben
matricularse,
y
puedan
planificar
el
curso
académico
20
Módulos aprobados por Comisión de Título y módulos propuestos por la UCO
Denominación del Módulo Comisión de Título
ECTS Denominación Módulo UCO
FORMACIÓN BÁSICA COMÚN
CIENCIA DE LOS ALIMENTOS
TECNOLOGÍA DE LOS ALIMENTOS
SEGURIDAD ALIMENTARIA
GESTIÓN Y CALIDAD EN LA INDUSTRIA ALIMENTARIA
NUTRICIÓN Y SALUD
PRÁCTICAS EXTERNAS Y TRABAJO FIN DE GRADO
60
24
38
15
12
15
18
Total créditos……….
182
Distribución de Módulos, materias y asignaturas
Módulos
Materias
FORMACIÓN BÁSICA
COMÚN
Asignaturas
BIOLOGÍA
MICROBIOLOGÍA
BIOQUÍMICA
ECONOMÍA Y GESTIÓN DE LA EMPRESA ALIMENTARIA
ESTADÍSTICA
FÍSICA
FISIOLOGÍA
MATEMÁTICAS
QUÍMICA INORGÁNICA
QUÍMICA ORGÁNICA
QUÍMICA Y BIOQUÍMICA DE LOS ALIMENTOS
BIOLOGÍA
BIOQUÍMICA
EMPRESA
ESTADÍSTICA
FÍSICA
FISIOLOGÍA
MATEMÁTICAS
QUÍMICA
CIENCIA DE LOS
ALIMENTOS
TECNOLOGÍA DE LOS
ALIMENTOS
QUÍMICA Y BIOQUÍMICA
DE LOS ALIMENTOS
ANÁLISIS DE
ALIMENTOS Y
BROMATOLOGÍA
FUNDAMENTOS DE
TECNOLOGÍA
ALIMENTARIA
INDUSTRIAS
ALIMENTARIAS
GESTIÓN Y CALIDAD EN
LA INDUSTRIA
ALIMENTARIA
NUTRICIÓN Y SALUD
PRÁCTICAS EXTERNAS Y
TRABAJO FIN DE GRADO
OPTATIVIDAD/
RECONOCIMIENTO
SEGURIDAD
ALIMENTARIA
GESTIÓN Y CALIDAD EN
LA INDUSTRIA
ALIMENTARIA
NUTRICIÓN HUMANA
SALUD PÚBLICA
PRÁCTICAS EXTERNAS
TRABAJO FIN DE
GRADO
OPTATIVIDAD (15 ECTS)
ECTS
FORMACIÓN BÁSICA COMÚN
CIENCIA DE LOS ALIMENTOS
TECNOLOGÍA DE LOS ALIMENTOS
GESTIÓN Y CALIDAD EN LA INDUSTRIA ALIMENTARIA
NUTRICIÓN Y SALUD
PRÁCTICAS EXTERNAS Y TRABAJO FIN DE GRADO
OPTATIVIDAD/RECONOCIMIENTO
Total créditos……….
ECTS
6
6
6
6
6
6
6
6
6
6
6
ANÁLISIS QUÍMICO DE ALIMENTOS
ANÁLISIS BROMATOLÓGICO
ALIMENTACIÓN Y CULTURA
BROMATOLOGÍA DESCRIPTIVA
FUNDAMENTOS DE PRODUCCIÓN ANIMAL
FUNDAMENTOS DE PRODUCCIÓN VEGETAL
FUNDAMENTOS DE INGENIERÍA QUÍMICA
OPERACIONES BÁSICAS
FUNDAMENTOS DE TECNOLOGÍA DE LOS ALIMENTOS
INDUSTRIAS ALIMENTARIAS DE ORIGEN ANIMAL
TECNOLOGÍA DEL PROCESADO DE ALIMENTOS DE ORIGEN
VEGETAL
FERMENTACIONES INDUSTRIALES
DISEÑO DE PLANTAS DE PROCESOS ALIMENTARIOS
FUNDAMENTOS DE HIGIENE ALIMENTARIA
MICROBIOLOGÍA DE LOS ALIMENTOS
GESTIÓN DE LA SEGURIDAD ALIMENTARIA
TOXICOLOGÍA ALIMENTARIA
PARASITOLOGÍA ALIMENTARIA
FUNDAMENTOS Y APLICACIÓN DEL CONTROL DE CALIDAD
GESTIÓN MEDIOAMBIENTAL EN LA INDUSTRIA ALIMENTARIA
LEGISLACIÓN ALIMENTARIA
FUNDAMENTOS DE NUTRICIÓN
NUTRICIÓN APLICADA
SALUD PÚBLICA
PRÁCTICAS EXTERNAS
TRABAJO FIN DE GRADO
6
6
6
6
4,5
4,5
9
6
9
6
ADITIVOS ALIMENTARIOS
ANÁLISIS CROMATOGRÁFICO DE ALIMENTOS
APROVECHAMIENTO DE SUBPRODUCTOS DE INDUSTRIAS
AGROALIMENTARIAS
AUTOMÁTICA, CONTROL E INSTRUMENTACIÓN
BIOTECNOLOGÍA ALIMENTARIA
COLOIDES: FUNDAMENTOS Y APLICACIONES EN ALIMENTOS
CONDUCTA ALIMENTARIA: ASPECTOS PSICOLÓGICOS Y DE
MERCADO
ESPECTROMETRÍA DE MASAS Y RMN EN ANÁLISIS DE
3
3
21
6
4,5
4,5
6
6
6
6
4,5
4,5
6
6
6
6
6
12
6
3
3
3
3
3
3
60
30
54
28,5
16,5
18
18
15
240
ALIMENTOS
INGLÉS APLICADO A CIENCIA Y TECNOLOGÍA DE ALIMENTOS
MARKETING ALIMENTARIO
MEJORA DE LA CALIDAD DE LOS ALIMENTOS DE ORIGEN
ANIMAL MEDIANTE METODOLOGÍAS GENÉTICAS
REACTORES BIOLÓGICOS
CONTROL ALIMENTARIO EN EL COMERCIO EXTERIOR
TECNOLOGÍA CULINARIA
TECNOLOGÍA DE LAS BEBIDAS
3
3
3
3
3
3
3
Se propone la siguiente distribución temporal:
Distribución temporal de asignaturas
Curso 1º
1er cuatrimestre
Biología
Alimentación y Cultura
Matemáticas
Química Inorgánica
Química Orgánica
Total ……….
ECTS
6
6
Carácter/Rama
2º Cuatrimestre
Básica/Ciencias
Obligatoria
Bioquímica
Economía y Gestión de la Empresa
Alimentaria
6
6
6
Básica/Ciencias
Básica/Ciencias
Básica/Ciencias
Estadística
Física
Fisiología
30
ECTS
6
6
6
6
6
Total ……….
30
Carácter/Rama
2º Cuatrimestre
Básica/Ciencias
Obligatoria
Obligatoria
Obligatoria
Obligatoria
Bromatología Descriptiva
Microbiología de los Alimentos
Fundamentos de Ingeniería Química
Fundamentos de Producción Animal
Fundamentos de Producción Vegetal
ECTS
6
6
9
4,5
4,5
Total ……….
30
Carácter/Rama
Básica/Salud
Básica/Ciencias
sociales y
jurídicas
Básica/Salud
Básica/Ciencias
Básica/Salud
Curso 2º
1er cuatrimestre
Microbiología
Química y Bioquímica de Alimentos
Análisis Químico de Alimentos
Legislación Alimentaria
Salud Pública
Total ……….
ECTS
6
6
6
6
6
30
Carácter/Rama
Obligatoria
Obligatoria
Obligatoria
Obligatoria
Obligatoria
Curso 3º
1er cuatrimestre
Análisis Bromatológico
Operaciones Básicas
Fermentaciones Industriales
Fundamentos y Aplicación del Control de
Calidad
Fundamentos de Tecnología de los
Alimentos
Total ……….
ECTS
6
6
4,5
4,5
9
Carácter
2º Cuatrimestre
Obligatoria
Obligatoria
Obligatoria
Obligatoria
Fundamentos de Nutrición
Fundamentos de Higiene Alimentaria
Toxicología alimentaria
Gestión Medioambiental en la Industria
Alimentaria
Industrias Alimentarias de Origen
Animal
Obligatoria
30
Total ……….
ECTS
6
6
6
6
6
Carácter
Obligatoria
Obligatoria
Obligatoria
Obligatoria
Obligatoria
30
Curso 4º
1er cuatrimestre
Nutrición Aplicada
Tecnología del Procesado de Alimentos
de Origen Vegetal
Diseño de Plantas de Procesos
Alimentarios
Parasitología Alimentaria
Gestión de la Seguridad Alimentaria
Optativa 1
Total ……….
ECTS
6
6
4,5
4,5
6
3
Carácter
2º Cuatrimestre
Obligatoria
Obligatoria
Optativa 2
Optativa 3
Obligatoria
Optativa 4
Obligatoria
Obligatoria
Optativa
Optativa 5
Prácticas Externas
Trabajo Fin de Grado
30
ECTS
3
3
3
3
12
6
Total ……….
22
30
Carácter
Optativa
Optativa
Optativa
Optativa
Obligatoria
Obligatoria
JELGAVA,
Latvia
Izskatīts un apstiprināts LLU
Pārtikas Tehnoloģijas fakultātes domes sēdē
2011.gada ___.__________
Domes priekšsēdētājs __________ I. Ciproviča
Domes sekretāre _____________ A. Blija
SEDE: JELGAVA (LV) - http://.eng.llu.lv/?ri=4685
Latvijas Lauksaimniecības Universitāte
ACADEMIC MASTER STUDY PROGRAMME "FOOD SCIENCE"
FULL TIME STUDIES
Study plan (beginning of studies 2011./2012. study year)
Nr.
Code
Study course
Size of
1st study year
2nd study year
course
CP
1st sem
2nd sem
type of examination
3rd sem 4th sem
type of examination
Academic study courses - part A
1
2
PārZ6003
PārZ6016
Food Safety
Regulation of Biochemical Proceses
Food Microstructure and Texture
Properties
Metrology
Instrumental Analysis of Food
Products
3
2
E
E
3
PārZ5010
2
Ia
4
Fizi5001
1
I
5
Ķīmi6001
3
I
6
Medi6002
Advanced Trends of Nutrition
2
I
7
8
9
VadZ6006 Innovation of Food System
PārZ6002 Functional Foods
PārZ6004 Genetic Modify Food
2
I
3
3
E
E
10
PārZ5012
3
E
11
PārZ4034
1,5
I
12
13
14
15
PārZ6001
PārZ5003
PārZ6005
PārZ6018
2
2
2
2
I
I
I
E
16
PārZ4035
17
18
19
20
Ekon6001
PārZ6007
PārZ6014
PārZ6019
Advanced Food Packing
Natural Substances in Food
Systems I
Application of Foods Additives
Toxicology
Design of Sensory Evaluation
Identification of Microorganisms
Natural Substances in Food
Systems II
Food and Entrepreneurship
Quality Systems in Food Chain
Sensory and Consumer Science
Food science
Total:
Professional selected study courses - part B
3,5
E
2
2
2
2
E
I
I
Kd
45
15
18,5
11,5
Izskatīts un apstiprināts LLU
Pārtikas Tehnoloģijas fakultātes domes sēdē
2011.gada ___.__________
Domes priekšsēdētājs __________ I. Ciproviča
Domes sekretāre _____________ A. Blija
1
PārZ6017
Cosmetic
3
E
2
PārZ6008
Food Circulation and Legislation
1
I
3
PārZ5015
Innovations for Foodservice
Equipment
2
4
PārZ6015
5
Ekon5066
1
PārZ6006
Analysis of Food Shelf life
Consumer and Food Marketing
Total:
Master Thesis
Total:
Interpretations:
I - test without grade
Ia - test with grade
E - exam
Kd - course paper
I
2
I
2
10
25
80
4
2
E
4
19
20,5
15,5
39,5
E
25
40,5
LIMOGES, FRANCE
Sede: Université de Limoges
Website: http://www.unilim.fr/
Responsabile di accordo: Prof. Franco Nigro
Sciences Technologies Santé
Licence générale
Mention : Sciences du Vivant
> Parcours « Biologie Générale,
Sciences de la Terre et de l’Univers »
Objectifs
Le parcours BGSTU permet d’acquérir une grande polyvalence en offrant une
formation pluridisciplinaire.
L’approche naturaliste privilégiée dans cette formation, qui insiste sur les travaux
pratiques et les sorties de terrain, permet d’aborder les grandes thématiques de
géologie fondamentale et appliquée (géochimie, géodynamique, risques naturels,
pédologie, climatologie… ) et de biologie générale (biologie et physiologie animales et
végétales, biochimie, biologie cellulaire, génétique…).
Au cours des trois années de formation, l’étudiant acquerra une méthodologie de
travail basée sur l’observation, l’analyse et l’interprétation de données. Le diplôme vise
à former de futurs professionnels sachant mettre en œuvre une approche didactique
et pédagogique en sachant utiliser les outils modernes de communication, pour
l’enseignement par exemple.
Le futur professionnel saura également rédiger un rapport de synthèse, réaliser des
études techniques et/ou scientifiques, établir un diagnostic de terrain, hiérarchiser des
tâches à effectuer. Le diplômé possèdera une solide culture générale lui permettant
d’être polyvalent.
Programme
• Biologie générale,
• Géologie fondamentale,
• Pluridisciplinarité,
• Environnement.
Poursuite d’études / Débouchés
Cette formation permet d’accéder aux masters de l’enseignement pour la
préparation aux principaux concours de l’éducation nationale.
Une concertation a particulièrement été développée afin d’optimiser l’adéquation du
programme de la licence avec celui complémentaire proposé par la suite dans les
masters enseignement des autres universités du PRES dans lesquelles les étudiants
pourront poursuivre leur master (Université de Poitiers : master Enseignement et
Formation en Sciences de la Vie et de la Terre).
Ce parcours offrant une forte pluridisciplinarité, les étudiants ayant suivi ce parcours
peuvent aussi postuler à des masters «environnement-aménagement» à dominante
naturaliste voire à des masters géosciences. Les étudiants de cette formation
ont ainsi pu intégrer des masters pro et recherche en «Environnement, Ecologie,
Géoressources».
Métiers
Enseignant du secondaire ou professeur des écoles de technicien (de recherche et de
formation, d’études…), assistant ingénieur en recherche fondamentale et appliquée,
cadre technique d’études scientifiques, chargé de mission, animateur scientifique...
Secteurs d’activités
L’enseignement public ou privé, des organismes publics de l’aménagement du territoire
(ADEME, DREAL…), des bureaux d’études (Hydro(géo-)logie, diagnostic de sites,
réaménagements…).
Profil des candidats
Formation initiale en 1re année :
- être titulaire d’un BAC série S ou tout
autre baccalauréat scientifique
et technique,
- étudiants de 1re année d’études
supérieures en situation d’échec.
Formation initiale en 2e ou 3e année :
- étudiant ayant acquis un diplôme de
niveau équivalent (DUT, BTS) ou ayant
validé son année 1 de PCEM,
- par procédure de VAP, VES ou de
VAE.
Le choix de l’entrée en 2e ou 3e année
de licence est fonction du dossier du
candidat.
Procédures d’inscription
Retrait du dossier mi-mars à
télécharger sur Internet ou à demander
par courrier :
Faculté des Sciences et Techniques
Scolarité - Bureau des Licences
123 Avenue Albert Thomas
87060 LIMOGES Cedex
Tél. 05 55 45 72 45
Mail. [email protected]
Examen du dossier
par la commission pédagogique.
Si votre dossier est retenu vous
recevrez les indications pour constituer
votre
dossier d’inscription administrative.
Les candidats dont le pays de résidence
adhère à CAMPUS France doivent
déposer leur dossier de candidature sur
l’espace CAMPUS France de leur pays
avant le 1er avril : www.campusfrance.org
Responsables de la formation
Caroline Le morvan
[email protected]
Alexandra Courtin-Nomade
[email protected]
Lieu de la formation
Sites web
Université de Limoges
www.unilim.fr
www.sciences.unilim.fr
Version du 121115
Organisation de la Formation
Unités d'Enseignement
Bases de la Biochimie et de la Biologie Moléculaire
Semestre
OBligatoire / OPtionnel
Crédits
Cours / TD / TP
S1
OB
6
18/42/0
27/21/12
Géosciences
S1
OB
6
OSMP1 (PPP – IO)
S1
OB
3
0/30/0
Introduction à la Biodiversité
S1
OB
3
24/0/6
Physique appliquée à la Biologie 1
S1
OB
3
0/24/6
Chimie appliquée à la Biologie 1
S1
OB
3
15/15/0
12/18/0
Mathématique pour la Biologie
S1
OB
3
Méthodologie 1
S1
OB
3
0/24/6
Biologie de la Cellule Eucaryote
S2
OB
6
18/36/6
Anglais
S2
OB
3
0/30/0
Statistiques pour la Biologie
S2
OB
3
12/18/0
Physique appliquée à la Biologie 2
S2
OB
3
0/24/6
Chimie appliquée à la Biologie 2
S2
OB
3
15/15/0
Physiologie Animale et Végétale 1
S2
OB
6
32/19/9
Plan d’Organisation des Vertébrés et des Plantes
S2
OB
3
15/0/15
Méthodologie 2
S2
OB
3
0/15/15
OSMP3
S3
OB
3
12/18/0
Métabolisme Energétique et Introduction à l’Enzymologie
S3
OB
6
18/27/15
Physiologie Animale et Végétale 2
S3
OB
6
33/12/15
Biologie de la Reproduction et du Développement
S3
OB
6
36/12/12
Chimie des Solutions
S3
OB
3
15/15/0
Mesure du Temps en Géologie
S3
OB
3
12/6/12
Les matériaux dans l’environnement
S3
OB
3
12/6/12
Anglais
S4
OB
3
0/30/0
Bases de la génétique
S4
OB
6
18/33/9
Biologie moléculaire du gène
S4
OB
6
27/33/0
Biologie et Écologie
S4
OP
3
15/9/6
Microbiologie et environnement
S4
OP
3
18/0/12
L’eau et les sols
S4
OB
3
12/6/12
Physiologie Neurosensorielle et Motrice
S4
OB
6
30/18/12
Mobilité Lithosphérique
S4
OB
3
12/6/12
OSMP5
S5
OB
3
Adaptation et évolution
S5
OB
6
30/0/30
Physiologie des messageries cellulaires
S5
OB
3
18/12/0
Immunobiologie
S5
OB
3
18/12/0
Grandes fonctions Physiologiques Animales
S5
OB
6
40/0/20
13.5/4/5/12
Régulation de la Germination
S5
OB
3
Géochimie
S5
OB
3
12/6/12
Applications des Géosciences
S5
OB
3
12/6/12
Anglais
S6
OB
3
0/30/0
Paléobiologie
S6
OB
3
18/0/12
Ecophysiologie végétale
S6
OB
3
15/9/6
Défenses anti-infectieuses
S6
OB
3
15/0/15
Régulation endocrine du métabolisme
S6
OB
4.5
33/4/8
Terre Enveloppes Externes
S6
OB
6
30/12/18
Sédimentologie
S6
OB
4.5
21/12/12
Géodynamique interne
S6
OB
3
12/6/12
Site de Tulle
Possibilité d’alternance
Le DUT Hygiène Sécurité Environnement forme en deux ans des techniciens supérieurs polyvalents
et directement opérationnels dans l’ensemble des secteurs allant de la gestion des déchets et des
effluents jusqu’aux métiers de la sécurité civile, en passant par le contrôle et l’audit. Les emplois
sont majoritairement offerts par des organismes de certification, d’accréditation, de contrôle ou
de prévention en HSE, par des grands groupes industriels (pétrochimie, BTP, aéronautique…) ou
par le secteur public (SDIS, pompiers des différents corps d’armée, collectivités territoriales…).
Les grands corps de l’état (inspection du travail, CARSAT, DREAL…) constituent aussi d’importants
débouchés pour les étudiants diplômés par le département.
p DÉBOUCHÉS PROFESSIONNELS
p LES PROJETS TUTORÉS ET LES STAGES
Métiers de la sécurité civile :
(après
Les projets tutorés sont réalisés en groupe de 5 à 6 étudiants
et sont encadrés par un tuteur.
•• Officier et sous-officier des corps militaires de sapeurspompiers (BSPP, BMPM, UIISC)
•• Développement de pilotes pour réactions chimiques
dangereuses (en partenariat avec l’ENSOSP)
•• Officier de sécurité embarqué sur les bâtiments de la
Marine nationale
•• Animations de formations à la sécurité et l’environnement
(simulations,
débats,
conférences…)
dans
les
établissements scolaires
_____________________________________________________
•• Officier de
concours)
sapeur-pompier
professionnel
•• Chef d’équipe de sécurité incendie dans un établissement
recevant du public (ERP) et/ou immeuble de grande
hauteur (IGH)
Métiers de la sécurité industrielle :
•• Animateur/coordinateur hygiène, sécurité, environnement
•• Chargé de prévention des risques naturels et
technologiques (chargé d’étude de danger ; rédacteur
des dossiers d’autorisation -installations classées, sites
SEVESO-, plans d’exposition aux risques naturels et
technologiques…)
•• Inspecteur dans un organisme de certification,
d’accréditation ou de contrôle (médecine du travail,
inspection du travail, VERITAS, SOCOTEC, NORISKO,
APAVE, AFAQ…)
•• Technicien santé/sécurité dans les entreprises de tous
les secteurs industriels (industries pétrolières, chimiques,
radiologiques,
mécaniques,
laboratoires,
salles
blanches…) et dans le secteur public (hôpitaux, services
vétérinaires, collectivités territoriales…)
Métiers de l’environnement :
_____________________________________________________
Quelques exemples :
•• Évaluation des risques sonores d’une salle de concert
•• Projet de création d’entreprise
•• Traitement et décontamination de l’air intérieur
•• Projets en partenariat avec Pompiers Humanitaires
Français
Les stages : 11 semaines au semestre 4.
Possibilité d’effectuer les stages à l’étranger : Europe, Canada,
Afrique, Madagascar… (but industriel ou humanitaire)
p POURSUITE D’ÉTUDES
_____________________________________________________
Environ 90 % des étudiants poursuivent leurs études.
Les établissements d’accueil opèrent une sélection des
candidats sur dossier et/ou concours, et/ou entretien.
•• Technicien de contrôle et d’analyse dans les installations
de traitement des déchets, de l’air, de l’eau (entreprises
privées et collectivités territoriales)
Écoles d’ingénieurs en sécurité ou environnement :
•• Chargé de sécurité et environnement
Universités :
•• Technicien de contrôle et d’exploitation de sites de
production d’énergie (champs d’éoliennes, barrages
hydroélectriques…)
•• École des mines, Polytech Grenoble, ENSIL, UTT, ENSIM,
CESI…
•• Licence Professionnelle
•• Licence généraliste
HSE
DUT HYGIÈNE, SÉCURITÉ, ENVIRONNEMENT
DUT HYGIÈNE, SÉCURITÉ, ENVIRONNEMENT
p LE PROGRAMME PÉDAGOGIQUE
_______________________________________________________________________________________________________________
Le programme pédagogique HSE s’appuie sur des
connaissances d’ordre :
•• scientifiques (biologie, chimie, physique…)
Au cours des 4 semestres, les enseignants du département
accompagnent et guident les étudiants dans l’élaboration de
leur Projet Personnel et Professionnel en leur proposant des
visites d’entreprises, des entretiens avec des professionnels,
des conférences… afin de les aider dans leur réflexion et la
mise en forme de leur projet personnel.
•• technologiques (microbiologie, sécurité électrique,
mécanique…)
Possibilité de réaliser la deuxième année du DUT HSE par la
voie de l’alternance (contrat de professionnalisation).
•• générales (communication, anglais, informatique,
mathématiques)
•• juridiques (réglementation, normalisation…)
p LA VIE DU DÉPARTEMENT
LES CONDITIONS D’ADMISSION
Ce diplôme est ouvert principalement aux titulaires
d’un baccalauréat S, STI2D, STL et du Diplôme
d’Accès aux Etudes Universitaires (DAEU).
Il peut également être ouvert aux titulaires d’un
baccalauréat général avec un bon dossier.
L’admission est prononcée par une commission
après examen du dossier scolaire.
Possibilité d’accès dans le cadre de la VAE ou de
la formation continue.
Sont également admissibles les adultes qui désirent
reprendre des études (salariés, demandeurs
d’emplois…) titulaires des diplômes requis ou ayant
obtenu une validation de leurs acquis personnels
et/ou professionnels.
_____________________________________________________
L’association
des étudiants du site de Tulle organise des
activités sportives (rugby, canoë, foot, handball, volleyball…) et culturelles (théâtre, cinéma, conférences…).
Contact
Département Hygiène, Sécurité Environnement
5 rue du 9 Juin 1944
19000 TULLE
Tél : 05 55 20 59 71 - Fax : 05 55 20 25 18
Courriel : [email protected]
www.iut.unilim.fr
NANTES, France
Sede: Ecole Nationale Veterinaire, Agroalimentaire et de l'Alimentation (Nantes-Atlantic, National
College of Veterinary Medicine, Food Science and Engineering)
Website: http://www.oniris-nantes.fr/en/studies/food-science-and-engineering-degree/
Responsabile di accordo: Prof. Fabio Minervini
Home
> Studies
> Food Science and Engineering Degree
:
Food Science and Engineering Degree
This 3-year degree leads to the diploma of master of ingineering
Food Science and Engineering graduates are involved in conducting experiments and producing sample products, as well as designing
the processes and machinery
for producing food and drink products in large quantities with consistent flavor, color, and texture. This must be carried out within a
strict and ever-changing
regulatory framework specific to the processing of foodstuffs.
The Food Science and Engineering Degree is accredited by the CTI, a French certifying commission for the French GRANDE ECOLE
Consortium (Centers for Advanced Study)
Job opportunities for graduates from ONIRIS
Possible Working Sectors
Read more
Diversified recruitment
Read more
Degree program
Courses are designed based on detailed future job descriptions for the Food Industry and other sectors which are closely
linked to this field.
Lire la suite
Third year program concentrations : a gateway to 1st employment
1/1
LISTE ET CONTENU DES MODULES DU PARCOURS COMMUN
Tableau 1 : S5 tronc commun
SEMESTRE 5
UV
ECTS /
module
4
(Communication, Langues, Expression,
Sport)
UV 511 : LV1
UV 512 : LV2
UV 513 : Analyses des situations et
communication professionnelle
UV 514 : Sport
Module 52 : Projets & EPI
UV 521 : Projet Exlibris (Bibliographie)
UV 522 : EPI Panification
3
Module 51 : CLES
(Enseignements Pluridisciplinaire
d’Intégration)
Module 53 a : SOI
(Sciences et Outils pour l’Ingénieur)
Module 53 b : SOI
(Sciences et Outils pour l’Ingénieur)
Module 54 : SESG
(Sciences Economiques Sociales et de
Gestion)
Module 55 a : STA
(Sciences et Technologies Alimentaires)
UV 530 : Rappel de mathématiques (*)
UV 531 : Algorithme et programmation
UV 532 : Statistique descriptive et
décisionnelle
UV 533 : Thermodynamique
UV 534 : Mécanique des fluides
UV 541 : Analyse comptable
UV 542 : Management, Organisation des
Entreprises
UV 543 : Gestion des Ressources
Humaines et Ergonomie
UV 551 : Microbiologie générale
alimentaire
UV 554 : Génie alimentaire
UV 552 : Constituants alimentaires
UV 553 : Caractérisation biochimique
des aliments
Module facultatif
Projet d’Initiative Personnelle
Module 55 b : STA
5
4
4
5
5
SEMESTRE 6
UV
ECTS /
module
(Communication, Langues,
Expression, Sport)
UV 611 : LV1
UV 612 : LV2
UV 614 : Sport
3
UV 621 : EPI Produits laitiers et carnés
2
Module 61 : CLES
UV 631 : Tableur et gestionnaire bases de
(Sciences et Outils pour l’Ingénieur) données
UV 632 : Modélisation statistique
UV 633 : Automatisme logique
Module 63 a : SOI
UV 634 : Physique industrielle appliquée
(Sciences et Outils pour l’Ingénieur) UV 635 : Transferts de chaleur
UV 636 : Transferts de matière
Module 63 b : SOI
Module 64 : SESG
(Sciences Economiques Sociales
et de Gestion)
Module 65 : STA
(Sciences et Technologies
Alimentaires)
Module 67 : Stages et
Orientation professionnelle
UV 641 : Sociologie
UV 642 : Economie générale
UV 643 : Comptabilité analytique
UV 651 : Qualité Microbiologique des
denrées alimentaires
UV 652 : Nutrition
UV 653 : Biochimie et Technologie des
Aliments
UV 671 : Connaissance de soi et
développement personnel
UV 672 : Consolidation du projet
professionnel
UV 673 : Stage Ouvrier 4 semaines
5
6
5
5
4
SEMESTRE 7
Module 71 : CLES
(Communication, Langues, Expression,
Sport)
UV
UV 711 : LV1
UV 712 : LV2
UV 713 : Compétence relationnelle et
communication professionnelle
UV 714 : Sport
UV 721 : Projets Interdisciplinaires
(Etude de faisabilité scientifique et
technique)
Module 74 : SESG
UV 740 : Bases de gestion et
d’économie industrielle (*)
UV 741 : Economie Industrielle IAA
UV 742 : Socio-économie, histoire de
l’alimentation
UV 743 : Analyse données
multidimensionnelles
(Sciences Economiques Sociales et de
Gestion)
Module 75 : STA
Module 76 a : GPA
(Génie des Procédés Alimentaires)
Génie Industriel
Module 76 b : GPA
Traitements frigorifiques et thermiques
Module 76 c : GPA
(Génie des Procédés Alimentaires
Opérations unitaires
Module 77 : Stages et projet
professionnel
UV 751 : Additifs et Droit Alimentaire
UV 752 : Formulation - Etude de cas
UV 760 : Bases de statistiques (*)
UV 761 : Automatique
UV 762 : Efficacité énergétique
UV 763 : Production frigorifique
UV 764 : Applications frigorifiques
UV 765 : Stabilisation et hygiène
UV 766 : Opérations Unitaires
Mécanique
Thermique
Applications
Facultatif :
Séjour linguistique, stage recherche,
expérience professionnelle ou
sociétale**
ECTS /
module
4
2
5
4
4
6
5
-
SEMESTRE 8
Module 81 : CLES
(Communication, Langues,
Expression, Sport)
UV
UV 811 : LV1
UV 812 : LV2
UV 814 : Sport
UV 815 : UV Opt. Expression communication
(Sciences Economiques Sociales
et de Gestion)
UV 841 : Marketing
UV 842 : Droit du travail
UV 843 : Sciences Culture et Société
UV 844 : Logistique et gestion de production
Module 85 a : STA
UV 851 : Microbiologie industrielle
UV 853 : Enzymologie
Module 84 : SESG
(Sciences et Technologie
Alimentaires)
Génie Biologique
ECTS /
module
5
4
5
Modules spécifiques S8 filière alimentation
SEMESTRE 8
UV
ECTS /
module
4
UV 821 : EPI Jus de Pommes et laits
fermentés
UV 822 : Projet Inter Disciplinaire
(PID)
Module 85 b : STA
(Sciences et Technologies
Alimentaires)
Génie de la formulation
UV 854 : Analyse Sensorielle
UV 855 : Optimisation de Formulation
Module 86 : GPA
Qualité Sûreté des Productions
Alimentaires
UV 861 : Gestion de la Qualité
UV 862 : Risque microbien
UV 863 : Gestion des Risques Environnement
UV 864 : Emballage
Conditionnement
5
Module 87 : Unités de Valeur
optionnelles
4 UV au choix (offre des UV
optionnelles est communiquée en
début de semestre)
4
Module facultatif
Projet d’Initiative Personnelle (voir
en S5)
4
3
OSIJEK, Croatia
SEDE: OSIJEK (Croatia) – Sveučilište Josipa Jurja Strossmayera u Osijeku
Website: http://www.unios.hr/index.php?t=3&g=5&i=10&j=124
E-mail: [email protected]
Faculty of Food Technology
UNDERGRADUATE (BACHELOR) LEVEL
Course title
Lecturer
ENGLISH LANGUAGE I
Lidija Obad, MA
UNI Code
PTF01-001
ECTS
ENGLISH LANGUAGE II
GERMAN LANGUAGE I
GERMAN LANGUAGE II
RAW PLANT MATERIALS
FOOD TOXICOLOGY
TECHNOLOGY OF PLANT- BASED RAW
MATERIALS II
ECOLOGY
WATER TECHNOLOGY AND
WASTEWATER TREATMENT
BASICS OF BIOTECHNOLOGY
Lidija Obad, MA
Antonija Šarić
Antonija Šarić
Vlasta Piližota
Tomislav Klapec
Vlasta Piližota
PTF01-002 2
PTF01-003 2
PTF01-004 2
PTF01-005 5
PTF01-006 3
PTF01-007 6
Mirna Habuda - Stanić
Mirna Habuda - Stanić
PTF01-008 3
PTF01-009 5
Natalija Velić, Vinko
Krstanović
PTF01-0010 3
2
GRADUATE (MASTER) LEVEL
Course title
Lecturer
Code
ECTS
PROCESS EQUIPMENT DESIGN
Mate Bilić
PTF02-001
7
ENGLISH LANGUAGE
Lidija Obad
PTF02-002
2
GERMAN LANGUAGE
Antonija Šarić
PTF02-003
2
CHEMISTRY AND TECHNOLOGY OF
FRUIT AND VEGETABLES
NEW FOOD PRODUCTS
DEVELOPMENT
FOOD PROCESS PREPARATION
FRUIT AND VEGETABLE
PROCESSING AND PRESERVATION
Vlasta Piližota
PTF02-004
5
Vlasta Piližot
PTF02-005
4
Vlasta Piližota
Vlasta Piližota
PTF02-006
PTF02-007
5
7
Milena Mandić, Ines
Banjri
Daniela Čačić Kenjerić
PTF02-008
5
PTF02-009
5
DIET THERAPY
DIETARY ASSESMENT AND
NUTRITIONAL EPIDEMIOLOGY
INSTRUMENTAL METHODS OF
ANALYSIS I
WASTEWATER TREATMENT
NUTRITION THROUGH THE LIFE
CYCLE
PHYSIOLOGY OF DIGESTION
Ivana Flanjak
PTF02-010
4,5
Natalija Velić
Daniela Čačić Kenjerić
PTF02-011
PTF02-012
6
5
Tomislav Klapec, Ines
Banjari
PTF02-013
5
Faculty of Agriculture
UNDERGRADUATE (BACHELOR) LEVEL
Course title
BASICS OF PLANT PRODUCTION
ANATOMY AND PHYSIOLOGY OF
DOMESTIC ANIMALS
BASICS OF SOIL SCIENCE AND
PLANT PRODUCTION
SHEEP AND GOAT BREEDING I
ZOOHYGENA AND ANIMALS'
HEALTH PROTECTION
ANIMAL PRODUCTS I
SPECIAL ZOOTECHNOLOGY
PHYTOPATHOLOGY I
PHYTOPATOLOGY I
STORAGE AND TECHNOLOGY OF
AGRICULTURAL PRODUCTS
ENTOMOLOGY I
ENGLISH 1
ENGLISH 2
GERMAN 1
GERMAN 2
GERMAN 1
GERMAN 2
AGROCLIMATOLOGY AND
BASICS OF PHYSICS
ANATOMY AND PHYSIOLOGY
OF DOMESTIC ANIMALS
FERTILIZATION IN CROP
PRODUCTION
FERTILIZATION IN HORTICULTURE
PLANT NUTRITION
GERMAN 1
GERMAN 2
ENGLISH 1
ENGLISH 2
GERMAN 1
Lecturer
Bojan Stipešević
Mislav Đidara
UNI -Code
AGR01-001
AGR01-003
ECTS
6
6
Irena Jug
AGR01-004
6
Zvonko Antunović
Boris Antunović
AGR01-006
AGR01-007
6
6
Goran Kušec
Mirjana Baban
Karolina Vrandečić
Jasenka Čosić
Vlatka Rozman
AGR01-008
AGR01-010
AGR01-011
AGR01-012
AGR01-013
6
6
6
6
6
Emilija Raspudić
Darija Kuharić
Darija Kuharić
Darija Kuharić
Darija Kuharić
Darija Kuharić
Darija Kuharić
Danijel Jug
AGR01-014
AGR01-015
AGR01-016
AGR01-017
AGR01-018
AGR01-019
AGR01-020
AGR01-021
6
5
5
5
5
5
5
6
Mislav Đidara
AGR01-022
6
Zdenko Lončarić
AGR01-023
3
Zdenko Lončarić
Zdenko Lončarić
Darija Kuharić
Darija Kuharić
Darija Kuharić
Darija Kuharić
Darija Kuharić
AGR01-024
AGR01-025
AGR01-026
AGR01-027
AGR01-028
AGR01-029
AGR01-030
3
6
5
5
5
5
5
GERMAN 2
GERMAN 1
GERMAN 2
Darija Kuharić
Darija Kuharić
Darija Kuharić
AGR01-031
AGR01-032
AGR01-033
5
5
5
Lecturer
Bojan Stipešević
UNI -Code
AGR02-001
ECTS
6
Bojan Stipešević
Marcela Šperanda
AGR02-002
AGR02-004
6
6
Danijel Jug
AGR02-005
6
Goran Kušec
AGR02-008
6
Boris Antunović
Marcela Šperanda
Boris Antunović
Jasenka Čosić
Edita Štefanić
Emilija Raspudić
Mirjana Brmež
Vladimir Ivezić
Darija Kuharić
Darija Kuharić
Irena Jug
AGR02-009
AGR02-010
AGR02-011
AGR02-012
AGR02-015
AGR02-016
AGR02-017
AGR02-018
AGR02-019
AGR02-020
AGR02-021
6
6
6
6
6
6
6
6
6
6
6
Zdenko Lončarić
AGR02-022
6
Zdenko Lončarić
AGR02-023
6
Boris Đurđević
AGR02-024
6
Ivona Djurkin Kušec
Boris Đurđević
Mato Drenjančević
Marcela Šperanda
Marcela Šperanda
AGR02-025
AGR02-026
AGR02-027
AGR02-028
AGR02-029
6
6
6
6
6
GRADUATE (MASTER) LEVEL
Course title
PRINCIPLES OF ORGANIC PLANT
PRODUCTION
TROPICAL CROPS
PHYSIOLOGY OF FARM ANIMALS
AGRITECHNICS AND PLANT
PRODUCTION SYSTEMS
ANIMAL PRODUCTS - QUALITY
ASSURANCE
ANIMALS' HEALTH PROTECTION
HUNTING CYNOLOGY
HEALTH PROTECTION OF GAME
DISEASES OF ARABLE CROPS
WEED SCIENCE
ENTOMOLOGY II
PHYTONEMATOLOGY
AGROFORESTRY
BUSINESS ENGLISH
BUSINESS GERMAN
ENVIRONMENTAL MONITORING AND
PROTECTION
FERTILIZATION IN VEGETABLE
GROWING AND FLORICULTURE
MODELLING OF CROP PRODUCTION
SYSTEMS
CALCULATION OF FERTILIZATION
RECOMMENDATIONS IN CROP
PRODUCTION
GENOMICS IN ZOOTECHNICS
INTEGRATED FERTILIZATION
VITICULTURE 2
ANIMAL PHYSIOLOGY
BIOCHEMISTRY AND ANIMAL
PHYSIOLOGY
PLOVDIV, Bulgaria
SEDE: PLOVDIV (BG) - www.uft-plovdiv.bg
Agraren Universitet Plovdiv
Responsabile di accordo: Prof. Enrico de Lillo
SHORT HISTORY OF THE UNIVERSITY OF FOOD
TECHNOLOGIES - PLOVDIV
The University of Food Technologies-Plovdiv was established as the Higher
Institute of Food and Flavor Industries (HIFFI) by Decree No. 230 of the Presidium of
the National Assembly from 10.07.1953. On 23.01.2003, by decision of the 39th
Parliament of R Bulgaria, the HIFFI was transformed into University of Food
Technologies-Plovdiv (UFT). The mission and purposes of the UFT have always
offered solutions of national problems concerning the development of the food and
flavor industries, biotechnological industry, catering and tourism and the related to
them industrial management, economics of food industry, heat engineering, computer
systems and technologies, mechanical engineering and automation of production. In its
activities UFT is led by experience gathered in the course of more than 60 years, as
well as by a constant contact with the higher schools in the country and abroad
specialized in the same professional fields. Quality and European integration are
priorities of the activities of the academic society of the UFT.
The University of Food Technologies has been granted an accredited status by
the National Evaluation and Accreditation Agency to the Council of Ministers of
Republic of Bulgaria. The Certificate of Institutional Accreditation, renewed on
February 2, 2012 with a quality mark 8.91 out of 10, is valid until February 2, 2017.
The structure and organisation of UFT comprises: the Governing Body,
Technological Faculty, Technical Faculty, Faculty of Economics, Department of
Language Training, Physical Education and Sports, Francophone Training Centre,
Continuing Professional Development Centre, Computer Technology and
Communication Centre, Packaging Centre, Energy Efficiency Centre, Scientific
Research Sector, Research Laboratory Complex, Scientific Research Laboratory of
Biological and Functional Foods, Scientific Research Laboratory of Instrumental
Methods of Analysis, Scientific Research Laboratory of Physical and Chemical
Measurement and Standard Samples, Scientific Research Laboratory of Wine, Scientific
Research Laboratory of Automation; Industrial Training and Production Unit,
Administrative Services Unit.
The material base of the UFT consists of four educational buildings with a total
area of 17 000 m2 which includes: a ceremonial hall with 450 seats, three auditorium
halls with 300 seats each, lecture theatres, seminar and computer halls and more than
50 training laboratories. The Central Library holds a fund of over 150 000 volumes
and has a 98-seat reading hall.
The University of Food Technologies-Plovdiv has five student dorms with a total
of 1500 beds.
In the main building of UFT there is a training restaurant offering lunch to
students and professors. UFT-Plovdiv has a modern Sports Center which includes an
in-door swimming pool, sport games halls, tennis courts and a sports and health camp
on the banks of the Batak Lake in the Rhodope Mountains.
The UFT-Plovdiv is proud of having the ‘Paldin’ Student Folk Ensemble.
The University works in collaboration with many foreign universities and
participates actively in international research programs and student exchange abroad.
FOREIGN STUDENTS ADMISSION
The University of Food Technologies (UFT) Plovdiv is a prestigious
national research and education centre for food science, technology and
engineering. Higher education cadres are trained in it in the field of food and
flavor industries, biotechnological industry, catering and tourism, industrial
management, as well as in the field of heat engineering, mechanical engineering,
machinery and equipment for the food and biotechnological industries, computer
systems and technologies, automation, information and control equipment.
The Managing Body of the UFT-Plovdiv gladly welcomes foreign students
who apply for enrollment in the wide variety of university specialties. You can
select a specialty corresponding to your choice and preferences from the list
attached.
The training is carried out mainly in Bulgarian, therefore a preparatory oneyear Bulgarian or English Training Course is provided for foreign students.
Students enrolled in the Specialty of Fermentation Products Technology (in
French) can specialize in two of the three modules offered: Technology of Wine,
Technology of Milk and Dairy Products and Technology of Bread and Bread
Products.
Foreign students can also enroll at the UFT-Plovdiv for English training in
the Bachelor’s education and qualification degree in the following specialties:
Tourism, Computer Systems and Technology, and Industrial Management; in
the Master’s education and qualification degree in the following specialties:
Food Product Analysis and Control. There is a one-year English preparatory
training course.
Foreign citizens, applying for training courses at UFT should submit the
following documents:
1. Application form containing a short CV and the specialties the applicant
has chosen;
2. A copy of the Secondary/High school diploma and the Supplement with the
grades obtained in full-time training;
3. A Certificate issued by the competent authorities proving the applicant’s
right to continue his/her education at a higher schools of the country in
which he/she has acquired his/her high education and abroad;
4. An academic transcript for applicants applying for part-time training;
5. A copy of the higher education diploma (certificate) for a degree
corresponding to the Bachelor’s or Master’s education and qualification
degree - for the applicants for Master’s degree courses;
6. A Bulgarian language proficiency Certificate issued by a higher education
institution in R Bulgaria – for the applicants who will not attend the
preparatory language and specialized training courses;
7. A medical certificate issued no earlier than one month prior to the
application date and certified by the respective authority in the applicant’s
home country.
2
8. A copy of the applicant’s citizenship certificate with his/her Christian,
Father (Second) and Family name in Latin, date and place of birth. For
double citizenship applicants, one of which is Bulgarian, copies of both
documents for both citizenships should be submitted;
9. Two photos.
The documents according to items 2, 3, 4, 5 and 7 have to be certified,
translated and legalized in compliance with the stipulations of the international
agreements between
R Bulgaria and the respective document-issuing
country, or when such are absent – according to the general rules of
certifications, translations and legalizations of documents and other written
papers.
The enrollment of foreign citizens for training at the University of Food
Technologies is being done according to the score from the entrance approved
subjects from the secondary education certificate. Entrance approved subjects
are the following:
– Mathematics and Chemistry for the specialties at the Technological Faculty
– Mathematics or Chemistry and French for the specialty Technology of
Fermentation Products at the Technological Faculty
– Mathematics and Physics for the specialties at the Technical Faculty
– Mathematics or Geography or Chemistry and Foreign Language for the
specialties Tourism, Catering and Hotel and Restaurant Management at the
Faculty of Economics;
– Mathematics and Geography for the specialties Economics of Food
Industries, Economics of Tourist Industry and Industrial Management at
the Faculty of Economics.
The minimum average score from the secondary school subjects from the
secondary/high school certificate considered for the entrance approved subjects of
the specialty for which the person applies for, cannot be less than 62% of the
maximum score as per the evaluation system of the country issuing the
secondary/high school certificate.
Deadline for submission of applications to the UFT: October 1st in the
year of application.
Documents should be submitted to the University of Food Technologies in
person or by firms which have signed a contract with the University of Food
Technologies for foreign students’ enrollment, or they could be submitted to the
following address:
University of Food Technologies (UFT)
26 Maritsa Blvd.
4000 Plovdiv
BULGARIA
3
After your application has been accepted by the Ministry of Education,
Youth and Science - Sofia you will receive a Certificate that you have been
enrolled as a student at the UFT-Plovdiv. With this Certificate you can apply for
a long-term visa (D type) at the Consular Office of the Bulgarian Embassy in
your home country.
Applications for training in Bulgaria in compliance with international
exchange agreements according to Acts of the Council of Ministers or other
special conditions should submit their applications at the Ministry of Education,
Youth and Science, in accordance with the respective requirements.
Annual tuition fees expected to be charged for foreign students:
- Bachelor’s: Full-time training in Bulgarian: 3000 EUR;
Full-time training in a foreign language: 3500 EUR;
Part-time training in Bulgarian: 2500 EUR;
Part-time training in a foreign language: 3000 EUR;
- Master’s: Full-time and Part-time training in Bulgarian: 3000 EUR;
- Master’s after Bachelor’s in a different specialty:
Full-time training in Bulgarian: 3000 EUR;
Part-time training in Bulgarian language: 2500 EUR;
- PhD training: Full-time training in Bulgarian: 3500 EUR;
Part-time training in Bulgarian: 3000 EUR;
Part-time training in a foreign language: 3500 EUR.
- The fee for one-year Bulgarian or English Language Training Course is
2500 EUR.
Accommodation is provided at the students’ dorms at a rate of 90 EUR per
month for a single room and 50 EUR for a double room. The cost of food is
about 100 EUR a month.
The duration of training in a given specialty of the Bachelor`s education
and qualification degree is 4 academic years (full-time and part-time training); for
Master`s degree – 1 academic year in case the Bachelor`s degree has been
obtained in the same specialty; and 2 academic years in case the Bachelor`s
degree has been obtained in a different specialty. The training for the Doctor’s
education and scientific degree (PhD) is 3 academic years (full-time) and 4
academic years (part-time).
We are looking forward to seeing you in UFT-Plovdiv!
4
LIST OF ACCREDITED PROGRAMMES FOR BACHELOR’S (BCH),
MASTER’S (M) AND DOCTORAL (PhD) DEGREES
IN THE FACULTIES OF UFT-PLOVDIV
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3
4
5
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7
8
9
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11
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17
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24
25
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SPECIALTY
BCh
Technological Faculty
Technology of Meat and Milk
Technology of Meat, Fish and Egg Products
Technology of Meat and Fish Products
Technology of Milk and Milk Products
Technology of Grain, Fodder, Bread and
Confectionery Products
Technology of Grain, Grain Product and Mixtures
Processing and Storage
Technology of Bread, Bakery and Confectionery Products
Canning and Refrigeration Technology
Technology of Fruit and Vegetable Cans
Refrigeration Technology of Food Products
Technology of Wine and Beer
Technology of High-Alcoholic and Non-Alcoholic Drinks
Technology of Tobacco and Tobacco Products
Technology of Oils, Essential Oils, Perfumery and
Cosmetics
Technology of Animal Fats, Vegetable Oils, Soaps,
Essential Oils, Perfumery and Cosmetic Preparations
Technology of Sugar, Sugar Products, Starch and Starch
Hydrolysates
Biotechnology
Technology of Biologically Active Substances
Analysis and Control of Food Products
Technology of Fermentation Products (in French)
Food Safety
Control and Safety of Animal Products
Microbiology
Organic Chemistry
Physical Chemistry
Inorganic Chemistry
Analytical Chemistry
Biochemistry
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М
PhD
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SPECIALTY
BCh
Technical Faculty
Food Industry Machine Building
√
Biotechnology and Food Engineering
√
Heat Engineering
√
Automation, Information and Control Engineering
√
Computer Systems and Technologies (in Bulgarian or
√
English)
Electrical Energy Efficiency
Automation of Production
Refrigeration and Air-Conditioning Engineering
Energy Efficiency
Energy Management
Package and Packaging Engineering in the Food and
Biotechnology Industries
Dynamics, Strength and Reliability of Food Industry
Machinery Systems
Machinery and Equipment for the Food and Flavour Industry
Cooling and Air-Conditioning Machinery
Faculty of Economics
Food, Nutrition and Dietetics
√
Ecology and Environmental Protection in the Food Industry
√
Tourism (in Bulgarian or English)
√
Catering
√
Hospitality
√
Organisation and Management ( in the services section)
Catering Technology
√
Food Industry Economics
Tourist Industry Economics
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Industrial Management (in Bulgarian or English)
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Corporate Business and Entrepreneurship
Business Information Technology
Hotel and Restaurant Management
Environmental Engineering in the Food Industry
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Contact us:
University of Food Technologies
26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
Tel.: +359 32 643 005; +359 32 642 738; Fax: +359 32 644 102
Е-mail: [email protected]
Е-mail: [email protected]
www.uft-plovdiv.bg
6
PhD
SIEDLCE, Poland
SEDE: SIELDCE, POLONIA
SIEDLCE UNIVERSITY OF NATURAL SCIENCES AND HUMANITIES
WEBSITE: http://www.uph.edu.pl/en/
RESPONSABILE DI ACCORDO: PROF. EUSTACHIO TARASCO
E-MAIL: [email protected]
VILA REAL, Portugal
SEDE: VILA REAL (P)
http.//www.utad.pt/vEn/Area2/study/educational offer/1st%20cycle/Pages/1Ciclocurso.aspx?idnum=32
Universidade De Tras-Os-Montes e Alto Douro
Responsabile di accordo: Prof. Eustachio Tarasco - e-mail: [email protected]
FOOD SCIENCE
YEAR
SEM.
1st
1st
COURSE UNIT
Biomathematics
Organic and Biological Chemistry
Physical Food
General Chemistry
Celular and Molecular Biology
ECTS
6.0
6.0
6.0
6.0
6.0
SEM.
COURSE UNIT
2nd
Biochemistry and Metabolism
Introduction to Food Science
Biostatistics and Experimental Design
Vegetable Production Chain
Molecular Genetics and
Biotechnology
ECTS
6.0
6.0
6.0
6.0
6.0
2nd
3rd
1st
1st
Food Chemistry I
Food Technology I
Analytical Chemistry
Option I
Animal Production Chain
Food Microbiology
Food Analysis I
Food Toxicology
Nutrition and Health
Food Quality and Safety
7.0
6.0
6.0
5.0
6.0
7.0
7.0
5.0
5.5
5.5
Option I
Enzymology
Oxidative Stress and Pathologies
Management Products and Brands
Crops
Health Promotion
Communication Technology and Innovation
Pharmacology
Plant Physiology
Option II
Bioethics and Biosafety
Management of Quality, Environment and Safety in laboratories
Vitiviniculture
Crop Protection in Integrated Production
Animal Physiology
Marketing and Commercialization of Food Products
1
2nd
Food Chemistry II
Nutrition Fundaments
Food Technology II
Option II
Microbiology
2nd
Food Analysis II
Sensory Analysis of Food
Product Traceability Certification and
Standardization
Stage
7.0
6.0
5.0
5.0
6.0
7.0
5.5
5.5
12.0
Warsaw, Poland
SEDE: WARSAW UNIVERSITY OF LIFE SCIENCES – SGGW
Website: http://www.sggw.pl/en/international-cooperation_/information-for-students/sggw-studies-inenglish/subjects-in-english#Agriculture
Responsabile di accordo: Prof. Enrico de Lillo
FACULTY OF FOOD SCIENCES
COURSE
LECTURER
Dorota Derewiaka, Marta Ciecierska, Anna
Positive and negative food
Bzducha-Wróbel
substances
[email protected]
Smart food - Drugs, Medicines and
Piotr Koczoń
Smart Food Components
[email protected]
Anna Kamińska-Dworznicka; Katarzyna
Bioengineering in food industry
Samborska
[email protected]
CANCELLED
Andrzej Sadownik
Beer.Famous world styles.
[email protected]
Technological implications
Alcoholic beverages and human
Piotr Koczoń
being
[email protected]
Magdalena Wirkowska, Joanna Bryś, Ewa
Nutritional and technological
Ostrowska-Ligęza, Agata Górska
properties of fats and oils
[email protected]
Paweł Bukowski
Chemistry of natural compounds
[email protected]
Instrumental methods for biological
Piotr Koczoń
sample(mixture)analysis
[email protected]
CANCELLED
Małgorzata Nowacka
Design thinking
[email protected]
CANCELLED
Małgorzata Nowacka
Food safety and risk magamement
[email protected]
CANCELLED
Małgorzata Nowacka
Food contact materials/ Food
[email protected]
packing
Artur Wiktor, Małgorzata Nowacka,
Nonthermal Processing of Foods
Magdalena Śledź
available from 2015/2016
[email protected]
[email protected]
ECTS
3,5
3,5
2
3
3,5
3,5
6
3,5
3,5
3,5
3,5
Faculty of Human Nutrition and Consumer Sciences
COURSE
Ecological aspects of food and
nutrition
CANCELLED
Functional Food
CANCELLED
Convenience food
LECTURER
Ewa Rembiałkowska; Jan Golba
[email protected]
Katarzyna Jesionkowska
[email protected]
Katarzyna Jesionkowska, Katarzyna Nejman
[email protected]
ECTS
6
6
5
[email protected]
Katarzyna Jesionkowska, Katarzyna Nejman
CANCELLED
[email protected]
Dietary Suplements
[email protected]
CANCELLED
Katarzyna Jesionkowska
Sensory science in food marketing
[email protected]
Ewa Halicka; Krystyna Rejman; Barbara
CANCELLED
Kowrygo
Food and Nutrition Policy
[email protected]
Nutrition through the life span
Nutritional Psychology and
Sociology
Preventive nutrition
Danuta Gajewska; Joanna Myszkowska-Ryciak
[email protected]
Marzena Jeżewska_Zychowicz; Magdalena
Pilska
[email protected]
Joanna Myszkowska-Ryciak, Danuta
Gajewska
[email protected]
5
6
4
5
3
5
FACULTY OF ANIMAL SCIENCES
COURSE
Animal Behaviour
Animal Genetic Resources and
their conservation
Biotechnology in Fishery
Current trends in livestock
production
Fauna of Poland
Fur animals farming in Poland
according to EU recommendations
Horse Breeding in Poland
Introduction to Herpetology
Natural aspects of tourism
Psychology of Companion Animals
Wildlife Biology and Conservation
LECTURER
Tadeusz Kaleta
[email protected]
Elżbieta Martyniuk, Wanda Olech
elzbieta_martyniuk@sggw,pl;
[email protected]
Andrzej Życzyński
[email protected]
Elżbieta Martyniuk
elzbieta_martyniuk@sggw,pl
Krzysztof Klimaszewski
[email protected]
Marian Brzozowski
[email protected]
Jacek Łojek
[email protected]
Andrzej Życzyński
[email protected]
Krzysztof Klimaszewski
[email protected]
Tadeusz Kaleta
[email protected]
André Chwalibog
[email protected]
ECTS
2
4
2
3
3
2
3
2
3
2
Faculty of Agriculture and Biology
COURSE
Ecology of grassland
LECTURER
Dorota Sienkiewicz-Paderewska
[email protected]
ECTS
8
Ecological observations of plant
communities
Jakub Paderewski
[email protected]
dr Dorota Sienkiewicz-Paderewska, dr Jakub
Grasses – morphology,
Paderewski
identification and
[email protected];
documentation
[email protected];
Katarzyna Kucińska
Organic agriculture
[email protected]
Piotr Stypiński
Environmental role of grassland
[email protected]
Sensors indices and bioindicators
Mohamed Hazem Kalaji
for agriculture and biology
[email protected]
Climate Change impacts on
plant growth and crop yield
[email protected]
Energetic plants: a renewable
energy source
[email protected]
Józef Chojnicki
Soil Science
[email protected]
Stefan Russel
Environmental Biotechnology
[email protected]
Environmental role of
Piotr Stypiński
grassland
[email protected]
Introduction to Crop
Beata Michalska-Klimczak
Production
[email protected]
Stefan Russel
Microbial Biotechnology
[email protected]
Katarzyna Kucińska
Organic agriculture
[email protected]
Photosynthetic crop
Productivity under
unfavorable environmental
[email protected]
conditions
Physiology of plants and its
production under climate
[email protected]
changes
Stefan Russel
Soil Biology
[email protected]
Soil Microbiology and
Stefan Russel
Biochemistry
[email protected]
The use of computeriezed and
portable instruments in the
field of agriculture and
[email protected]
biological researches
Stefan Russel
Water Microbiology
[email protected]
Beata Michalska - Klimczak
Crop growth and development
[email protected]
6
6
2
4
10
10
10
5
6
4
4
6
2
4
4
6
6
5
6
4
FACULTY OF HORTICULTURE, BIOTECHNOLOGY AND LANDSCAPE ARCHITECTURE
COURSE
Fruits of the World
Polish medicinal plants
Community gardening & garden as an
event
Garden design
Garden history and restoration
Dendrology 1
Dendrology 2
Vegetation in historical park
Natural Landscaping 1
Natural Landscaping 2
Diversity of plant communities 1
Landscape Protection 1
General Entomology
Plant Biotechnology - molecular
bases
Genetic Engineering
Bioinformatics
Landscape Planning Barriers and
Opportunities
Fundamentals of Intensive Fruit
Production
Mineral Nutrition of Fruit Plants
Plant Disease Epidemiology
LECTURER
Andrzej Przybyła
andrzejabp@@o2.pl
Katarzyna Bączek; Olga Kosakowska
[email protected],
[email protected]
Krzysztof Herman; Beata Gawryszewska;
Edyta Winiarska
[email protected]
Beata Gawryszewska; Krzysztof Herman;
Dorota Sikora; Małgorzata Sikora
[email protected]
Dorota Sikora; Małgorzata Kaczyńska;
Beata Gawryszewska
[email protected]
Ewa Zaraś-Januszkiewicz
ewa_zaras_januszkiewicz
Ewa Zaraś-Januszkiewicz
ewa_zaras_januszkiewicz
Beata Fornal-Pieniak
[email protected]
[email protected]
[email protected]
Barbara Żarska, Beata Fornal-Pieniak
[email protected]
Barbara Żarska
[email protected]
Marek W. Kozłowski; Katarzyna
Michalska [email protected]
Marcin Filipecki; Grzegorz Bartoszewski
[email protected]
[email protected]
Marcin Filipecki
[email protected]
Marcin Filipecki; Grzegorz Bartoszewski
[email protected]
Agata Cieszewska; Gabriele Maksymiuk
[email protected]
Andrzej Sadowski
[email protected]
Andrzej Sadowski
[email protected]
Ryszard Dzięcioł
[email protected]
ECTS
6
4
3
3
4
3
3
3
3
3
3
4
5
4
4
6
4
4
4
5
Małgorzata Scholenberger
[email protected]
Ewa Siedlecka
Plant Biodiversity
[email protected]
Joanna Marcinkowska
Applied Mycology
[email protected]
Joanna Marcinkowska
General Plant Pathology
[email protected]
Diversity of Plant Communities in
Poland 2
[email protected]
Axel Schwerk
Rules of Ecological Engineering
[email protected]
Assesment and Evaluation of Natural
Axel Schwerk; Izabela Dymitryszyn
Resources
[email protected]
Breeding Methods for Fruit and
Andrzej A. Przybyła
Ornamental Plants
[email protected]
Landscape Architecture Design
Kinga Kimic
Studio
[email protected]
Marek S. Szynde
Elżbieta Paduch-Cichal
Plant Virology
[email protected]
[email protected]
Grzegorz Bartoszewski
Social and legal aspects of biotechnology
[email protected]
Grzegorz Bartoszewski; Magdalena
Pawełkowicz
Genomics
[email protected]
[email protected]
Barbara Żarska
Landscape Protection 2
[email protected]
Grzegorz Bartoszewski; Ewa Siedlecka
Molecular Biology
[email protected]
[email protected]
The principles of composition in
Dorota Sikora
landscape rchitecture
[email protected]
The design of small landscape
Dorota Sikorska
architecture forms
[email protected]
Cultural landscape evaluation and
Dorota Sikora
protection
[email protected]
Monika Rakoczy-Trojanowska
Current trends in plant biotechnology
[email protected]
Monika Rakoczy-Trojanowska
Plant molecular breeding
[email protected]
Aleksandra Łukaszewska
Control of Postharvest Quality of Cut
[email protected]
Diagnostic of Plant Bacterial
Diseases
Flowers
NEW Integrated Pest Management International perspective
Zbigniew T. Dabrowski
[email protected]
4
3
5
3
2
4
6
4
4
2
4
4
4
3
3
3
2
2
4
5
WIEN,
Austria
29/3/2015
Courses::Department of Food Science and Technology (DLWT)::BOKU
SEDE: WIEN (A) - http://www.dlwt.boku.ac.at/en/lehrveranstaltungen
Unibersitat Fur Bodenkultur Wien
Responsabile di accordo: Prof. Vito Nicola Savino
Courses
BOKUStart > Department of Food Science and Technology (DLWT) > Courses
Search
Course
nr
Title
Credits
Winter term
750102
SE bachelor´s degree seminar
12
750103
P Process Engineering Practical Course
3
750105
12
750299
SE Doctorate seminar
2
750301
SE Diploma and Master Seminar
2
750302
2
750405
SE Seminar to Basic Course I Analysis, Design and
Engineering of Proteins (in Eng.)
1
750417
SE Journal Club BioToP I (in Eng.)
1
752100
L Food processing
3
752101
L Technical Principles of Winemaking
3
752102
L Fermentation processes in food industry
2
752103
L Grape Processing
3
752104
L Vinification basics
4,5
752107
L Specific topics of white and red wine production
3
752113
L Principles of chemistry and microbiology of wine
3
http://www.dlwt.boku.ac.at/en/lehrveranstaltungen/
1/5
29/3/2015
752311
L Biochemical Reaction Engineering
2
752313
P Practical Course in Food Processing (in Eng.)
5
752314
SE Food Technology Seminar
2
752318
L Protein structure and function
3
752321
L Food technology I
3
752323
P Practical Course in Food technology
5
752327
L Cereal technology
2
752328
L Brewery Technology
2
752329
L Fruit and Vegetable Processing Technology
2
752332
L Processes in Enzyme Technology
2
752333
L Membrane Separation Processes
2
752338
P Practical Course in Enzyme Technology
3
752341
L Quality control and analysis in winemaking
3
752342
L Quality control and analysis in winemaking practices
3
754100
L Hygiene
3
754101
L Microbiology
3
754103
P quality management exercises
3
754104
SE Business Management and Organization
3
754117
P Microbiology practical course
2
754120
L Principles of sensory science and nutrional psychology
3
754310
P Food authenticity practical course
3
754314
SE Food Safety and Risk Management
3
754316
P Practical training in food microbiology for SIFC (in Eng.)
3
754317
L Food Chemistry (for SIFC)
4
754318
P Food Chemistry Practical Course for SIFC (in Eng.)
3
754319
P Applied Quality Management Practical Course for SIFC
5
754325
L Food Microbiology for SIFC (in Eng.)
4
754340
L Food Chemistry
5
2/5
29/3/2015
754341
P Food chemistry practical course
4
754342
L Food microbiology
4
754343
P Practical training in food microbiology
2
754344
L Food Physics
2
754347
SE Applied Quality Management
2
754348
P Applied Quality Management Exercises
5
754349
P Industrial Hygienics
2
754351
L Psychology of nutrition
2
754352
L New Product Development
2
754354
L Fat Chemistry and Technology
2
754358
L Applied Quality Management
3
Summer term
750102
12
750103
P Process Engineering Practical Course
3
750104
L General food science
1,5
750105
12
750299
SE Doctorate seminar
2
750301
2
750302
2
752001
L Selected Topics in Food Sciences
1
752106
P Vinification basics practical exercises
4,5
752110
L Processing of plant products
2
752114
L Process engineering calculations
2
752117
L Principles of Winemaking
2
752312
L From Sequence to Structure: Prediction, Modeling and
Molecular Dynamics of Protein Structures
3
752317
SE Human Safety in Food Processing
3
752322
L Food technology II
3
3/5
29/3/2015
752323
P Practical Course in Food technology
5
752324
L Food Biotechnology
5
752325
L Food Packaging Technology
3
752330
L Meat, Fish and Delicatessen Processing Technology
2
752334
L Technology of Chocolate and Confectionary
2
752335
L Technology of drinks
2
752336
L Dairy Technology
2
752337
SE Seminar of Enzyme Technology
2
752338
P Practical Course in Enzyme Technology
3
752339
L Protein Engineering
2
752340
L Biochemical Technology
2
752A00
L Food technology
7,5
754002
SE Functional Food and EU Food Legislation "Novel Food
and Health Claim Regulations in the EU"
3
754003
L Introduction to Chemical Food Analysis
2
754004
P field trip food microbiology and hygiene
,5
754006
SE Scientific Computer Applications
2
754098
L QM Quality Manager Junior
3
754103
P quality management exercises
3
754108
L Basics of Milk Hygiene and Technology
2
754109
L Quality management
2
754110
L Quality management II
3
754117
P Microbiology practical course
2
754309
L Authenticity of foods
3
754310
P Food authenticity practical course
3
754311
P Partical Course in Dairy technology
3
754312
SE Seminar on Food Science
2
754315
SE Specific and Emerging Topics in Food Microbiology
3
754320
L Reference Materials and Methods Validation in Food Safety
Assurance
3
4/5
29/3/2015
754323
L Validation of Cleaning Processes and Hygienic Design
3
754326
SE National and International Food Safety Authorities
3
754333
SE Molecular Epidemiology of FoodBorne Pathogens
3
754335
L Automatic Identification Technology in Food Industry
3
754341
P Food chemistry practical course
4
754343
P Practical training in food microbiology
2
754344
L Food Physics
2
754345
L Food Toxicology
2
754346
L Sensory Evaluation of Food
2
754348
P Applied Quality Management Exercises
5
754353
L Aroma of foods
2
754355
P Milk analysis
2
754356
L Food Supply Chain Management
3
754357
P Practical work in dairying
2
5/5
WROCLAW, Poland
SEDE: WROCLAW (PL) - https://www.student.up.wroc.pl/lista
Akademia Rolnicza We WroclawiuERASMUS list
Responsabile di accordo: Prof. Teodoro Miano e-mail: [email protected]
2/4/2015
List of courses available for ERASMUS students
(courses for academic year 2015/2016)
The course exclusively in Polish, with a possibility of support in
English
The course taught in English if the group has ≥6 students. The course
taught in Polish with a possibility of support in English if the group
has <6 students
The course exclusively in English (will be available if a minimum of 6
students sign up for a group).
Click course name to view full information of course from ECTS catalogue
No
Major fields
of study
Course name
Code
Semester ECTS
1
Biology
Avian Biology
BB20232o15
Winter
3
2
Biology
Basic of Paleontology BB10146f15
Winter
3
3
Biology
Behavioural and
evolutionary ecology
BB20245o15
Winter
3
4
Biology
Bioethics
BB20247o15
Winter
1
5
Biology
Bioinformatics
BB20176o15
Winter
4
6
Biology
Biometrics
BB10036f15
Winter
2
7
Biology
BioPerl
BB10299f15
Winter
3
8
Biology
Biotechniques in
BB20183o15
Animal Reproduction
Winter
3
9
Biology
Cell Biology
BB10107o15
Winter
4
10 Biology
Cell Genetics
BB20388f15
Winter
3
Comparative
https://www.student.up.wroc.pl/lista/
Study
cycle
2nd
cycle
1st
cycle
2nd
cycle
2nd
cycle
2nd
cycle
1st
cycle
1st
cycle
2nd
cycle
1st
cycle
2nd
cycle
2nd
1/14
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ERASMUS list
11 Biology
Genomics
BB20184o15
Winter
4
12 Biology
Conservation of
Genetic Biodiversity
BB20242o15
Winter
2
13 Biology
Ecophysiology
BB20231o15
Winter
4
14 Biology
Essentials of
Advanced Analytics
BB20068o15
Winter
5
15 Biology
Ethology of Horses
BB10396f15
Winter
3
16 Biology
General Ecology
BB10168o15
Winter
4
17 Biology
Microscopic
Techniques
BB20371o15
Winter
4
18 Biology
Molecular Biology
BB10167o15
Winter
7
19 Biology
Morphology of Plants BB10033o15
Winter
4
20 Biology
Natural and
BB10385f15
Civilizational Security
Winter
3
21 Biology
Neurobiology
BB20344f15
Winter
3
BB20238o15
Winter
4
BB10300f15
Winter
3
BB10169o15
Winter
5
Winter
3
Winter
3
BB10163o15
Winter
5
BB20341f15
Winter
3
BB20349f15
Summer
3
22 Biology
23 Biology
24 Biology
25 Biology
26 Biology
27 Biology
28 Biology
29 Biology
Palaeontology of
evolution
Physiology of
Nutrition
Population Genetics
The Discovery of
Plants that Changed
BB10395f15
the Course of History
Tissue Engineering
BB20400f15
with Stem Cells
Vertebrate Zoology
Wild Ancestors and
Relatives of Pets
Alternative Use of
Horses
cycle
2nd
cycle
2nd
cycle
2nd
cycle
1st
cycle
1st
cycle
2nd
cycle
1st
cycle
1st
cycle
1st
cycle
2nd
cycle
2nd
cycle
1st
cycle
1st
cycle
1st
cycle
2nd
cycle
1st
cycle
2nd
cycle
2nd
cycle
2/14
2/4/2015
30 Biology
31 Biology
32 Biology
33 Biology
34 Biology
35 Biology
36 Biology
37 Biology
38 Biology
39 Biology
40 Biology
ERASMUS list
Analytical Methods in
Ecotrophology
Analytical Techniques
in Hydrobiology
Animal Health
Preservation
Animal Welfare in
Zoos
Basics of Laboratory
Analytics
Basis of Animal
Psychology
Basis of
Bioinformatics
BB20256o15
Summer
2
BB20185o15
Summer
5
BB10148f15
Summer
3
BB20355f15
Summer
3
BB20379o15
Summer
3
BB20364f15
Summer
3
BB10172o15
Summer
4
Behaviour of Animals BB10128f15
Summer
3
Summer
3
Summer
3
Summer
3
Behaviour of
BB20350f15
Laboratory Animals
Biodiversity of Flora
of Urbanized Areas – BB10398f15
field classes
Biodiversity of
BB20353f15
Organisms
41 Biology
Bioindication
BB20244o15
Summer
3
42 Biology
Bioinformatics
BB10052o15
Summer
4
43 Biology
BioLinux
BB10059f15
Summer
3
Summer
3
Summer
5
Summer
3
44 Biology
45 Biology
46 Biology
Cells and Biological
Molecules
BB20378o15
Histochemical
Marking
Comparative
BB10049o15
Vertebrate Anatomy
Ecology of Terrestrial
BB20356f15
Animals
2nd
cycle
2nd
cycle
1st
cycle
2nd
cycle
2nd
cycle
2nd
cycle
1st
cycle
1st
cycle
2nd
cycle
1st
cycle
2nd
cycle
2nd
cycle
1st
cycle
1st
cycle
2nd
cycle
1st
cycle
2nd
cycle
3/14
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ERASMUS list
3
2nd
cycle
Summer
3
1st
cycle
BB10173o15
Summer
5
Genetics
BB10109o15
Summer
5
51 Biology
GenomeWide
Association Study in
Animals
BB10136f15
Summer
3
52 Biology
Human genetics
BB20384o15
Summer
4
53 Biology
Hunting Management BB20368f15
Summer
3
54 Biology
Hydrobiology
BB20377o15
Summer
3
55 Biology
Law Protection of
Animals
BB20361f15
Summer
3
56 Biology
Mammalogy
BB20376o15
Summer
3
57 Biology
Milk Biology
BB20351f15
Summer
3
58 Biology
New Developments in
BB20360f15
Genetics
Summer
3
59 Biology
Parasitology
BB10115f15
Summer
3
60 Biology
Parrot Behaviour
BB10302f15
Summer
3
61 Biology
Techniques of Cell
and Tissue Cultures
BB20381o15
Summer
4
62 Biology
Terraristics
BB20399f15
Summer
3
63 Biology
Zoonoses
BB20354f15
Summer
3
47 Biology
Ecotoxicology
48 Biology
Ecotrophology
Nourishment of
Different Groups of
Animals and Human
BB10151f15
49 Biology
Evolutionary
50 Biology
Animal
Advanced Animal
BB20380o15
Summer
1st
cycle
1st
cycle
1st
cycle
2nd
cycle
2nd
cycle
2nd
cycle
2nd
cycle
2nd
cycle
2nd
cycle
2nd
cycle
1st
cycle
1st
cycle
2nd
cycle
2nd
cycle
2nd
cycle
1st
4/14
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ERASMUS list
64 Science
65
Animal
Science
Animal
66
Science
67
68
69
70
71
72
73
74
75
Animal
Science
Animal
Science
Animal
Science
Animal
Science
Animal
Science
Animal
Science
Animal
Science
Animal
Science
Animal
Science
Animal
76
Science
Animal
Science
Landscape
78
Architecture
77
79
80
Landscape
Architecture
Landscape
Breeding
BH10032o15
Winter
4
cycle
Botany
BH10002o15
Winter
5
1st
cycle
BH10061f15
Winter
2
1st
cycle
BH10025o15
Winter
5
1st
cycle
Horse Husbandry
BH10036o15
Winter
3
Zoology
BH10003o15
Winter
6
Summer
4
Summer
4
Summer
3
Computer Science
Applied to Animal
Breeding
Fundamentals of
Animal Nutrition
Animal Hygiene and
BH10027o15
Welfare
Animal Nutrition and
BH10030o15
Feed Science
Cattle Breeding and
BH10199o15
Husbandry
Genetics
BH10023o15
Summer
5
Global Ecology
BH10019f15
Summer
3
Parasitology
BH10058f15
Summer
3
BH10313f15
Summer
3
BH10057f15
Summer
3
Civil Engineering I
IA10048o15
Winter
4
Construction and
Preservation of
Landscape
Architecture Objects
(I)
IA10338o15
Winter
4
Descriptive Geometry IA10032o15
Winter
4
Principles of
Environmental
Toxicology
Protection of Animal
Health
1st
cycle
1st
cycle
1st
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1st
cycle
1st
cycle
1st
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1st
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1st
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Architecture
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81
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82
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83
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85
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86
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84
87
88
89
90
91
92
93
94
95
96
Civil
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Civil
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Civil
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Civil
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Civil
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Civil
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1st
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IA10049o15
Summer
4
IA10339o15
Summer
4
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IA10131o15
Summer
4
1st
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IB10213o15
Winter
5
IB20077o15
Winter
5
IB20265o15
Winter
5
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IB10360o15
Winter
15
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IB10256o15
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6
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IB10278o15
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IB10276o15
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IB10250o15
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IB10187o15
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IB10189o15
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IB10258o15
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Geodesy and
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135 Economics
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141 Horticulture
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142 Horticulture
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ROS10057o15 Winter
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143 Horticulture
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ROS10042o15 Winter
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145 Horticulture
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150 Horticulture
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152 Horticulture
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Trees and shrubs in
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management of green
areas
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154 Horticulture
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155 Agriculture
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4
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159 Agriculture
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160 Agriculture
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Winter
6
161 Agriculture
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Management I+II
(only in English)
RRS10243o15
Winter
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162 Agriculture
The use of in vitro
cultures in crop and
plant breeding
RRS20130f15
Winter
4
163 Agriculture
Vegetable Production RRS10063o15
Winter
3
164 Agriculture
Crop Production I
RRS10133o15 Summer
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165 Agriculture
Experimental Design
RRS20095o15 Summer
7
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166 Agriculture
167 Agriculture
168 Agriculture
169 Agriculture
170 Agriculture
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Management
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RRS10109o15
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RRS20098o15 Summer
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RRS10035o15 Summer
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171 Agriculture
Plant Pathology
RRS10043o15 Summer
4
172 Agriculture
Soil Science
RRS10041o15 Summer
7
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177
Environmental
180 Protection
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182
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184
185
186
187
Biochemistry and
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Production
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Responses to Stress
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environmental
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ZAGREB,
Croazia
SEDE: ZAGREB (HR) - University of Zagreb
Programme description / Food Technology / Undergraduate Programme (Bologna process) / Studies / PBF.hr PBF
http://www.pbf.unizg.hr/en/studies/undergraduate programme bologna process/food
technology/programme description
Responsabile di accordo: Prof. Eustachio Tarasco - e-mail: [email protected]
28/3/2015
Programme description
List of compulsory and elective modules with number of active lecture hours needed for
their implementation with associate ECTS.
Study title: Undergraduate study of Food Technology
Study duration: 3 years
Vocational: Bachelor of Food Technology
Year / Semester
1. / I
1. / I
1. / I
1. / I
Module
Chemistry 1
Mathematics 1
Biology 1
English language
ECTS
12
5
5
1
Total number of
contact hours
158
60
63
25
2
20
2
3
30
6
6
5
5
3
5
30
3
5
5
6
5
1
25
45
30
426
75
75
60
61
45
50
30
396
40
60
60
105
60
15
4
29
6
6
5
5
50
30
430
73
75
52
65
German language
1. / I
1. / I
1. / I
1. / I
1. / II
1. / II
1. / II
1. / II
1. / II
1. / II
1. / II
2. / III
2. / III
2. / III
2. / III
2. / III
2. / III
Introduction to Food
Technologies
Basic informatics
Physics 1
Physical education
Sum
Organic chemistry
Phisical chemistry
Mathematics 2
Biology 2
Physics 2
Engineering 1
Physical education
Sum
Raw materials for food industry
Biostatistics
Biochemistry 1
Microbiology
Engineering 2
English language
German language
2. / III
2. / III
2. / IV
2. / IV
2. / IV
2. / IV
Technology of water
Physical education
Sum
Instrumental analysis
Chemistry 3
Biochemistry 2
Engineering 3
http://www.pbf.unizg.hr/en/layout/set/print/content/view/full/508
1/2
28/3/2015
2. / IV
2. / IV
2. / IV
3. / V
3. / V
3. / V
3. / V
3. / V
3. / V
3. / VI
3. / VI
3. / VI
Programme description / Food Technology / Undergraduate Programme (Bologna process) / Studies / PBF.hr PBF
Physical properties of complecs
systemsfood s
Food microbiology
Physical education
Sum
Food engineering 1
Basics of food technology
Food preservation processes
Food analises
Measurement, proces control in
food engineering
Biotechnology in environmetnal
protection
Sum
Practical
Elective modules from group A
Elective modules from group B
Sum
5
60
5
32
8
5
5
5
3
63
30
418
105
58
60
65
45
4
52
30
10
10
10
30
385
150
Elective modules – group A
1. CHEMISTRY AND TECHNOLOGY OF CEREALS, 10 ECTS
2. MEAT, FISH AND POULTRY SCIENCE AND TECHNOLOGY, 10 ECTS
3. CHEMISTRY AND TECHNOLOGY OF FRUITS AND VE
Tip a friend Printable version
Copyright © Prehrambenobiotehnološki fakultet. 2009. Sva prava pridržana.
http://www.pbf.unizg.hr/en/layout/set/print/content/view/full/508
2/2
ZARAGOZA, España
SEDE:
ZARAGOZA - Universidad de Zaragoza
20/1/2016
Università di Saragozza. Bachelor e Master Studi
http://titulaciones.unizar.es/tecnologia-alimentos/
cuadro_asignaturas.html#enlaces_planes
Responsabile di accordo: Prof. Franco Nigro
Bachelor e Master
Anno Accademico 2015 2016
Laurea in Scienze e Tecnologie Alimentari
Corsi precedenti
Iniziazione
Profili di output
Facoltà
Ulteriori attività accademiche
Accesso e ammissione
Che cosa si impara
Come viene garantita la qualità
Competenze informatiche Corso per il TFG
Student Support
Programma scolastico
Rapporti e risultati
Livelli di regolazione moderna concorrenza lingue
Centri: Facoltà di Medicina Veterinaria (Z)
Corsi: 4
Moduli: 105 Formazione di base
201 Chimica
202 Fisica
203 Matematica
204 Biologia
205 Fisiologia
206 Biochimica
207 Economia
149 Gli alimenti trasformati e ingegneria
150 Chimica e analisi degli alimenti
151 Microbiologia e igiene alimentare
153 Nutrizione e salute
152 E gestione della qualità nel settore
alimentare
154 Insegnamenti Integrazione
155 Integrazione
208 Pratiche esterne
209 Progetto definitivo
210 Modern English lingua B1
Nuovo piano [Modificato: Per i nuovi studenti 20152016]
Piano 2009 [Per gli studenti che già hanno avviato studi]
Nuovo piano [Modificato: Per i nuovi studenti 20152016]
Facoltà di Medicina Veterinaria (Z) Web del centro Orari
Corso 1
Soggetto Limite Tipo Cred. Sem. Plaz.OP Mod.
30800 Chimica Generale
FB
6.0
1
201
30801 Fondamenti di Chimica Analitica
FB
6.0
1
201
30802 Fisica Generale e fondamenti fisici Analisi
FB
6.0
1
202
30803 Matematica
FB
6.0
1
203
30809 Produzione di materie prime per l'industria alimentare
OB
6.0
1
149
30804 Microbiologia
FB
6.0
2
204
30805 Tecniche strumentali di analisi chimica
FB
6.0
2
201
30806 Fsiología generale e la nutrizione
FB
6.0
2
205
30807 Biochimica
FB
6.0
2
206
30808 Fondamenti di economia alimentare
FB
6.0
2
207
Corso 2
30810
*** Fondamenti di Ingegneria Chimica
FB
6.0
1
201
30811
*** Chimica e Biochimica degli alimenti
OB
6.0
1
150
30812
*** Scienza dell'alimentazione
OB
6.0
1
150
30813
*** Microbiologia degli alimenti
OB
6.0
1
151
30814
*** Indirizzo cibo affari
OB
6.0
1
152
30815
*** Analisi chimica degli alimenti
OB
6.0
2
150
30816
*** Analisi fisica e sensoriale del cibo
OB
6.0
2
150
30817
*** Analisi microbiologica degli alimenti
OB
6.0
2
151
30818
*** Operazioni di base nel settore alimentare
OB
6.0
2
149
30819
*** Nutrizione e Dietetica
OB
6.0
2
153
Corso 3
30820
*** Tecnologia Alimentare I
OB
6.0
1
149
30821
*** Biotecnologie Alimentari
OB
6.0
1
149
30822
*** General Food Hygiene
OB
6.0
1
151
30823
*** Gestione della qualità nel settore alimentare
OB
6.0
1
152
30824
*** Sanità pubblica e cibo
OB
6.0
1
153
30825
*** Food Technology II
OB
6.0
2
149
30826
*** Cucina e ristorazione industria
OB
6.0
2
149
30827
*** Design industriale e gestione ambientale
OB
6.0
2
149
30828
*** Igiene alimentare applicata
OB
6.0
2
151
30829
*** Legislazione alimentare
OB
6.0
2
152
Corso di 4
http://titulaciones.unizar.es/tecnologiaalimentos/cuadro_asignaturas.html#enlaces_planes
1/2
20/1/2016
Università di Saragozza. Bachelor e Master Studi
30830
*** Tecnologia del latte e dei prodotti a base di uova
OB
6.0
1
149
30831
*** Tecnologia e pesce carhe
OB
6.0
1
149
30832
*** Prodotti vegetali Tecnologia
OB
6.0
1
149
30833
*** Enologia
OB
6.0
1
149
30834
*** Gestione della sicurezza alimentare
OB
6.0
1
151
24900
*** Modern English lingua B1
OB
2.0
2
210
30835
*** Practicum Pilot Plant
OB
6.0
2
154
30836
*** L'intensificazione nel settore lattierocaseario e degli ovoprodotti
OP
5.0
2
154
30837
*** Facendo un passo nel settore carne e pesce
OPTesto originale
5.0
2
154
30838
*** Entrare nel settore ortofrutticolo
OP
154
30839
*** L'intensificazione nel campo del petrolio, zucchero e prodotti cerealicoli
OP
30840
*** L'innovazione nel settore alimentare
OP
5.0
30841
*** Pratiche esterne
PE
30842
*** Esperienza di lavoro
1545.0
5.0
2
2
154
Contribuisci a una traduzione migliore
2
154
6.0
2
208
TFG 6.0
2
209
* Soggetto senza insegnare. Curriculum estinzione. Essi possono essere registrati solo se hanno frequentato negli anni precedenti.
** Soggetto opzionale non offriva. È possibile iscriversi solo gli studenti che non hanno superato lan durante 20142015.
*** Soggetto non implementata
Plaz.OP Limite: limite di posti per elettivi
Tipo di soggetto:FB: Basic Training OB: obbligatoria OP: Opzionale PE: Esterna Pratiche TFG: Progetto Definitivo TFM: Tesi di
Master
La temporalità (Sem.): 0: Annuale 1: 1 ° Semestre 2: 2 o Semestre
http://titulaciones.unizar.es/tecnologiaalimentos/cuadro_asignaturas.html#enlaces_planes
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manuale informativo sulle sedi erasmus accessibili agli studenti di

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