Educational guide School of Chemical Engineering |
english |
Degree of Agricultural and Food Engineering (2010) |
Subjects |
First Year | |||||
Code | Name | Period | Type | Credits | |
20214008 | CHEMISTRY I | First |
Basic Course | 6 | |
20214001 | GRAPHIC EXPRESSION | First |
Basic Course | 6 | |
20214003 | PHYSICS | First |
Basic Course | 6 | |
20214009 | CHEMISTRY II | Second |
Basic Course | 6 | |
20214002 | COMPUTING IN PROCESS ENGINEERING | Second |
Basic Course | 6 | |
20214110 | FLUID MECHANICS ENGINEERING | Second |
Compulsory | 6 | |
20214004 | PHYSICAL CHEMISTRY | Second |
Basic Course | 6 | |
20214116 | FUNDAMENTALS OF PROCESS ENGINEERING | Annual |
Compulsory | 9 | |
20214005 | MATHEMATICS I | Annual |
Basic Course | 9 | |
Second Year | |||||
Code | Name | Period | Type | Credits | |
20214007 | FUNDAMENTALS OF BIOCHEMISTRY AND BIOLOGY | First |
Basic Course | 6 | |
20214006 | MATHEMATICS II | First |
Basic Course | 6 | |
20214119 | THERMAL ENGINEERING | First |
Compulsory | 6 | |
20214010 | ECONOMY AND INDUSTRIAL ORGANIZATION | Second |
Basic Course | 6 | |
20214011 | EDAPHOLOGY AND CLIMATOLOGY | Second |
Basic Course | 6 | |
20214103 | ELECTROTECHNICS | Second |
Compulsory | 6 | |
20214123 | MICROBIOLOGY OF FOOD | Second |
Compulsory | 6 | |
20214124 | CHEMISTRY AND FOOD ANALYSIS | Annual |
Compulsory | 9 | |
20214115 | PROCESSING FOOD USING HEAT AND COLD | Annual |
Compulsory | 9 | |
Third Year | |||||
Code | Name | Period | Type | Credits | |
20214105 | CONTROL AND INSTRUMENTATION | First |
Compulsory | 6 | |
20214107 | PLANT SCIENCE | First |
Compulsory | 6 | |
20214126 | QUALITY MANAGEMENT IN THE FOOD INDUSTRY | First |
Compulsory | 3 | |
20214104 | RESISTANCE OF MATERIALS AND STRUCTURE CALCULATION | First |
Compulsory | 6 | |
20214101 | BIOTECHNOLOGY OF THE FOOD INDUSTRIES | Second |
Compulsory | 3 | |
20214102 | CARTOGRAPHY AND TOPOGRAPHY | Second |
Compulsory | 6 | |
20214109 | CROP PROTECTION | Second |
Compulsory | 3 | |
20214108 | TECHNOLOGICAL BASIS OF ANIMAL PRODUCTION | Second |
Compulsory | 3 | |
20214120 | THERMAL MACHINES AND ENGINES | Second |
Compulsory | 3 | |
20214114 | FOOD PROCESS ENGINEERING I | Annual |
Compulsory | 6 | |
20214125 | QUALITY IN FOOD PROCESSES | Annual |
Compulsory | 9 | |
20214121 | LABORATORY OF UNITARY OPERATIONS | Only annual |
Compulsory | 6 | |
Fourth Year | |||||
Code | Name | Period | Type | Credits | |
20214122 | ENGINEERING OF FOOD INDUSTRY FACILITIES | First |
Compulsory | 3 | |
20214111 | ENVIRONMENTAL TECHNOLOGY | First |
Compulsory | 6 | |
20214117 | FOOD CONSTRUCTIONS | First |
Compulsory | 3 | |
20214118 | FOOD PROCESS ENGINEERING II | First |
Compulsory | 3 | |
20214112 | MANAGEMENT AND VALUATION OF AGRIBUSINESS BY-PRODUCTS | First |
Compulsory | 3 | |
20214113 | MARKETING AND VALUATION OF THE FOOD INDUSTRIES | First |
Compulsory | 3 | |
20214106 | TECHNICAL OFFICE | First |
Compulsory | 6 | |
20214301 | BACHELOR'S DEGREE FINAL PROJECT | Second |
Course project | 12 | |
20214401 | WORK PLACEMENT | Compulsory work placement | 12 | ||
Optional | |||||
Code | Name | Period | Type | Credits | |
20214209 | APPLIED BIOCHEMISTRY | First |
Optional | 3 | |
20214208 | INSTRUMENTAL ANALYSIS FOR THE CHEMICAL INDUSTRY | First |
Optional | 3 | |
20214213 | ANALYSIS AND HANDLING OF WINE AND FOOD DATA | Second |
Optional | 3 | |
20214210 | BIOPROCESS ENGINEERING | Second |
Optional | 6 | |
20214211 | BIOPROCESSES IN THE FOOD INDUSTRY | Second |
Optional | 3 | |
20214212 | TRANSGENIC FOOD | Second |
Optional | 3 | |
20214203 | STUDIES IN THE FRAMEWORK OF MOBILITY AGREEMENTS I | Annual |
Optional | 3 | |
20214206 | STUDIES IN THE FRAMEWORK OF MOBILITY AGREEMENTS II | Annual |
Optional | 3 | |
20214207 | TEAM LEADERSHIP PRACTICES | Only annual |
Optional | 9 | |