General information

Academic year: 2021/2022

Level: Bachelor

Type: Bachelor's Degree

ECTS Credits: 252

Length of programme (full time): 4 AÑOS

Mode of delivery: Face-to-face

Level of qualification: Graduado(a) (MECES level 2 - EQF level 6)

Model of study: Full-time (42-60 ECTS per school year)

More info: programme website

Language(s) of instruction Spanish


Programme coordinator

Name: MANUEL, OLALLA HERRERA / olalla@pNwc2hKYr3Fyugr.es


Faculty of Pharmacy / Granada campus

Field(s) of education and training (ISCED-F)

  • Health, not elsewhere classified (0919)

Main focus

This degree qualifies graduates for professional practice in the areas of design, management and quality control processes and food products throughout the food chain, food security, food marketing, nutrition, and public health, as well as for professional practice related to training and innovation in food issues. Degree holders can work in one or more of the following professional profiles: management and quality control processes and products; development and innovation of processes and products; food processing; food safety management; legal, scientific, and technical consultation; strategic direction of food businesses; catering; nutrition and public health; marketing, communication and merchandising; teaching and research.

Competences

1. Physical, chemical, biochemical, biological, physiological, mathematical, and statistical premises necessary for the understanding and development of science and food technology.
2. Basic operations of industrial processes that ensure their control as well as the control of food products and their analysis in order to guarantee optimal conditions for human consumption.
3. Processes of food preservation.
4. Detailed rules for food hygiene in the design of industries and in food processes and products.
5. Protocols for environmental management and quality control in food industries.
6. Basic knowledge of economics, marketing, and business management in food industries.
7. Nutritional food and design guidelines to foster healthy consumption and eating.
8. Actions to promote food education, health systems, and food policies.
9. Evaluation of plans and strategies for the prevention of diseases triggered by food consumption.

Programme qualification

Name of title awarded in original language

Graduado o Graduada en Ciencia y Tecnología de los Alimentos por la Universidad de Granada

Qualification requirements

– The student must prove the level B1, in accordance with the Common European Framework of Reference for Languages.
– The student has to complete the ECTS credits of the study program distributed as follows:
Basic Formation (60 ECTS)
Obligatory (138 ECTS)
Optional (36 ECTS)
Practicum (12 ECTS)
Final degree project (6 ECTS)

Programme courses

Course Name Year Period
AGRICULTURAL CHEMISTRY 3rd Year 1st Semester
ANALYTICAL TECHNIQUES 2nd Year 1st Semester
ANIMAL-DERIVED FOOD INDUSTRIES 4th Year 1st Semester
APPLIED PHYSICS AND PHYSIOCHEMISTRY 1st Year 2nd Semester
BASIC OPERATIONS IN THE FOOD INDUSTRY 2nd Year 1st Semester
BIOLOGY 1st Year 1st Semester
CELLULAR AND HUMAN PHYSIOLOGY 1st Year 2nd Semester
CHEMISTRY OF DRUGS AND ORGANIC FOOD MARKERS. TRACEABILITY 3rd Year 2nd Semester
ECONOMICS AND BUSINESS MANAGEMENT 1st Year 1st Semester
FOOD ANALYSIS 2nd Year 2nd Semester
FOOD BIOTECHNOLOGY 3rd Year 1st Semester
FOOD CHEMISTRY AND BIOCHEMISTRY 2nd Year 1st Semester
FOOD HYGIENE AND SAFETY 4th Year 2nd Semester
FOOD LEGISLATION AND DEONTOLOGY 4th Year 1st Semester
FOOD MANAGEMENT AND QUALITY 4th Year 2nd Semester
FOOD MICROBIOLOGY 3rd Year 2nd Semester
FOOD MICROBIOLOGY 2nd Year 2nd Semester
FOOD PARASITOLOGY 2nd Year 2nd Semester
FOOD PARASITOLOGY 3rd Year 2nd Semester
FOOD PLANTS 4th Year 1st Semester
FOOD PROCESSING PLANTS 4th Year 1st Semester
FOOD SCIENCE 2nd Year 1st Semester
FOOD TECHNOLOGY 1 3rd Year 1st Semester
FOOD TECHNOLOGY 2 3rd Year 2nd Semester
FUNDAMENTALS OF FOOD ENGINEERING 1st Year 2nd Semester
FURTHER FOOD SCIENCE 2nd Year 2nd Semester
INDUSTRIAL BIOPROCESSES 4th Year 1st Semester
KEY PHYSIOCHEMICAL PROCESSES IN FOODSTUFFS 3rd Year 1st Semester
MATHEMATICAL AND OPERATIONAL TECHNIQUES 1st Year 1st Semester
MICROBIOLOGY 2nd Year 1st Semester
MOLECULAR BIOLOGY APPLIED TO DIET 3rd Year 2nd Semester
NUTRITION 3rd Year 1st Semester
ORGANIC CHEMISTRY 1st Year 1st Semester
PHYSIOLOGY AND PHYSIOPATHOLOGY OF NUTRITION 3rd Year 2nd Semester
POSTHARVEST PHYSIOLOGY AND TECHNOLOGY 3rd Year 2nd Semester
PRINCIPLES OF CHEMISTRY 1st Year 1st Semester
PUBLIC HEALTH 4th Year 1st Semester
QUALITY ASSESSMENT OF AGRI-FOOD ANALYSIS LABORATORIES 3rd Year 1st Semester
RAW MATERIALS PRODUCTION 2nd Year 2nd Semester
REACTIONS AND INORGANIC COMPOUNDS IN FOOD TECHNOLOGY 3rd Year 1st Semester
SCIENTIFIC METHODOLOGY 4th Year 1st Semester
STATISTICS 1st Year 2nd Semester
STRUCTURAL BIOCHEMISTRY 1st Year 2nd Semester
TECHNOLOGY OF ALCOHOLIC DRINKS 4th Year 1st Semester
TRANSGENIC PLANTS AND DIET 4th Year 1st Semester
UNDERGRADUATE DISSERTATION 4th Year
WORK PLACEMENT 4th Year

Admission information

Access to Bachelor’s Degree programmes is granted to students with the following degrees/ diplomas or studies, or any other recognized as equivalent to these:
A.1. Spanish Bachiller, European Baccalaureate or International Baccalaureate.
A.2. Baccalaureate from European Union Member States’ education systems or other countries withinternational agreements.
A.3. Advanced Technician in Vocational Training, Advanced Technician in Plastic Arts and Design orAdvanced Technician in Sports Education, from the Spanish Education System.
A.4.Studies carried out in European Union Member States or in other countries with international reciprocal agreements which meet the academic requirements in those States to access their university studyprogrammes.
A.5. Official Spanish university degrees of Diplomado, Arquitecto Técnico, Ingeniero Técnico, Licenciado, Arquitecto, Ingeniero, Graduado or Máster Universitario.
A.6. Partial (foreign or Spanish) university studies.

Access to Bachelor’s Degree programmes is also possible for:
B.1. People over twenty-five after successfully passing a specific access test.
B.2. People over forty with work or professional experience related to a university field of knowledge.
B.3. People over forty-five after successfully passing a specific access test.

Likewise, access to Bachelor’s Degree programmes is granted to:
C.1. People meeting the requirements to enter university according to the Spanish Education Systemregulations prior to Ley Orgánica 8/2013, of December 9.

General regulations

Grading scale
In the Spanish university system, modules/courses are graded on a scale of 0 to 10 points with the following qualitative equivalence:
0-4,9: «suspenso»; 5-6,9: «aprobado»; 7-8,9: «notable»; 9-10: «sobresaliente». A special mention, «Matrícula de Honor» may be granted to up to 5% of the students in a group provided they have got a «sobresaliente». To pass a module/course is necessary to get at least 5 points.
In cases of recognition of ECTS, professional experience, cultural or sports activities, or student representation no grading will be recorded but, where appropriate, the word «Apto».

 

UGR Examination Regulations
https://docencia.ugr.es/sites/vic/docencia/public/inline-files/Normativa_de_evaluacion_y_calificacion_EN.pdf

 

More info on academic regulations at: 

https://ugrcat.ugr.es/en/about-ugr/#regulations

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