manuale informativo sulle sedi erasmus accessibili agli studenti di ...
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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...
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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)
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
DEPARTMENT OF CROP PRODUCTION (ARTA) http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
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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)
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) -
DEPARTMENT OF CROP PRODUCTION (ARTA) http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
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DEPARTMENT OF FLORICULTURE AND LANDSCAPE ARCHI... http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
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Programme of Studies
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
Specific Modules (SM)
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
Specialisation Modules (SM)
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
DEPARTMENT OF FLORICULTURE AND LANDSCAPE ARCHI... http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
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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 Diploma Dissertation 20
FLA802 Work Placement 10
Modules on Management, Finance & Accounting and Legislation
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.Powered by Joomla!. Valid XHTML and CSS.
DEPARTMENT OF FLORICULTURE AND LANDSCAPE ARCHI... http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
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DEPARTMENT OF ANIMAL PRODUCTION (ARTA) http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
1 di 3 25/02/2016 11:41
Programme of Studies
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
Specific Modules (SM)
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
Specialisation Modules (SM)
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
DEPARTMENT OF ANIMAL PRODUCTION (ARTA) http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
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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 Diploma Dissertation 20
ANP802 Work Placement 10
Modules on Management, Finance & Accounting and Legislation
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 -
© Ευρωπαϊκό Πρόγραμμα Δια Βίου Μάθησης/Erasmus 2007-2013.Powered by Joomla!. Valid XHTML and CSS.
DEPARTMENT OF ANIMAL PRODUCTION (ARTA) http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
3 di 3 25/02/2016 11:41
DEPARTMENT OF AQUACULTURE AND FISHERIES (IGOUME... http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
1 di 3 25/02/2016 11:38
Programme of Studies
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
Specific Modules (SM)
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
DEPARTMENT OF AQUACULTURE AND FISHERIES (IGOUME... http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
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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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DEPARTMENT OF AQUACULTURE AND FISHERIES (IGOUME... http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...
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BRNO, Czech Republic
Faculties List of Degree Programmes Offered
Back to the main page
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)
Masaryk University
List of Degree Programmes Offered
ECTS > Degree Programmes
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
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 DescriptiveGeometry (master)Upper Secondary School Teacher Training in Geography andCartography (master)Upper Secondary School Teacher Training in Mathematics(master)Upper Secondary School Teacher Training in Physics(master)
Zoology (master)
| Current date and time: 2. 4. 2015 18:43, Week 14 (even)
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]://wr.utp.edu.pl/plany.html
PROFIL KSZTAŁCENIA: PROFIL OGÓLNOAKADEMICKI
POZIOM STUDIÓW: STUDIA PIERWSZEGO STOPNIA (3,5-letnie, inżynierskie)
FORMA STUDIÓW: STUDIA STACJONARNE
KIERUNEK: TECHNOLOGIA ŻYWNOŚCI I ŻYWIENIE CZŁOWIEKA
SPECJALNOŚĆ: TECHNOLOGIE PRODUKTÓW ROŚLINNYCH
TECHNOLOGIE PRODUKTÓW ZWIERZĘCYCH
A.
1. Język obcy kontynuowany3 (Lingua straniera) 4 5 120 120 2 2 2 2
2. Przedmiot humanistyczny (do wyboru)4 (Materie umanistiche) 2 4 60 60 2 2
3. Technologie informacyjne (Tecnologie informatiche) 1 4 30 15 15 1 1
4. Ekonomia (Economia) 1 2 30 30 2
5. Wychowanie fizyczne (Educazione fisica) 2 2 60 60 2 2
6. Bezpieczeństwo pracy i ergonomia (Sicurezza sul lavoro ed ergonomia) 1 1 8 8 x
7. Ochrona własności intelektualnej (Tutela delle proprietà intellettuali) 1 1 9 9 x5 0 1 0 2 0 0 0 0 2 2 0 0 2 2 0 0 0 2 0 0 0 2 0 0 0 0 0
4
5 0 1 0 2 0 0 0 0 2 2 0 0 2 2 0 0 0 2 0 0 0 2 0 0 0 0 0
UWAGI: Obowiązuje od roku akademickiego: 2014/2015
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. Legenda:
2. Praktyka zawodowa po IV semestrze ( 4 - tygodniowa), zaliczenie na ocenę - 5 pkt. ECTS W - wykład
3. Język obcy kontynuowany do wyboru spośród: 1. Języka angielskiego, 2. Języka niemieckiego, 3. Języka rosyjskiego. Ć - ćwiczenia audytoryjne
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. L - ćwiczenia laboratoryjne, lektorat języków obcych
5 Przedmiot do wyboru 1 z listy elektywów (w załączeniu). P - ćwiczenia projektowe
6 Przedmiot do wyboru 2 z listy elektywów (w załączeniu). S - seminarium
7 Studentów obowiązuje napisanie pracy dyplomowej i egzamin dyplomowy inżynierski po VII semestrze - 15 pkt. ECTS. T - zajęcia terenowe
- egzamin
ds. Dydaktycznych i Studenckich
2
0
1 0
PODSUMOWANIE ARKUSZA 1
ARKUSZ 1
26
9 2
W ĆLW
4 20
4
10
4 2 2
2
20
2 1 3
0 0 0
LW P/SL P/S P/SW Ć
0
0
ĆP/SP/S
135 0
sem. IV sem. Vsem. III
6 2
Ć
ĆLĆ
sem. VII
L P/S
Ć L
L
sem. VI
L P/S
sem. IIsem. I
Ć WĆĆ LW
P/SWL P/SĆL P/S W P/SWĆ P/S WL P/S WW Ć
ĆW
Liczba godzin tygodniowo (semestr I -VI po 15 tygodni, VII - 12 tygodni)
W Ć L P/S L
sem. VI sem. VIIsem. IV sem. V
ROZKŁAD ZAJĘĆ w SEMESTRZEw tym
WYDZIAŁ ROLNICTWA I BIOTECHNOLOGII
IM. J. i J. ŚNIADECKICH
UNIWERSYTET TECHNOLOGICZNO-PRZYRODNICZY
Bydgoszcz dn. ……………………..
w BYDGOSZCZY
PLAN STUDIÓW NR IVZATWIERDZAM
Po
zycj
a p
lan
u
NAZWA PRZEDMIOTU
PROREKTOR
sem. I sem. II sem. III
pkt.
ECTSL
PRZEDMIOTY OGÓLNE
19
Razem Ć
60
pkt.
ECTS
Liczba:
egza-
mi-
nów
zali-
czeń
19
P / S
LiczbaGODZINY
egza-
mi-
nów
zali-
czeń
Razem
317 122 60
egzaminów
135 0
pkt. ECTS
0
W
0 12
P / SL
zaliczeń
RAZEM 317 122
W
0 1224 2
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
PROFIL KSZTAŁCENIA: PROFIL OGÓLNOAKADEMICKI
POZIOM STUDIÓW: STUDIA PIERWSZEGO STOPNIA (3,5-letnie, inżynierskie)
FORMA STUDIÓW: STUDIA STACJONARNE
KIERUNEK: TECHNOLOGIA ŻYWNOŚCI I ŻYWIENIE CZŁOWIEKA
SPECJALNOŚĆ: TECHNOLOGIE PRODUKTÓW ROŚLINNYCH
TECHNOLOGIE PRODUKTÓW ZWIERZĘCYCH
B.
1. Matematyka (Matematica) 1 1 5 45 15 30 1 2
2. 2 6 60 30 15 15 1 1 1 1
3. Ekologia i Ochrona środowiska (Ecologia e tutela dell'ambiente) 1 2 30 30 2
4. Chemia nieorganiczna (Chimica inorganica) 1 1 5 45 15 30 1 2
5. Surowce roślinne i ich pozyskiwanie (Prodotti vegetali + Produzione) 1 1 3 45 15 30 1 2
6. Surowce zwierzęce i ich pozyskiwanie (Prodotti animali +Produzione) 1 1 3 45 15 30 1 2
7. Chemia organiczna (Chimica organica) 1 1 4 45 15 30 1 2
8. Chemia analityczna (Chimica analitica) 1 4 30 15 15 1 1
9. Metody statystyczne w zarządzaniu jakością (Metodi statistici gest.qualità) 1 4 45 15 30 1 2
10. Biochemia (Biochimica) 1 1 5 60 30 30 2 2
07 7 2 0 4 0 6 0 2 0 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
12 7 3 0 6 0 6 0 2 2 4 0 0 2 2 0 0 0 2 0 0 0 2 0 0 0 0 0
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. Legenda:
2. Praktyka zawodowa po IV semestrze ( 4 - tygodniowa), zaliczenie na ocenę - 5 pkt. ECTS W - wykład
3. Język obcy kontynuowany do wyboru spośród: 1. Języka angielskiego, 2. Języka niemieckiego, 3. Języka rosyjskiego. Ć - ćwiczenia audytoryjne
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. L - ćwiczenia laboratoryjne, lektorat języków obcych
5 Przedmiot do wyboru 1 z listy elektywów (w załączeniu). P - ćwiczenia projektowe
6 Przedmiot do wyboru 2 z listy elektywów (w załączeniu). S - seminarium
7 Studentów obowiązuje napisanie pracy dyplomowej i egzamin dyplomowy inżynierski po VII semestrze - 15 pkt. ECTS. T - zajęcia terenowe
- egzamin
0
Obowiązuje od roku akademickiego: 2014/2015
PRZEDMIOTY PODSTAWOWE (CORSI DI BASE)
1 0
2
ARKUSZ 2
0pkt. ECTS
10 23 25Liczba: 1 317 7 2
4 1 1 0
Ć
egzaminów
P/SP/S L
PODSUMOWANIE ARKUSZA 1+2
W
30
P/S LĆW
0 0
W Ć L W L
0
P/SP/S
8
WP/S P/S Ć L
L LL P/S W W ĆĆWĆW Ć L
sem. II
W L
ĆĆ L
105 1501116
W
416 010 0
450 195
PROREKTOR
Bydgoszcz dn. ……………………..
ds. Dydaktycznych i StudenckichIM. J. i J. ŚNIADECKICH
w BYDGOSZCZY
WYDZIAŁ ROLNICTWA I BIOTECHNOLOGII
UNIWERSYTET TECHNOLOGICZNO-PRZYRODNICZY
L WW
sem. V
0
P/SĆ
sem. VIIsem. VI
Liczba godzin tygodniowo (semestr I -VI po 15 tygodni, VII - 12 tygodni)
P/S LL P/S
sem. VIsem. V sem. VII
P/SĆ
sem. III
24
sem. IV
Ć
sem. I sem. IIIsem. II
P/S
sem. IV
Po
zycj
a
p
lan
u
NAZWA PRZEDMIOTURazemzali-
czeń
PLAN STUDIÓW NR IV
P / S
zali-
czeń
23
egza-
mi-
nów
60
pkt.
ECTS
12
Razem P / SW
767
LĆ
sem. I
022
6 317
zaliczeń
165 285
egza-
mi-
nów
Ć
L W
0
GODZINY
ZATWIERDZAM
w tym
WĆ
Liczba
pkt.
ECTS P/S
ROZKŁAD ZAJĘĆ w SEMESTRZE
RAZEM 4 0
Fizyka (Fisica)
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
PROFIL KSZTAŁCENIA: PROFIL OGÓLNOAKADEMICKI
POZIOM STUDIÓW: STUDIA PIERWSZEGO STOPNIA (3,5-letnie, inżynierskie)
FORMA STUDIÓW: STUDIA STACJONARNE
KIERUNEK: TECHNOLOGIA ŻYWNOŚCI I ŻYWIENIE CZŁOWIEKA
SPECJALNOŚĆ: TECHNOLOGIE PRODUKTÓW ROŚLINNYCH
TECHNOLOGIE PRODUKTÓW ZWIERZĘCYCH
C.
1. Mikrobiologia żywności (Microbiologia nutrizionale) 1 1 5 75 30 45 2 3
2. Chemia żywności (Chimica alimentare) 1 1 3 30 15 15 1 1
3. Maszynoznawstwo przetwórstwa spożywczego(Macchine x trasformazione)1 1 5 60 30 30 2 2
4. Analiza i ocena jakości żywności (Analisi e valutazione qualità prodotti) 1 1 7 90 30 60 2 4
5. Inżynieria procesowa (Ingegneria dei processi) 1 1 4 45 30 15 2 1
6. Ogólna technologia żywności (Tecnologia alimentare) 1 5 60 30 30 2 2
7. Higiena i toksykologia żywności (Igiene e tossicologia) 1 1 5 60 30 30 2 2
8. Grafika inżynierska (Grafica ingegneristica) 1 2 15 15 1
9. Fizjologia i żywienie człowieka (Fisiologia e nutrizione umana) 1 1 8 120 60 60 4 4
10. Rachunkowość w działalności gospodarczej (Bilanci economici) 1 1 5 45 15 30 1 2
11. Technologia gastronomiczna (Tecnologie gastronomiche) 1 4 45 15 30 1 2
12. Organizacja, ekonomika i zarządzanie przedsiębiorstwem 1 6 60 30 30 2 2
(Organizzazione, economia e gestione delle imprese)
13. Bezpieczeństwo żywności (Sicurezza alimentare) 1 2 30 30 2
14. Prawne regulacje gospodarki żywnościowej 1 2 24 24 2
(Regolamentazione legale ed economica degli alimenti)
15 Zagospodarowanie i utylizacja produktów odpadowych (Riciclo rifiuti) 1 4 36 24 12 2 1
16 Podstawy przedsiębiorczości (Gestione aziendale) 1 3 36 36 3
17. 1 5
0 0 0 0 5 0 6 0 8 0 10 0 8 4 6 0 0 0 0 0 2 0 0 0 7 0 1 0
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
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. Legenda:
2. Praktyka zawodowa po IV semestrze ( 4 - tygodniowa), zaliczenie na ocenę - 5 pkt. ECTS W - wykład
3. Język obcy kontynuowany do wyboru spośród: 1. Języka angielskiego, 2. Języka niemieckiego, 3. Języka rosyjskiego. Ć - ćwiczenia audytoryjne
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. L - ćwiczenia laboratoryjne, lektorat języków obcych
5 Przedmiot do wyboru 1 z listy elektywów (w załączeniu). P - ćwiczenia projektowe
6 Przedmiot do wyboru 2 z listy elektywów (w załączeniu). S - seminarium
7 Studentów obowiązuje napisanie pracy dyplomowej i egzamin dyplomowy inżynierski po VII semestrze - 15 pkt. ECTS. T - zajęcia terenowe
- egzamin
Obowiązuje od roku akademickiego: 2014/2015
RAZEM
5
84
UNIWERSYTET TECHNOLOGICZNO-PRZYRODNICZY PROREKTOR
Bydgoszcz dn. ……………………..
W L
sem. VIsem. V
L
Ć
Ć
8
P/S
zali-
czeń
zali-
czeń
75
L
W
Ć
Razem
w tym
Razem
831
0
W
W
Liczba godzin tygodniowo (semestr I -VI po 15 tygodni, VII - 12 tygodni)
Ć L
sem. VII
P/S
LĆ
L
0 2
ROZKŁAD ZAJĘĆ w SEMESTRZE
P/S
1811
W
L
30
8 3
130
7
9
31
0
W
30 30
627
zaliczeń 104 4
22
0
P/SL P/S
4
Ć L P/S P/S Ć
2
LW
22
L
23 26
W Ć
2
sem. IV
W Ć L P/S Ć
429 34260
sem. I sem. II sem. III
P/SW P/S
ĆW
PRZEDMIOTY KIERUNKOWE (CORSI PRINCIPALI)
Praktyka zawodowa (Apprendistato)
18
sem. IV
P/S ĆW
sem. II
WLĆ L
0
P/SW
GODZINY
0
sem. I
L Ć L
P / SPo
zycj
a
p
lan
u
IM. J. i J. ŚNIADECKICH
ĆNAZWA PRZEDMIOTU egza-
mi-
nów
Liczba
w BYDGOSZCZY
pkt.
ECTS
sem. III
P/S
sem. V
ds. Dydaktycznych i Studenckich
P/S W ĆW
WYDZIAŁ ROLNICTWA I BIOTECHNOLOGII
14
sem. VI sem. VII
PLAN STUDIÓW NR IVZATWIERDZAM
8
1598
egzaminów
746 225PODSUMOWANIE ARKUSZA 1+2+3
egza-
mi-
nów
Liczba:
pkt.
ECTS
40
ARKUSZ 3
0
pkt. ECTS
8
P / S
X
17
135
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
PROFIL KSZTAŁCENIA: PROFIL OGÓLNOAKADEMICKI
POZIOM STUDIÓW: STUDIA PIERWSZEGO STOPNIA (3,5-letnie, inżynierskie)
FORMA STUDIÓW: STUDIA STACJONARNE
KIERUNEK: TECHNOLOGIA ŻYWNOŚCI I ŻYWIENIE CZŁOWIEKA
SPECJALNOŚĆ: TECHNOLOGIE PRODUKTÓW ROŚLINNYCH
D1.
1. Technologie produktów mięsnych (Tecnologia dei prodotti carnei) 1 1 5 60 30 30 2 2
2. Nanoinżyniera w produkcji żywności pochodzenia roślinnego 1 2 15 15 1
(Nanoingegneria per la produzione di prodotti vegetali)
3. Biotechnologia w produkcji żywności (Biotecnologie alimentari) 1 1 5 60 30 30 2 2
4. Funkcjonalne składniki żywności pochodzenia roślinnego 1 1 5 60 30 30 2 2
(Elementi alimentari dei prodotti di origine vegetale)
5. Przechowywanie i utrwalanie surowców i produktów pochodzenia rośl. 1 5 60 30 30 2 2
(Conservazione e impiego prodotti alimentari)
6. Technologie produktów owocowo-warzywnych 1 1 5 60 30 30 2 2
(Tecnologie prodotti orotofrutticoli)
7. Przedmiot do wyboru 1 (Materia a scelta) 1 2 25 15 10 1 1
8. Technologie mleczarskie (technologia mleka, napojów mlecznych, sera) 1 1 4 50 20 30 1 2
(Tecnologie prodotti: latte, formaggi)
9. Projektowanie zakładów przetwórstwa roślinnego 1 4 45 15 30 1 2
(Progettazione impianti di trasformazione alimenti)
10. Technologie produktów ziemniaczanych, cukrowniczych i tłuszczowych 1 1 6 75 30 45 2 3
(Tecnologie prodotti: patate, grassi e zuccheri)
11. Technologie produktów zbożowych (Tecnologia dei cereali) 1 1 7 90 30 60 2 4
12. 1 4 48 24 24 2 2
(Materia a scelta da fascia "soft skills")
13. Seminarium dyplomowe (Seminario del diploma) 2 6 54 54 2 2
14. Złożenie pracy dyplomowej i przygotowanie do egzaminu inż. 1 15
(Presentazione tesi e preparazione x esame ingegneria)0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 12 0 11 0 6 0 11 2 2 0 2 2
12 7 3 0 11 0 12 0 10 2 14 0 8 6 8 0 12 0 13 0 8 0 13 2 9 0 3 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. Legenda:
2. Praktyka zawodowa po IV semestrze ( 4 - tygodniowa), zaliczenie na ocenę - 5 pkt. ECTS W - wykład
3. Język obcy kontynuowany do wyboru spośród: 1. Języka angielskiego, 2. Języka niemieckiego, 3. Języka rosyjskiego. Ć - ćwiczenia audytoryjne
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. L - ćwiczenia laboratoryjne, lektorat języków obcych
5 Przedmiot do wyboru 1 z listy elektywów (w załączeniu). P - ćwiczenia projektowe
6 Przedmiot do wyboru 2 z listy elektywów (w załączeniu). S - seminarium
7 Studentów obowiązuje napisanie pracy dyplomowej i egzamin dyplomowy inżynierski po VII semestrze - 15 pkt. ECTS. T - zajęcia terenowe
- egzamin
Przedmiot do wyboru 2 z zakresu "soft skills"
Obowiązuje od roku akademickiego: 2014/2015
PRZEDMIOTY SPECJALNOŚCIOWE (CORSI SPECIALISTICI)
UNIWERSYTET TECHNOLOGICZNO-PRZYRODNICZY PROREKTOR
IM. J. i J. ŚNIADECKICH
ZATWIERDZAM
WYDZIAŁ ROLNICTWA I BIOTECHNOLOGIIPLAN STUDIÓW NR IV
ds. Dydaktycznych i Studenckich
sem. VII
Ć
GODZINY ROZKŁAD ZAJĘĆ w SEMESTRZE
sem. Vw tym sem. I sem. II sem. III sem. IV
P/S LĆL
Bydgoszcz dn. ……………………..
NAZWA PRZEDMIOTU
Liczba
pkt.
ECTSW
RazemLiczba godzin tygodniowo (semestr I -VI po 15 tygodni, VII - 12 tygodni)
W W Ć P/SĆ L P/S W
egza-
mi-
nów
w BYDGOSZCZY
Ćzali-
czeń
Po
zycj
a
p
lan
u
W ĆL
23
X
L P/S
6
W W P/SĆ L
19
W P/S Ć L P/S
8 14 75 702 3490
Ć
sem. IV
P/S
299 0
22 1045 2252300 54
0
Razem WL P/S L ĆĆ
PODSUMOWANIE ARKUSZA 1+2+3+4
egza-
mi-
nów
zali-
czeń
pkt.
ECTS
Liczba:
54 210
Ć
sem. V
L P/S
22
L
26
W W
sem. I sem. II sem. III
W Ć
sem. VII
W P/S
sem. VI
P/S W Ć L LW ĆP/S WL P/S
4
25 23
4 34 2
23
30 30
10 8 8 88 7
pkt. ECTS 30
22
Ć
976
egzaminów
L
zaliczeń4
P / S
30 30 30 30
5
14
1
L P / S
sem. VI
RAZEM 0 0
54
CORDOBA, España
Graduado/a en Ciencia y Tecnología de los Alimentos
20
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: 60
Obligatorias: 147
Optativas (indicar el número de créditos que deberá cursar el alumnado, incluyendo las prácticas externas no obligatorias:
15
Prácticas Externas (obligatorias): 12
Trabajo Fin de Grado: 6
CRÉDITOS TOTALES A CURSAR: 240
Resto de créditos optativos 30
CRÉDITOS TOTALES OFERTADOS EN EL PLAN: 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
Graduado/a en Ciencia y Tecnología de los Alimentos
21
Módulos aprobados por Comisión de Título y módulos propuestos por la UCO
Denominación del Módulo Comisión de Título ECTS Denominación Módulo UCO ECTS
FORMACIÓN BÁSICA COMÚN 60 FORMACIÓN BÁSICA COMÚN 60
CIENCIA DE LOS ALIMENTOS 24 CIENCIA DE LOS ALIMENTOS 30
TECNOLOGÍA DE LOS ALIMENTOS 38 TECNOLOGÍA DE LOS ALIMENTOS 54
SEGURIDAD ALIMENTARIA 15 SEGURIDAD ALIMENTARIA 28,5
GESTIÓN Y CALIDAD EN LA INDUSTRIA ALIMENTARIA 12 GESTIÓN Y CALIDAD EN LA INDUSTRIA ALIMENTARIA 16,5
NUTRICIÓN Y SALUD 15 NUTRICIÓN Y SALUD 18
PRÁCTICAS EXTERNAS Y TRABAJO FIN DE GRADO 18 PRÁCTICAS EXTERNAS Y TRABAJO FIN DE GRADO 18
OPTATIVIDAD/RECONOCIMIENTO 15
Total créditos………. 182 Total créditos………. 240
Distribución de Módulos, materias y asignaturas
Módulos Materias Asignaturas ECTS
FORMACIÓN BÁSICA COMÚN
BIOLOGÍA BIOLOGÍA 6 MICROBIOLOGÍA 6
BIOQUÍMICA BIOQUÍMICA 6
EMPRESA ECONOMÍA Y GESTIÓN DE LA EMPRESA ALIMENTARIA 6
ESTADÍSTICA ESTADÍSTICA 6
FÍSICA FÍSICA 6
FISIOLOGÍA FISIOLOGÍA 6
MATEMÁTICAS MATEMÁTICAS 6
QUÍMICA QUÍMICA INORGÁNICA 6 QUÍMICA ORGÁNICA 6
CIENCIA DE LOS ALIMENTOS
QUÍMICA Y BIOQUÍMICA DE LOS ALIMENTOS
QUÍMICA Y BIOQUÍMICA DE LOS ALIMENTOS 6
ANÁLISIS DE ALIMENTOS Y BROMATOLOGÍA
ANÁLISIS QUÍMICO DE ALIMENTOS 6 ANÁLISIS BROMATOLÓGICO 6 ALIMENTACIÓN Y CULTURA 6 BROMATOLOGÍA DESCRIPTIVA 6
TECNOLOGÍA DE LOS ALIMENTOS
FUNDAMENTOS DE TECNOLOGÍA ALIMENTARIA
FUNDAMENTOS DE PRODUCCIÓN ANIMAL 4,5 FUNDAMENTOS DE PRODUCCIÓN VEGETAL 4,5 FUNDAMENTOS DE INGENIERÍA QUÍMICA 9 OPERACIONES BÁSICAS 6 FUNDAMENTOS DE TECNOLOGÍA DE LOS ALIMENTOS 9
INDUSTRIAS ALIMENTARIAS
INDUSTRIAS ALIMENTARIAS DE ORIGEN ANIMAL 6 TECNOLOGÍA DEL PROCESADO DE ALIMENTOS DE ORIGEN VEGETAL
6
FERMENTACIONES INDUSTRIALES 4,5 DISEÑO DE PLANTAS DE PROCESOS ALIMENTARIOS 4,5
SEGURIDAD ALIMENTARIA SEGURIDAD ALIMENTARIA
FUNDAMENTOS DE HIGIENE ALIMENTARIA 6 MICROBIOLOGÍA DE LOS ALIMENTOS 6 GESTIÓN DE LA SEGURIDAD ALIMENTARIA 6 TOXICOLOGÍA ALIMENTARIA 6 PARASITOLOGÍA ALIMENTARIA 4,5
GESTIÓN Y CALIDAD EN LA INDUSTRIA ALIMENTARIA
GESTIÓN Y CALIDAD EN LA INDUSTRIA ALIMENTARIA
FUNDAMENTOS Y APLICACIÓN DEL CONTROL DE CALIDAD 4,5 GESTIÓN MEDIOAMBIENTAL EN LA INDUSTRIA ALIMENTARIA 6 LEGISLACIÓN ALIMENTARIA 6
NUTRICIÓN Y SALUD NUTRICIÓN HUMANA FUNDAMENTOS DE NUTRICIÓN 6 NUTRICIÓN APLICADA 6
SALUD PÚBLICA SALUD PÚBLICA 6
PRÁCTICAS EXTERNAS Y TRABAJO FIN DE GRADO
PRÁCTICAS EXTERNAS PRÁCTICAS EXTERNAS 12
TRABAJO FIN DE GRADO
TRABAJO FIN DE GRADO 6
OPTATIVIDAD/ RECONOCIMIENTO
OPTATIVIDAD (15 ECTS) ADITIVOS ALIMENTARIOS 3 ANÁLISIS CROMATOGRÁFICO DE ALIMENTOS 3 APROVECHAMIENTO DE SUBPRODUCTOS DE INDUSTRIAS AGROALIMENTARIAS
3
AUTOMÁTICA, CONTROL E INSTRUMENTACIÓN 3 BIOTECNOLOGÍA ALIMENTARIA 3 COLOIDES: FUNDAMENTOS Y APLICACIONES EN ALIMENTOS 3 CONDUCTA ALIMENTARIA: ASPECTOS PSICOLÓGICOS Y DE MERCADO
3
ESPECTROMETRÍA DE MASAS Y RMN EN ANÁLISIS DE 3
Graduado/a en Ciencia y Tecnología de los Alimentos
22
ALIMENTOS
INGLÉS APLICADO A CIENCIA Y TECNOLOGÍA DE ALIMENTOS 3 MARKETING ALIMENTARIO 3 MEJORA DE LA CALIDAD DE LOS ALIMENTOS DE ORIGEN ANIMAL MEDIANTE METODOLOGÍAS GENÉTICAS
3
REACTORES BIOLÓGICOS 3 CONTROL ALIMENTARIO EN EL COMERCIO EXTERIOR 3 TECNOLOGÍA CULINARIA 3 TECNOLOGÍA DE LAS BEBIDAS 3
Se propone la siguiente distribución temporal:
Distribución temporal de asignaturas
Curso 1º 1er cuatrimestre ECTS Carácter/Rama 2º Cuatrimestre ECTS Carácter/Rama Biología 6 Básica/Ciencias Bioquímica 6 Básica/Salud
Alimentación y Cultura 6 Obligatoria Economía y Gestión de la Empresa Alimentaria
6 Básica/Ciencias sociales y jurídicas
Matemáticas 6 Básica/Ciencias Estadística 6 Básica/Salud
Química Inorgánica 6 Básica/Ciencias Física 6 Básica/Ciencias
Química Orgánica 6 Básica/Ciencias Fisiología 6 Básica/Salud
Total ………. 30 Total ………. 30
Curso 2º 1er cuatrimestre ECTS Carácter/Rama 2º Cuatrimestre ECTS Carácter/Rama Microbiología 6 Básica/Ciencias Bromatología Descriptiva 6 Obligatoria
Química y Bioquímica de Alimentos 6 Obligatoria Microbiología de los Alimentos 6 Obligatoria
Análisis Químico de Alimentos 6 Obligatoria Fundamentos de Ingeniería Química 9 Obligatoria
Legislación Alimentaria 6 Obligatoria Fundamentos de Producción Animal 4,5 Obligatoria
Salud Pública 6 Obligatoria Fundamentos de Producción Vegetal 4,5 Obligatoria
Total ………. 30 Total ………. 30
Curso 3º 1er cuatrimestre ECTS Carácter 2º Cuatrimestre ECTS Carácter Análisis Bromatológico 6 Obligatoria Fundamentos de Nutrición 6 Obligatoria
Operaciones Básicas 6 Obligatoria Fundamentos de Higiene Alimentaria 6 Obligatoria
Fermentaciones Industriales 4,5 Obligatoria Toxicología alimentaria 6 Obligatoria
Fundamentos y Aplicación del Control de Calidad
4,5 Obligatoria Gestión Medioambiental en la Industria
Alimentaria 6
Obligatoria
Fundamentos de Tecnología de los Alimentos
9 Obligatoria Industrias Alimentarias de Origen
Animal 6
Obligatoria
Total ………. 30 Total ………. 30
Curso 4º 1er cuatrimestre ECTS Carácter 2º Cuatrimestre ECTS Carácter Nutrición Aplicada 6 Obligatoria Optativa 2 3 Optativa
Tecnología del Procesado de Alimentos de Origen Vegetal
6 Obligatoria Optativa 3
3 Optativa
Diseño de Plantas de Procesos Alimentarios
4,5 Obligatoria Optativa 4
3 Optativa
Parasitología Alimentaria 4,5 Obligatoria Optativa 5 3 Optativa
Gestión de la Seguridad Alimentaria 6 Obligatoria Prácticas Externas 12 Obligatoria
Optativa 1 3 Optativa Trabajo Fin de Grado 6 Obligatoria
Total ………. 30 Total ………. 30
JELGAVA,
Latvia
Izskatīts un apstiprināts LLUPārtikas Tehnoloģijas fakultātes domes sēdē
2011.gada ___.__________Domes priekšsēdētājs __________ I. Ciproviča
Domes sekretāre _____________ A. Blija
Size of 1st study year 2nd study year
course 1st sem 2nd sem 3rd sem 4th semCP type of examination type of examination
Academic study courses - part A1 PārZ6003 Food Safety 3 E2 PārZ6016 Regulation of Biochemical Proceses 2 E
3 PārZ5010Food Microstructure and Texture Properties
2 Ia
4 Fizi5001 Metrology 1 I
5 Ķīmi6001Instrumental Analysis of Food Products
3 I
6 Medi6002 Advanced Trends of Nutrition 2 I
7 VadZ6006 Innovation of Food System 2 I
8 PārZ6002 Functional Foods 3 E9 PārZ6004 Genetic Modify Food 3 E
10 PārZ5012 Advanced Food Packing 3 E
11 PārZ4034Natural Substances in Food Systems I
1,5 I
12 PārZ6001 Application of Foods Additives 2 I13 PārZ5003 Toxicology 2 I
14 PārZ6005 Design of Sensory Evaluation 2 I
15 PārZ6018 Identification of Microorganisms 2 E
16 PārZ4035Natural Substances in Food Systems II
3,5 E
17 Ekon6001 Food and Entrepreneurship 2 E18 PārZ6007 Quality Systems in Food Chain 2 I19 PārZ6014 Sensory and Consumer Science 2 I20 PārZ6019 Food science 2 Kd
Total: 45 15 18,5 11,5
Study courseCode
Professional selected study courses - part B
ACADEMIC MASTER STUDY PROGRAMME "FOOD SCIENCE" FULL TIME STUDIES
Study plan (beginning of studies 2011./2012. study year)
Nr.
Izskatīts un apstiprināts LLUPārtikas 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 I
4 PārZ6015 Analysis of Food Shelf life 2 I
5 Ekon5066 Consumer and Food Marketing 2 ETotal: 10 4 2 4
1 PārZ6006 Master Thesis 25 E19 20,5 15,5 25
I - test without grade
Ia - test with grade
E - examKd - course paper
Interpretations:
80Total:39,5 40,5
> Parcours « Biologie Générale, Sciences de la Terre et de l’Univers »
ObjectifsLe 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 / DébouchésCette 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».
MétiersEnseignant 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’activitésL’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 candidatsFormation 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’inscriptionRetrait du dossier mi-mars à télécharger sur Internet ou à demander par courrier : Faculté des Sciences et TechniquesScolarité - Bureau des Licences123 Avenue Albert Thomas87060 LIMOGES Cedex
Tél. 05 55 45 72 45Mail. [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 formationCaroline Le [email protected]
Alexandra [email protected]
Lieu de la formationFaculté des Sciences et Techniques
Sites webUniversité de Limogeswww.unilim.frFaculté des Sciences et Techniqueswww.sciences.unilim.fr
Version du 121115
Sciences Technologies SantéLicence généraleMention : Sciences du Vivant
Unités d'Enseignement Semestre OBligatoire / OPtionnel Crédits Cours / TD / TP
Bases de la Biochimie et de la Biologie Moléculaire S1 OB 6 18/42/0
Géosciences S1 OB 6 27/21/12
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
Mathématique pour la Biologie S1 OB 3 12/18/0
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
Régulation de la Germination S5 OB 3 13.5/4/5/12
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
Organisation de la Formation
DUT HYGIÈNE, SÉCURITÉ, ENVIRONNEMENT
Site de Tulle
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_____________________________________________________
Métiers de la sécurité civile : • Officier de sapeur-pompier professionnel (après
concours)
• Officier et sous-officier des corps militaires de sapeurs-pompiers (BSPP, BMPM, UIISC)
• Officier de sécurité embarqué sur les bâtiments de la Marine nationale
• 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 : • Technicien de contrôle et d’analyse dans les installations
de traitement des déchets, de l’air, de l’eau (entreprises privées et collectivités territoriales)
• Chargé de sécurité et environnement
• Technicien de contrôle et d’exploitation de sites de production d’énergie (champs d’éoliennes, barrages hydroélectriques…)
p LES PROJETS TUTORÉS ET LES STAGES_____________________________________________________
Les projets tutorés sont réalisés en groupe de 5 à 6 étudiants et sont encadrés par un tuteur.
Quelques exemples :
• Développement de pilotes pour réactions chimiques dangereuses (en partenariat avec l’ENSOSP)
• Animations de formations à la sécurité et l’environnement (simulations, débats, conférences…) dans les établissements scolaires
• 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.
Écoles d’ingénieurs en sécurité ou environnement : • École des mines, Polytech Grenoble, ENSIL, UTT, ENSIM,
CESI…
Universités : • Licence Professionnelle
• Licence généraliste
HSE
Possibilité d’alternance
DUT HYGIÈNE, SÉCURITÉ, ENVIRONNEMENT
Le programme pédagogique HSE s’appuie sur des connaissances d’ordre :
• générales (communication, anglais, informatique, mathématiques)
• scientifiques (biologie, chimie, physique…)
• technologiques (microbiologie, sécurité électrique, mécanique…)
• juridiques (réglementation, normalisation…)
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.
Possibilité de réaliser la deuxième année du DUT HSE par la voie de l’alternance (contrat de professionnalisation).
p LA VIE DU DÉPARTEMENT _____________________________________________________
L’association des étudiants du site de Tulle organise des activités sportives (rugby, canoë, foot, handball, volley-ball…) et culturelles (théâtre, cinéma, conférences…).
p LE PROGRAMME PÉDAGOGIQUE_______________________________________________________________________________________________________________
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.
Contact
Département Hygiène, Sécurité Environnement5 rue du 9 Juin 194419000 TULLETél : 05 55 20 59 71 - Fax : 05 55 20 25 18Courriel : [email protected]
www.iut.unilim.fr
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 designingthe processes and machinery for producing food and drink products in large quantities with consistent flavor, color, and texture. This must be carried out within astrict 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 ECOLEConsortium (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 closelylinked 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
Module 51 : CLES (Communication, Langues, Expression, Sport)
UV 511 : LV1 UV 512 : LV2 UV 513 : Analyses des situations et communication professionnelle UV 514 : Sport
4
Module 52 : Projets & EPI (Enseignements Pluridisciplinaire d’Intégration)
UV 521 : Projet Exlibris (Bibliographie) UV 522 : EPI Panification
3
Module 53 a : SOI (Sciences et Outils pour l’Ingénieur)
UV 530 : Rappel de mathématiques (*) UV 531 : Algorithme et programmation UV 532 : Statistique descriptive et décisionnelle
5
Module 53 b : SOI (Sciences et Outils pour l’Ingénieur)
UV 533 : Thermodynamique UV 534 : Mécanique des fluides
4
Module 54 : SESG (Sciences Economiques Sociales et de Gestion)
UV 541 : Analyse comptable UV 542 : Management, Organisation des Entreprises UV 543 : Gestion des Ressources Humaines et Ergonomie
4
Module 55 a : STA (Sciences et Technologies Alimentaires)
UV 551 : Microbiologie générale alimentaire UV 554 : Génie alimentaire
5
Module 55 b : STA (Sciences et Technologies Alimentaires)
UV 552 : Constituants alimentaires UV 553 : Caractérisation biochimique des aliments
5
Module facultatif Projet d’Initiative Personnelle
Tableau 2 : S6 tronc commun
SEMESTRE 6 UV ECTS / module
Module 61 : CLES (Communication, Langues, Expression, Sport)
UV 611 : LV1 UV 612 : LV2 UV 614 : Sport
3
Module 62 : Projets & EPI
UV 621 : EPI Produits laitiers et carnés 2
Module 63 a : SOI (Sciences et Outils pour l’Ingénieur)
UV 631 : Tableur et gestionnaire bases de données UV 632 : Modélisation statistique UV 633 : Automatisme logique
5
Module 63 b : SOI (Sciences et Outils pour l’Ingénieur)
UV 634 : Physique industrielle appliquée UV 635 : Transferts de chaleur UV 636 : Transferts de matière
6
Module 64 : SESG (Sciences Economiques Sociales et de Gestion)
UV 641 : Sociologie UV 642 : Economie générale UV 643 : Comptabilité analytique
5
Module 65 : STA (Sciences et Technologies Alimentaires)
UV 651 : Qualité Microbiologique des denrées alimentaires UV 652 : Nutrition UV 653 : Biochimie et Technologie des Aliments
5
Module 67 : Stages et Orientation professionnelle
UV 671 : Connaissance de soi et développement personnel UV 672 : Consolidation du projet professionnel UV 673 : Stage Ouvrier 4 semaines
4
Tableau 3 : S7 tronc commun
SEMESTRE 7 UV ECTS / module
Module 71 : CLES (Communication, Langues, Expression, Sport)
UV 711 : LV1 UV 712 : LV2 UV 713 : Compétence relationnelle et communication professionnelle UV 714 : Sport
4
Module 72 : Projets & EPI
UV 721 : Projets Interdisciplinaires (Etude de faisabilité scientifique et technique)
2
Module 74 : SESG (Sciences Economiques Sociales et de Gestion)
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
5
Module 75 : STA (Sciences et Technologies Alimentaires)
UV 751 : Additifs et Droit Alimentaire UV 752 : Formulation - Etude de cas
4
Module 76 a : GPA (Génie des Procédés Alimentaires) Génie Industriel
UV 760 : Bases de statistiques (*) UV 761 : Automatique UV 762 : Efficacité énergétique
4
Module 76 b : GPA (Génie des Procédés Alimentaires) Traitements frigorifiques et thermiques
UV 763 : Production frigorifique UV 764 : Applications frigorifiques UV 765 : Stabilisation et hygiène
6
Module 76 c : GPA (Génie des Procédés Alimentaires Opérations unitaires
UV 766 : Opérations Unitaires Mécanique UV 767 : Opérations Unitaires Thermique UV 768 : Opérations Unitaires Applications
5
Module 77 : Stages et projet professionnel
Facultatif : Séjour linguistique, stage recherche, expérience professionnelle ou sociétale**
-
Tableau 4 : S8 tronc commun
SEMESTRE 8 UV ECTS / module
Module 81 : CLES (Communication, Langues, Expression, Sport)
UV 811 : LV1 UV 812 : LV2 UV 814 : Sport UV 815 : UV Opt. Expression communication
5
Module 84 : SESG (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
4
Module 85 a : STA (Sciences et Technologie Alimentaires) Génie Biologique
UV 851 : Microbiologie industrielle UV 853 : Enzymologie
5
Modules spécifiques S8 filière alimentation
SEMESTRE 8 UV ECTS / module
Module 82 : Projets & EPI
UV 821 : EPI Jus de Pommes et laits fermentés UV 822 : Projet Inter Disciplinaire (PID)
4
Module 85 b : STA (Sciences et Technologies Alimentaires) Génie de la formulation
UV 854 : Analyse Sensorielle UV 855 : Optimisation de Formulation
3
Module 86 : GPA (Génie des Procédés Alimentaires) 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
SEDE: OSIJEK (Croatia) – Sveučilište Josipa Jurja Strossmayera u Osijeku
Website: http://www.unios.hr/index.php?t=3&g=5&i=10&j=124
Responsabile di accordo: Prof. Eustachio Tarasco
E-mail: [email protected]
Faculty of Food Technology
UNDERGRADUATE (BACHELOR) LEVEL
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
Vlasta Piližota PTF02-004 5
NEW FOOD PRODUCTS
DEVELOPMENT
Vlasta Piližot PTF02-005 4
FOOD PROCESS PREPARATION Vlasta Piližota PTF02-006 5
FRUIT AND VEGETABLE
PROCESSING AND PRESERVATION
Vlasta Piližota PTF02-007 7
DIET THERAPY
Milena Mandić, Ines
Banjri
PTF02-008 5
DIETARY ASSESMENT AND
NUTRITIONAL EPIDEMIOLOGY
Daniela Čačić Kenjerić PTF02-009 5
Course title Lecturer UNI -
Code
ECTS
ENGLISH LANGUAGE I Lidija Obad, MA PTF01-001 2
ENGLISH LANGUAGE II Lidija Obad, MA PTF01-002 2
GERMAN LANGUAGE I Antonija Šarić PTF01-003 2
GERMAN LANGUAGE II Antonija Šarić PTF01-004 2
RAW PLANT MATERIALS Vlasta Piližota PTF01-005 5
FOOD TOXICOLOGY Tomislav Klapec PTF01-006 3
TECHNOLOGY OF PLANT- BASED RAW
MATERIALS II
Vlasta Piližota PTF01-007 6
ECOLOGY Mirna Habuda - Stanić PTF01-008 3
WATER TECHNOLOGY AND
WASTEWATER TREATMENT
Mirna Habuda - Stanić PTF01-009 5
BASICS OF BIOTECHNOLOGY Natalija Velić, Vinko
Krstanović
PTF01-0010 3
INSTRUMENTAL METHODS OF
ANALYSIS I
Ivana Flanjak PTF02-010 4,5
WASTEWATER TREATMENT Natalija Velić PTF02-011 6
NUTRITION THROUGH THE LIFE
CYCLE
Daniela Čačić Kenjerić PTF02-012 5
PHYSIOLOGY OF DIGESTION Tomislav Klapec, Ines
Banjari
PTF02-013 5
Faculty of Agriculture
UNDERGRADUATE (BACHELOR) LEVEL
Course title Lecturer UNI -Code ECTS
BASICS OF PLANT PRODUCTION Bojan Stipešević AGR01-001 6
ANATOMY AND PHYSIOLOGY OF
DOMESTIC ANIMALS
Mislav Đidara AGR01-003 6
BASICS OF SOIL SCIENCE AND
PLANT PRODUCTION
Irena Jug AGR01-004 6
SHEEP AND GOAT BREEDING I Zvonko Antunović AGR01-006 6
ZOOHYGENA AND ANIMALS'
HEALTH PROTECTION
Boris Antunović AGR01-007 6
ANIMAL PRODUCTS I Goran Kušec AGR01-008 6
SPECIAL ZOOTECHNOLOGY
Mirjana Baban AGR01-010 6
PHYTOPATHOLOGY I Karolina Vrandečić AGR01-011 6
PHYTOPATOLOGY I Jasenka Čosić AGR01-012 6
STORAGE AND TECHNOLOGY OF
AGRICULTURAL PRODUCTS
Vlatka Rozman AGR01-013 6
ENTOMOLOGY I Emilija Raspudić AGR01-014 6
ENGLISH 1 Darija Kuharić AGR01-015 5
ENGLISH 2 Darija Kuharić AGR01-016 5
GERMAN 1 Darija Kuharić AGR01-017 5
GERMAN 2 Darija Kuharić AGR01-018 5
GERMAN 1 Darija Kuharić AGR01-019 5
GERMAN 2 Darija Kuharić AGR01-020 5
AGROCLIMATOLOGY AND
BASICS OF PHYSICS
Danijel Jug AGR01-021 6
ANATOMY AND PHYSIOLOGY
OF DOMESTIC ANIMALS
Mislav Đidara AGR01-022 6
FERTILIZATION IN CROP
PRODUCTION
Zdenko Lončarić AGR01-023 3
FERTILIZATION IN HORTICULTURE Zdenko Lončarić AGR01-024 3
PLANT NUTRITION Zdenko Lončarić AGR01-025 6
GERMAN 1 Darija Kuharić AGR01-026 5
GERMAN 2 Darija Kuharić AGR01-027 5
ENGLISH 1 Darija Kuharić AGR01-028 5
ENGLISH 2 Darija Kuharić AGR01-029 5
GERMAN 1 Darija Kuharić AGR01-030 5
GRADUATE (MASTER) LEVEL
GERMAN 2 Darija Kuharić AGR01-031 5
GERMAN 1 Darija Kuharić AGR01-032 5
GERMAN 2 Darija Kuharić AGR01-033 5
Course title Lecturer UNI -Code ECTS
PRINCIPLES OF ORGANIC PLANT
PRODUCTION
Bojan Stipešević AGR02-001 6
TROPICAL CROPS Bojan Stipešević AGR02-002 6
PHYSIOLOGY OF FARM ANIMALS Marcela Šperanda AGR02-004 6
AGRITECHNICS AND PLANT
PRODUCTION SYSTEMS
Danijel Jug AGR02-005 6
ANIMAL PRODUCTS - QUALITY
ASSURANCE
Goran Kušec AGR02-008 6
ANIMALS' HEALTH PROTECTION Boris Antunović AGR02-009 6
HUNTING CYNOLOGY Marcela Šperanda AGR02-010 6
HEALTH PROTECTION OF GAME Boris Antunović AGR02-011 6
DISEASES OF ARABLE CROPS Jasenka Čosić AGR02-012 6
WEED SCIENCE Edita Štefanić AGR02-015 6
ENTOMOLOGY II Emilija Raspudić AGR02-016 6
PHYTONEMATOLOGY Mirjana Brmež AGR02-017 6
AGROFORESTRY Vladimir Ivezić AGR02-018 6
BUSINESS ENGLISH Darija Kuharić AGR02-019 6
BUSINESS GERMAN Darija Kuharić AGR02-020 6
ENVIRONMENTAL MONITORING AND
PROTECTION
Irena Jug AGR02-021 6
FERTILIZATION IN VEGETABLE
GROWING AND FLORICULTURE
Zdenko Lončarić AGR02-022 6
MODELLING OF CROP PRODUCTION
SYSTEMS
Zdenko Lončarić AGR02-023 6
CALCULATION OF FERTILIZATION
RECOMMENDATIONS IN CROP
PRODUCTION
Boris Đurđević AGR02-024 6
GENOMICS IN ZOOTECHNICS Ivona Djurkin Kušec AGR02-025 6
INTEGRATED FERTILIZATION Boris Đurđević AGR02-026 6
VITICULTURE 2 Mato Drenjančević AGR02-027 6
ANIMAL PHYSIOLOGY Marcela Šperanda AGR02-028 6
BIOCHEMISTRY AND ANIMAL
PHYSIOLOGY
Marcela Šperanda AGR02-029 6
PLOVDIV, Bulgaria
SHORT HISTORY OF THE UNIVERSITY OF FOODTECHNOLOGIES - PLOVDIV
The University of Food Technologies-Plovdiv was established as the HigherInstitute of Food and Flavor Industries (HIFFI) by Decree No. 230 of the Presidium ofthe 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 FoodTechnologies-Plovdiv (UFT). The mission and purposes of the UFT have alwaysoffered solutions of national problems concerning the development of the food andflavor industries, biotechnological industry, catering and tourism and the related tothem industrial management, economics of food industry, heat engineering, computersystems and technologies, mechanical engineering and automation of production. In itsactivities UFT is led by experience gathered in the course of more than 60 years, aswell as by a constant contact with the higher schools in the country and abroadspecialized in the same professional fields. Quality and European integration arepriorities of the activities of the academic society of the UFT.
The University of Food Technologies has been granted an accredited status bythe National Evaluation and Accreditation Agency to the Council of Ministers ofRepublic of Bulgaria. The Certificate of Institutional Accreditation, renewed onFebruary 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 ofLanguage Training, Physical Education and Sports, Francophone Training Centre,Continuing Professional Development Centre, Computer Technology andCommunication Centre, Packaging Centre, Energy Efficiency Centre, ScientificResearch Sector, Research Laboratory Complex, Scientific Research Laboratory ofBiological and Functional Foods, Scientific Research Laboratory of InstrumentalMethods of Analysis, Scientific Research Laboratory of Physical and ChemicalMeasurement and Standard Samples, Scientific Research Laboratory of Wine, ScientificResearch Laboratory of Automation; Industrial Training and Production Unit,Administrative Services Unit.
The material base of the UFT consists of four educational buildings with a totalarea of 17 000 m2 which includes: a ceremonial hall with 450 seats, three auditoriumhalls with 300 seats each, lecture theatres, seminar and computer halls and more than50 training laboratories. The Central Library holds a fund of over 150 000 volumesand has a 98-seat reading hall.
The University of Food Technologies-Plovdiv has five student dorms with a totalof 1500 beds.
In the main building of UFT there is a training restaurant offering lunch tostudents and professors. UFT-Plovdiv has a modern Sports Center which includes anin-door swimming pool, sport games halls, tennis courts and a sports and health campon 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.
2
FOREIGN STUDENTS ADMISSIONThe University of Food Technologies (UFT) Plovdiv is a prestigious
national research and education centre for food science, technology andengineering. Higher education cadres are trained in it in the field of food andflavor industries, biotechnological industry, catering and tourism, industrialmanagement, as well as in the field of heat engineering, mechanical engineering,machinery and equipment for the food and biotechnological industries, computersystems and technologies, automation, information and control equipment.
The Managing Body of the UFT-Plovdiv gladly welcomes foreign studentswho apply for enrollment in the wide variety of university specialties. You canselect a specialty corresponding to your choice and preferences from the listattached.
The training is carried out mainly in Bulgarian, therefore a preparatory one-year Bulgarian or English Training Course is provided for foreign students.
Students enrolled in the Specialty of Fermentation Products Technology (inFrench) can specialize in two of the three modules offered: Technology of Wine,Technology of Milk and Dairy Products and Technology of Bread and BreadProducts.
Foreign students can also enroll at the UFT-Plovdiv for English training inthe Bachelor’s education and qualification degree in the following specialties:Tourism, Computer Systems and Technology, and Industrial Management; inthe Master’s education and qualification degree in the following specialties:Food Product Analysis and Control. There is a one-year English preparatorytraining course.
Foreign citizens, applying for training courses at UFT should submit thefollowing documents:
1. Application form containing a short CV and the specialties the applicanthas chosen;
2. A copy of the Secondary/High school diploma and the Supplement with thegrades obtained in full-time training;
3. A Certificate issued by the competent authorities proving the applicant’sright to continue his/her education at a higher schools of the country inwhich 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 qualificationdegree - for the applicants for Master’s degree courses;
6. A Bulgarian language proficiency Certificate issued by a higher educationinstitution in R Bulgaria – for the applicants who will not attend thepreparatory language and specialized training courses;
7. A medical certificate issued no earlier than one month prior to theapplication date and certified by the respective authority in the applicant’shome country.
3
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. Fordouble citizenship applicants, one of which is Bulgarian, copies of bothdocuments 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 internationalagreements between R Bulgaria and the respective document-issuingcountry, or when such are absent – according to the general rules ofcertifications, translations and legalizations of documents and other writtenpapers.
The enrollment of foreign citizens for training at the University of FoodTechnologies is being done according to the score from the entrance approvedsubjects from the secondary education certificate. Entrance approved subjectsare 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 theFaculty of Economics;
– Mathematics and Geography for the specialties Economics of FoodIndustries, Economics of Tourist Industry and Industrial Management atthe Faculty of Economics.The minimum average score from the secondary school subjects from the
secondary/high school certificate considered for the entrance approved subjects ofthe specialty for which the person applies for, cannot be less than 62% of themaximum score as per the evaluation system of the country issuing thesecondary/high school certificate.
Deadline for submission of applications to the UFT: October 1st in theyear of application.
Documents should be submitted to the University of Food Technologies inperson or by firms which have signed a contract with the University of FoodTechnologies for foreign students’ enrollment, or they could be submitted to thefollowing address:
University of Food Technologies (UFT)26 Maritsa Blvd.4000 PlovdivBULGARIA
4
After your application has been accepted by the Ministry of Education,Youth and Science - Sofia you will receive a Certificate that you have beenenrolled as a student at the UFT-Plovdiv. With this Certificate you can apply fora long-term visa (D type) at the Consular Office of the Bulgarian Embassy inyour home country.
Applications for training in Bulgaria in compliance with internationalexchange agreements according to Acts of the Council of Ministers or otherspecial 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;Full-time training in a foreign language: 3500 EUR;Part-time training in a foreign language: 3000 EUR;
- Master’s after Bachelor’s in a different specialty:Full-time training in Bulgarian: 3000 EUR;Full-time training in a foreign language: 3500 EUR;Part-time training in Bulgarian language: 2500 EUR;Part-time training in a foreign language: 3000 EUR;
- PhD training: Full-time training in Bulgarian: 3500 EUR;Full-time training in a foreign language: 4000 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 is2500 EUR.
Accommodation is provided at the students’ dorms at a rate of 90 EUR permonth for a single room and 50 EUR for a double room. The cost of food isabout 100 EUR a month.
The duration of training in a given specialty of the Bachelor`s educationand qualification degree is 4 academic years (full-time and part-time training); forMaster`s degree – 1 academic year in case the Bachelor`s degree has beenobtained in the same specialty; and 2 academic years in case the Bachelor`sdegree has been obtained in a different specialty. The training for the Doctor’seducation and scientific degree (PhD) is 3 academic years (full-time) and 4academic years (part-time).
We are looking forward to seeing you in UFT-Plovdiv!
5
LIST OF ACCREDITED PROGRAMMES FOR BACHELOR’S (BCH),MASTER’S (M) AND DOCTORAL (PhD) DEGREES
IN THE FACULTIES OF UFT-PLOVDIV
№ SPECIALTY BCh М PhDTechnological Faculty
1 Technology of Meat and Milk √2 Technology of Meat, Fish and Egg Products √3 Technology of Meat and Fish Products √4 Technology of Milk and Milk Products √ √5 Technology of Grain, Fodder, Bread and
Confectionery Products √ √
6 Technology of Grain, Grain Product and MixturesProcessing and Storage √
7 Technology of Bread, Bakery and Confectionery Products √8 Canning and Refrigeration Technology √ √9 Technology of Fruit and Vegetable Cans √
10 Refrigeration Technology of Food Products √11 Technology of Wine and Beer √ √12 Technology of High-Alcoholic and Non-Alcoholic Drinks √13 Technology of Tobacco and Tobacco Products √ √ √14 Technology of Oils, Essential Oils, Perfumery and
Cosmetics √ √
15 Technology of Animal Fats, Vegetable Oils, Soaps,Essential Oils, Perfumery and Cosmetic Preparations
√
16 Technology of Sugar, Sugar Products, Starch and StarchHydrolysates √ √ √
17 Biotechnology √ √18 Technology of Biologically Active Substances √19 Analysis and Control of Food Products √ √20 Technology of Fermentation Products (in French) √21 Food Safety √22 Control and Safety of Animal Products √23 Microbiology √24 Organic Chemistry √25 Physical Chemistry √26 Inorganic Chemistry √27 Analytical Chemistry √28 Biochemistry √
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№ SPECIALTY BCh М PhDTechnical Faculty
1 Food Industry Machine Building √ √2 Biotechnology and Food Engineering √3 Heat Engineering √ √ √4 Automation, Information and Control Engineering √ √5 Computer Systems and Technologies (in Bulgarian or
English)√ √ √
6 Electrical Energy Efficiency √7 Automation of Production √8 Refrigeration and Air-Conditioning Engineering √9 Energy Efficiency √
10 Energy Management √11 Package and Packaging Engineering in the Food and
Biotechnology Industries √
12 Dynamics, Strength and Reliability of Food IndustryMachinery Systems √
13 Machinery and Equipment for the Food and Flavour Industry √ √14 Cooling and Air-Conditioning Machinery √
Faculty of Economics1 Food, Nutrition and Dietetics √2 Ecology and Environmental Protection in the Food Industry √ √3 Tourism (in Bulgarian or English) √ √4 Catering √ √5 Hospitality √6 Organisation and Management ( in the services section) √7 Catering Technology √8 Food Industry Economics √ √9 Tourist Industry Economics √ √
10 Industrial Management (in Bulgarian or English) √ √11 Corporate Business and Entrepreneurship √12 Business Information Technology √13 Hotel and Restaurant Management √14 Environmental Engineering in the Food Industry √
Contact us:University of Food Technologies
26 Maritsa Blvd., 4000 Plovdiv, BulgariaTel.: +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
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
1
FOOD SCIENCE
YEAR SEM. COURSE UNIT ECTS SEM. COURSE UNIT ECTS
1st 1st
Biomathematics
Organic and Biological Chemistry
Physical Food
General Chemistry
Celular and Molecular Biology
6.0
6.0
6.0
6.0
6.0
2nd
Biochemistry and Metabolism
Introduction to Food Science
Biostatistics and Experimental Design
Vegetable Production Chain
Molecular Genetics and
Biotechnology
6.0
6.0
6.0
6.0
6.0
2nd 1st
Food Chemistry I
Food Technology I
Analytical Chemistry
Option I
Animal Production Chain
7.0
6.0
6.0
5.0
6.0
2nd
Food Chemistry II
Nutrition Fundaments
Food Technology II
Option II
Microbiology
7.0
6.0
5.0
5.0
6.0
3rd 1st
Food Microbiology
Food Analysis I
Food Toxicology
Nutrition and Health
Food Quality and Safety
7.0
7.0
5.0
5.5
5.5
2nd
Food Analysis II
Sensory Analysis of Food
Product Traceability Certification and
Standardization
Stage
7.0
5.5
5.5
12.0
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
SEDE: WARSAW UNIVERSITY OF LIFE SCIENCES – SGGW
Website: http://www.sggw.pl/en/international-cooperation_/information-for-students/sggw-studies-in-
english/subjects-in-english#Agriculture
Responsabile di accordo: Prof. Enrico de Lillo e-mail: [email protected]
FACULTY OF FOOD SCIENCES COURSE LECTURER ECTS
Positive and negative food
substances
Dorota Derewiaka, Marta Ciecierska, Anna
Bzducha-Wróbel
3,5
Smart food - Drugs, Medicines and
Smart Food Components
Piotr Koczoń
Bioengineering in food industry
Anna Kamińska-Dworznicka; Katarzyna
Samborska
2
CANCELLED
Beer.Famous world styles.
Technological implications
Andrzej Sadownik
Alcoholic beverages and human
being
Piotr Koczoń
Nutritional and technological
properties of fats and oils
Magdalena Wirkowska, Joanna Bryś, Ewa
Ostrowska-Ligęza, Agata Górska
3,5
Chemistry of natural compounds
Paweł Bukowski
Instrumental methods for biological
sample(mixture)analysis
Piotr Koczoń
CANCELLED
Design thinking
Małgorzata Nowacka
CANCELLED
Food safety and risk magamement
Małgorzata Nowacka
3,5
CANCELLED
Food contact materials/ Food
packing
Małgorzata Nowacka
Nonthermal Processing of Foods
available from 2015/2016
Artur Wiktor, Małgorzata Nowacka,
Magdalena Śledź
3,5
Faculty of Human Nutrition and Consumer Sciences
COURSE LECTURER ECTS
Ecological aspects of food and
nutrition
Ewa Rembiałkowska; Jan Golba
CANCELLED
Functional Food
Katarzyna Jesionkowska
CANCELLED
Convenience food
Katarzyna Jesionkowska, Katarzyna Nejman
CANCELLED
Dietary Suplements
Katarzyna Jesionkowska, Katarzyna Nejman
5
CANCELLED
Sensory science in food marketing
Katarzyna Jesionkowska
CANCELLED
Food and Nutrition Policy
Ewa Halicka; Krystyna Rejman; Barbara
Kowrygo
4
Nutrition through the life span
Danuta Gajewska; Joanna Myszkowska-Ryciak [email protected]
5
Nutritional Psychology and
Sociology
Marzena Jeżewska_Zychowicz; Magdalena
Pilska
3
Preventive nutrition
Joanna Myszkowska-Ryciak, Danuta
Gajewska
5
FACULTY OF ANIMAL SCIENCES
COURSE LECTURER ECTS
Animal Behaviour
Tadeusz Kaleta
Animal Genetic Resources and
their conservation
Elżbieta Martyniuk, Wanda Olech
elzbieta_martyniuk@sggw,pl;
4
Biotechnology in Fishery
Andrzej Życzyński
Current trends in livestock
production
Elżbieta Martyniuk
elzbieta_martyniuk@sggw,pl 3
Fauna of Poland
Krzysztof Klimaszewski
Fur animals farming in Poland
according to EU recommendations
Marian Brzozowski
Horse Breeding in Poland
Jacek Łojek
Introduction to Herpetology
Andrzej Życzyński
Natural aspects of tourism
Krzysztof Klimaszewski
Psychology of Companion Animals
Tadeusz Kaleta
Wildlife Biology and Conservation
André Chwalibog
Faculty of Agriculture and Biology
COURSE LECTURER ECTS
Ecology of grassland
Dorota Sienkiewicz-Paderewska
Ecological observations of plant communities
Jakub Paderewski
Grasses – morphology, identification and
documentation
dr Dorota Sienkiewicz-Paderewska, dr Jakub
Paderewski
6
Organic agriculture
Katarzyna Kucińska
Environmental role of grassland
Piotr Stypiński
Sensors indices and bioindicators for agriculture and biology
Mohamed Hazem Kalaji
Climate Change impacts on
plant growth and crop yield
Mohamed Hazem Kalaji
Energetic plants: a renewable
energy source
Mohamed Hazem Kalaji
Soil Science
Józef Chojnicki
Environmental Biotechnology
Stefan Russel
Environmental role of
grassland
Piotr Stypiński
Introduction to Crop
Production
Beata Michalska-Klimczak
Microbial Biotechnology
Stefan Russel
Organic agriculture
Katarzyna Kucińska
Photosynthetic crop
Productivity under
unfavorable environmental
conditions
Mohamed Hazem Kalaji
Physiology of plants and its
production under climate
changes
Mohamed Hazem Kalaji
Soil Biology
Stefan Russel
Soil Microbiology and
Biochemistry
Stefan Russel
The use of computeriezed and
portable instruments in the
field of agriculture and
biological researches
Mohamed Hazem Kalaji
Water Microbiology
Stefan Russel
Crop growth and development
Beata Michalska - Klimczak
FACULTY OF HORTICULTURE, BIOTECHNOLOGY AND LANDSCAPE ARCHITECTURE
COURSE LECTURER ECTS
Fruits of the World
Andrzej Przybyła
andrzejabp@@o2.pl 6
Polish medicinal plants
Katarzyna Bączek; Olga Kosakowska
4
Community gardening & garden as an event
Krzysztof Herman; Beata Gawryszewska;
Edyta Winiarska
3
Garden design
Beata Gawryszewska; Krzysztof Herman;
Dorota Sikora; Małgorzata Sikora
3
Garden history and restoration
Dorota Sikora; Małgorzata Kaczyńska;
Beata Gawryszewska
4
Dendrology 1
Ewa Zaraś-Januszkiewicz
ewa_zaras_januszkiewicz 3
Dendrology 2
Ewa Zaraś-Januszkiewicz
ewa_zaras_januszkiewicz 3
Vegetation in historical park
Beata Fornal-Pieniak
Natural Landscaping 1
Beata Fornal-Pieniak
Natural Landscaping 2
Beata Fornal-Pieniak
Diversity of plant communities 1
Barbara Żarska, Beata Fornal-Pieniak
3
Landscape Protection 1
Beata Fornal-Pieniak
Barbara Żarska
4
General Entomology
Marek W. Kozłowski; Katarzyna
Michalska [email protected] 5
Plant Biotechnology - molecular
bases
Marcin Filipecki; Grzegorz Bartoszewski
4
Genetic Engineering
Marcin Filipecki
Bioinformatics
Marcin Filipecki; Grzegorz Bartoszewski
Landscape Planning Barriers and
Opportunities
Agata Cieszewska; Gabriele Maksymiuk
Fundamentals of Intensive Fruit
Production
Andrzej Sadowski
Mineral Nutrition of Fruit Plants
Andrzej Sadowski
Plant Disease Epidemiology
Ryszard Dzięcioł
Diagnostic of Plant Bacterial
Diseases
Małgorzata Scholenberger
Plant Biodiversity
Ewa Siedlecka
Applied Mycology
Joanna Marcinkowska
General Plant Pathology
Joanna Marcinkowska
Diversity of Plant Communities in
Poland 2
Beata Fornal-Pieniak
Rules of Ecological Engineering
Axel Schwerk
Assesment and Evaluation of Natural
Resources
Axel Schwerk; Izabela Dymitryszyn
Breeding Methods for Fruit and
Ornamental Plants
Andrzej A. Przybyła
Landscape Architecture Design
Studio
Kinga Kimic
Plant Virology
Marek S. Szynde
Elżbieta Paduch-Cichal
4
Social and legal aspects of biotechnology
Grzegorz Bartoszewski
Genomics
Grzegorz Bartoszewski; Magdalena
Pawełkowicz
4
Landscape Protection 2
Barbara Żarska
4
Molecular Biology
Grzegorz Bartoszewski; Ewa Siedlecka
4
The principles of composition in
landscape rchitecture
Dorota Sikora
The design of small landscape
architecture forms
Dorota Sikorska
Cultural landscape evaluation and protection
Dorota Sikora
Current trends in plant biotechnology
Monika Rakoczy-Trojanowska
Plant molecular breeding
Monika Rakoczy-Trojanowska
Control of Postharvest Quality of Cut Flowers
Aleksandra Łukaszewska
4
NEW Integrated Pest Management -
International perspective
Zbigniew T. Dabrowski
WIEN,
Austria
29/3/2015 Courses::Department of Food Science and Technology (DLWT)::BOKU
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CoursesBOKUStart > Department of Food Science and Technology (DLWT) > Courses
Coursenr Title Credits
750102 SE bachelor´s degree seminar 12
750103 P Process Engineering Practical Course 3
750105 SE bachelor´s degree seminar 12
750299 SE Doctorate seminar 2
750301 SE Diploma and Master Seminar 2
750302 SE Diploma and Master Seminar 2
750405 SE Seminar to Basic Course I Analysis, Design andEngineering 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
Winter term
29/3/2015 Courses::Department of Food Science and Technology (DLWT)::BOKU
http://www.dlwt.boku.ac.at/en/lehrveranstaltungen/ 2/5
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
29/3/2015 Courses::Department of Food Science and Technology (DLWT)::BOKU
http://www.dlwt.boku.ac.at/en/lehrveranstaltungen/ 3/5
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
750102 SE bachelor´s degree seminar 12
750103 P Process Engineering Practical Course 3
750104 L General food science 1,5
750105 SE bachelor´s degree seminar 12
750299 SE Doctorate seminar 2
750301 SE Diploma and Master Seminar 2
750302 SE Diploma and Master Seminar 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 andMolecular Dynamics of Protein Structures 3
752317 SE Human Safety in Food Processing 3
752322 L Food technology II 3
Summer term
29/3/2015 Courses::Department of Food Science and Technology (DLWT)::BOKU
http://www.dlwt.boku.ac.at/en/lehrveranstaltungen/ 4/5
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 Foodand 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 SafetyAssurance 3
29/3/2015 Courses::Department of Food Science and Technology (DLWT)::BOKU
http://www.dlwt.boku.ac.at/en/lehrveranstaltungen/ 5/5
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
WROCLAW, Poland
2/4/2015 ERASMUS list
https://www.student.up.wroc.pl/lista/ 1/14
List of courses available for ERASMUS students
(courses for academic year 2015/2016)
The course exclusively in Polish, with a possibility of support inEnglishThe course taught in English if the group has ≥6 students. The coursetaught in Polish with a possibility of support in English if the grouphas <6 studentsThe course exclusively in English (will be available if a minimum of 6students sign up for a group).
Click course name to view full information of course from ECTS catalogue
No Major fieldsof study Course name Code Semester ECTS Study
cycle
1 Biology Avian Biology BB20232o15 Winter 3 2ndcycle
2 Biology Basic of Paleontology BB10146f15 Winter 3 1stcycle
3 Biology Behavioural andevolutionary ecology BB20245o15 Winter 3 2nd
cycle
4 Biology Bioethics BB20247o15 Winter 1 2ndcycle
5 Biology Bioinformatics BB20176o15 Winter 4 2ndcycle
6 Biology Biometrics BB10036f15 Winter 2 1stcycle
7 Biology BioPerl BB10299f15 Winter 3 1stcycle
8 Biology Biotechniques inAnimal Reproduction BB20183o15 Winter 3 2nd
cycle
9 Biology Cell Biology BB10107o15 Winter 4 1stcycle
10 Biology Cell Genetics BB20388f15 Winter 3 2ndcycle
Comparative 2nd
2/4/2015 ERASMUS list
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11 Biology Genomics BB20184o15 Winter 4 cycle
12 Biology Conservation ofGenetic Biodiversity BB20242o15 Winter 2 2nd
cycle
13 Biology Ecophysiology BB20231o15 Winter 4 2ndcycle
14 Biology Essentials ofAdvanced Analytics BB20068o15 Winter 5 2nd
cycle
15 Biology Ethology of Horses BB10396f15 Winter 3 1stcycle
16 Biology General Ecology BB10168o15 Winter 4 1stcycle
17 Biology MicroscopicTechniques BB20371o15 Winter 4 2nd
cycle
18 Biology Molecular Biology BB10167o15 Winter 7 1stcycle
19 Biology Morphology of Plants BB10033o15 Winter 4 1stcycle
20 Biology Natural andCivilizational Security BB10385f15 Winter 3 1st
cycle
21 Biology Neurobiology BB20344f15 Winter 3 2ndcycle
22 Biology Palaeontology ofevolution BB20238o15 Winter 4 2nd
cycle
23 Biology Physiology ofNutrition BB10300f15 Winter 3 1st
cycle
24 Biology Population Genetics BB10169o15 Winter 5 1stcycle
25 BiologyThe Discovery ofPlants that Changedthe Course of History
BB10395f15 Winter 3 1stcycle
26 Biology Tissue Engineeringwith Stem Cells BB20400f15 Winter 3 2nd
cycle
27 Biology Vertebrate Zoology BB10163o15 Winter 5 1stcycle
28 Biology Wild Ancestors andRelatives of Pets BB20341f15 Winter 3 2nd
cycle
29 BiologyAlternative Use ofHorses BB20349f15 Summer 3 2nd
cycle
2/4/2015 ERASMUS list
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30 Biology Analytical Methods inEcotrophology BB20256o15 Summer 2 2nd
cycle
31 Biology Analytical Techniquesin Hydrobiology BB20185o15 Summer 5 2nd
cycle
32 Biology Animal HealthPreservation BB10148f15 Summer 3 1st
cycle
33 Biology Animal Welfare inZoos BB20355f15 Summer 3 2nd
cycle
34 Biology Basics of LaboratoryAnalytics BB20379o15 Summer 3 2nd
cycle
35 Biology Basis of AnimalPsychology BB20364f15 Summer 3 2nd
cycle
36 Biology Basis ofBioinformatics BB10172o15 Summer 4 1st
cycle
37 Biology Behaviour of Animals BB10128f15 Summer 3 1stcycle
38 Biology Behaviour ofLaboratory Animals BB20350f15 Summer 3 2nd
cycle
39 BiologyBiodiversity of Floraof Urbanized Areas –field classes
BB10398f15 Summer 3 1stcycle
40 Biology Biodiversity ofOrganisms BB20353f15 Summer 3 2nd
cycle
41 Biology Bioindication BB20244o15 Summer 3 2ndcycle
42 Biology Bioinformatics BB10052o15 Summer 4 1stcycle
43 Biology BioLinux BB10059f15 Summer 3 1stcycle
44 Biology
Cells and BiologicalMoleculesHistochemicalMarking
BB20378o15 Summer 3 2ndcycle
45 Biology ComparativeVertebrate Anatomy BB10049o15 Summer 5 1st
cycle
46 Biology Ecology of TerrestrialAnimals BB20356f15 Summer 3 2nd
cycle
2/4/2015 ERASMUS list
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47 Biology Ecotoxicology BB20380o15 Summer 3 2ndcycle
48 Biology
Ecotrophology Nourishment ofDifferent Groups ofAnimals and Human
BB10151f15 Summer 31stcycle
49 Biology Evolutionary BB10173o15 Summer 5 1stcycle
50 Biology Genetics BB10109o15 Summer 5 1stcycle
51 BiologyGenomeWideAssociation Study inAnimals
BB10136f15 Summer 3 1stcycle
52 Biology Human genetics BB20384o15 Summer 4 2ndcycle
53 Biology Hunting Management BB20368f15 Summer 3 2ndcycle
54 Biology Hydrobiology BB20377o15 Summer 3 2ndcycle
55 Biology Law Protection ofAnimals BB20361f15 Summer 3 2nd
cycle
56 Biology Mammalogy BB20376o15 Summer 3 2ndcycle
57 Biology Milk Biology BB20351f15 Summer 3 2ndcycle
58 Biology New Developments inGenetics BB20360f15 Summer 3 2nd
cycle
59 Biology Parasitology BB10115f15 Summer 3 1stcycle
60 Biology Parrot Behaviour BB10302f15 Summer 3 1stcycle
61 Biology Techniques of Celland Tissue Cultures BB20381o15 Summer 4 2nd
cycle
62 Biology Terraristics BB20399f15 Summer 3 2ndcycle
63 Biology Zoonoses BB20354f15 Summer 3 2ndcycle
Animal Advanced Animal 1st
2/4/2015 ERASMUS list
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64 Science Breeding BH10032o15 Winter 4 cycle
65 AnimalScience Botany BH10002o15 Winter 5 1st
cycle
66 AnimalScience
Computer ScienceApplied to AnimalBreeding
BH10061f15 Winter 2 1stcycle
67 AnimalScience
Fundamentals ofAnimal Nutrition BH10025o15 Winter 5 1st
cycle
68 AnimalScience Horse Husbandry BH10036o15 Winter 3 1st
cycle
69 AnimalScience Zoology BH10003o15 Winter 6 1st
cycle
70 AnimalScience
Animal Hygiene andWelfare BH10027o15 Summer 4 1st
cycle
71 AnimalScience
Animal Nutrition andFeed Science BH10030o15 Summer 4 1st
cycle
72 AnimalScience
Cattle Breeding andHusbandry BH10199o15 Summer 3 1st
cycle
73 AnimalScience Genetics BH10023o15 Summer 5 1st
cycle
74 AnimalScience Global Ecology BH10019f15 Summer 3 1st
cycle
75 AnimalScience Parasitology BH10058f15 Summer 3 1st
cycle
76 AnimalScience
Principles ofEnvironmentalToxicology
BH10313f15 Summer 3 1stcycle
77 AnimalScience
Protection of AnimalHealth BH10057f15 Summer 3 1st
cycle
78 LandscapeArchitecture Civil Engineering I IA10048o15 Winter 4 1st
cycle
79 LandscapeArchitecture
Construction andPreservation ofLandscapeArchitecture Objects(I)
IA10338o15 Winter 4 1stcycle
80 Landscape Descriptive Geometry IA10032o15 Winter 4 1st
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Architecture cycle
81 LandscapeArchitecture Civil Engineering II IA10049o15 Summer 4 1st
cycle
82 LandscapeArchitecture
Construction andPreservation ofLandscapeArchitecture Objects(II)
IA10339o15 Summer 4 1stcycle
83 LandscapeArchitecture
Designing ofLandscapeArchitecture Objects I
IA10131o15 Summer 4 1stcycle
84 CivilEngineering
Buildings andBuilding Elements I IB10213o15 Winter 5 1st
cycle
85 CivilEngineering
Drainage of RoadStructures IB20077o15 Winter 5 2nd
cycle
86 CivilEngineering
Dynamics ofStructures IB20265o15 Winter 5 2nd
cycle
87 CivilEngineering Finally Project IB10360o15 Winter 15 1st
cycle
88 CivilEngineering Soil Mechanics IB10256o15 Winter 6 1st
cycle
89 CivilEngineering
Strength of materials laboratory IB10278o15 Winter 1 1st
cycle
90 CivilEngineering
Buildings andBuilding Elements II IB10276o15 Summer 4 1st
cycle
91 CivilEngineering
Computer AidedDesign IB10250o15 Summer 5 1st
cycle
92 CivilEngineering Concrete structures I IB10187o15 Summer 4 1st
cycle
93 CivilEngineering
FoundationEngineering IB10188o15 Summer 6 1st
cycle
94 CivilEngineering Metal Structures I IB10189o15 Summer 4 1st
cycle
95 CivilEngineering Structural Mechanics IB10193o15 Summer 6 1st
cycle
96 CivilEngineering
Technology ofconcrete and mortar IB10258o15 Summer 3 1st
cycle
2/4/2015 ERASMUS list
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97 CivilEngineering
Theory of elasticityand plasticity
IB20066o15 Summer 3 2ndcycle
98 Geodesy andCartography Adjustment Theory I IG10775o15 Winter 2 1st
cycle
99 Geodesy andCartography
GeographicalInformation Systems I IG10333o15 Winter 6 1st
cycle
100 Geodesy andCartographyLaser ScanningTechnology IG10776o15 Winter 3 1st
cycle
101 Geodesy andCartographyPhotogrammetry andRemote Sensing IG10401o15 Winter 6 1st
cycle
102 Geodesy andCartography Satellite Geodesy IG10777o15 Winter 4 1stcycle
103 Geodesy andCartography
Surveying Service ofConstructionInvestments
IG10659f15 Winter 4 1stcycle
104 Geodesy andCartography Adjustment Theory II IG10270o15 Summer 6 1stcycle
105 Geodesy andCartographyEngineeringSurveying IG10778o15 Summer 5
1stcycle
106 Geodesy andCartographyEnvironmentalRemote Sensing IG10708o15 Summer 4 1st
cycle
107 Geodesy andCartographySatellite MeasurementTechniques IG20281o15 Summer 4 2nd
cycle
108 LandManagementEnvironmental ImpactAssesment IP20244o15 Winter 6 2nd
cycle
109 LandManagementInformationTechnology IP10044o15 Winter 2 1st
cycle
110 LandManagement
Integrated SpatialManagement inSustainableDevelopment
IP10080f15 Winter 7 1stcycle
111 LandManagementLandscapeManagement IP20243f15 Winter 4 2nd
cycle
112 LandManagement
Managing WaterResources in Nonurban Areas
IP10073f15 Winter 7 1stcycle
113 LandManagement Geographic Economy IP10054o15 Summer 4 1stcycle
2/4/2015 ERASMUS list
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114 LandManagementNatural Conditions inLand Management IP10035o15 Summer 6 1st
cycle
115 LandManagement
The Regional andLocal Developmentand TerritorialMarketing
IP20224o15 Summer 5 2ndcycle
116 PlantMedicineDiseases and Pests ofagricultural plants II MR10067o15 Winter 5 1st
cycle
117 PlantMedicineDiseases and Pests ofHorticular Plants II MR10066o15 Winter 4 1st
cycle
118 PlantMedicineGenetics and PlantBreeding MR10012o15 Winter 6 1st
cycle
119 PlantMedicinePathogenic fungi andfungal like organisms MR10047o15 Winter 3 1st
cycle
120 PlantMedicinePlant ProtectionProducts MR10028o15 Winter 4 1st
cycle
121 PlantMedicinePlant Protection inOrganic Farming MR10026o15 Summer 3 1st
cycle
122
RenewableEnergy andWasteManagement
Biofuels Gas OŹE10038f15 Winter 5 1stcycle
123
RenewableEnergy andWasteManagement
Biomass UtilizationProcesses OŹE10035o15 Winter 3 1st
cycle
124
RenewableEnergy andWasteManagement
Energy fromRenewable Sources I OŹE10025o15 Winter 5
1stcycle
125
RenewableEnergy andWasteManagement
Fuels from waste OŹE10065f15 Winter 5 1stcycle
126
RenewableEnergy andWasteManagement
Energy fromRenewable Sources II OŹE10026o15 Summer 5 1st
cycle
Renewable
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127 Energy andWasteManagement
Recovery andrecycling of selectedwaste flows
OŹE10087f15 Summer 5 1stcycle
128
RenewableEnergy andWasteManagement
Solid Biomass OŹE10030f15 Summer 5 1stcycle
129 Economics Economics ofEuropean Integration RES10290o15 Winter 2 1st
cycle
130 Economics MICROECONOMICS RES10107o15 Winter 8 1stcycle
131 Economics Strategic Management RES10121o15 Winter 4 1stcycle
132 Economics Macroeconomics RES10105o15 Summer 6 1stcycle
133 Economics Market Analyzis RES10120o15 Summer 3 1stcycle
134 Economics Marketing in FoodEconomy RES10230o15 Summer 3 1st
cycle
135 Economics TERRITORIALMARKETING RES20283f15 Summer 4 2nd
cycle
136
ProductionEngineeringandManagement
Ergonomics and WorkSafety RIP10137o15 Winter 3 1st
cycle
137
ProductionEngineeringandManagement
Management RIP10023o15 Winter 4 1stcycle
138
ProductionEngineeringandManagement
Marketing RIP10055o15 Winter 2 1stcycle
139
ProductionEngineeringandManagement
Physics RIP10010o15 Winter 5 1stcycle
140
ProductionEngineering Ecology and
Environmental RIP10033o15 Summer 4 1st
2/4/2015 ERASMUS list
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andManagement
Management cycle
141 Horticulture Grass Surfaces ROS20118f15 Winter 3 2ndcycle
142 HorticultureOrnamental PlantProduction Basiccourse
ROS10057o15 Winter 4 1stcycle
143 Horticulture Plant Physiology ROS10042o15 Winter 5 1stcycle
144 Horticulture Plant Protection I ROS10144o15 Winter 4 1stcycle
145 Horticulture Soils and Substrates inHorticulture ROS10095o15 Winter 3 1st
cycle
146 Horticulture Trees and shrubs inlandscape planning ROS20109f15 Winter 6 2nd
cycle
147 Horticulture Vegetable Production Basic course ROS10086o15 Winter 4 1st
cycle
148 HorticultureVegetation andmanagement of greenareas
ROS20076o15 Winter 5 2ndcycle
149 Horticulture Biochemistry ROS10040o15 Summer 5 1stcycle
150 HorticultureEcology andenvironmentalprotection
ROS10062o15 Summer 3 1stcycle
151 Horticulture Fertilization ofHorticultural Crops ROS10098o15 Summer 4 1st
cycle
152 HorticultureLandscape planningand management ofgreen areas
ROS20081o15 Summer 6 2ndcycle
153 HorticultureOrganizing andnurturing of greenareas
ROS10068o15 Summer 5 1stcycle
154 Horticulture Plant Protection II ROS10113o15 Summer 5 1stcycle
155 Agriculture Agricultural Technics RRS10222o15 Winter 6 1stcycle
156 Agriculture Crop Production II RRS10131o15 Winter 4 1st
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cycle
157 Agriculture Fruit Growing RRS10064o15 Winter 3 1stcycle
158 Agriculture Genetics RRS10034o15 Winter 5 1stcycle
159 Agriculture Instrumental analysis RRS20100o15 Winter 6 2ndcycle
160 Agriculture Plant Physiology RRS10109o15 Winter 6 1stcycle
161 AgricultureSoil and CropManagement I+II(only in English)
RRS10243o15 Winter 71stcycle
162 AgricultureThe use of in vitrocultures in crop andplant breeding
RRS20130f15 Winter 4 2ndcycle
163 Agriculture Vegetable Production RRS10063o15 Winter 3 1stcycle
164 Agriculture Crop Production I RRS10133o15 Summer 4 1stcycle
165 Agriculture Experimental Design RRS20095o15 Summer 7 2ndcycle
166 Agriculture Fertilizers and PlantNutrition RRS10061o15 Summer 7 1st
cycle
167 Agriculture GrasslandManagement RRS10040o15 Summer 4 1st
cycle
168 Agriculture Organic Farming RRS20097o15 Summer 2 2ndcycle
169 Agriculture Organization ofAgricultural Services RRS20098o15 Summer 3 2nd
cycle
170 Agriculture Plant Breeding andSeed Production RRS10035o15 Summer 4 1st
cycle
171 Agriculture Plant Pathology RRS10043o15 Summer 4 1stcycle
172 Agriculture Soil Science RRS10041o15 Summer 7 1stcycle
173 EnvironmentalProtection
AnthropogenicChanges inEcosystems
RSS20191o15 Winter 5 2ndcycle
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174 EnvironmentalProtectionBiochemistry andPlant Physiology RSS10040o15 Winter 6 1st
cycle
175 EnvironmentalProtectionBioenergy CropProduction RSS10206f15 Winter 3 1st
cycle
176 EnvironmentalProtection
EcophysiologicalAspects of PlantResponses to Stress
RSS20357f15 Winter 4 2ndcycle
177 EnvironmentalProtectionEnvironmental ImpactAssessment RSS10064o15 Winter 3 1st
cycle
178 EnvironmentalProtectionForest Management(basics) RSS10054o15 Winter 3 1st
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179 EnvironmentalProtectionGeology andGeomorphology RSS10360o15 Winter 6 1st
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180 EnvironmentalProtection
Global environmentalproblems andsustainabledevelopment
RSS10318o15 Winter 41stcycle
181 EnvironmentalProtectionHeavy Metals in theEnvironment RSS20138f15 Winter 3 2nd
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182 EnvironmentalProtection
Humic substances inenvironmentalprotection
RSS20123o15 Winter 4 2ndcycle
183 EnvironmentalProtectionMonitoring ofEnvironmental Quality RSS10063o15 Winter 4 1st
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184 EnvironmentalProtectionNatural resources andtheir exploitation RSS10047o15 Winter 3 1st
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185 EnvironmentalProtectionPlant Adaptation toEnvironment RSS10189f15 Winter 3 1st
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186 EnvironmentalProtectionPlant Protection(basics) RSS10133o15 Winter 3 1st
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187 EnvironmentalProtectionPlants in LandReclamation RSS10180f15 Winter 3 1st
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188 EnvironmentalProtection Soil Protection RSS10107o15 Winter 2 1stcycle
189 EnvironmentalProtection Soil Science RSS10131o15 Winter 4 1stcycle
190 Environmental Botany I+II RSS10381o15 Summer 7 1st
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Protection cycle
191 EnvironmentalProtection Ecology RSS10050o15 Summer 4 1stcycle
192 EnvironmentalProtection Land Remediation RSS10110o15 Summer 3 1stcycle
193 EnvironmentalProtection Microbiology RSS10048o15 Summer 5 1stcycle
194 EnvironmentalProtection Nature Conservation RSS10061o15 Summer 3 1stcycle
195 EnvironmentalProtection
Organic Soils andtheir EnvironmentalFunctions
RSS20153f15 Summer 3 2ndcycle
196 EnvironmentalProtectionPlant protection inorganic farming RSS20129o15 Summer 4 2nd
cycle
197 EnvironmentalProtection
Plants Used forEnvironmentAssessment
RSS20388f15 Summer 3 2ndcycle
198 EnvironmentalProtection
Soil Resources Evaluation andClassification
RSS20121o15 Summer 5 2ndcycle
199Agriculturaland ForestryEngineering
Basics of MachineMaintenance II RTS10199o15 Winter 3 1st
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200Agriculturaland ForestryEngineering
Agricultural andForest Machinery I RTS10180o15 Winter 4 1st
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201Agriculturaland ForestryEngineering
Combustion engines RTS10223o15 Winter 4 1stcycle
202Agriculturaland ForestryEngineering
Engineering ofagricultural machineryand vehicles
RTS20221o15 Winter 4 2ndcycle
203Agriculturaland ForestryEngineering
Machines for LandUse RTS10084f15 Winter 3 1st
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204Agriculturaland ForestryEngineering
Science aboutMaterials II RTS10334o15 Winter 4 1st
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205 and ForestryEngineering
Basics of MachineMaintenance I
RTS10198o15 Summer 2 1stcycle
206Agriculturaland ForestryEngineering
Agricultural andForest Machinery II RTS10181o15 Summer 3 1st
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207Agriculturaland ForestryEngineering
Agricultural andForestry Vehicles RTS10200o15 Summer 3 1st
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208Agriculturaland ForestryEngineering
Automation RTS10162o15 Summer 3 1stcycle
209Agriculturaland ForestryEngineering
Forest Production(basics) RTS10195o15 Summer 3 1st
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210Agriculturaland ForestryEngineering
Physics RTS10245o15 Summer 4 1stcycle
211Agriculturaland ForestryEngineering
Precision AgricultureTechnologies RTS20253f15 Summer 2 2nd
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212Agriculturaland ForestryEngineering
Science aboutMaterials I RTS10247o15 Summer 3 1st
cycle
213 VeterinaryMedicineHygiene of FoodProcessing II VVS00288o15 Summer 3 1st
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ZAGREB,
Croazia
28/3/2015 Programme description / Food Technology / Undergraduate Programme (Bologna process) / Studies / PBF.hr PBF
http://www.pbf.unizg.hr/en/layout/set/print/content/view/full/508 1/2
Programme descriptionList of compulsory and elective modules with number of active lecture hours needed fortheir implementation with associate ECTS.
Study title: Undergraduate study of Food Technology
Study duration: 3 years
Vocational: Bachelor of Food Technology
Year / Semester Module ECTS Total number ofcontact hours
1. / I Chemistry 1 12 1581. / I Mathematics 1 5 601. / I Biology 1 5 631. / I English language
German language
1 25
1. / I Introduction to FoodTechnologies
2 20
1. / I Basic informatics 2 251. / I Physics 1 3 451. / I Physical education 30 Sum 30 4261. / II Organic chemistry 6 751. / II Phisical chemistry 6 751. / II Mathematics 2 5 601. / II Biology 2 5 611. / II Physics 2 3 451. / II Engineering 1 5 501. / II Physical education 30 Sum 30 3962. / III Raw materials for food industry 3 402. / III Biostatistics 5 602. / III Biochemistry 1 5 602. / III Microbiology 6 1052. / III Engineering 2 5 602. / III English language
German language
1 15
2. / III Technology of water 4 502. / III Physical education 30 Sum 29 4302. / IV Instrumental analysis 6 732. / IV Chemistry 3 6 752. / IV Biochemistry 2 5 522. / IV Engineering 3 5 65
28/3/2015 Programme description / Food Technology / Undergraduate Programme (Bologna process) / Studies / PBF.hr PBF
http://www.pbf.unizg.hr/en/layout/set/print/content/view/full/508 2/2
2. / IV Physical properties of complecssystemsfood s
5 60
2. / IV Food microbiology 5 632. / IV Physical education 30 Sum 32 4183. / V Food engineering 1 8 1053. / V Basics of food technology 5 583. / V Food preservation processes 5 603. / V Food analises 5 653. / V Measurement, proces control in
food engineering3 45
3. / V Biotechnology in environmetnalprotection
4 52
Sum 30 3853. / VI Practical 10 1503. / VI Elective modules from group A 10 3. / VI Elective modules from group B 10 Sum 30
Elective modules – group A
1. CHEMISTRY AND TECHNOLOGY OF CEREALS, 10 ECTS2. MEAT, FISH AND POULTRY SCIENCE AND TECHNOLOGY, 10 ECTS3. CHEMISTRY AND TECHNOLOGY OF FRUITS AND VE
Tip a friend Printable versionCopyright © Prehrambenobiotehnološki fakultet. 2009. Sva prava pridržana.
ZARAGOZA, España
20/1/2016 Università di Saragozza. Bachelor e Master Studi
http://titulaciones.unizar.es/tecnologiaalimentos/cuadro_asignaturas.html#enlaces_planes 1/2
Laurea in Scienze e Tecnologie Alimentari Anno Accademico 2015 2016 Corsi precedenti
Iniziazione Profili di output FacoltàAccesso e ammissione Che cosa si impara Come viene garantita la qualitàStudent Support Programma scolastico Rapporti e risultati
Ulteriori attività accademicheCompetenze informatiche Corso per il TFGLivelli di regolazione moderna concorrenza lingue
30800 Chimica Generale30801 Fondamenti di Chimica Analitica30802 Fisica Generale e fondamenti fisici Analisi30803 Matematica30809 Produzione di materie prime per l'industria alimentare30804 Microbiologia30805 Tecniche strumentali di analisi chimica30806 Fsiología generale e la nutrizione30807 Biochimica30808 Fondamenti di economia alimentare
30810 *** Fondamenti di Ingegneria Chimica
30811 *** Chimica e Biochimica degli alimenti
30812 *** Scienza dell'alimentazione
30813 *** Microbiologia degli alimenti
30814 *** Indirizzo cibo affari
30815 *** Analisi chimica degli alimenti
30816 *** Analisi fisica e sensoriale del cibo
30817 *** Analisi microbiologica degli alimenti
30818 *** Operazioni di base nel settore alimentare
30819 *** Nutrizione e Dietetica
30820 *** Tecnologia Alimentare I
30821 *** Biotecnologie Alimentari
30822 *** General Food Hygiene
30823 *** Gestione della qualità nel settore alimentare
30824 *** Sanità pubblica e cibo
30825 *** Food Technology II
30826 *** Cucina e ristorazione industria
30827 *** Design industriale e gestione ambientale
30828 *** Igiene alimentare applicata
30829 *** Legislazione alimentare
Centri: Facoltà di Medicina Veterinaria (Z)
Corsi: 4105 Formazione di base 201 Chimica202 Fisica 203 Matematica204 Biologia 205 Fisiologia206 Biochimica 207 Economia149 Gli alimenti trasformati e ingegneria 150 Chimica e analisi degli alimenti151 Microbiologia e igiene alimentare 153 Nutrizione e salute152 E gestione della qualità nel settore
alimentare154 Insegnamenti Integrazione
155 Integrazione 208 Pratiche esterne209 Progetto definitivo 210 Modern English lingua B1
Moduli:
Bachelor e Master
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 Tipo Cred. Sem.Limite Plaz.OP Mod.
FB 6.0 1 201FB 6.0 1 201FB 6.0 1 202FB 6.0 1 203OB 6.0 1 149FB 6.0 2 204FB 6.0 2 201FB 6.0 2 205FB 6.0 2 206FB 6.0 2 207
Corso 2
Soggetto Tipo Cred. Sem.Limite Plaz.OP Mod.
FB 6.0 1 201
OB 6.0 1 150
OB 6.0 1 150
OB 6.0 1 151
OB 6.0 1 152
OB 6.0 2 150
OB 6.0 2 150
OB 6.0 2 151
OB 6.0 2 149
OB 6.0 2 153
Corso 3
Soggetto Tipo Cred. Sem.Limite Plaz.OP Mod.
OB 6.0 1 149
OB 6.0 1 149
OB 6.0 1 151
OB 6.0 1 152
OB 6.0 1 153
OB 6.0 2 149
OB 6.0 2 149
OB 6.0 2 149
OB 6.0 2 151
OB 6.0 2 152
Corso di 4
20/1/2016 Università di Saragozza. Bachelor e Master Studi
http://titulaciones.unizar.es/tecnologiaalimentos/cuadro_asignaturas.html#enlaces_planes 2/2
30830 *** Tecnologia del latte e dei prodotti a base di uova
30831 *** Tecnologia e pesce carhe
30832 *** Prodotti vegetali Tecnologia
30833 *** Enologia
30834 *** Gestione della sicurezza alimentare
24900 *** Modern English lingua B1
30835 *** Practicum Pilot Plant
30836 *** L'intensificazione nel settore lattierocaseario e degli ovoprodotti
30837 *** Facendo un passo nel settore carne e pesce
30838 *** Entrare nel settore ortofrutticolo
30839 *** L'intensificazione nel campo del petrolio, zucchero e prodotti cerealicoli
30840 *** L'innovazione nel settore alimentare
30841 *** Pratiche esterne
30842 *** Esperienza di lavoro
Tipo di soggetto:FB: Basic Training OB: obbligatoria OP: Opzionale PE: Esterna Pratiche TFG: Progetto Definitivo TFM: Tesi diMaster
Soggetto Tipo Cred. Sem.Limite Plaz.OP Mod.
OB 6.0 1 149
OB 6.0 1 149
OB 6.0 1 149
OB 6.0 1 149
OB 6.0 1 151
OB 2.0 2 210
OB 6.0 2 154
OP 5.0 2 154
OP 5.0 2 154
OP 5.0 2 154
OP 5.0 2
OP 5.0 2 154
PE 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 implementataPlaz.OP Limite: limite di posti per elettivi
La temporalità (Sem.): 0: Annuale 1: 1 ° Semestre 2: 2 o Semestre
154
Testo originale
154
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