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)

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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)

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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

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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/

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ARTA, Greece

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DEPARTMENT OF CROP PRODUCTION (ARTA) http://erasmus.teiep.gr/old/index.php?option=com_content&view=arti...

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SEDE: ARTA, Greece website: http://erasmus.teiep.gr/old/index.php?option=com_content&view=article&id=220%3Adepartment-of-crop-production-arta&catid=14&Itemid=79 Responsabile di accordo: Prof. Claudio Cocozza E-mail: [email protected]
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Programme of Studies

Core Modules (CM)

COURSE CODE COURSE ECTS

CRP1010 Botany -Morphology - Histology 5.5

CRP1020 General Agriculture 5.5

CRP1030 General Arboriculture 5.5

CRP1040 Agricultural Chemistry 4

CRP1050 Applied Mathematics 5.5

CRP1060 Computer Science I 4

CRP2010 Industrial Plants and Bioplants 5.5

CRP2020 General Horticulture 5.5

CRP2030 Soil Science 5.5

CRP2060 Plant Physiology 5.5

CRP3020 Genetics 5.5

CRP3050 Olive trees - Vine 5.5

CRP4020 Biological Agriculture 6

CRP4030 Agricultural Machinery 6

Specific Modules (SM)

COURSE CODE COURSE ECTS

CRP2040 Computer Science II 4

CRP2050 Systematic Botany - Zizanology 4

CRP3030 General Phytopathology 5.5

CRP3040 Agricultural and Greenhouse Constructions 4.5

CRP3060 Plant Nutrition - Soil Fertility and Fertilizers 5.5

CRP4010 Soil Irrigation 6

CRP4040 Plant Pests 6

CRP4050 Leaf Analysis 6

CRP5010 Plant Breeding 6

CRP5040 Soil Management 6

CRP5050 Drainage 6

CRP7042 Seminar 4

Specialisation Modules (SM)

COURSE CODE COURSE ECTS

CRP6010 Biotechnology 6

CRP6020 Cereals 6

CRP6030 Production of Reproductive Material 6

CRP6040 Agricultural Experimentation 6

CRP6050 Comestible Legumes - Veterinary Plants 6

CRP6060 In Vitro Cultures 6

CRP6070 Turf Grass Science 6

CRP6080 Agricultural Industries 6

CRP7011 Pest Control in Extensive Cultures & Stored Products 4

CRP7020 Agricultural Pharmacology 6

CRP7050 Aromatic and Pharmaceutical Plants 6

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CRP7060 Floriculture - Garden Construction 6

CRP7070 Holistic Plant Protection 6

CRP7080 Special Plant Protection of Extensive Cultures 6

CRP6100 Gigartikapra - Citrus Fruits 6

CRP6110 Special Arboriculture 6

CRP7100 Special Plant Production of Extensive Cultures 6

CRP7110 Gigartikapra - Akrodrya 6

CRP7120 Tropical - Subtropical Plants 6

CRP6120 Quality Control of Agricultural Products 6

CRP6130 Natural Environmental Dangers 6

CRP6140 Renewable Sources of Energy in Agriculture 6

CRP6150 Technoeconomic Studies 6

CRP7130 Water Contamination 6

CRP7140 Certification of Quality of Agricultural Products 6

CRP7150 Computer Applications in Agriculture 6

CRP7161 Pest Control in Arboriculture & Stored Products 4

CRP801 Diploma Dissertation 20

CRP802 Work Placement 10

Modules on Management, Finance & Accounting and Legislation

COURSE CODE COURSE ECTS

CRP3011 Farm Management 3.5

CRP5020 Farm Accounting 6

CRP5030 Agricultural Economy - E.U. Agricultural Politics 6

CRP6160 Teaching Principles in Crop Production 6

CRP7031 Preservation of Environment 4

CRP7090 Standardization & Marketing of Rural Products 6

Optional Modules (OM)

COURSE CODE COURSE ECTS

CRP0011 Agrometeorology -

CRP0021 Principles of Biology -

CRP0031 Irrigation of Turf Grass -

CRP0041 General Zoology -

CRP0051 Management of Agricultural Machinery -

CRP0061 System Science and Simulation -

CRP0071 Mushroom - Sericulture -

CRP0081 Apiculture - Sericulture -

CRP0091 Post - selective Rural Product Treatment -

CRP0101 Ecology -

CRP0111 Enology -

CRP0121 Hydrocultural Cultures in Soil-free Sublayers -

CRP0131 Psychology of Work -

CRP0141 Special Topics of Computer Science -

CRP0151 English I -

CRP0161 English II -

CRP0171 English for Crop Production (Seminar) -

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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

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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

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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

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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 -

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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

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AQF6040 Processing of Fishery Products 5.5

AQF7010 Quality and Hygiene Control of Fishery Products 7

AQF801 Diploma Dessertation 20

AQF802 Work Placement 10

Courses on Management, Economics, Legislation and Humanitarian studies (MELH)

COURSE CODE COURSE ECTS

AQF6021 Business Practices in Production and Trade 5

AQF6070 Fishery Products in Culinary Art 5.5

AQF7021 Transportation & Marketing of Fishery Products 6

AQF7031 Legislation 6

AQF7051 Eco-Touristic Exploitation of the Littoral Zone 5.5

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BRNO, Czech Republic

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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

Utente
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SEDE: BRNO (CZ) - http://is.muni.cz/ects/rozcestnik Masarykova Univerzita V Brne Responsabile di accordo: Prof. Enrico De Lillo e-mail: [email protected]
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Sito web for incoming students http://cic.muni.cz/en/
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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)

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BYDGOSZCZ, Poland

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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

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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

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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

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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

sem. I

022

6 317

zaliczeń

165 285

egza-

mi-

nów

Ć

L W

0

GODZINY

ZATWIERDZAM

w tym

Liczba

pkt.

ECTS P/S

ROZKŁAD ZAJĘĆ w SEMESTRZE

RAZEM 4 0

Fizyka (Fisica)

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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

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

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IM. J. i J. ŚNIADECKICH

ĆNAZWA PRZEDMIOTU egza-

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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

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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-

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Po

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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

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CORDOBA, España

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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

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SEDE: CORDOBA - Universidad de Cordoba Graduado en Ciencia y Tecnologia de los Alimentos http://www.uco.es/veterinaria/principal/normas-documentos/documentos/otros/plan-de-estudios-web-cyta-enero-2015.pdf Responsabile di accordo: Prof. Eustachio Tarasco e-mail: [email protected]
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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

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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

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JELGAVA,

Latvia

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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.

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SEDE: JELGAVA (LV) - http://.eng.llu.lv/?ri=4685 Latvijas Lauksaimniecības Universitāte Responsabile di accordo: Prof. Eustachio Tarasco e-mail: [email protected]
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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

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LIMOGES, FRANCE Sede: Université de Limoges Website: http://www.unilim.fr/ Responsabile di accordo: Prof. Franco Nigro e-mail: [email protected]
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> 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

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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

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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

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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

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NANTES, France Sede: Ecole Nationale Veterinaire, Agroalimentaire et de l'Alimentation (Nantes-Atlantic, National College of Veterinary Medicine, Food Science and Engineering) Website: http://www.oniris-nantes.fr/en/studies/food-science-and-engineering-degree/ Responsabile di accordo: Prof. Fabio Minervini e-mail: [email protected]
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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

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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

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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

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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**

-

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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

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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

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OSIJEK, Croatia
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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

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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

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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

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PLOVDIV, Bulgaria

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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.

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SEDE: PLOVDIV (BG) - www.uft-plovdiv.bg Agraren Universitet Plovdiv Responsabile di accordo: Prof. Enrico de Lillo e-mail: [email protected]
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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.

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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

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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!

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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

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SIEDLCE, Poland
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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]

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VILA REAL, Portugal

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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

Utente
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SEDE: VILA REAL (P) http.//www.utad.pt/vEn/Area2/study/educational offer/1st%20cycle/Pages/1Ciclocurso.aspx?idnum=32 Universidade De Tras-Os-Montes e Alto Douro Responsabile di accordo: Prof. Eustachio Tarasco - e-mail: [email protected]
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Warsaw, Poland
Page 62: manuale informativo sulle sedi erasmus accessibili agli studenti di ...

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

[email protected]

3,5

Smart food - Drugs, Medicines and

Smart Food Components

Piotr Koczoń

[email protected] 3,5

Bioengineering in food industry

Anna Kamińska-Dworznicka; Katarzyna

Samborska

[email protected]

2

CANCELLED

Beer.Famous world styles.

Technological implications

Andrzej Sadownik

[email protected] 3

Alcoholic beverages and human

being

Piotr Koczoń

[email protected] 3,5

Nutritional and technological

properties of fats and oils

Magdalena Wirkowska, Joanna Bryś, Ewa

Ostrowska-Ligęza, Agata Górska

[email protected]

3,5

Chemistry of natural compounds

Paweł Bukowski

[email protected] 6

Instrumental methods for biological

sample(mixture)analysis

Piotr Koczoń

[email protected]

CANCELLED

Design thinking

Małgorzata Nowacka

[email protected] 3,5

CANCELLED

Food safety and risk magamement

Małgorzata Nowacka

[email protected]

3,5

CANCELLED

Food contact materials/ Food

packing

Małgorzata Nowacka

[email protected] 3,5

Nonthermal Processing of Foods

available from 2015/2016

Artur Wiktor, Małgorzata Nowacka,

Magdalena Śledź

[email protected]

[email protected]

3,5

Faculty of Human Nutrition and Consumer Sciences

COURSE LECTURER ECTS

Ecological aspects of food and

nutrition

Ewa Rembiałkowska; Jan Golba

[email protected] 6

CANCELLED

Functional Food

Katarzyna Jesionkowska

[email protected] 6

CANCELLED

Convenience food

Katarzyna Jesionkowska, Katarzyna Nejman

[email protected] 5

Page 63: manuale informativo sulle sedi erasmus accessibili agli studenti di ...

[email protected]

CANCELLED

Dietary Suplements

Katarzyna Jesionkowska, Katarzyna Nejman

[email protected]

[email protected]

5

CANCELLED

Sensory science in food marketing

Katarzyna Jesionkowska

[email protected] 6

CANCELLED

Food and Nutrition Policy

Ewa Halicka; Krystyna Rejman; Barbara

Kowrygo

[email protected]

4

Nutrition through the life span

Danuta Gajewska; Joanna Myszkowska-Ryciak [email protected]

5

Nutritional Psychology and

Sociology

Marzena Jeżewska_Zychowicz; Magdalena

Pilska

[email protected]

3

Preventive nutrition

Joanna Myszkowska-Ryciak, Danuta

Gajewska

[email protected]

5

FACULTY OF ANIMAL SCIENCES

COURSE LECTURER ECTS

Animal Behaviour

Tadeusz Kaleta

[email protected] 2

Animal Genetic Resources and

their conservation

Elżbieta Martyniuk, Wanda Olech

elzbieta_martyniuk@sggw,pl;

[email protected]

4

Biotechnology in Fishery

Andrzej Życzyński

[email protected] 2

Current trends in livestock

production

Elżbieta Martyniuk

elzbieta_martyniuk@sggw,pl 3

Fauna of Poland

Krzysztof Klimaszewski

[email protected] 3

Fur animals farming in Poland

according to EU recommendations

Marian Brzozowski

[email protected] 2

Horse Breeding in Poland

Jacek Łojek

[email protected] 3

Introduction to Herpetology

Andrzej Życzyński

[email protected] 2

Natural aspects of tourism

Krzysztof Klimaszewski

[email protected] 3

Psychology of Companion Animals

Tadeusz Kaleta

[email protected]

Wildlife Biology and Conservation

André Chwalibog

[email protected] 2

Faculty of Agriculture and Biology

COURSE LECTURER ECTS

Ecology of grassland

Dorota Sienkiewicz-Paderewska

[email protected] 8

Page 64: manuale informativo sulle sedi erasmus accessibili agli studenti di ...

Ecological observations of plant communities

Jakub Paderewski

[email protected] 6

Grasses – morphology, identification and

documentation

dr Dorota Sienkiewicz-Paderewska, dr Jakub

Paderewski

[email protected];

[email protected];

6

Organic agriculture

Katarzyna Kucińska

[email protected] 2

Environmental role of grassland

Piotr Stypiński

[email protected] 4

Sensors indices and bioindicators for agriculture and biology

Mohamed Hazem Kalaji

[email protected] 10

Climate Change impacts on

plant growth and crop yield

Mohamed Hazem Kalaji

[email protected] 10

Energetic plants: a renewable

energy source

Mohamed Hazem Kalaji

[email protected] 10

Soil Science

Józef Chojnicki

[email protected] 5

Environmental Biotechnology

Stefan Russel

[email protected] 6

Environmental role of

grassland

Piotr Stypiński

[email protected] 4

Introduction to Crop

Production

Beata Michalska-Klimczak

[email protected] 4

Microbial Biotechnology

Stefan Russel

[email protected] 6

Organic agriculture

Katarzyna Kucińska

[email protected] 2

Photosynthetic crop

Productivity under

unfavorable environmental

conditions

Mohamed Hazem Kalaji

[email protected] 4

Physiology of plants and its

production under climate

changes

Mohamed Hazem Kalaji

[email protected] 4

Soil Biology

Stefan Russel

[email protected] 6

Soil Microbiology and

Biochemistry

Stefan Russel

[email protected] 6

The use of computeriezed and

portable instruments in the

field of agriculture and

biological researches

Mohamed Hazem Kalaji

[email protected] 5

Water Microbiology

Stefan Russel

[email protected] 6

Crop growth and development

Beata Michalska - Klimczak

[email protected] 4

Page 65: manuale informativo sulle sedi erasmus accessibili agli studenti di ...

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

[email protected],

[email protected]

4

Community gardening & garden as an event

Krzysztof Herman; Beata Gawryszewska;

Edyta Winiarska

[email protected]

3

Garden design

Beata Gawryszewska; Krzysztof Herman;

Dorota Sikora; Małgorzata Sikora

[email protected]

3

Garden history and restoration

Dorota Sikora; Małgorzata Kaczyńska;

Beata Gawryszewska

[email protected]

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

[email protected] 3

Natural Landscaping 1

Beata Fornal-Pieniak

[email protected] 3

Natural Landscaping 2

Beata Fornal-Pieniak

[email protected] 3

Diversity of plant communities 1

Barbara Żarska, Beata Fornal-Pieniak

[email protected]

3

Landscape Protection 1

Beata Fornal-Pieniak

Barbara Żarska

[email protected]

4

General Entomology

Marek W. Kozłowski; Katarzyna

Michalska [email protected] 5

Plant Biotechnology - molecular

bases

Marcin Filipecki; Grzegorz Bartoszewski

[email protected]

[email protected]

4

Genetic Engineering

Marcin Filipecki

[email protected] 4

Bioinformatics

Marcin Filipecki; Grzegorz Bartoszewski

[email protected] 6

Landscape Planning Barriers and

Opportunities

Agata Cieszewska; Gabriele Maksymiuk

[email protected] 4

Fundamentals of Intensive Fruit

Production

Andrzej Sadowski

[email protected] 4

Mineral Nutrition of Fruit Plants

Andrzej Sadowski

[email protected] 4

Plant Disease Epidemiology

Ryszard Dzięcioł

[email protected] 5

Page 66: manuale informativo sulle sedi erasmus accessibili agli studenti di ...

Diagnostic of Plant Bacterial

Diseases

Małgorzata Scholenberger

[email protected]

Plant Biodiversity

Ewa Siedlecka

[email protected] 4

Applied Mycology

Joanna Marcinkowska

[email protected] 3

General Plant Pathology

Joanna Marcinkowska

[email protected] 5

Diversity of Plant Communities in

Poland 2

Beata Fornal-Pieniak

[email protected] 3

Rules of Ecological Engineering

Axel Schwerk

[email protected] 2

Assesment and Evaluation of Natural

Resources

Axel Schwerk; Izabela Dymitryszyn

[email protected] 4

Breeding Methods for Fruit and

Ornamental Plants

Andrzej A. Przybyła

[email protected] 6

Landscape Architecture Design

Studio

Kinga Kimic

[email protected] 4

Plant Virology

Marek S. Szynde

Elżbieta Paduch-Cichal

[email protected]

[email protected]

4

Social and legal aspects of biotechnology

Grzegorz Bartoszewski

[email protected] 2

Genomics

Grzegorz Bartoszewski; Magdalena

Pawełkowicz

[email protected]

[email protected]

4

Landscape Protection 2

Barbara Żarska

[email protected]

4

Molecular Biology

Grzegorz Bartoszewski; Ewa Siedlecka

[email protected]

[email protected]

4

The principles of composition in

landscape rchitecture

Dorota Sikora

[email protected] 3

The design of small landscape

architecture forms

Dorota Sikorska

[email protected] 3

Cultural landscape evaluation and protection

Dorota Sikora

[email protected] 3

Current trends in plant biotechnology

Monika Rakoczy-Trojanowska

[email protected] 2

Plant molecular breeding

Monika Rakoczy-Trojanowska

[email protected] 2

Control of Postharvest Quality of Cut Flowers

Aleksandra Łukaszewska

[email protected]

4

NEW Integrated Pest Management -

International perspective

Zbigniew T. Dabrowski

[email protected] 5

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WIEN,

Austria

Page 68: manuale informativo sulle sedi erasmus accessibili agli studenti di ...

29/3/2015 Courses::Department of Food Science and Technology (DLWT)::BOKU

http://www.dlwt.boku.ac.at/en/lehrveranstaltungen/ 1/5

Search  

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

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SEDE: WIEN (A) - http://www.dlwt.boku.ac.at/en/lehrveranstaltungen Unibersitat Fur Bodenkultur Wien Responsabile di accordo: Prof. Vito Nicola Savino e-mail: [email protected]
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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

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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

Page 71: manuale informativo sulle sedi erasmus accessibili agli studenti di ...

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

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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

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WROCLAW, Poland

Page 74: manuale informativo sulle sedi erasmus accessibili agli studenti di ...

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

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SEDE: WROCLAW (PL) - https://www.student.up.wroc.pl/lista Akademia Rolnicza We Wroclawiu Responsabile di accordo: Prof. Teodoro Miano e-mail: [email protected]
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2/4/2015 ERASMUS list

https://www.student.up.wroc.pl/lista/ 2/14

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

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2/4/2015 ERASMUS list

https://www.student.up.wroc.pl/lista/ 3/14

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

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2/4/2015 ERASMUS list

https://www.student.up.wroc.pl/lista/ 4/14

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

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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

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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

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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

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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

cycle

179 EnvironmentalProtectionGeology andGeomorphology RSS10360o15 Winter 6 1st

cycle

180 EnvironmentalProtection

Global environmentalproblems andsustainabledevelopment

RSS10318o15 Winter 41stcycle

181 EnvironmentalProtectionHeavy Metals in theEnvironment RSS20138f15 Winter 3 2nd

cycle

182 EnvironmentalProtection

Humic substances inenvironmentalprotection

RSS20123o15 Winter 4 2ndcycle

183 EnvironmentalProtectionMonitoring ofEnvironmental Quality RSS10063o15 Winter 4 1st

cycle

184 EnvironmentalProtectionNatural resources andtheir exploitation RSS10047o15 Winter 3 1st

cycle

185 EnvironmentalProtectionPlant Adaptation toEnvironment RSS10189f15 Winter 3 1st

cycle

186 EnvironmentalProtectionPlant Protection(basics) RSS10133o15 Winter 3 1st

cycle

187 EnvironmentalProtectionPlants in LandReclamation RSS10180f15 Winter 3 1st

cycle

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

cycle

200Agriculturaland ForestryEngineering

Agricultural andForest Machinery I RTS10180o15 Winter 4 1st

cycle

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

cycle

204Agriculturaland ForestryEngineering

Science aboutMaterials II RTS10334o15 Winter 4 1st

cycle

Agricultural

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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

cycle

207Agriculturaland ForestryEngineering

Agricultural andForestry Vehicles RTS10200o15 Summer 3 1st

cycle

208Agriculturaland ForestryEngineering

Automation RTS10162o15 Summer 3 1stcycle

209Agriculturaland ForestryEngineering

Forest Production(basics) RTS10195o15 Summer 3 1st

cycle

210Agriculturaland ForestryEngineering

Physics RTS10245o15 Summer 4 1stcycle

211Agriculturaland ForestryEngineering

Precision AgricultureTechnologies RTS20253f15 Summer 2 2nd

cycle

212Agriculturaland ForestryEngineering

Science aboutMaterials I RTS10247o15 Summer 3 1st

cycle

213 VeterinaryMedicineHygiene of FoodProcessing II VVS00288o15 Summer 3 1st

cycle

 

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ZAGREB,

Croazia

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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

Utente
Callout
SEDE: ZAGREB (HR) - University of Zagreb http://www.pbf.unizg.hr/en/studies/undergraduate programme bologna process/food technology/programme description Responsabile di accordo: Prof. Eustachio Tarasco - e-mail: [email protected]
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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.

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ZARAGOZA, España

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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 

Utente
Callout
SEDE: ZARAGOZA - Universidad de Zaragoza http://titulaciones.unizar.es/tecnologia-alimentos/cuadro_asignaturas.html#enlaces_planes Responsabile di accordo: Prof. Franco Nigro e-mail: [email protected]
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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

 

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Testo originale

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