LCA

 

COMPETENCE STUDY PLAN OF THE EDUCATIVE PROGRAM OF FOOD SCIENCE 401

 

A Food Science gradute can assure the quality of raw materials and food, he can contribute to optimize the conditions of food managament and processing, he can also develop food products that are feasible, nutritious and safe, all this by applying the scientific method and his knowledge of chemistry, biochemistry, physiology and microbiology as wells as, quality systems, conservation methods and technologies

Discipline

Modules

Competence

Chemistry

Inorganic chemistry, Organic chemistry, Biochemistry, Biochemistry II, Analytic chemistry, Physic chemistry, Food Chemistry I, Food Chemistry II, Instrumental analysis, Metrology and validation, Food micro chemical analysis, Food integral analysis, Food quality systems.

To assure the physical and chemical quality of of raw materials and food, as well as handling management and processing of food.

Microbiology

Basic methods on microbiology, Microbiology, Microbial physiology, Food microbiology, Hygienic and sanitation, Cell and molecular biology, Topics on diagnostic microbiology, Predictive microbiology, Molecular diagnosis.

To assure the microbiological quality of raw materials and food, as well as handling management and processing of food

Food science and technology

Postharvest management and physiology, Nutrition, Sensorial evaluation, Food nutritional evaluation, Food safety, Food quality systems, Food conservation, Unitarian operations, Dispersion and rheology of food, Food processing, Food technology of plant origin, Food technology of animal origin, Emulsion technologies, Food industry biotechnology, Plant biotechnology, New products development, Economy and management of the food industry.

To develop food products that are feasible, nutritious and safe.

 

Contributes to optimize the conditions of handling and processing of food.

 

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