Course outline
Credits and subjects
| Year | Compulsory | Core subjects | Core subjects from other areas | Optional subjects | FDP | Total |
|---|---|---|---|---|---|---|
| 1 | 24 | 30 | 6 | -- | -- | 60 |
| 2 | 30 | 21 | 9 | -- | -- | 60 |
| 3 | 48 | -- | -- | 12 | -- | 60 |
| 4 | 48 | -- | -- | 6 | 6 | 60 |
| Total | 150 | 51 | 15 | 18 | 6 | 240 |
| Semester 1 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Biology | 6 | Basic area-subject | Spanish, Basque | |
| General Chemistry | 6 | Basic area-subject | Spanish, Basque | |
| Mathematics | 6 | Basic area-subject | Spanish, Basque | |
| Production of Raw Materials | 6 | Compulsory | Spanish, Basque | |
| The Economy & the Food Industry | 6 | Compulsory | Spanish, Basque |
| Semester 2 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Chemical Analysis | 6 | Compulsory | Spanish, Basque | |
| Food, Technology and Culture | 6 | Compulsory | Spanish, Basque | |
| Physical Chemistry | 6 | Basic area-subject | Spanish, Basque | |
| Physics | 6 | Basic area-subject | Spanish, Basque | |
| Statistics | 6 | Basic from other areas | Spanish, Basque |
| Semester 1 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Biochemistry | 9 | Basic from other areas | Spanish, Basque | |
| Chemical Engineering | 6 | Basic area-subject | Spanish, Basque | |
| Foundations of Microbiology | 6 | Basic area-subject | Spanish, Basque | |
| Organic Chemistry | 9 | Basic area-subject | Spanish, Basque |
| Semester 2 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Basic Operations I | 6 | Compulsory | Spanish, Basque | |
| Chemistry and Biochemistry of Food | 9 | Compulsory | Spanish, Basque | |
| Food and Public Health | 6 | Compulsory | Spanish, Basque | |
| Nutrition and Dietetics | 9 | Compulsory | Spanish, Basque |
| Semester 1 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Basic Operations II | 6 | Compulsory | Spanish, Basque | |
| Enzymatic Technology in the Food Industry | 6 | Compulsory | Spanish, Basque | |
| Food Regulations and Legislation | 6 | Compulsory | Spanish, Basque | |
| Food Toxicology | 6 | Compulsory | Spanish, Basque | |
| Industrial Microbiology | 6 | Elective | Spanish | |
| Sensorial Assessment of Foodstuffs | 6 | Elective | ||
| Written scientific-technical communication in Basque | 6 | Elective | Basque |
| Semester 2 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Bromatology | 9 | Compulsory | Spanish, Basque | |
| Food Technology I | 6 | Compulsory | Spanish, Basque | |
| Microbiology and Food Hygiene | 9 | Compulsory | Spanish, Basque | |
| Nanoscience and Nanotechnology for the Food Industry | 6 | Elective | Spanish | |
| Oenology | 6 | Elective | Spanish | |
| Oral scientific-technical communication in Basque | 6 | Elective | Basque |
| Semester 1 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Food Technology II | 6 | Compulsory | Spanish, Basque | |
| Quality Management & Food Safety | 9 | Compulsory | Spanish, Basque | |
| Science & Technology of Meat, Fish & their Derivatives | 9 | Compulsory | Spanish, Basque | |
| Science & Technology of Milk & its Derivatives | 6 | Compulsory | Spanish, Basque |
| Semester 2 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Design & Innovation | 6 | Compulsory | Spanish, Basque | |
| Final Year Project | 6 | Final year project | ||
| Guided Practical Training | 12 | Compulsory | With pre-requirements | |
| International workshop on food product and process development | 6 | Elective | English | |
| Processed Food Products and New Trends | 6 | Elective | Spanish | |
| Science & Technology of Vegetables & their Derivatives | 6 | Elective |