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Information on degree programmes

Thesis Activity

COD. 1006584

DEGREE: FOOD SCIENCE AND TECHNOLOGY

TYPE OF COURSE: Other

ACADEMIC YEAR: 2017/2018

YEAR OF STUDY: 2

SEMESTER: Second semester

NUMBER OF CREDITS: 22

CONTACT HOURS: 220

INDIVIDUAL WORK HOURS: 330

OTHER COURSES

YEAR: 1

Analytical Chemistry
APPLIED BIOCHEMISTRY
APPLIED BIOCHEMISTRY
APPLIED HUMAN NUTRITION
Food Chemistry
Food Chemistry
Food Industry Management
Food Industry Management
INDUSTRIAL AND PREDICTIVE MICROBIOLOGY
INDUSTRIAL AND PREDICTIVE MICROBIOLOGY
INDUSTRIAL MICROBIOLOGY
INDUSTRIAL MICROBIOLOGY
NATURAL ORGANIC SUBSTANCES IN FOOD
PHYSICAL CHEMISTRY OF FOOD
PREDICTIVE MICROBIOLOGY
PREDICTIVE MICROBIOLOGY
STRUCTURE AND PROPERTIES 'NATURAL FOODS
STRUCTURE AND PROPERTIES 'NATURAL FOODS

YEAR: 2

CHEK ACTIVITIES CHOSEN BY THE STUDENT
CHEK ACTIVITIES CHOSEN BY THE STUDENT
Complementary activity for outcoming Erasmus Students 3
Complementary activity for outcoming Erasmus Students 4
Dairy microbiology
DESIGN METHODOLOGIES OF FOOD PROCESSES
DESIGN METHODOLOGIES OF FOOD PROCESSES
Energetics
Energetics
ENGLISH FOR FOOD SCIENCE
FINAL EXAM
FOOD PRODUCT DESIGN METHODOLOGIES
FOOD PRODUCT DESIGN METHODOLOGIES
Genetic improvement and foods of animal origin
INTERNSHIP AT EXTERNAL STRUCTURE
INTERNSHIP AT EXTERNAL STRUCTURE
INTERNSHIP AT THE STRUCTURE OF THE UNIVERSITY
INTERNSHIP AT THE STRUCTURE OF THE UNIVERSITY
INTERNSHIP IN INTERNATIONAL MOBILITY
INTERNSHIP IN INTERNATIONAL MOBILITY
MOLECULAR MODELING
NUCLEAR MAGNETIC RESONANCE APPLIED TO FOOD SCIENCE
NUTRITION AND HEALTH
Parmigiano Reggiano Cheese
TECHNOLOGY OF AGRI-FOOD PRODUCT CONDITION AND DISTRIBUTION
Thesis Activity
Xenobiotics in Food

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