| Primero |
|
Módulo 1. Fundamental (Obligatorio) |
|
Código
|
Asignatura
|
carácter
|
créditos
|
| |
206787 |
Introduction of the Food System (SPOC) |
ob
| 7.5 |
| |
206788 |
Entrepreneurship and Innovation in the Food System (summer school) |
ob
| 7.5 |
| |
206791 |
Functional Food: design and validation |
ob
| 7.5 |
| |
206792 |
Omics Tecnologies |
ob
| 7.5 |
| |
206793 |
Personal Nutrition and Chronic Diseases |
ob
| 7.5 |
|
Módulo 2: Especialización: Especialización 1: Food Chain and Food System Management - Food integruty of the Supply chains (Queen’s U. Belfast) (Optativo) |
|
Código
|
Asignatura
|
carácter
|
créditos
|
| |
206794 |
Entrepreneurship for food |
op
| 7.5 |
| |
206757 |
Advanced research skills |
op
| 5.0 |
| |
206755 |
Agri-food traceability and Fraud |
op
| 10.0 |
|
Módulo 2: Especialización: Especialidad 2: Public Health and AgriFood Technology - Public Health Nutrition and the Consumer (U. Reading) (Optativo) |
|
Código
|
Asignatura
|
carácter
|
créditos
|
| |
206760 |
Nutrition communication |
op
| 2.5 |
| |
206758 |
Public Health Nutrition and Consumer Food Choice |
op
| 10.0 |
| |
206759 |
Food product re-formulation |
op
| 10.0 |
|
Módulo 2: Especialización: Especialidad 2: Public Health and AgriFood Technology - Food safety of the whole value chain (U. Torino) (Optativo) |
|
Código
|
Asignatura
|
carácter
|
créditos
|
| |
206798 |
Food Toxicology |
op
| 7.5 |
| Segundo |
|
Módulo 1. Fundamental (Obligatorio) |
|
Código
|
Asignatura
|
carácter
|
créditos
|
| |
206789 |
Emerging tecnologies Business Case Study |
ob
| 7.5 |
|
Módulo 2: Especialización: Especialización 1: Food Chain and Food System Management - Food System Management (U. Warsaw) (Optativo) |
|
Código
|
Asignatura
|
carácter
|
créditos
|
| |
206795 |
Management in Food System |
op
| 7.5 |
| |
206796 |
Marketing in Food System |
op
| 7.5 |
| |
206797 |
Leadership in Food System |
op
| 7.5 |
|
Módulo 2: Especialización: Especialidad 2: Public Health and AgriFood Technology - Food safety of the whole value chain (U. Torino) (Optativo) |
|
Código
|
Asignatura
|
carácter
|
créditos
|
| |
206799 |
Food safety management systems |
op
| 7.5 |
| |
206800 |
Microbiological risks in the food chain |
op
| 7.5 |
|
Módulo 2: Especialización: Especialidad 3: Public Health and AgriFood Technology - AgriFood Science and Engineering (U. Hohenheim) (Optativo) |
|
Código
|
Asignatura
|
carácter
|
créditos
|
| |
206804 |
AgFoodTech |
op
| 7.5 |
| |
206805 |
Internship |
op
| 7.5 |
| |
206806 |
Encapsulation of Functional Food Components |
op
| 7.5 |
| |
206807 |
Advanced Meat Science and Technology |
op
| 7.5 |
| |
206808 |
Scientific Writing and Reporting |
op
| 7.5 |
| |
206809 |
Food Process Design - Efficient Processing and Transport Phenomena |
op
| 7.5 |
| |
206810 |
Integrated Bioprocess Engineering – Bioseparation Process Science (Downstream Processing) |
op
| 7.5 |
| |
206812 |
Natural Science Concepts |
op
| 6.0 |
| |
206813 |
Agricultural Production of Biobased Resources |
op
| 6.0 |
| |
206814 |
Microbiological Safety within the Feed and Food Production Chain |
op
| 6.0 |
| |
206815 |
Agricultural Production and Residues |
op
| 6.0 |
| |
206816 |
Plant Quality |
op
| 6.0 |
| |
206817 |
Molecular Aspects of Plant Protection |
op
| 6.0 |
| |
206818 |
Soft Matter Science I- Food Rheology and Structure |
op
| 7.5 |
| |
206819 |
Portfolio module |
op
| 1.5 |
|
Módulo 3. Master Thesis |
|
Código
|
Asignatura
|
carácter
|
créditos
|
| |
206820 |
Master Thesis |
ob
| 30.0 |
|
Total créditos = 120 |
|
ob = obligatoria op = opcional |
