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  Year / Semester : 1º Year / 1º Semester (6) | | | Biology | | 150 | T: 30; PL: 30 | 6 | | | Chemistry | | 150 | T: 30; PL: 45 | 6 | | | Information and Communication Technologies | | 75 | TP: 45 | 3 | | | Mathematics | | 150 | T: 30; PL: 45 | 6 | | | Physical | | 125 | T: 30; PL: 30 | 5 | | | Raw Materials of Animal | | 100 | TP: 60 | 4 | | Year / Semester : 1º Year / 2º Semester (6) | | | Biochemistry | | 150 | T: 30; PL: 45 | 6 | | | Introduction to Food Engineering | | 125 | TP: 45 | 5 | | | Microbiology | | 125 | T: 30; PL: 45 | 5 | | | Operations Unit | | 125 | T: 30; PL: 30 | 5 | | | Raw Materials of Origin Plant | | 100 | TP: 60 | 4 | | | Transfer Phenomena | | 125 | T: 30; PL: 30 | 5 | | Year / Semester : 2º Year / 1º Semester (6) | | | Analysis of Food I | | 138 | T: 30; PL: 45 | 5,5 | | | Food Microbiology | | 138 | T: 30; PL: 45 | 5,5 | | | Human Nutrition | | 138 | TP: 45 | 5,5 | | | Quality Control | | 125 | TP: 60 | 5 | | | Statistical | | 88 | TP: 45 | 3,5 | | | Technical Industrial Installations | | 125 | TP: 60 | 5 | | Year / Semester : 2º Year / 2º Semester (6) | | | Analysis of Foof II | | 138 | T: 30; PL: 45 | 5,5 | | | Food Biotechnology | | 138 | T: 30; PL: 45 | 5,5 | | | Packaging and Storage | | 113 | T: 30; PL: 30 | 4,5 | | | Proceedings of Separation | | 138 | T: 30; PL: 30 | 5,5 | | | Right Food and Consumer | | 88 | T: 45 | 3,5 | | | Technology of Cold | | 138 | TP: 60 | 5,5 | | Year / Semester : 3º Year / 1º Semester (5) | | | Technology Horticultural | | 138 | T: 30; PL: 30 | 5,5 | | | Technology of Meat and Seafood | | 163 | T:30; PL:45; TP:15 | 6,5 | | | Technology of Milk | | 163 | T:30; PL:45; OT:15 | 6,5 | | | Technology of Oil and Vegetable Oils | | 138 | T: 30; PL: 30 | 5,5 | | | Wines Technology | | 150 | T: 30; PL: 45 | 6 | | Year / Semester : 3º Year / 2º Semester (6) | | | Food Quality and Safety | | 125 | TP: 60 | 5 | | | Internship | | 213 | E: 105 | 8,5 | | | Management Companies and Human Resources | | 63 | TP: 30 | 2,5 | | | Marketing and Food Distribution | | 63 | TP: 30 | 3 | | | Rheology Food | | 138 | T:15; PL:45; OT:15 | 5,5 | | | Sensory Analysis | | 138 | T: 30; PL: 45 | 5,5 |
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©2011 - Instituto Politécnico de Beja
Páginas - CurricularUnits
ESA - Food Engeneering