Course 2022-2023
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| 1st Q(SEMESTER) CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 102231 | PROCESSES IN THE FOOD INDUSTRY | C | 6 | ||||
| 1st Year | |||||||
| 13123 | FOOD QUALITY AND INNOVATION | B | 6 | ||||
| 13124 | FOOD SAFETY | B | 6 | ||||
| 13125 | FOOD AND HEALTH | B | 3 | ||||
| 13130 | EXTERNAL TRAINING | B | 9 | ||||
| 2nd Q(SEMESTER) CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 13126 | INNOVATION IN FOOD PROCESSING TECHNOLOGIES | B | 9 | ||||
| 13127 | SUSTAINABILITY IN THE FOOD INDUSTRY | B | 3 | ||||
| 13128 | FORMULATION, DESIGN AND DEVELOPMENTOF FOOD PRODUCTS | B | 9 | ||||
| 13129 | PROTOTYPE DEVELOPMENT | B | 3 | ||||
| 13130 | EXTERNAL TRAINING | B | 9 | ||||
| ANUAL CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 13130 | EXTERNAL TRAINING | B | 9 | ||||
| UNDEFINED | |||||||
| Code | Subject | Type | Credits | ||||
| 13131 | MASTER'S THESIS | B | 12 | ||||