Specialization Technology of Processing Agricultural Products
Curriculum
Specialization: Technology of Processing Agricultural Products | Domain: Food Engineering
1st year
| No | Subject | Code | Sem I | Sem II |
| 1st Year | ||||
| COMPULSORY COURSES | ||||
| 1 | Mathematics and statistics | A.T.F.101 | 4 | 4 |
| 2 | Inorganic and analytical chemistry | A.T.F.102 | 4 | – |
| 3 | Organic chemistry | A.T.F.103 | 5 | – |
| 4 | Biochemistry | A.T.F.104 | – | 2 |
| 5 | Colloidal and physical chemistry | A.T.F.105 | 4 | – |
| 6 | Applied Informatics | A.T.F.106 | 4 | – |
| 7 | Descriptive geometry and technic drawing | A.T.F.107 | – | 4 |
| 8 | Biophysics | A.T.F.108 | 3 | – |
| 9 | Transfer phenomena | A.T.F.109 | – | 4 |
| 10 | Food chemistry | A.T.F.110 | – | 4 |
| 11 | Food sensorial analysis | A.T.D.111 | – | 3 |
| 12 | Practice based research | A.T.D.112 | – | 3 |
| 13 | Physical education | A.T.C.113 | 1 | 1 |
| OPTIONAL COURSES (TO CHOOSE) | ||||
| 1st Package | ||||
| 13 | Botany | A.T.C1.114 | 4 | – |
| Biodiversity preservation | A.T.C2.115 | |||
| 2nd Package | ||||
| 14 | Vegetal physiology | A.T.C3.116 | – | 4 |
| Applied ecophysiology | A.T.C4.117 | |||
| 3rd Package | ||||
| 15 | Foreign language | A.T.C.118 | 2 | 2 |
| PEDAGOGY MODULE (OPTIONAL) | ||||
| 1 | Psychology of education | A.T.C.119 | 5 | – |
| 2 |
Pedagogy I (Principles of pedagogy + Theory and methodology of curriculum) |
A.T.C.120 | – | 5 |
* A discipline will be chosen
** To choose between: English, French, German, Spanish, italian
2nd year
| No | Subject | Cod | Sem I | Sem II |
| 2nd Year | ||||
| COMPULSORY COURSES | ||||
| 1 | Food biochemistry | A.T.S.201 | 4 | – |
| 2 | Basic of electrical engineering | A.T.D.202 | – | 5 |
| 3 | General microbiology | A.T.D.203 | 5 | – |
| 4 | Food microbiology | A.T.D.204 | – | 5 |
| 5 | Basic of mechanical engineering | A.T.D.205 | 5 | – |
| 6 | Plant-based raw materials | A.T.S.206 | 5 | 4 |
| 7 | Animal raw materials | A.T.S.207 | 5 | 3 |
| 8 | Refrigeration and air conditioning systems | A.T.S.208 | – | 3 |
| 9 | Unit operations in food processing | A.T.D.209 | 5 | 5 |
| 10 | Practice based research / Field Study Programme | A.T.D.210 | – | 4 |
| 11 | Physical education | A.T.C.211 | 1 | 1 |
| OPTIONAL COURSES (TO CHOOSE) | ||||
| 1st Package | ||||
| 12 | Foreign languages* | A.T.C.212 | 1 | 1 |
| PEDAGOGY MODULE (OPTIONAL) | ||||
| 1 |
Pedagogy II (Training theory and methodology + Assessment theory and methodology) |
A.T.C.213 | 5 | – |
| 2 | Didactics | A.T.C.214 | – | 5 |
* A discipline will be chosen
** To choose between: English, French, German, Spanish, italian
3rd year
| No | Subject | Cod | Sem I | Sem II |
| 3rd Year | ||||
| COMPULSORY COURSES | ||||
| 1 | Food packaging design | A.T.D.301 | – | 3 |
| 2 | Food processing equipment | A.T.D.302 | 5 | 4 |
| 3 | Refrigeration and air conditioning systems | A.T.S.303 | 5 | – |
| 4 | Technology and control in wine industry | A.T.S.304 | – | 4 |
| 5 | Economy and traceability of agri-food products | A.T.S.305 | – | 3 |
| 6 | Principles and methods of food preservation | A.T.D.306 | 4 | – |
| 7 | Milling and baking technologies | A.T.S.307 | 4 | – |
| 8 | Oil, sugar and sugary products industrial technology | A.T.S.308 | – | 4 |
| 9 | Vegetable and fruit processing technology | A.T.S.309 | 5 | – |
| 10 | Consumer protection law | A.T.D.310 | – | 3 |
| 11 | Basic of electric engineering | A.T.D.311 | 4 | – |
| 12 | Food innocuity | A.T.S.312 | – | 2 |
| 13 | Practice based research | A.T.S.313 | – | 4 |
| OPTIONAL COURSES (TO CHOOSE) | ||||
| 1st Package | ||||
| 14 | Psychology of human consumption behaviour | A.T.D.314 | – | 3 |
| Food biotechnology | A.T.D.315 | |||
| 2nd Package | ||||
| 15 | Seasoning and aromatic plants | A.T.D.316 | 3 | – |
| Principles of human nutrition | A.T.D.317 | |||
| ELECTIVE COURSES | ||||
| 16 | Foreign language* | A.T.C.318 | 1 | – |
| PEDAGOGY MODULE (OPTIONAL) | ||||
| 1 | Computer assisted training | A.T.C.319 | 2 | – |
| 2 | Practicum in secondary education mandatory | A.T.C.320 | 3 | 2 |
| 3 | Student class management | A.T.C.321 | – | 3 |
| 4 | Graduation exam, level I | A.T.C.322 | – | 5 |
* A discipline will be chosen
** To choose between: English, French, German, Spanish, italian
4th year
| No | Subject | Cod | Sem I | Sem II |
|
4th Year |
||||
| COMPULSORY COURSES | ||||
| 1 | Dairy technology | A.T.S.401 | 5 | 4 |
| 2 | Technology of meat and meat products | A.T.S.402 | 5 | 4 |
| 3 | Technology and monitoring in the brewing and distillation industry | A.T.S.403 | 5 | – |
| 4 | Food quality control * | A.T.S.404 | 5 | 5 |
| 5 | Management | A.T.S.405 | 5 | – |
| 6 | Marketing | A.T.D.406 | – | 4 |
| 7 | Food quality management | A.T.D.407 | – | 4 |
| 8 | Policies and global food security strategies | A.T.D.408 | 2 | – |
| 9 | Practice based research project | A.T.S.409 | – | 5 |
| OPTIONAL COURSES (TO CHOOSE) | ||||
| 1st Package | ||||
| 10 | Accounting | A.T.C.410 | – | 4 |
| 11 | Academic ethics and integrity | A.T.C.411 | ||
| 2nd Package | ||||
| 12 | Ecotoxicology of food products | A.T.D.412 | 3 | – |
| 13 | Additives and ingredients in the food industry | A.T.D.413 | ||
| ELECTIVE COURSES | ||||
| 14 | Foreign language | A.T.C.414 | 1 | 1 |
| 15 | Elements of mechanical and technological dimension | A.T.C.415 | 3 | – |
| 16 | Entrepreneurship | A.T.S.416 | – | 3 |
* – Sem. I – animal-based products; Sem. II – plant-based foods