The university is 30 years old.Discover its past and present.Help build its future.
14 February 2017
Find out about bachelor's degrees, postgraduate courses and all the educational courses offered by the UdG.
Teaching is concentrated in the faculties and schools, and the departments deal with research, which is also conducted by institutes and chairs, at the same time responsible for knowledge promotion.
Linear algebra, geometry, differential geometry, differential and integral calculation, differential and partial differential equations, numerical methods, numerical algorithms, statistics and optimisation.Use and programming of computers, operating systems, databases and computer programs, applying engineering
General laws of mechanics, thermodynamics, fields and waves and electromagnetism and its application in solving typical engineering problems.
Structure of matter.Chemical bonding.Organic chemistry.Inorganic chemistry.
Concept of business.Institutional and legal framework of business.General and business economics.Agricultural business organisation and management.
Plant Biology.Animal Biology.
Structure, properties, reactivity and macromolecular function.Catalysis and control of biochemical reactions.Metabolism of sugars, lipids, amino acids and nucleotides.Integration of the metabolism.
Structure and function of microorganisms.Morphology, metabolic diversity, microbial genetics, control methods.
Raw materials of animal and plant origin.Physiology, development and composition of foods of animal and plant origin.Quality parameters and related factors.
Functions of the systems of the human body, the interrelations between them and the systems that control their functioning and homeostasis.Types of nutrients and main functions.Bases for determining nutritional requirements.Nutrition and health.Nutrigenomics.
Basic food operations.Processes in agricultural industries.Modelling and optimisation.Management and use of waste.
Food technology.Management of food quality and safety.Analysis of foods.Traceability
The analytical process.Sampling.Measurement in chemical analysis.Qualitative analysis.Volumetric analysis.Gravimetric analysis.Introduction to instrumental methods of analysis.
Individual diet at different life stages.Feeding communities.Nutritional disorders.Diet as a preventive factor in multiple pathologies.Healthy diets and the Mediterranean diet.Nutritional support through artificial nutrition.Nutrigenomics.Processed foods and health.Ethics, culture and nutrition.
Origin and sources of abiotic food contamination.Heavy metals.Pesticides and biocides.Detergent and disinfectant waste.Veterinary medicines and animal feed additives.Nitrites, nitrates and nitrosamines.Dioxins and polychlorinated biphenyls (PCBs).Polycyclic aromatic hydrocarbons.Acrylamide.Banned additives.Food toxicology.
Biological and biochemical analyses.Spectroscopic analysis.Chromatography.Electrophoresis.Physical properties: Colour; Thermal analysis, Rheology.Texture: instrumental evaluation.Microstructure (optic, electronic, fluorescent microscopy).Sensory analysis.Evaluation of the functional properties of food components.Quality assurance.
Hygienic design of facilities.The cleaning and disinfection of instruments and food contact surfaces.Environmental control of processing and storage rooms.Foreign bodies.Managing allergens.Staff training and skill building (BPF).Quality of raw materials and auditing suppliers.Temperature control.
Intermediate food products (IFPs) with nutritional, functional and nutraceutical value.Types of products: dietetic and special use foods, functional and nutraceutical foods.Evaluation of the safety of new ingredients and the efficiency of ingredients/functional foods.Legislation regulating commercialisation, nutritional allegations and health.Obtaining bioactive compounds.Developing new ingredients and food products.
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