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.
Food legislation.European, state and regional legislation.Structure and fields of action.Food quality and safety regulations.Deontology, concept.Professional ethics and bioethics.Deontological codes and codes of conduct.
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.
The food market.The food commercialisation process: commercial channels, purchase-sale processes and commercial margins.Short commercialisation channels.Production costs and breakdown.
Nutritional epidemiology.Intake evaluation methods for individuals and populations.Population studies on food consumption.Adverse reactions to foods (allergies, intolerances and coeliac disease).Special dietary products.
Environmental impact of food industries.Corrective measures.Water management.Improvements in energy efficiency.Management and evaluation of by-products and waste.Containers and packaging material waste.Innovation for reducing environmental impact
Developing new materials for packaging food.Designing containers.Food packaging technologies: active packaging, smart packaging, aseptic packaging.
Foundations of marketing.New trends in promotion and commercialisation strategies for food products.
The concept of quality.Quality standards in food industries (ISO, BRC, IFS, SFQ, and so on). Integral Environmental Quality Management and Occupational Health and Safety systems (ISO, OHSA and so on).Audits and certifications.
Designing new products.Ingredients and formulation.Interactions among ingredients (incompatibilities and synergies).Substituting conventional ingredients.Industrialisation
Creativity and innovation.Developing new products/processes.The creative process.Entrepreneurship.Business plan.Industrial and intellectual property.
Technology of the alcoholic fermentation.Wine and cava industries.Other alcohol industries.
Post-harvest conservation of fruit and vegetables.Vegetable preserves.Juice and concentrate technology.soft drinks
Basis and description of the different processes in the oil, greases and derivatives industries and in the derivatives of cereals industries. First and second cereal transformation industries.Quality control and management in these industries.
Technology for milk and non-fermented dairy products.Yoghurt and cheese technology.Egg products technology.
Structure and composition of muscle.Attributes of meat quality.Slaughter and primary processing.Technology of fresh meat.Technology of meat products: cooked and dried (cured and fermented).Food hygiene and safety in the meat industry.New technologies.Legislation.
Chemical and biochemical changes after catching fish.Freshness control.Technology of conserving fish and fish derivative products.Ready-cooked meals: classification and market trends.Legislation.Developing new products.Technology for preparing and conserving ready-cooked meals.
Realització de pràctiques en empreses alimentàries o institucions relacionades
Work placements in food companies or related entities
Choose which types of cookies you accept which the University of Girona can store in your browser.
Those that are essential for enabling your connection.There is no option for disabling them, as they are necessary for the functioning of the website.
These enable your options to be remembered (for example language or region you are accessing from), to provide you with advanced services.
They provide statistical information and enable improved services.We use Google Analytics cookies which you can deactivate by installing this plugin.
To offer advertising contents relating to the interests of users, either directly, or through third parties (“adservers”). These must be activated if you wish to see the YouTube videos uploaded to the University of Girona’s website.
The University of Girona website uses its own and third-party cookies for technical and analytical purposes.To manage them use the manager.If you would like further information, please access our Cookies Policy.