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Bachelor’s degree in Innovation on Food Processes and Products


List of Core and Compulsory subjects

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FIRST YEAR
Term Code Subject ECTS Span. Basq. Engl. Fren.
1º S 502101 MATHEMATICS 6
1º S 502102 COMPUTER SCIENCE 6
1º S 502103 CHEMISTRY 6
1º S 502104 BUSINESS 6
1º S 502105 BIOLOGY 6
2º S 502201 FOOD CHEMISTRY 6
2º S 502202 FOOD MICROBIOLOGY 6
2º S 502203 STATISTICS 6
2º S 502204 COMPUTER SCIENCE 6
2º S 502205 ENTREPRENEURSHIP AND INNOVATION IN THE AGRIFOOD FIRMS 6
SECOND YEAR
Term Code Subject ECTS Span. Basq. Engl. Fren.
1º S 502301 BIOCHEMISTRY 6
1º S 502302 FOOD SCIENCE 6
1º S 502303 THERMAL PROCESSES FOR FOOD PRESERVATION 6
1º S 502304 PRINCIPLES AND CALACULATION OF OPERATIONS IN FOOD INDUSTRY 6
1º S 502402 FOOD PHYSICAL PROPERTIES 6
2º S 502305 MARKETING FOR THE FOOD INNOVATION 6
2º S 502401 NUTRITION AND HEALTH 6
2º S 502403 FOOD ANALYSIS 6
2º S 502404 FOOD ENGINEERING 6
2º S 502405 NON THERMAL PROCESSES OF FOOD PRESERVATION 6
THIRD YEAR
Term Code Subject ECTS Span. Basq. Engl. Fren.
1º S 502501 INNOVATION ON FOOD PROCESSING 6
1º S 502502 INNOVATION ON FOOD PRODUCTS 6
1º S 502503 FOOD PACKAGING 6
1º S 502504 FOOD LEGISLATION AND DOCUMENTAL DATABASES 6
1º S 502505 FOOD CULTURE 6
2º S 502601 INNOVATION ON FOOD INDUSTRY MANAGEMENT 6
2º S 502602 QUALITY CONTROL FOR THE AGRICULTURAL PRODUCTION 6
2º S 502603 SENSORY EVALUATION OF FOODS 6
2º S 502605 FOOD PRODUCT DESING AND DEVELOPMENT I 6
2º S 502606 FOOD PRODUCT DESING AND DEVELOPMENT II 6
FOURTH YEAR
Term Code Subject ECTS Span. Basq. Engl. Fren.
1º S 502701 QUALITY, FOOD SAFETY AND PROJECT MANAGEMENT IN THE FOOD INDUSTRY 6
1º S 502702 TOOLS FOR FOOD SAFETY AND QUALITY ASSURANCE 6
2º S 502890 DEGREE FINAL PROYECT 12

List of Optative subjects

Year Term Code Subject ECTS Span. Basq. Engl. Fren.
4 1º S 502004 SUSTAINABLE FOOD PRODUCTION (online) 3
4 1º S 502005 MOLECULAR FARMING: PLANTS AS BIOFACTORIES (online) 3
4 1º S 502006 INSECT FARMING (online) 3
4 1º S 502801 FOODSTUFFS FOR SPECIAL NEEDS 3
4 1º S 502802 APPLICATION OF BIOTECHNOLOGY IN ANIMAL PRODUCTS QUALITY AND SAFETY 3
4 1º S 502803 PLANT BIOTECHNOLOGY IN FOOD 3
4 1º S 502804 COMPUTATIONAL TOOLS FOR THE FOOD INDUSTRY 3
4 1º S 502805 INNOVATIONS IN VITICULTURE AND ENOLOGY 3
4 1º S 502806 LOGISTICS FOR THE FOOD INNOVATION 3
4 1º S 502807 WHAT'S NEW IN INNOVATION? 3
4 1º S 502811 FERMENTATION AND ENZYMES IN THE FOOD INDUSTRY 3
4 1º S 502812 INNOVATION IN THE FOOD INDUSTRY: THE CASE OF VEGETABLE PRODUCTS 3
4 2º S 502001 ENVIRONMENTAL AND FOOD PROCESS MODELING WITH MATLAB (online) 3
4 2º S 502002 EFFECTS OF THE AGRARIAN ACTIVITY IN THE ENVIRONMENT: CASE STUDIES (online) 3
4 2º S 502003 COLOR IN FOOD (online) 3
4 2º S 502808 HOW TO CREATE MY OWN COMPANY? 3
4 2º S 502809 TESTING INNOVATION PRODUCTS OF ANIMAL ORIGIN 3
4 2º S 502810 EDIBLE INSECTS 3
4 2º S 502813 FOOD MYCOLOGY 3
4 2º S 502814 OCCUPATIONAL HEALTH AND SAFETY IN FOOD INDUSTRY 3
4 2º S 502815 CULINARY INNOVATION AND FOOD PRODUCT DEVELOPMENT 3
4 2º S 502816 STAGE IN COMPANY 12
4 2º S 502817 CIRCULAR ECONOMY 3


Student procedures

UBICACIÓN EN EL CAMPUS
Uvicación en el campus

E.T.S. de Ingenieros Agrónomos
Edificio los Olivos
Campus de Arrosadia
31006 Pamplona
Tel. (+34) 948 16 6202
Contact by E-mail