Double Bachelor's Degree in Agricultural, Food and Rural Environment Engineering + Innovation on Food Processes and Products
Become an agrifood-oriented engineering professional, especially in the agrifood industry, and discover the possibilities of innovation for the development of healthy, appetizing foods linked to sustainable production and marketing systems
- Modality: in-person
- Language: Spanish (possibility of taking subjects in English and Basque)
- Credits: 324 ECTS
- Duration: 5 terms (10 semesters)
- Spaces available: 15
- Center: School of Agricultural Engineering and Biosciences
- Campus: Pamplona
- More information: Open Days (video)
Modules and professors
- Asignaturas y profesorado: acceso a partir del curso 2023-2024
- Asignaturas y profesorado: acceso anterior al curso 2023-2024
Plan de estudios: acceso a partir del curso 2023-2024
Curriculum code: 510 - List of Core and Compulsory subjects - (2023/2024)
Personalised information on your tutor.
Click ✔ to get detailed information on each subject
| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 1º S | 510101 | MATHEMATICS I | 6 | ✔ | ✔ | |
| 1º S | 510102 | COMPUTER SCIENCE | 6 | ✔ | ✔ | ✔ |
| 1º S | 510103 | FUNDAMENTALS OF PHYSICS | 6 | ✔ | ✔ | |
| 1º S | 510104 | ENGINEERING GRAPHICS | 6 | ✔ | ✔ | |
| 1º S | 510105 | BUSINESS | 6 | ✔ | ||
| 2º S | 510106 | SCIENCE AND TECHNOLOGY OF ENVIRONMENT | 6 | ✔ | ✔ | |
| 2º S | 510107 | BIOLOGY | 6 | ✔ | ✔ | |
| 2º S | 510108 | MATHEMATICS II | 6 | ✔ | ✔ | |
| 2º S | 510109 | CHEMISTRY | 6 | ✔ | ✔ | |
| 2º S | 510110 | FOOD CHEMISTRY | 6 | ✔ | ||
| 2º S | 510111 | GEOMORPHOLOGY AND CLIMATOLOGÍA | 6 | ✔ | ✔ |
List of Optative subjects: Curriculum code: 510 --2023/2024
No existe la información solicitada
Plan de estudios: acceso anterior al curso 2023-2024
Curriculum code: 503 - List of Core and Compulsory subjects - (2023/2024)
Personalised information on your tutor.
Click ✔ to get detailed information on each subject
| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 1º S | 503101 | MATHEMATICS I | 6 | ✔ | ✔ | |
| 1º S | 503102 | COMPUTER SCIENCE | 6 | ✔ | ✔ | ✔ |
| 1º S | 503103 | FUNDAMENTALS OF PHYSICS | 6 | ✔ | ✔ | |
| 1º S | 503104 | ENGINEERING GRAPHICS | 6 | ✔ | ✔ | |
| 1º S | 503105 | BUSINESS | 6 | ✔ | ||
| 2º S | 503106 | STATISTICS | 6 | ✔ | ✔ | |
| 2º S | 503107 | BIOLOGY | 6 | ✔ | ✔ | |
| 2º S | 503108 | MATHEMATICS II | 6 | ✔ | ✔ | |
| 2º S | 503109 | CHEMISTRY | 6 | ✔ | ✔ | |
| 2º S | 503110 | FOOD CHEMISTRY | 6 | ✔ | ||
| 2º S | 503111 | GEOLOGY AND CLIMATOLOGY | 6 | ✔ | ✔ |
| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 1º S | 503201 | MICROBIOLOGY AND PLANT BIOTECHNOLOGY | 6 | ✔ | ||
| 1º S | 503202 | AGRICULTURAL ECONOMY | 6 | ✔ | ||
| 1º S | 503203 | TOPOGRAPHY TECHNIQUES | 6 | ✔ | ||
| 1º S | 503204 | BIOCHEMISTRY | 6 | ✔ | ||
| 1º S | 503205 | FOOD SCIENCE | 6 | ✔ | ||
| 1º S | 503206 | FOOD PHYSICAL PROPERTIES | 6 | ✔ | ||
| 2º S | 503207 | HYDRAULICS AND FARM MACHINERY | 6 | ✔ | ✔ | |
| 2º S | 503208 | STRENGTH OF MATERIALS AND ELECTROTECHNICS | 6 | ✔ | ||
| 2º S | 503209 | SCIENCE AND TECHNOLOGY OF ENVIRONMENT | 6 | ✔ | ✔ | |
| 2º S | 503210 | CROP PROTECTION AND PLANT PRODUCTION | 6 | ✔ | ✔ | ✔ |
| 2º S | 503211 | SOILS AND AGRONOMY | 6 | ✔ | ||
| 2º S | 503212 | NUTRITION AND HEALTH | 6 | ✔ |
| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 1º S | 503301 | PRINCIPLES AND CALACULATION OF OPERATIONS IN FOOD INDUSTRY | 6 | ✔ | ||
| 1º S | 503302 | QUALITY MANAGEMENT AND CONTROL | 6 | ✔ | ||
| 1º S | 503303 | THERMAL PROCESSES FOR FOOD PRESERVATION | 6 | ✔ | ||
| 1º S | 503304 | ANIMAL PRODUCTION | 6 | ✔ | ✔ | |
| 1º S | 503305 | ORGANOGRAPHY, TAXONOMY AND PHYSIOLOGY OF | 6 | ✔ | ||
| 1º S | 503306 | LEGISLATIVE AND DOCUMENTARY BASES | 6 | ✔ | ||
| 2º S | 503307 | FOOD ENGINEERING | 6 | ✔ | ||
| 2º S | 503308 | NON THERMAL PROCESSES OF FOOD PRESERVATION | 6 | ✔ | ||
| 2º S | 503309 | FOOD ANALYSIS | 6 | ✔ | ||
| 2º S | 503310 | INNOVATION ON FOOD INDUSTRY MANAGEMENT | 6 | ✔ | ||
| 2º S | 503311 | SENSORY EVALUATION | 6 | ✔ | ||
| 2º S | 503312 | MARKETING FOR THE FOOD INNOVATION | 6 | ✔ |
| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 1º S | 503401 | FOOD PACKAGING | 6 | ✔ | ||
| 1º S | 503402 | AGRO INDUSTRY CONSTRUCTIONS | 6 | ✔ | ||
| 1º S | 503403 | INSTALLATION ENGINEERING | 6 | ✔ | ||
| 1º S | 503404 | INNOVATION ON FOOD PROCESSING | 6 | ✔ | ||
| 1º S | 503405 | INNOVATION ON FOOD PRODUCTS | 6 | ✔ | ||
| 2º S | 503406 | FOOD DESIGN AND DEVELOPMENTE I | 6 | ✔ | ||
| 2º S | 503407 | FOOD DESIGN AND DEVELOPMENTE II | 6 | ✔ | ||
| 2º S | 503408 | COMPLEMENTARY FACILITIES IN FOOD INDUSTRY | 6 | ✔ | ||
| 2º S | 503409 | ENVIRONMENTAL MANAGEMENT | 6 | ✔ | ||
| 2º S | 503410 | PROJECTS | 6 | ✔ |
| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 1º S | 503501 | PROCESS DESIGN AND CONTROL | 6 | ✔ | ||
| 1º S | 503502 | FOOD CULTURE | 6 | ✔ | ||
| 1º S | 503503 | TOOLS FOR QUALITY CONTROL AND FOOD SAFETY | 6 | ✔ | ||
| 2º S | 503504 | INTERSHIP IN ENTERPRISES | 12 | ✔ | ||
| 2º S | 503890 | FINAL DEGREE PROJECT (AGRICULTURAL, FOOD AND RURAL ENVIRONMENT ENGINEERING) | 12 | ✔ | ✔ | |
| 2º S | 503891 | FINAL DEGREE PROJECT (INNOVATION ON FOOD PROCESSES AND PRODUCTS) | 12 | ✔ | ✔ |
List of Optative subjects: Curriculum code: 503 --2023/2024
No existe la información solicitada