Bachelor’s Degree in Innovation on Food Processes and Products
Train yourself to face the challenge of designing and developing healthy, appetizing foods, linked to sustainable production and marketing systems, and capable of satisfying the changing and diverse needs of today's consumer
- Modality: in-person
- Language: Spanish (possibility of taking some subjects in Basque and English)
- Credits: 240 ECTS
- Duration: 4 terms (8 semesters)
- Spaces available: 35
- Academic Director: María Carmen Barba González-Albo
- Center: School of Agricultural Engineering and Biosciences
- Campus: Pamplona
- Information leaflet (pdf)
Modules and professors
Curriculum code: 502 - List of Core and Compulsory subjects - (2024/2025)
Personalised information on your tutor.
Click ✔ to get detailed information on each subject
| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 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 | ✔ |
| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 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 | ✔ |
| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 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 | ✔ |
| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 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
Click ✔ to get detailed information on each subject
| Year | Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|---|
| 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 | 502805 | INNOVATIONS IN VITICULTURE AND ENOLOGY | 3 | ✔ | ||
| 4 | 1º S | 502806 | LOGISTICS FOR THE FOOD 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 | 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 | 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 | 502002 | EFFECTS OF THE AGRARIAN ACTIVITY IN THE ENVIRONMENT: CASE STUDIES (online) | 3 | ✔ |