Second Term Courses (February-June)

Bachelor in Food Sciences

Bachelor in Food Sciences
Second Term Courses (February-June)
ECTS	Year	Course	Description
6	1st	103255 Production of raw materials	This course offered is available to first-year students, and it is a basic training competence. Designed to develop the scientific bases and techniques to improve the performance and quality of food (plant and animal origin), and their marketing according to consumers acceptance andfood industry requirements. Specific learning objectives are: 1) To acquire the basic knowledge of the basics of plant and animal production. Different production systems. Sustainable production. 2) To know the main techniques used to obtain, maintain and transform products from plant and animal origin, with the highest performance and quality possible. 3) To have an understanding of the main sources (plant and animal species) used as food, as well as its production objectives and different ways of use. 4) To understand the relationship between the qualities of raw materials of plant origin, chemical composition and foods derived. Botanical and physiological characteristics, environmental factors, production systems, harvesting and post-harvest techniques. 5) To know both intrinsic and extrinsic factors, which have a major influence on the properties of the raw materials of animal origin and food derived for food production (eggs, milk, meat and fish).
6	1st	103263 Chemistry II	It is a first-year course of basic training, which reinforces the basics of general chemistry that has the student, introduces the concept of analytical process and developed the main techniques of classics and instrumnental chemical analysis. This knowledge and skills are very necessary for the student subjects subsequent courses, where they develope in-depth analysis methodologies food. Laboratory practices related to this subject (classical and instrumental chemical analysis) will be held in the course "Experiments in the laboratory".
6	1st	103266 Biochemistry I	This course will allow students to understand how the biological processes, especially those related with food and metabolism, have a chemical basis and can be explained in these terms. Students will understand the structural basis of these processes, and the structure and function of the main types of biological compounds: carbohydrates, lipids, proteins, vitamins and trace elements, and nucleic acids. Likewise, students will understand the molecular basis of the transmission of genetic information and its regulation, as well as the applications of molecular biology techniques in food biotechnology. The training objectives are: - The structure and function of proteins, carbohydrates, lipids, nucleotides and vitamins. - The function and utility of enzymes, specially in food science. - The structure of nucleic acids and the processes of replication, transcription, translation and regulation of gene expression. - The basis and applications of the main techniques and methodologies used in biochemistry and molecular biology.
6	1st	103267 Microbiology and Parasitology	Microbiology. Microorganisms. Microscopy. Bacterial cell structure, growth, metabolism, genetics, genomics and taxonomy. Fungi. Viruses. Infection and pathogenicity. Parasitology. Types of parasites and hosts. Protozoa. Trematodes. Cestodes. Nematodes. Arthropods.
6	2nd	103226 Reactors, Instrumentation and Control	Mass balances in systems undergoing chemical and biological reactions, ideal and real reactor’s operation and basic design equations, basic control configurations, instruments and application examples in food industry.
9	2nd	103245 Food Analysis and Quality Control	This course has as a main goal teaching students the importance of sampling as well as the basis of major physico-chemical, microbiological and sensory analyses used in quality control of foods. In this course, the student learn to associate, select and apply food sampling and analytical techniques to foods based on their particular characteristics of composition and conservation, in compliance with the needs of both industries and administration.
3	2nd	103248 Food and Culture
6	2nd	103253 Basic operations	It is a second-year subject, compulsory, which introduces students to the basic operations based on transport of momentum (movement and transport of fluids, filtration, etc.), heat transmission operations (heat exchangers and evaporators) and mass transfer operations (extraction, drying, etc.). Therefore, the course is based on the concepts taught in the subject called Fundamentals of Processes, which dealt with balances of matter and energy, and both the properties and dimensionless variables which characterize transport phenomena, which are essential to characterize an industrial process. By achieving the goals of this subject, the student will be prepared for the subject Food processing methods I (third year, first semester), which focuses on aspects of food industrial processes and requires basic knowledge related to these. Objective of the subject: Applying the principles of chemical engineering to describe and analyze the basic operations of which depend on the processes of transformation and preservation of food.
6	2nd	103268 Human Nutrition	The human nutrition aims, in its beginning, describe the fundamental concepts, the historical basis and the bibliographic databases of human nutrition. Below, it will review the physiological and biochemical bases of the metabolism of different nutrients, needs and nutritional recommendations. This will allow us to identify the recommendations of the healthy people in the different stages of life, in the different physiological situations and in the most common pathologies. In addition, consideration will be given to the influence of food technology in the nutritional value of food. In addition to the theoretical part, will be performed practical works focused on the self-assessment of the individual nutritional status, as well as in the study of different formulas of food intended for various population types.
3	3rd	103231 Project Fundamentals	It is a third-year course, mandatory, which introduces students to the fundamentals that characterize a project of food technology. Therefore, the course deals with the following concepts: (i) planning, development and project planning, (ii) economic evaluation, (iii) equipment design and (iv) the project report and defense. At the end of the course, the students are competent on: Applying the principles of biology and chemical engineering to describe, analyze, control and optimize manufacturing processes and food preservation, search, manage and interpret information from various sources, communicate effectively, orally and in writing, a hearing professional and unprofessional in their own languages and/or English, develop independent learning and have organizational skills and planning and using computer resources for communication and information search in the field of study, data processing and calculation.
6	3rd	103256 Development and Innovation
9	3rd	103261 Hygiene and shelf-control plans	to provide students with an overview of operational concepts technical and scientific management concerning the issue of food hygiene.Particular emphasis is done in food hygiene management plans with methodology HACCP and risk analysis.
6	3rd	103556 Food Processing Methods II	Food Processing Methods II is a course addressing the main principles of food processing. The course focuses on teaching, from a theoretical prospective, different transformation and conservation operations of relevance for the food industry.
3	4th	102646 Egs and egg products	Following this subject students will acquire knowledge of the biochemical characteristics of eggs and the functional properties of their components. Conservation of shell eggs and changes occurred during the shelf-life. In the second part the technology of egg products is revised, from liquid egg products to hard cooked egg, from the processing equipment, the changes in the functional properties, the storage conditions. Other food and non-food products used for many applications (medical, cosmetics, feed, industry, etc) are reviewed.
6	4th	102648 Milk and Dairy Products	The purpose of this course is teaching to the students milk structures and composition as well as the main principles of industrial milk and dairy food processing.
3	4th	103232 Food Sciences Biotechnology	The aim of this topic is to provide students with the basic transversal specific theoretical and practical aspects of various biotechnological processes underlie food production and processing in order to improve food quality and properties.
3	4th	103258 Organic Food Production	This elective course, develops the scientific bases and techniques necessary to achieve a sustainable farming and provide food products according to the requirements of consumers and the food industry considering the current legal framework organic production. The specific learning goals are: -To deep the foundations and principles of ecological agricultural and livestock production and its environmental and socio-economic importance. - To know the practice of cultivation and conservation of major plant species for food and feed. - To understand the scientific basis of animal health and welfare and its relation to organic production. 4- To learn the evaluation systems of the quality of organic products. 5. To know the regulations for production and marketing of organic agricultural products and certification procedures in Catalonia in the European Union and the world.
3	4th	103963 Ready-to-eat Foods and Catering	This matter will be focused in the development of foods ready to eat and the catering development. Wi will study the different equipment to be used in an industrial level, hygienic conditions, formulation of the dishes, design and distribution of the space to assure an efficient industrial kitchen. For practical works, several visits must be performed wit the aim to develop a practical work, addressed to the design of a correct industrial kitchen, including the facilites, food formulations, conservation and maintenance of nutritional values.
6	4th	103978 Beverages and foods of plant origin	Beverages and foods of plant origin is the application of the knowledge acquired in the courses "Food processing technologies I and II". It consists of and provides knowledge about the working and running of beverages and foods of plant origin industries, from raw material receipt to final product storage.

Bachelor in Veterinary Sciences

Bachelor in Veterinary Sciences- UAB
First Term Courses (September-February)
ECTS	Year	Subject	Description
6	1st	102628 Agronomy and agricultural economics	Study of agricultural species of interest in animal feed. Morphology and physiology of plants. Climate, soil and fertilization. Cereals and forage grasses. Grain legumes and forage legumes. Basics on pasture management. Introduciton to economics. Offer and demand. Market. Applications of the theory of price.
7	1st	102652 Animal and Cell Biology	Animal Biology: animal structure and organization, groups of veterinary interest. Cell Biology: expression and transmission of genetic information, internal organization of the eukaryotic cell and behaviour of cells in multicellular organisms.
6	1st	103539 Ethnology and Ethology	This subject includes two rather independent parts: ethnology and ethology. The main objective of ethnology is to describe the morphology and functional traits of the main breeds of domestic animals, including both companion and farm species. The main objective of ethology is to explain the basis of animal behaviour and how behaviour relates to health and production. Also, an introduction to animal welfare will be included.
3	2nd	102611 Food Science	The topic Food Science and Technology, which is taught during 2ndd year of Veterinary degree, provides some of the specific skills required for the exercise of Veterinary profession. The topic consists of two subjects. In the subject Food Science, taught during the 1stst semester, students must acquire the basic knowledge and skills related with the characteristics, composition and alteration of food for human consumption. At the end of Food Science subject, students will be able to: - Recognize food components and ingredients, and their functions and properties - Recognize food additives and their functions - Analyse food components and their properties in specific foods - Identify quality indicators for specific foods - Relate food components, properties and quality indicators - Identify mechanisms of food deterioration and evaluate food deterioration possibility and probability
6	2nd	102643 Epidemiology and Statistics	Epidemiology and Statistics introduces the basic applications of statistical sciences and veterinary epidemiology. The aim of the course is that students know the terminology and methods used in statistics and epidemiology and covers the following specific objectives: - The use of basic statistical tests and situations in which they can be used. - Understanding of the behavior of diseases and infections in animal populations. - Design and implementation of epidemiological studies. - Application of the most appropriate methods in the different epidemiological studies. - Development of the capacity of analysis and criticism of an epidemiological study. The teaching methodology involves lectures that we try to be the most participatory as possible.We have also computer practical classes in which students must obtain statistical and epidemiological parameters of different databases. Also, the students have to prepare some issues that are discussed or presented later in class.
3	2nd	102660 Microbiology and Applications	The present subject is divided in two main parts. The first one is devoted to Virology, whereas the second one is dedicated to immunodiagnostic techniques and vaccines. We provide to the students with an introduction to Virology (general characteristics of viruses, its genetics and types, etc) but also we teach about the relation between host and virus or the role of viruses in gene transfer, among other relevant applications. A main part of the Virology subject is viral taxonomy, logically paying special attention to Veterinary-relevant virus species. Some notions on prions and subviral agents are also offered. In the second part of the subject we explain different types of immunodiagnostic techniques to assess humoral and cellular immune response. An important block is dedicated to vaccines. What is a vaccine? What is the difference between vaccination and serotherapy and types of vaccines. Special attention is devoted to the so-called new generation vaccines. Both parts are taught in both theoretical and practical lessons.
9	2nd	102678 Morphology II	The aim of Morphology II is that the students know the structure, organization and basic function of organs, apparatus and systems that forms the animal organism. Specifically, the subject Morphology II is the part of the Morphology focused in the Circulatory system, the endocrine glands, the respiratory apparatus, digestive tract, and genital and urinary organs. The rest of the animal body organs are explained in other subjects, such as in Structure and Function of the Nervous System, and the locomotor system in Morphology I. Morphology II explains both the development of the different organs and the structure in adulthood. Each organ is explained in an interdisciplinary manner, integrating the embryological, anatomical and histological approaches. The aim is to know, first the development of the organ, including the corresponding congenital anomalies, therefore the macroscopic anatomical aspects, and finally achieve the microscopic structure. The anatomical explanations include clinical aspects, the topography of the organs and imaging approaches. All this knowledge will enable the student to use a correct terminology, will allow the student to understand and interpret the physiology and pathology of the different apparatus and systems, and they will be successfully addressed towards other preclinical and clinical subjects. Morphology II has large amount of practical lessons, both in anatomy in the dissection room and histology using the microscope. In the dissection room the students will observe isolated organs of the different domestic species and will dissect the head, the thoracic, abdominal and pelvic cavities of cadavers. The evaluation is performed in a continuous manner by written theoretical and oral practical partial exams.
6	3rd	102615 Animal Health I	Animal Health I is organized in 3 different parts. A) The first one focuses the bases of some infectious and parasitic disease models. B) The second part encompass the pathology of the different organs and systems of the animal body (Special Anatomic Pathology). C) The third one is focused on the infectious and parasitic diseases of horses.
3	3rd	102618 Aquaculture and Ichthyopathology	The main objective of this subject is to introduce the basic aspects related to production and health management in aquaculture and related activities.
6	3rd	102625 Integrated Animal Production I	The teaching objecives of this subjects are: 1) To know which factors affect production and quality of milk; 2) To know which factors affect the production and quality of eggs; 3) To know which factors are related to livestock production and environmental contamination.
6	3rd	102661 Animal Reproduction	The course is based on the physiological concepts of reproduction of domestic animals and the necessary methodology for its control. The programm covers the functional anatomy and inspection of the genital system of males and females, the physiology of reproduction, techniques for control of reproduction and animal breeding, gestation and delivery management, puerperium and lactation.
5	4th	102613 Animal Health III	Animal Health III is focused on infectious and parasitic diseases of veterinary importance. Animal Health III is divided into two parts: the first one is focused on infectious and parasitic diseases affecting dogs and cats and rabbits; the second part is dedicated to those diseases that affect pigs.
7	4th	102622 Medicine and Surgery of Domestic Animals I	The objectives of this course are to study the most frequently diagnosed diseases in small animal clinic. This subject is entirely theoretical, the practice will be performed in the subject "Medicine and Surgery of Domestic Animals II". The course explains the description of medical and surgical anomalies of different organs and systems, including the study of etiology, clinical signs, diagnostic methods, treatment and prognosis. The program covers the ear, digestive, respiratory, reproductive, endocrine, urinary, cardiovascular, and hematopoietic. We also establish the basis of ortopedics, neurology, dermatology and ophtalmology , that will be extended in other courses.
6	4th	102631 Food safety and zoonoses	This course is aimed to help students to achieve competencies related to zoonotic food-borne and non food-borne diseases, as well as other causative agents of non-zoonotic food-borne diseases and its role in public health. Procedures for the analysis of risks, including determination, management and communication of risks, as well as the epidemiological aspects and investigation of food-borne disease outbreaks are also subjects included in this course.
6	5th	102635 Degree Final Project	The Degree Final Project (TFG) is a mandatory subject of 6 ECTS in the fifth year of Veterinary degree. It consists of an original, individual project which applies knowledge and competencies acquired throughout the studies. Student is under the tutelage of one professor and the topic is chosen from a list of proposals. The project is presented in pdf format and in the form of a poster. TFG is evaluated by the tutor and by a panel composed of three lecturers.
6	5th	102639 Ecopathology of Wild Animals	The main objective of the course is to provide to the student basic knowledge, from the veterinary point of view, about native wildlife and specifically knowledge about handling and their main diseases. This course completes the gap in the previous curriculum regarding the professional training of veterinarians in this matter and responds to the growing importance and social demands for these skills in these professionals. Lectures (1 hour of presentation of the course and job opportunities plus 20 classes of one hour each). Section I: Overview of native wild species (2 hours). Section II. Management (3 hours). Section III: Capture and handling (4 hours). Section IV: Pathology (11 hours). Seminars (5 topics, 1 hour each). These seminars are about specific topics of interest to applied concepts introduced in lectures. Practicum (five classes of five hours each).
6	5th	102649 Meat science and technology	Meat science and technology Students will acquire knowledge of the properties of meat, conservation or transformation processes. Effects of processing on microbiological, organoleptic, nutritional and functional properties of meat and derived products.
3	5th	102658 Molecular basis and mechanisms of diseases	This course will allow the students to understand the molecular basis and mechanisms of disease, ie, which biochemical processes and physiological imbalances lead to the appearance of certain diseases. Currently, biomedical research is focused on the understanding of the molecular mechanisms that cause the disease. It is from this knowledge that we can identify molecular strategies for the design of new therapeutic new drugs, to identify molecular targets and to establish effective mechanisms of prevention. In this context, the veterinarian has an important role and biomedical research should be envisaged as a future professional option. This course aims to complement the knowledge of the molecular basis of biological processes, which is essential for the comprehensive understanding of the pathological conditions. The course focuses on diseases of great importance in human medicine for their high incidence which are the subject of an active basic research, both in our environment and in the international arena: cancer, diabetes, genetic diseases, Alzheimer, gastrointestinal and renal diseases, and asthma. The ultimate goal is to bring the veterinarians closer to human medicine to strengthen their role in biomedical research centers, pharmaceutical companies, laboratory animal facilities, tissue banks, etc.
3	5th	102680 Ethics and Legislation. Business Management	It is a compulsory subject that develops in the first part the legal (Spanish, European and international legislation) and ethical aspects related to the veterinary profession. The second part gives an overview and insight in the basic concepts and methods in business management.
6	5th	103259 Food Microbiology	Factors affecting the growth and survival of microorganisms in foods. Detection and enumeration of foodborne microorganisms. Microorganisms associated with foods (indicators, spoilage, pathogens, useful) and their control.
6	5th	103964 Advances in Small Animal Medicine, Surgery and Orthopedics	The main objectives of this subject are: a) to acquire the ability to develop different diagnostic protocols applied to internal medicine, surgery and orthopedics; b) to apply specific medical and surgical treatments to each clinical case; c) to know different anesthetic protocols for specific diseases and critical patients; d) to acquire the basis for conducting an orthopedic examination; e) to know and understand the avanced techniques applied to soft tissue surgery and orthopedics.
3	5th	103965 Advances in Small Animal Dermatology, Neurology and Ophthalmology	This subject introduces the student in the knowledge of the most common dermatologic, neurologic and ophthalmic diseases of the dog and the cat. Furthermore, explains the neurologic and ophthalmologic surgical treatments currently used for the treatment of such diseases.
6	5th	103967 Production and Health of Pigs and Rabbits	Integrated production and medicine of swine and rabbits. The main objectives are: 1- To understand the critical points in the production and health of pigs and rabbits and how to analyze them. 2- To identify the most common health and production problems in these species and plan possible solutions depending on the context
3	5th	103969 Production and Health of Small Ruminants	The main objective of this subject is to introduce the students in the specialization of ovine and caprine production. At the end of the course students will be able to plan and intervene positively in planning, reproduction, management, nutrition and health of sheep and goat herds in different production situations.
3	5th	103970 Quality and Safety in Livestock Production	Nowadays there is a growing demand from society for safe and quality foods, particularly those of animal origin. Ensuring the quality and safety of these products involves implementing control programs throughout the whole production chain under the principle "from farm to table." The objectives of this course is that students will know the basic principles governing the different management systems commonly used in primary production like codes of Good Farming Practices (GFP) or the principles of Hazard Analysis and Critical Control Point (HACCP) between others. We also pursue that the students will know the main Authorities (at International, European or National level) that define and regulate the different food polices and will became familiar to the different main regulations. We also will pay attention to the different available schemes to certify the different processes and final food products. At the end of this course students will be able to identify the main biological and chemical hazards that threaten the production chain including environmental concerns. Also they will be able to identify the main tools available to reduce and control risks. The course will specially focus on the control of risks by means of the identification and traceability throughout the whole production chain.
3	5th	103971 Embryo biotechnology in farm animals.	The aim of this subject is to give at the students the knowledge and the skills of the following Assissted Reproductive Technologies (ART) in farm animal: In vitro Embryo Production (IVEP), gamet and embryos cryopresrvation, sperm and embryo sexing and cloning animals by Somatic NuclearTransfer methodology.. Moreover, transgenic animals and Stem Cells will be discussed and their future applications on veterinary sciences. Laboratory teaching will be focussed in: oocyte and sperm selection for in vitro embryo production, embryo classification and cryopreservation, Multiovulation and Embryo transfer in rabbits.

Mobilitat internacional

Second Term Courses (February-June)

Bachelor in Food Sciences

Second Term Courses (February-June)

Bachelor in Veterinary Sciences- UAB

First Term Courses (September-February)