Code

Discipline

Credits

Course Load

Offer

Total

T

P

Sem.

Year

Leveling Disciplines

PEX502

Basic Statistics*

4

60

30

30

I

All

Mandatory Disciplines

PCA505

Seminar I*

1

15

15

0

All

All

PCA506

Seminar II

2

30

30

0

All

All

PCA510

Foreign Language (English)*

1

15

15

0

All

All

PCA511

Thesis

2

30

0

30

All

All

PCA535

Qualification Exam*

1

15

15

0

All

All

PCA541

Bibliographic research and scientific communication*

1

15

15

0

I

All

PQI527

Laboratory safety, legislation and emergency procedures*

1

15

0

15

All

All

PRP533

Intellectual Property*

1

15

15

0

All

All

Disciplines of the Area of Concentration

PCA501

Food Physical-Chemistry

2

30

30

0

I

All

PCA502

Milk and Dairy Product Physical-Chemistry

4

60

30

30

I

All

PCA503

Chemistry and Technology of Dairy Products

4

60

30

30

II

All

PCA504

Chemistry and Technology of Cereals

4

60

30

30

II

All

PCA507

Food Analysis

4

60

30

30

I

All

PCA513

Post-Harvest Physiology and Coffee Quality

2

30

30

0

II

All

PCA514

Natural Toxic Substances in Food

4

60

30

30

I

All

PCA516

Food Microbiology

3

45

45

0

II

All

PCA517

Science and Technology of Meet and Derivative Products

4

60

30

30

I

All

PCA518

Special Topics in Science, Technology and Food Engineering

2

30

30

0

II

All

PCA519

Coffee Post-Harvest Technology

4

60

30

30

I

All

PCA520

Essential Oils in Food Products

4

60

30

30

II

All

PCA521

Food Chemistry

4

60

30

30

I

All

PCA522

Food Biochemistry

4

60

45

15

II

All

PCA525

Fruit Biochemistry

4

60

45

15

II

All

PCA526

Fruit and Vegetable Post-Harvest Physiology

4

60

30

30

I

All

PCA528

Refrigeration

4

60

30

30

II

All

PCA529

Internship and Teaching – MS*

4

60

0

60

All

All

PCA530

Hygiene and Food Safety

4

60

30

30

I

Pair

PCA531

Food Packaging

3

45

45

0

I

All

PCA532

Principals of Atomization Drying

3

45

15

30

II

All

PCA533

Food Drying

4

60

60

0

I

All

PCA534

Experimental Planning and Process Optimization for Food Science

4

60

30

30

I

All

PCA536

Sensorial Analysis

4

60

30

30

I

All

PCA537

Introduction to the Control Volumes Methods

3

45

45

0

I

All

PCA538

Product Development in the Food Industry

4

60

30

30

II

All

PCA539

Functional Substances and Bioavailability of Bioactive Substances

4

60

60

0

I

All

PCA540

Post-Harvest Technology of Fish

4

60

30

30

II

All

PCA542

Technology of Starch

4

60

30

30

I

All

PCA543

Toxigenic Fungi and Mycotoxins in Food

4

60

30

30

I

Odd

PPG557

Research Methodology

3

45

30

15

All

All

Disciplines for Complementary Formation

PAC501

Applications and Uses of Medicinal, Aromatic and Condiment Plants

4

60

60

0

I

All

PAD510

Research Methodology in Administration

3

45

0

45

All

All

PAD539

Consumer Behavior

3

45

0

45

All

All

PAD544

Knowledge Management and Technologic Innovation

3

45

0

45

All

All

PEB511

Nanotechnology

2

30

30

0

I

All

PED501

Higher Education Methodology

2

30

30

0

II

All

PEG540

Introduction to the Processing of Agricultural Products

4

60

30

30

All

All

PEG541

Storage of Agricultural Products

4

60

30

30

II

All

PEG828

Specialty Coffees

4

60

30

30

II

All

PEG834

Dynamic Speckle Laser and Applications

4

60

30

30

I

All

PEX508

Experimental Statistics

4

60

30

30

I

All

PFP525

Electron Microscopy

4

60

30

30

II

All

PMB502

Microorganism Physiology

4

60

60

0

I

Odd

PMB513

Fermentation Biotechnology

4

60

30

30

II

All

PQI515

Spectrometric Methods in Organic Analysis

4

60

30

30

I

All

PQI812

Introduction to Chromatographic Methods

4

60

60

0

I

All

PRP518

International Academic Activity

3

45

45

0

All

All

Code

Discipline

Credits

Course Load

Offer

Total

T

P

Sem.

Year

Leveling Disciplines

PEX502

Basic Statistics*

4

60

30

30

I

All

Mandatory Disciplines

PCA541

Bibliographic research and scientific communication*

1

15

15

0

I

All

PCA801

Seminar I*

1

15

15

0

All

All

PCA802

Seminar II

2

30

30

0

All

All

PCA803

Guided Research

3

45

15

30

All

All

PCA805

Foreign Language (English)*

1

15

15

0

All

All

PCA806

Qualification Exam*

1

15

15

0

All

All

PCA807

Dissertation

4

60

30

30

All

All

PCA808

Foreign Language (Spanish)*

1

15

15

0

All

All

PCA809

Internship and Teaching I – DS*

4

60

0

60

All

All

PQI527

Laboratory safety, legislation and emergency procedures*

1

15

0

15

All

All

PRP533

Intellectual Property*

1

15

15

0

All

All

Disciplines of the Area of Concentration

PAC501

Applications and Uses of Medicinal, Aromatic and Condiment Plants

4

60

60

0

I

All

PAD510

Research Methodology in Administration

3

45

0

45

All

All

PAD539

Consumer Behavior

3

45

0

45

All

All

PAD544

Knowledge Management and Technologic Innovation

3

45

0

45

All

All

PAD819

Science, Technology and Innovation

4

60

0

60

All

All

PCA501

Food Physical-Chemistry

2

30

30

0

I

All

PCA502

Milk and Dairy Product Physical-Chemistry

4

60

30

30

I

All

PCA503

Chemistry and Technology of Dairy Product

4

60

30

30

II

All

PCA504

Chemistry and Technology of Cereals

4

60

30

30

II

All

PCA507

Food Analysis

4

60

30

30

I

All

PCA513

Post-Harvest Physiology and Coffee Quality

2

30

30

0

II

All

PCA514

Natural Toxic Substances in Food

4

60

30

30

I

All

PCA516

Food Microbiology

3

45

45

0

II

All

PCA517

Science and Technology of Meet and Derivative Products

4

60

30

30

I

All

PCA518

Special Topics in Science, Technology and Food Engineering

2

30

30

0

II

All

PCA519

Coffee Post-Harvest Technology

4

60

30

30

I

All

PCA520

Essential Oils in Food Products

4

60

30

30

II

All

PCA521

Food Chemistry

4

60

30

30

I

All

PCA522

Food Biochemistry

4

60

45

15

II

All

PCA525

Fruit Biochemistry

4

60

45

15

II

All

PCA526

Fruit and Vegetable Post-Harvest Physiology

4

60

30

30

I

All

PCA528

Refrigeration

4

60

30

30

II

All

PCA530

Hygiene and Food Safety

4

60

30

30

I

Pair

PCA531

Food Packaging

3

45

45

0

I

All

PCA532

Principals of Atomization Drying

3

45

15

30

II

All

PCA533

Food Drying

4

60

60

0

I

All

PCA534

Experimental Planning and Process Optimization for Food Science

4

60

30

30

I

All

PCA536

Sensorial Analysis

4

60

30

30

I

All

PCA537

Introduction to the Control Volumes Methods

3

45

45

0

I

All

PCA538

Product Development in the Food Industry

4

60

30

30

II

All

PCA539

Functional Substances and Bioavailability of Bioactive Substances

4

60

60

0

I

All

PCA540

Post-Harvest Technology of Fish

4

60

30

30

II

All

PCA542

Technology of Starch

4

60

30

30

I

All

PCA543

Toxigenic Fungi and Mycotoxins in Food

4

60

30

30

I

Odd

PCA810

Internship and Teaching – DS*

4

60

0

60

All

All

PPG557

Research Methodology

3

45

30

15

All

All

Disciplines for Complementary Formation

PAC501

Applications and Uses of Medicinal, Aromatic and Condiment Plants

4

60

60

0

I

All

PEB511

Nanotechnology

2

30

30

0

I

All

PED501

Higher Education Methodology

2

30

30

0

II

All

PEG540

Introduction to the Processing of Agricultural Products

4

60

30

30

All

All

PEG541

Storage of Agricultural Products

4

60

30

30

II

All

PEG828

Speciality Coffees

4

60

30

30

II

All

PEG834

Dynamic Speckle Laser and Applications

4

60

30

30

I

All

PEX508

Experimental Statistics

4

60

30

30

I

All

PFP525

Electron Microscopy

4

60

30

30

II

All

PMB502

Microorganism Physiology

4

60

60

0

I

Odd

PMB513

Fermentation Biotechnology

4

60

30

30

II

All

PQI515

Spectrometric Methods in Organic Analysis

4

60

30

30

I

All

PQI812

Introduction to Chromatographic Methods

4

60

60

0

I

All

PRP518

International Academic Activity

3

45

45

0

All

All