Curricular Structure - Food Technology

CURRICULAR STRUCTURE

Logical Sequence Framework (QSL) of the Food Technology course: access

Mandatory subjects of the Food Technology course

SEMESTER CODE MANDATORY SUBJECTS TOTAL W.H. CREDITS
1st 02569 Introduction to Food Technology 30 2
02179 Introduction to Laboratory Practice 30 2
02345 General and Experimental Chemistry I 60 4
02289 Organic Chemistry I 60 4
101109 Culture, Technology and Society 30 2
07567 Applied Economics for Engineering 45 3
02570 Health and Environmental Risk Control in Agroindustries 30 2
01469 Numbers and Functions 60 4
2nd 02197 Biochemistry 60 4
06696 Academic Reading and Writing 60 4
07569 Accounting and Finance 45 3
02571 Food Analysis 60 4
02572 Quality Control 30 2
02573 Food Chemistry 45 3
3rd 02295 Physical Chemistry I 60 4
02190 Microbiology 60 4
07570 Management 60 4
02215 Agroindustrial Installations - Food Industry Emphasis 60 4
02203 Environmental Management 60 4
02349 Qualitative Analytical Chemistry 60 4
02574 Sensory Analysis 30 2
4th 02552 Entrepreneurship and Innovation 60 4
101108 Cultural Diversity and Ethnic-Racial Relations 60 4
02543 Food Processing I 60 4
02544 Food Hygiene and Legislation 60 4
02194 Industrial Microbiology 60 4
02575 New Product Development 30 2
5th 02576 Food Processing II 60 4
02577 Grain Technology 45 3
02578 Meat Technology 45 3
6th 02579 Supervised Internship* 435 29
02580 Internship Monograph 90 6

*Prerequisite: have completed 1,440h of the course workload (60%).

Optional subjects of the Food Technology course

SEMESTER CODE OPTIONAL SUBJECTS TOTAL W.H. CREDITS
2nd 08436 Human Rights 60 4
3rd 06497 Brazilian Sign Language (Libras) I 60 4
4th 06498 Brazilian Sign Language (Libras) II 60 4
5th 02551 Operations and Logistics Management 60 4
02237 Vegetable Oil Technology 60 4
02584 Beverage Technology 45 3
02582 Fruit and Vegetable Technology 45 3
02581 Milk and Dairy Technology 45 3
02583 Sweet Technology 45 3