Food Technology (BFT) / BSc
BSc Common part
Common Part
RO1: choose MAT-14803 or MAT-15303 depending on the Mathematics on VWO level
RO2: choose at least 1 course from the RO2 cluster
Course | Ects | CS/RO | Phase | Period | |
---|---|---|---|---|---|
MAT-15403 | Statistics 2 | 3.00 | CS | B1 | 1AF |
FPH-10306 | Food Technology I | 6.00 | CS | B1 | 1MO |
PCC-12303 | General Chemistry 1 | 3.00 | CS | B1 | 2AF |
PCC-12403 | General Chemistry 2 | 3.00 | CS | B1 | 2AF |
CBI-10306 | Cell Biology | 6.00 | CS | B1 | 2MO |
ORC-12803 | Bio-organic Chemistry I | 3.00 | CS | B1 | 3AF |
MAT-14903 | Mathematics 2 | 3.00 | CS | B1 | 3MO |
FCH-11306 | Nutritional Aspects of Foods | 6.00 | CS | B1 | 4WD |
MIB-10306 | Microbiology & Biochemistry | 6.00 | CS | B1 | 5AF |
MAT-15003 | Mathematics 3 | 3.00 | CS | B1 | 5MO |
ORC-12903 | Bio-organic Chemistry II | 3.00 | CS | B1 | 5MO |
ECS-10301 | Presentation Skills | 1.00 | CS | B1 | 6WD |
FPE-10808 | Food Production Chains | 8.00 | CS | B1 | 6WD |
FPH-10803 | Thermodynamics for Food Scientists | 3.00 | CS | B1 | 6WD |
FHM-20306 | Food Microbiology | 6.00 | CS | B2 | 1AF |
FPE-10306 | Mathematical Concepts for Food Technology | 6.00 | CS | B2 | 1MO |
BPE-20806 | Process Engineering | 6.00 | CS | B2 | 2AF |
FCH-20806 | Food Chemistry | 6.00 | CS | B2 | 2MO |
FPH-20306 | Food Physics | 6.00 | CS | B2 | 3WD |
PDQ-21306 | Food Packaging | 6.00 | CS | B2 | 4WD |
FHM-22806 | Risks Associated with Foods | 6.00 | CS | B2 | 5AF |
FPE-20306 | Food Process Engineering | 6.00 | CS | B2 | 5MO |
FCH-22308 | Food Properties and Function | 8.00 | CS | B2 | 6WD |
PDQ-10804 | Quality Systems Operations | 4.00 | CS | B2 | 6WD |
YFS-80824 | BSc Thesis Food Science and Technology | 24.00 | CS | B3 | 1,2,3,4,5,6 |
PDQ-35306 | Case Studies Product Quality | 6.00 | CS | B3 | 3WD |
MAT-14803 | Mathematics 1 | 3.00 | RO1 | B1 | 1AF |
MAT-15303 | Statistics 1 | 3.00 | RO1 | B1 | 1AF |
PDQ-32806 | Meat Science | 6.00 | RO2 | B3 | 1MO |
PDQ-22801 | Foreign Study Trip Food Technology | 1.00 | RO2 | B3 | 1WD |
FCH-21806 | Food Related Allergies and Intolerances | 6.00 | RO2 | B3 | 2AF |
MST-24306 | Introduction Business Management and Marketing | 6.00 | RO2 | B3 | 2AF |
PDQ-21806 | Milk in the Dairy Chain | 6.00 | RO2 | B3 | 2MO |