BS IN FOOD CHEMISTRY ENGINEERING
BS IN FOOD CHEMISTRY ENGINEERING
| SEMESTRE 1 | |||
|---|---|---|---|
| Course | Theoretical hours | Practical hours | Credits |
| ALGEBRA | 3 | 2 | 8 |
| PROGRAMMING | 2 | 2 | 8 |
| GENERAL PHYSICS | 3 | 2 | 8 |
| INORGANIC CHEMISTRY I | 3 | 2 | 8 |
| INTRODUCTION TO CHEMICAL ENGINEERING | 2 | 0 | 4 |
| RESEARCH METHODOLOGY | 2 | 0 | 4 |
| ENGLISH I | 1 | 2 | 4 |
| CULTURAL AND SPORTS ACTIVITIES | 0 | 2 | 2 |
| UNIVERSITY SOCIAL SERVICE | 0 | 0 | |
| SEMESTRE 2 | |||
| Course | Theoretical hours | Practical hours | Credits |
| DIFFERENTIAL AND INTEGRAL CALCULUS | 3 | 2 | 8 |
| ELECTRICITY AND MAGNETISM | 3 | 2 | 8 |
| INORGANIC CHEMISTRY II | 3 | 2 | 8 |
| BIOLOGY | 3 | 2 | 8 |
| THERMODYNAMICS | 3 | 2 | 8 |
| PROFESSIONAL ETHICS | 2 | 0 | 4 |
| ENGLISH II | 1 | 2 | 4 |
| CULTURAL AND SPORTS ACTIVITIES | 0 | 2 | 2 |
| UNIVERSITY SOCIAL SERVICE | 0 | 0 | |
| SEMESTRE 3 | |||
| Course | Theoretical hours | Practical hours | Credits |
| OPTATIVE I | 2 | 0 | 4 |
| NUMERICAL METHODS | 2 | 2 | 6 |
| DIFFERENTIAL EQUATIONS | 3 | 2 | 8 |
| ORGANIC CHEMISTRY I | 3 | 3 | 9 |
| FOOD BIOCHEMISTRY | 3 | 2 | 8 |
| MATTER AND ENERGY BALANCE | 3 | 2 | 8 |
| ENGLISH III | 1 | 2 | 4 |
| CULTURAL AND SPORTS ACTIVITIES | 0 | 2 | 2 |
| UNIVERSITY SOCIAL SERVICE | 0 | 0 | |
| SEMESTRE 4 | |||
| Course | Theoretical hours | Practical hours | Credits |
| OPTATIVE II | 2 | 0 | 4 |
| PROBABILITY AND STATISTICS | 3 | 2 | 8 |
| TRANSPORTATION PHENOMENA | 3 | 2 | 8 |
| ORGANIC CHEMISTRY II | 3 | 3 | 9 |
| BIOCHEMICAL PROCESSES | 4 | 0 | 8 |
| THERMODYNAMIC BALANCE | 3 | 2 | 8 |
| ENGLISH IV | 1 | 2 | 4 |
| CULTURAL AND SPORTS ACTIVITIES | 0 | 2 | 2 |
| UNIVERSITY SOCIAL SERVICE | 0 | 0 | |
| SEMESTRE 5 | |||
| Course | Theoretical hours | Practical hours | Credits |
| OPTATIVE III | 3 | 0 | 6 |
| EXPERIMENT DESIGN | 3 | 2 | 8 |
| ELECTROCHEMISTRY | 3 | 2 | 8 |
| INSTRUMENTAL CHEMICAL ANALYSIS | 3 | 3 | 9 |
| FOOD MICROBIOLOGY | 3 | 2 | 8 |
| FLUID FLUX | 3 | 2 | 8 |
| ENGLISH V | 1 | 2 | 4 |
| CULTURAL AND SPORTS ACTIVITIES | 0 | 2 | 2 |
| UNIVERSITY SOCIAL SERVICE | 0 | 0 | |
| SEMESTRE 6 | |||
| Course | Theoretical hours | Practical hours | Credits |
| OPTATIVE IV | 3 | 0 | 6 |
| CHEMICAL KINETICS AND CATALYSIS | 3 | 2 | 8 |
| FOOD ANALYSIS | 3 | 2 | 8 |
| INDUSTRIAL MICROBIOLOGY | 3 | 2 | 8 |
| HEAT TRANSFERENCE | 3 | 2 | 8 |
| INDUSTRIAL WASTE TREATMENT | 3 | 2 | 8 |
| ENGLISH VI | 1 | 2 | 4 |
| CULTURAL AND SPORTS ACTIVITIES | 0 | 2 | 2 |
| UNIVERSITY SOCIAL SERVICE | 0 | 0 | |
| SEMESTRE 7 | |||
| Course | Theoretical hours | Practical hours | Credits |
| OPTATIVE V | 3 | 0 | 6 |
| ENGINEERING ECONOMICS | 3 | 2 | 8 |
| PROCESS ENGINEERING | 3 | 2 | 8 |
| ANIMAL-BASED FOOD TECHNOLOGY | 3 | 2 | 8 |
| MASS TRANSFERENCE I | 3 | 2 | 8 |
| CHEMICAL REACTORS | 3 | 2 | 8 |
| ENGLISH VII | 1 | 2 | 4 |
| CULTURAL AND SPORTS ACTIVITIES | 0 | 2 | 2 |
| UNIVERSITY SOCIAL SERVICE | 0 | 0 | |
| CONSTITUTIONAL SOCIAL SERVICE | 0 | 0 | |
| SEMESTRE 8 | |||
| Course | Theoretical hours | Practical hours | Credits |
| OPTATIVE VI | 3 | 0 | 6 |
| SELECT FOOD TOPICS | 3 | 0 | 6 |
| INSTRUMENTATION AND AUTOMATIC CONTROL | 3 | 2 | 8 |
| SIMULATION OF FOOD PROCESSES | 2 | 2 | 6 |
| PLANT-BASED FOOD TECHNOLOGY | 3 | 2 | 8 |
| MASS TRANSFERENCE II | 3 | 2 | 8 |
| RESEARCH SEMINAR I | 1 | 1 | 3 |
| ENGLISH VIII | 1 | 2 | 4 |
| CULTURAL AND SPORTS ACTIVITIES | 0 | 2 | 2 |
| UNIVERSITY SOCIAL SERVICE | 0 | 0 | |
| SEMESTRE 9 | |||
| Course | Theoretical hours | Practical hours | Credits |
| RESEARCH SEMINAR II | 0 | 2 | 2 |
| CULTURAL AND SPORTS ACTIVITIES | 0 | 2 | 2 |
| UNIVERSITY SOCIAL SERVICE | 0 | 0 | |
| PROFESSIONAL PRACTICE (INTERNSHIP) | 0 | 0 | |
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