1. Introduction
2. Classical Mechanics
   2.1. Kinetics; One-dimensional and two-dimensional motion, circular motion;
   2.2. Dynamics: Newton’s laws; Gravitational, tidal, frictional and inertial forces;
   2.3. Work and Energy: work, power, kinetic and potential energy;
3. Fluid Mechanics
   3.1. Fluid Statics: Pascal’s and Archimedes’ principles;
   3.2 Fluid Dynamics: Flow rate, Viscosity, Bernoulli’s and Poiseuille’s equations, Reynolds number.
4. Thermodynamics
   4.1. Zeroth Law of Thermodynamics, temperature, thermal equilibrium, thermometers;
   4.2. First law of thermodynamics; Internal energy, Work, heat transfer;
   4.3. Second law of thermodynamics; Heat/work conversion; Carnot and entropy;
5. Basics of Electricity and Magnetism
   5.1. Electric field, direct current, Ohm’s law, charge transport;
   5.2. Magnetic and electromagnetic field, alternating current, electromagnetic waves.

1. Biology and its themes
2. Scientific questions, hypotheses and theories.
3. Structural and functional organization of the cell.
   3.1 Methods and techniques in cell biology.
   3.2 Prokaryotic and eukaryotic cells.
   3.3 Nucleus, its components and functions. Ribosomes.
   3.4 Organelles: endomembrane system and other membrane organelles. Cytoskeleton. Extracellular matrix
   3.5 Energy conservation. Mitochondria and chloroplasts.
   3.6 Cell wall: composition and functions.
4. Cell membrane
   4.1 Structure and function
   4.2 Transmembrane transport.
5. Membrane specializations. Cellular communication.
6. Biodiversity

0. Reviews
1. Integral Calculus in IR
   1.1. Primitive: definition and properties; Primitiveization methods
   1.2. Definite integral: definition and properties; Fundamental theorem of integral calculus; Applications of Integral Calculus
2. Differential equations.
   2.1. Basic concepts and terminology
   2.2. Ordinary 1st order DEs
3. Functions of several real variables
   3.1. Definitions
   3.2. Partial derivatives
   3.3. Differentiability
   3.4. Extrema
   3.5. Multiple integrals over bounded regions
   3.6. Change of variables

CP1-The concept of Food Systems and its evolution
CP2-Sustainability and resilience of food systems
CP3-Process approach to food systems
CP4-Fundamentals of process engineering in the analysis of food systems: Application of mass and energy balance to relevant situations in food processing.
CP5-Case studies of good practices in sustainable food systemsdifferent processes and stakeholders in the food sector.

CP1-The Chemical Bond
CP2-Intermolecular Forces of Solids, Liquids, and Gases
CP3-Chemical Kinetics
CP4 -Thermochemistry
CP5-Chemical Equilibrium
CP6-Acids and Bases
Cp7-Concepts of Electrochemistry
CP8-Topics of Organic Chemistry.

(updating)

P1- Physicochemical analysis techniques suitable for characterizing food products in terms of:
1.1. Nutritional composition
1.2. Functional characteristics
1.3. Presence of additives
1.4. Presence of allergens
1.5. Presence of contaminants
P2- Specific analyses, legal characteristics; classification, fraud and/or decomposition indicators, of various groups of food products:
2.1. Dairy products
2.2. Oils and fats
2.3. Meat, fish and eggs
2.4. Fruit and vegetable products
2.5. Beverages

1. Introduction to Food Ecosystems
2. Impacts of Human Activities on Food Ecosystems
3. Sustainability in Food Ecosystems
4. The Water-Energy-Food-Ecosystem Nexus
5. Policies and Management of Food Ecosystems
6. Challenges and Solutions for Global Sustainability
7. The Future of Food Ecosystems

1. Food Science: introductory concepts
2. Food Composition and Properties
   2.1. Food components
   2.2. Structure and function of macronutrients and micronutrients.
   2.3. Physicochemical properties of food
3. Food Spoilage
   3.1 Physicochemical and Microbiological Spoilage of food
   3.2. Prevention and Control Methods
4. Food Processing
   4.1. Thermal processes
   4.3. Non-thermal processes
   4.4. Emerging and sustainable technologies in food processing.
   4.5. Impact of processing on the nutritional and sensory quality of food.
5. Challenges and Trends in Food Science
   5.1. Alternative foods and the future of food
   5.2. Sustainability and food safety: challenges and solutions.
   5.3. The future of food science

1. What are digital technologies.
2. History and evolution of digital technologies.
3. Importance in the modern world.
4. Fundamentals of Information Systems:
   4.1.Types of Systems.
   4.2Data Storage.
   4.3.Cloud Computing Concepts.
5. Digital Productivity Tools.
6. Collaborative Work.
7. Creation of Digital Content:
   7.1.Principles and Visual Composition.
   7.2.Interfaces and Usability.
   7.3.Creation and Web Pages.
   7.4.Image Editing Tools.
   7.5.Video Editing Tools.
8. Digital Communication.
9. Trends and Future of Digital Technologies:
   9.1. Artificial intelligence and machine learning.
   9.2. Augmented virtual reality.
   9.3. Internet of Things (IoT).
10. Cybersecurity and digital ethics.

P1. Introduction to Statistics and Biostatistics.
P2. Descriptive statistics
P3. Random variables
P4. Statistical inference
P5. Correlation and Regression

1. Food Systems and Digital Technologies.
2. Digital solutions for the food sector:
   2.1. Loss reduction and waste control.
   2.2. Food Management and Safety.
3. Digital communication:
   3.1 Content creation for social networks.
   3.2. Influencer marketing and content marketing.
   3.3. Analysis of metrics and performance indicators.
4. Disruptive technologies in the food sector:
   4.1. Artificial Intelligence (AI) as a guarantee of quality.
   4.2. Traceability with Blockchain.
   4.3. Data Science and Big Data.
5. AgTech – Digital Agriculture:
   5.1. What are they?
   5.2. Areas of Activity.
   5.3. The importance of AgTechs.
   5.4. Trends and Potential.

1. Basic Marketing Concepts
   1.1. Marketing Concepts and Types and Food Marketing.
   1.2. Evolution of the Role of Marketing in Food Organizations.
   1.3. The Five Phases of the Marketing Cycle.
   1.4. Function of Marketing in Companies.
   1.5. New Marketing Trends.
2. The Food Market
   2.1. Definition, Structure and Studies.
   2.2. Segmentation, Targeting and Positioning.
   2.3. Market Niches.
   2.4. Evolution and Life Cycle of Markets.
3. Brief Approach to the Study of Consumer Behavior
   3.1. Individual Explanatory Variables.
   3.2. Sociological and Psychosociological Explanatory Variables.
   3.3. Motivational Theories.
4. The Strategic Plan applied to Food Marketing.
5. The Operational Marketing Plan – the Marketing Mix.
   5.1. Product.
   5.2. Price.
   5.3. Communication.
   5.4. Distribution.
6. The Importance of Branding for Marketing.
7. Marketing and Sales.
8. Trends and Case Studies.

P1. Introduction
P2. Microbial nutrition.
P3. Microbial growth. Methodologies for monitoring and measuring microbial growth. Influence of environmental factors on growth.
P4. Growth control. Physical and chemical agents in growth control; reference to some methodologies.
P5. Growth of microorganisms in food. Food spoilage. Control of factors that influence food spoilage. Practical examples.
P6. Foodborne diseases – pathogenic microorganisms. Infections and poisoning.
P7. Microbiological quality of water for human consumption.
P8. Microorganisms that indicate food safety and quality. Microbiological criteria.
P9. Detection and quantification of microorganisms in food: existing methodologies.
P10. Identification of microorganisms. Examples.
P11. Microorganisms and food production.

P1. Food Safety Culture
P2. New EU approach to food sustainability
P3. Ensure the highest food safety standards in the EU.
P4 – Allergen management and food redistribution
P5. Food contact materials
P6. Combat food fraud throughout the food chain
6.1 Violation of food legislation;
P7 Reduce food losses and waste

1. Introduction to the interdisciplinary project:
   1.1. Presentation.
   1.2. Objectives.
   1.3. Artifacts to be generated.
2. Concepts about methodologies:
   2.1. Problem-Based Learning (PBL) methodology.
   2.2 Agile methodologies:
   . Agile.
   . Scrum.
3. Diagnosis and analysis of the problem.
   3.1. Definition of the methodology to be applied.
   3.2. Research.
   3.3. Data collection.
4. Treatment.
5. Analysis.
6. Planning
7. Prototyping
8. Development of digital solutions
9. Presentation and communication of the project

P1. Introduction to sensory analysis. Sensory analysis laboratory, general considerations for implementing the test. Types of tasters
P2. Distinction between sensory and organoleptic properties. Functioning of the human sensory system, Basic flavors. Aromatic substances. Distinguishing flavor and smell? Sniffing and sipping. Trigeminal nerve and tactile sensations.
P3. Discriminative analysis. Pair and triangular tests. Selection of tasters and quality control. Tasting sheets
P4. Descriptive analysis. Sensory attributes. Scales, verbal anchors and standards. Analysis of results
P5. Consumers. Consumer tests: acceptability and preference. Hedonic scales
P6. Instrumental analysis of physical properties. Fundamental, empirical and imitative tests. Food rheology. Viscosity. Viscometers and rheometers. Food texture. Texturometer
P7. Food color. Colorimeter.

1. Fishing/capture gear, aquaculture concepts
2. Morphological/physiological characteristics of fish, crustaceans and molluscs.
3. Handling of fish after capture: Fresh/chilled products. Mechanical refrigeration, by ice and by chilled brines. Freezing and thawing methods.
4. Unit operations: Transport of fluids, mass/energy balances. Heat transfer by conduction, convection and radiation. Diffusion of mass and heat.
5. Processes of transformation/preservation of fish
   5.1. Preservation methods/Forms of commercialization5
   5.2. Application of cold
   5.3. Pasteurization, sterilization. Drying. Salting, hot and cold smoking. Marinades. Fish preserves.
   5.4. Equipment and simplified calculation of process variables.
6. Organization of operations and process flowchart
7. Main by-products.
8. Packaging: Materials and properties of packaging materials.

1. Production of food chains
   1.1 Biological basis and cultivation technology
   1.2 Cultivation of microalgae
   1.3 Cultivation of zooplankton
2. Cultivation of marine invertebrates
   2.1 Biological basis and cultivation technology
   2.2 Cultivation of polychaete annelids
   2.3 Cultivation of echinoderms
   2.4 Cultivation of bivalve molluscs
   2.5 Cultivation of crustaceans
3. Cultivation of fish
   3.1 Biological basis and cultivation technology
   3.2 Cultivation technology of marine fish
4. Cultivation of salmonids and eels
   3.4 Cultivation of new species
5. Cultivation technology in recirculating systems (RAS) and integrated multitrophic systems (IMTA)

1. Basic Fundamentals of Sustainable Food Production (Definition and Relevance; Climate Change, Population Growth and Food Security;
2. Soil management techniques (crop rotation, organic production and erosion reduction), water (efficient irrigation, water capture and storage, and waste reduction) and biodiversity (genetic diversity and ecosystem services).
3. Sustainable production systems (agroecology, organic farming, agroforestry systems and sustainable animal production).
4. Biotechnology and innovation for sustainability (in vitro production, breeding and GMOs, emerging technologies, ethical and environmental issues).
5. Technology and Innovation (precision agriculture, biopesticides, biostimulants and biofertilizers)
6. Environmental impacts and their mitigation (regenerative practices and waste management)
7. Consumer education and awareness (sustainable diets and waste reduction).
8. Future perspectives and food innovation.

P1. Fundamentals of Nutrition
1.1. Introduction
1.2. Macronutrients
1.3. Micronutrients
P2. Introduction to Sustainable Nutrition
2.1. Relationship between food systems, sustainability and food security.
2.2. Environmental impacts of dietary patterns.
2.3. Sustainable food production and consumption
P3. Food and Sustainability
3.1. Characterization of sustainable diets.
3.2. Reduction of food waste.
3.3. Alternative foods: algae, insects and vegetable proteins.
3.4. Dietary patterns and health: Mediterranean diet, vegetarian diet.
3.5. The impacts of climate change on food production and availability.
P4. Socioeconomic and Cultural Impacts
4.4. National and international policies for food sustainability.
4.5. Inequalities in access to healthy and sustainable food.
4.6. Cultural and ethical aspects of food choices.
4.7. Circular economy in food systems.

1. Introduction to technology and requirements applied to food packaging.
2. Packaging-food interaction.
3. Sustainable food packaging: innovative materials and technologies.
4. Principles of food safety, logistics, circular economy, and eco-design applied to food packaging.
5. Digitalization, and active and intelligent packaging.
6. Waste management in the food sector: prevention, treatment, recycling, and recovery.
7. Valorization of food by-products.
8. Case studies and practical projects.

1. Food innovation: concept, innovation process and case studies
2. Presentation of challenge(s) by companies in the food sector
3. Selection of theme and work team
4. Research and conceptualization of the solution
5. Experimental design
6. Development of laboratory work
7. Analysis and processing of results
8. Presentation and public discussion of the work developed

P1. Introduction to agri-food resources
P2. Technologies for processing animal and plant products
2.1 Traditional, alternative and emerging technologies
2.2. Biotechnology and bioprocesses applied to the agri-food industry
P3. Valorization of agri-food by-products and circular economy
3.1 Circular economy applied to the agri-food sector
3.2 Innovation in the use of by-products and raw materials
P4. Sustainability in agri-food production
4.1. Strategies for reducing food waste
4.2. Sustainable development and corporate social responsibility

1. HSA Framework
   1.1Foodborne diseases
   1.2Food hazard and risk
2. .Prerequisite Programs (PPR)
   2.1Codes of good practice
   2.2Structure and layout of the establishment. Hygienic design of facilities
   2.3 Hygiene plans
   2.4 Pest control plans
   2.5 Ensuring traceability
   2.6 Supplier qualification and assessment systems
   2.7 Drinking water
   2.8 Training, hygiene and health of workers
   2.9 Measuring and monitoring devices
   2.10 Monitoring and verification of PPR
3. Principles of the HACCP Methodology
   3.1 Fundamentals, terminology and advantages
   3.2 The seven Principles of the HACCP system
   3.3 HACCP procedure/implementation stages
   3.4 Food Defense and Food Fraud
4. Practical case studies
   4.1. HACCP plan applied to a specific case of a food company

1. Basic Management Concepts
   1.1- Introduction to Management
   1.2- Typical Business Models in the Food Sector
   1.3- Planning and Strategy
   1.4- Organization and Organizational Structure
   1.5- Basic Financial Management
2. Entrepreneurship in Food Systems
   2.1- Introduction to Entrepreneurship
   2.2- Entrepreneurial Process – Business Ideas and Opportunity Detection
   2.3- Development of Business Models in the Food Context
   2.4- Presentation, Discussion and Validation of Business Concepts
3. Business Plan

1. Introductory concepts of Management and Support Systems
2. Quality management
3. Process management
4. Quality, food safety, environmental and social responsibility references
5. Compatibility between normative references
6. Integration of Management Systems
7. Audits (ISO 19011)

The curricular unit is based on the accumulation of learning experiences throughout the year, with flexibility for students to choose activities that align with their interests and professional goals
Activities that may be considered:

1. Open Classes and Conferences
2. Workshops and Practical Sessions
3. Microcredentials and Short Courses
4. Participation in Congresses or Scientific Events
5. Seminars organized by the master’s degree and by other entities
6. Research projects
7. Volunteer programs or relevant extracurricular projects
8. Among other activities

The areas/functions eligible for internships are all those related to the themes of Biotechnology covered in the remaining curricular units of the degree and that meet the requirements of the ESTM curricular and extracurricular internship regulations (Regulation No. 1087/2016).

Adapting to each specific company, registration/participation in tasks should take into account the following aspects:

1. Research and updating of the state of the art on the topic proposed in the work plan.
2. Requirements, challenges and specific aspects of the scope of the activities performed
3. Preparation of the report