Courses – Curriculum
Master’s students must complete a minimum of 12 credits, and doctoral students must complete a minimum of 12 credits, if they hold a Master’s degree, in courses chosen from the program’s Areas of Concentration and Related Domains.
Courses from the area of concentration must account for at least 50% of the total required credits. One credit unit corresponds to 15 hours of lectures or at least 30 hours of practical classes.
Concentration Area:
1st Semester
| Code | Course | Credit | Hours | |
| BIO 600 | Analytical Methods in Biology | 6 (2-4) | 90 | |
| BQI 601 | Biochemical Methods | 4 (4-0) | 45 | |
| MBI 610 | Microbial Physiology | 4 (4-0) | 60 | |
| MBI 630 | Food Microbiology | 3 (3-0) | 45 | |
| MBI 631 | Food Microbiology Laboratory | 3 (0-6) | 90 | |
| MBI 640 | Industrial Microbiology | 3 (3-0) | 45 | |
| QUI 634 | Chemistry of Natural Products | 4 (4-0) | 45 | |
| QUI 635 | High-Performance Liquid Chromatography and Gas Chromatography | 4 (4-0) | 75 | |
| TAL 616 | Milk and Dairy Products Microbiology | 6 (2-4) | 90 | |
| TAL 620 | Food Engineering I | 5 (3-2) | 75 | |
| TAL 629 | Food Packaging | 4 (3-2) | 75 | |
| TAL 642 | Meat Science and Technology | 4 (4-0) | 60 | |
| TAL 652 | Conventional and Non-Conventional Technologies in Food Processing | 5 (5-0) | 75 | |
| TAL 662 | Food Quality Assurance | 4 (4-0) | 60 | |
| TAL 663 | Control of Bacterial Adhesion Processes in the Food Industry | 4 (4-0) | 60 | |
| TAL 668 | Sensory Analysis | 4 (2-2) | 60 | |
| TAL 690 | Research Methodology in Food | 7 (3-4) | 105 | |
| TAL 706 | Food Carbohydrates and Bioactive Compounds | 2 (2-0) | 30 | |
| TAL 708 | Chemistry and Technology of Food Emulsions and Gels | 6 (3-3) | 90 | |
| *TAL 790 | Special Topics in Food Science and Technology I | 1 (-) | 15 | |
| *TAL 791 | Special Topics in Food Science and Technology II | 2 (-) | 30 | |
| *TAL 792 | Special Topics in Food Science and Technology III | 3 (-) | 45 | |
| *TAL 794 | Special Problems 1 | 1 (-) | 15 | |
| *TAL 795 | Special Problems 2 | 2 (-) | 30 | |
| *TAL 796 | Special Problems 3 | 3 (-) | 45 | |
| TAL 797 | Seminar | – | – | |
| TAL 799 | Research | – | – | |
2nd Semester
| Code | Course | Credit | Hours |
| MBI 622 | Microorganism Genetics (Prokaryotes) | 6 (2-4) | 90 |
| MBI 730 | Advanced Food Microbiology | 3 (3-0) | 45 |
| NUT 622 | Nutritional Quality of Proteins | 4 (2-4) | 60 |
| NUT 623 | Vitamins in Food | 4 (3-2) | 75 |
| TAL 601 | Food Biochemistry | 4 (3-1) | 60 |
| TAL 602 | Carbohydrates in Food | 4 (4-0) | 60 |
| TAL 603 | Physicochemistry of Milk and Dairy Products | 4 (4-0) | 60 |
| TAL 615 | Biochemical Engineering | 6 (2-4) | 90 |
| TAL 612 | Process Modeling and Simulation in the Food Industry | 4 (2-2) | 60 |
| TAL 617 | Immobilized Enzymes | 3 (3-0) | 45 |
| TAL 621 | Operations Applied to Biomolecule Separation | 4 (4-0) | 60 |
| TAL 641 | Milk Processing | 5 (2-3) | 75 |
| TAL 660 | Chemical and Physical Analysis of Food | 6 (2-4) | 90 |
| TAL 700 | Natural Pigments for Food | 5 (1-4) | 75 |
| TAL 733 | Food Toxicology | 3 (3-0) | 45 |
| TAL 757 | Technology of Lactic Culture Production | 5 (1-4) | 75 |
| TAL 770 | Scientific Communication: Research Planning and Writing | 4 (4-0) | 60 |
| *TAL 790 | Special Topics in Food Science and Technology I | 1 (-) | 15 |
| *TAL 791 | Special Topics in Food Science and Technology II | 2 (2-) | 30 |
| *TAL 792 | Special Topics in Food Science and Technology III | 3 (3-) | 45 |
| *TAL 794 | Special Problems 1 | 1 (-) | 15 |
| *TAL 795 | Special Problems 2 | 2 (-) | 30 |
| *TAL 796 | Special Problems 3 | 3 (-) | 45 |
| TAL 797 | Seminar | – | – |
| TAL 799 | Research | – | – |
Related Domain Area
1st Semester
| Code | Course | Credits | Hours |
| *BIO 610 | Cell Biology | 3 (3-0) | 45 |
| BQI 600 | General Biochemistry | 3 (3-0) | 45 |
| BQI 620 | Enzymology | 3 (3-0) | 45 |
| *EST 620 | Applied Statistics | 4 (4-0) | 60 |
| EST 630 | Statistical Methods I | 4 (4-0) | 60 |
| EST 640 | Linear Models I | 4 (4-0) | 60 |
| FIT 610 | Postharvest Physiology of Horticultural Products | 3 (0-0) | 45 |
| INF 682 | Optimization I | 4 (0-0) | 60 |
| NUT 621 | Mineral Bioavailability | 4 (3-2) | 75 |
| QUI 750 | Equilibrium Thermodynamics | 4 (4-0) | 60 |
| *TAL 776 | Teaching Internship I | 1 (0-1) | 15 |
| *TAL 777 | Teaching Internship II | 2 (0-2) | 30 |
| *TAL 778 | Teaching Internship III | 3 (0-3) | 45 |
Courses that can be offered in the first or second semester.
2nd Semester
| Code | Course | Credits | Hours |
| ADM 620 | Marketing | 3 (3-0) | 45 |
| ADM 640 | Administration and Strategic Planning in Public Management | 3 (3-0) | 45 |
| *BIO 610 | Cell Biology | 3 (3-0) | 45 |
| BQI 630 | Cellular Biochemistry | 3 (3-0) | 45 |
| BQI 645 | Nutritional Biochemistry | 3 (3-0) | 45 |
| BQI 700 | Structure and Functions of Macromolecules | 4 (4-0) | 60 |
| ENG 671 | Storage and Processing of Plant Products | 3 (2-2) | 60 |
| *EST 620 | Applied Statistics | 3 (3-0) | 45 |
| EST 641 | Linear Models II | 4 (3-2) | 75 |
| EST 746 | Multivariate Analysis | 4 (4-0) | 60 |
| MBI 710 | Regulation of Microbial Metabolism | 3 (3-0) | 45 |
| QUI 633 | Physical Methods for Identification of Organic Compounds | 4 (4-0) | 60 |
| QUI 752 | Physical-Chemistry of Colloidal Systems | 4 (4-0) | 60 |
| *TAL 776 | Teaching Internship I | 1 (0-1) | 15 |
| *TAL 777 | Teaching Internship II | 2 (0-2) | 30 |
| *TAL 778 | Teaching Internship III | 3 (0-3) | 45 |
* Courses that can be offered in the first or second semester.
- Schedule of courses
The schedule of courses and their classrooms are available in the Academic Registry site. (Access: Classes schedule). Check the year and semester and then select TAL.
Consider only the codes of courses TAL 6XX or TAL 7XX.
- School calendar of graduate
The school calendar of graduate is available in the Academic Registry website. (Access: School calendar of graduate)
