Courses
The applicant for the Master must attend a minimum of 24 credits and for the Doctorate, 48 credits in courses chosen within the areas of expertise and related field.
Courses taken in the masters can be used to the doctorate.
The courses of the area of expertise must correspond to at least 50% of the total credits required. A credit unit corresponds to 15 hours of lecture or at least 30 hours of practice session.
Areas of Expertise
1st Semester
Related Area:
| Code | Courses | Credit | Hour |
| BIO 600 | Analytical Methods in Biology | 4 (3-3) | 90 |
| BQI 601 | Biochemical Methods | 4 (4-0) | 45 |
| MBI 610 | Physiology of Microorganisms | 4 (4-0) | 60 |
| MBI 630 | Microbiology of Food | 3 (3-0) | 45 |
| MBI 631 | Laboratory of Microbiology of Food | 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 Microbiology | 4 (2-4) | 90 |
| TAL 620 | Food Engineering I | 4 (3-2) | 75 |
| TAL 629 | Food Packaging | 4 (3-2) | 75 |
| TAL 631 | Grain Processing Tubers, Roots and Derivatives | 5 (3-4) | 105 |
| TAL 642 | Science and Technology of Meat | 4 (4-0) | 60 |
| *TAL 652 | Food Processing | 4 (3-2) | 75 |
| TAL 662 | Quality Assurance of Food | 4 (4-0) | 60 |
| TAL 663 | Control of Bacterial Adhesion Process in the Food Industry | 4 (4-0) | 60 |
| TAL 668 | Sensory Analysis | 3 (2-2) | 60 |
| TAL 690 | Research Methodology in Food | 5 (3-4) | 105 |
| TAL 708 | Advanced Food Chemistry | 3 (2-2) | 60 |
| *TAL 790 | Special Topics in Food Science | 1 (-) | 15 |
| *TAL 791 | Special Topics in Food Science | 2 (-) | 30 |
| *TAL 792 | Special Topics in Food Science | 3 (-) | 45 |
| *TAL 794 | Special Issues 1 | 1 (-) | 15 |
* Courses that can be offered in the first or second semester.
2nd Semester
| Code | Courses | Credit | Hour |
| MBI 622 | Genetics of Prokaryotes Microorganisms | 4 (4-0) | 60 |
| 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 (3-2) | 75 |
| TAL 603 | Physical Chemistry of Milk and Dairy Products | 4 (4-0) | 60 |
| TAL 615 | Biochemical Engineering | 4 (2-4) | 90 |
| TAL 621 | Food Engineering II | 4 (3-2) | 75 |
| TAL 632 | Chemistry and Technology of Starch | 3 (1-4) | 75 |
| TAL 641 | Processing of Milk for Consumption | 4 (3-2) | 75 |
| *TAL 652 | Food Processing | 4 (3-2) | 75 |
| TAL 660 | Food Analysis | 4 (2-4) | 90 |
| TAL 700 | Natural Pigments for Food | 3 (2-3) | 75 |
| TAL 733 | Toxicology of Food | 3 (3-0) | 45 |
| TAL 757 | Technology of Lactic Culture Production (even years) | 3 (1-4) | 75 |
| *TAL 790 | Special Topics in Food Science | 1 (-) | 15 |
| *TAL 791 | Special Topics in Food Science | 2 (-) | 30 |
| *TAL 792 | Special Topics in Food Science | 3 (-) | 45 |
| *TAL 794 | Special Issues 1 | 1 (-) | 15 |
| *TAL 795 | Special Issues 2 | 2 (-) | 30 |
| *TAL 796 | Special Issues 3 | 3 (-) | 45 |
| TAL 797 | Seminar | – | – |
| TAL 799 | Research | – | – |
* Courses that can be offered in the first or second semester.
Related Field
1st Semester
| Code | Courses | Credit | Hour |
| *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 Vegetables | 3 (0-0) | 45 |
| INF 682 | Optimization I | 4 (0-0) | 60 |
| NUT 621 | Bioavailability of Minerals | 4 (3-2) | 75 |
| QUI 750 | Equilibrium Thermodynamics | 4 (4-0) | 60 |
| *TAL 776 | Teaching Internship I | 1 (0-2) | 30 |
| *TAL 777 | Teaching Internship II | 2 (0-4) | 60 |
| *TAL 778 | Teaching Internship III | 3 (0-6) | 90 |
* Courses that can be offered in the first or second semester.
2nd Semester
| Code | Courses | Credit | Hour |
| ADM 799 | Marketing | 3 (3-0) | 45 |
| ADM 640 | Business and Strategic Planning in Public Administration | 3 (3-0) | 45 |
| *BIO 610 | Cell Biology | 3 (3-0) | 45 |
| BQI 630 | Cell Biochemistry | 3 (3-0) | 45 |
| BQI 645 | Biochemistry of Nutrition | 3 (3-0) | 45 |
| BQI 700 | Structures and Functions of Macromolecules | 4 (4-0) | 60 |
| ENG 671 | Storage and Processing of Vegetable Products | 3 (2-2) | 60 |
| *EST 620 | Applied Statistics | 4 (4-0) | 60 |
| EST 641 | Linear Models II | 3 (3-0) | 45 |
| EST 746 | Multivariate Analysis | 4 (4-0) | 60 |
| MBI 710 | Regulation of Microbial Metabolism | 3 (3-0) | 45 |
| QUI 633 | Physical Methods of 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 (0-2) | 30 |
| *TAL 777 | Teaching Internship II | 2 (0-4) | 60 |
| *TAL 778 | Teaching Internship III | 3 (0-6) | 90 |
* 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)
