DOCUMENT CHECKLIST FOR ERASMUS STUDENTS

- Fully Signed Application Form for Study Exchange or Work Placement

- Enrollment Certificate for successful completion of two semesters and GPA and Academic Transcript of Results

- Language Certificate (Europass, filled in personally) or Certificate of another Foreign Language

- Learning/Training Agreement

- Accommodation Form (if you wish to be accommodated in our student dorms)

DOCUMENT CHECKLIST FOR ERASMUS TEACHING AND NON-TEACHING STAFF

- Application Form for Teaching or Training Mobility

- Teaching Programme (in English) or

- Training Programme for the period of mobility in English

- Accommodation Form (if you wish to be accommodated in our student dorms)

Complete applications should be sent to:

Centre for International Projects and Erasmus Programme

University of Food Technologies (UFT)

26 Maritsa Blvd.

4000 Plovdiv

BULGARIA

Phone: +359 32 603889/642738

Fax: +359 32 642738

E-mail: intoffice@uft-plovdiv.bg; erasmusuft@gmail.com

STUDENT MOBILITY PLAN UNDER ERASMUS PROGRAM FOR 2013-2014 ACADEMIC YEAR

TEACHING AND NON-TEACHING STAFF MOBILITY PLAN UNDER ERASMUS PROGRAM FOR 2013-2014 ACADEMIC YEAR

Courses in French for Erasmus Students Academic year 2016/17

Disciplines en francais – semestre d`hiver.

Graphique de genie - 3 credits

Physicochimie et chimie des colloides - 7,5 credits

Microbiologie – 5,5 credits

Processus et appareils en industrie agro-alimentaire – projet – 3 credits

Technologie des types de fromage – 4,5credits

Technologie de pain et des produits de la panification – 4,5credits

Technologie des aliments fonctionnels a la base des cereales – 5credits

Technologie des laits fermentés – 4,5 credits

Chimie des aliments et des processus – 5 credits

Fondaments theoriques de la fabrication de fromage – 3 credits /TP/

Technologie des produits laitiers a la longue duree de conservation – 4,5 credits /TP/

Disciplines en francais – semestre d`ete

Chimie analytique – 8 credits

Chimie organique – 6 credits

Sport – 2credits

Anglais – 3 credits

Processus et appareils en industrie agro-alimentaires – 7,5 credits

Biochimie – 7,5 credits

Physicochimie du lait – 5 credits

Analyse sensorielle – 3 credits

Technologie des laits fermentés – 4,5 credits /TP/

Produits laitiers fonctionnels – 4,5 credits /TP/

Technologies sans dechets dans l`industrie laitiere – 5 credits /TP /