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Paula María Periago Bayonas

  • Teaching area: Tecnología de Alimentos

Paula María Periago Bayonas

  • EMAIL
  • Teaching area: Tecnología de Alimentos
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About

Paula María Periago Bayonas is Directora del Departamento de Ingeniería Agronómica

PhD in Veterinary from University of Murcia (SPAIN) - 1998
Licensed in Veterinary from University of Murcia (SPAIN) - 1992

Office Hours

Tutorials will be carried out by request of the student sending an email to paula.periago@upct.es

Teaching

Course
Degree
Type
Duration
ECTS
RISK ANALYSIS AND PREDICTIVE MICROBIOLOGY
Máster Universitario en Innovación, Desarrollo y Sostenibilidad Agroalimentariao
Type
O
Duration
1Q
ECTS
4
CONTAMINATION AND RECONTAMINATION CONTROL TECHNIQUES IN FOOD PROCESSING AND PACKAGING
Máster Universitario en Innovación, Desarrollo y Sostenibilidad Agroalimentariao
Type
O
Duration
1Q
ECTS
4
INGENIERÍA DE LA PRODUCCIÓN EN LA INDUSTRIA ALIMENTARIA
Máster Universitario en Ingeniería Agronómica
Type
B
Duration
2Q
ECTS
4
ANÁLISIS DE RIESGOS Y MICROBIOLOGÍA PREDICTIVA
Máster Universitario en Ingeniería Agronómica
Type
O
Duration
1Q
ECTS
4
TÉCNICAS DE CONTROL DE LA CONTAMINACIÓN Y RECONTAMINACIÓN EN EL PROCESADO Y ENVASADO DE ALIMENTOS
Máster Universitario en Ingeniería Agronómica
Type
O
Duration
1Q
ECTS
4
FOOD QUALITY, SAFETY AND TRAZABILITY
Ir a Teams
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
A
ECTS
7.5
FOOD MICROBIOLOGY
Ir a Teams
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
1Q
ECTS
4.5
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
1Q
ECTS
6
TECHNOLOGY OF MEAT AND DAIRY PRODUCTOS
Ir a Teams
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
2Q
ECTS
4.5
BIOTECHNOLOGY AND ADDITIVES IN THE FOOD INDUSTRY
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
2Q
ECTS
4.5

Abbreviation list

  • BS: Basic course
  • B: Required course
  • O: Elective course
  • A: Year-long
  • 1Q: 1st half
  • 2Q: 2st half

Teaching evaluation

Year
Course
Degree
Class
Survey respondent
Average (*)
2024-25
FOOD QUALITY, SAFETY AND TRAZABILITY
518103012
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
4.25
BIOTECHNOLOGY AND ADDITIVES IN THE FOOD INDUSTRY
518109017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
3
Average
4.67
TECHNOLOGY OF MEAT AND DAIRY PRODUCTOS
518109016
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
7
Average
5
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
4.25
FOOD MICROBIOLOGY
518103017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
6
Average
3.33
INGENIERÍA DE LA PRODUCCIÓN EN LA INDUSTRIA ALIMENTARIA
229201012
Máster Universitario en Ingeniería Agronómica
Class
1
Survey respondent
4
Average
4.5
RISK ANALYSIS AND PREDICTIVE MICROBIOLOGY
203401008
229202011
Máster Universitario en Innovación, Desarrollo y Sostenibilidad Agroalimentariao
Máster Universitario en Ingeniería Agronómica
Class
1
Survey respondent
3
Average
4.33
2023-24
FOOD MICROBIOLOGY
518103017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
7
Average
4
BIOTECHNOLOGY AND ADDITIVES IN THE FOOD INDUSTRY
518109017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
6
Average
4.83
TECHNOLOGY OF MEAT AND DAIRY PRODUCTOS
518109016
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4.8
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
5
2022-23
FOOD MICROBIOLOGY
518103017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
3
Average
4.67
BIOTECHNOLOGY AND ADDITIVES IN THE FOOD INDUSTRY
518109017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
4.5
TECHNOLOGY OF MEAT AND DAIRY PRODUCTOS
518109016
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4.6
PRODUCTION ENGINEERING IN FOOD FACTORIES
229101013
Master's degree in Agronomic Engineering
Class
1
Survey respondent
3
Average
4
PREDICTIVE MICROBIOLOGY AND IMPROVEMENT OF FOOD SAFETY
229102008
203301008
Master's degree in Advanced Techniques for Agricultural Alimentary Research and Development
Master's degree in Agronomic Engineering
Class
1
Survey respondent
3
Average
5
2021-22
FOOD MICROBIOLOGY
518103017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
3.25
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
4.25
PREDICTIVE MICROBIOLOGY AND IMPROVEMENT OF FOOD SAFETY
229102008
203104003
Master's degree in Agronomic Engineering
Class
1
Survey respondent
4
Average
4.5
2020-21
FOOD QUALITY, SAFETY AND TRAZABILITY
518103012
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4
FOOD MICROBIOLOGY
518103017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4.4
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
6
Average
4
(*) Average over a maximum of 5