Code |
Description |
B1 |
Students will acquire analysis, synthesis and information-management skills to contribute to planning and conducting research activities in the food field. |
B2 |
Students will acquire and put teamwork skills and abilities into practice, whether these have multidisciplinary character or not, in both national and international contexts, becoming familiar with a diversity of perspectives, schools of thought and practical procedures. |
B5 |
Students will be able to take the initiative and acquire entrepreneurship skills, with a special focus on improving the quality of life. |
C1 |
To know the physical, chemical and biological foundations of food and its technological processes. |
C2 |
To be familiar with the chemistry and biochemistry of food and of its associated technological processes. |
C4 |
To be familiar with the physical and chemical properties of food, as well as the analytical processes that are associated with their establishment. |
C13 |
Ability to analyze food. |
D1 |
Analysis, organization and planning skills. |
D3 |
Ability to communicate, both orally and in writing, in local and foreign languages. |
D5 |
Problem-resolution and decision-making skills. |
D8 |
Critical and self-critical thinking skills. |
D11 |
Striving for quality with focus on awareness about environmental issues. |