Be able to select and apply the analytical techniques more adapted for the analysis of the analites (raw materials, foods and environmental products) to determine their characteristics and can evaluate and control the food and environmental quality.
A1 A2
B2
C1 C2 C5 C7
Treat, evaluate and interpret the results obtained in the determinations and train the student to become aware of the social responsibility of their reports and their impact on decision-making.
A2
B2
C1 C2 C5 C7
Universidade de Vigo
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Reitoría |
Campus Universitario |
C.P. 36.310 Vigo (Pontevedra) |
España |
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