Guia docente 2023_24
Facultad de Ciencias
Grado en Ciencia y Tecnología de los Alimentos
  Chemistry: Chemistry II
   Training and Learning Results
Code Description
A3 Students will be able to gather and interpret relevant data (normally within their field of study) that will allow them to have a reflection-based considered opinion on important issues of social, scientific and ethical nature.
A4 Students will be able to present information, ideas, problems and solutions both to specialist and non-specialist audiences.
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.
C1 To know the physical, chemical and biological foundations of food and its technological processes.
D1 Analysis, organization and planning skills.
D3 Ability to communicate, both orally and in writing, in local and foreign languages.
D4 Independent-learning and information-management skills.
D5 Problem-resolution and decision-making skills.
D8 Critical and self-critical thinking skills.
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