| 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. |
