| 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. |
| 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. |
| C17 |
Ability to analyze and assess food risks. |
| C20 |
Ability to implement quality systems in the food industry. |
| 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. |
| D9 |
Interdisciplinary teamwork skills. |
