| Code |
Description |
| A2 |
Students will be able to apply their knowledge and skills in their professional practice or vocation and they will show they have the required expertise through the construction and discussion of arguments and the resolution of problems within the relevant area of study. |
| 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. |
| 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. |
| D11 |
Striving for quality with focus on awareness about environmental issues. |
