| 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. |
| 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. |
| B1 |
Students will acquire analysis, synthesis and information-management skills to contribute to planning and conducting research activities in the food field. |
| B3 |
Students will develop personal skills to engage in critical thinking. |
| C5 |
To be familiar with the basic operations in the food industry. |
| C6 |
To be familiar with the industrial processes linked with the processing and transformation of food. |
| C7 |
To be familiar with the basic concepts linked to hygiene through the whole process of production, transformation, preservation and distribution of food. This involves the acquisition of the relevant knowledge about food microbiology, parasitology and toxicology, as well as contents linked to personal hygiene, products and processes. |
| C8 |
To be familiar with the systems of food quality, along with all the aspects linked to food regulation and legislation. |
| C17 |
Ability to analyze and assess food risks. |
| C18 |
Ability to manage food safety. |
| C19 |
Ability to assess, control and manage food quality. |
| D5 |
Problem-resolution and decision-making skills. |
| D11 |
Striving for quality with focus on awareness about environmental issues. |
