Guia docente 2023_24
Facultad de Ciencias
Grado en Ciencia y Tecnología de los Alimentos
 Subjects
  Science and technology of meat products
   Methodologies
Methodologies   ::  Teaching methodology guide
  Description
Lecturing Lessons magistrales in which they will expose the most important appearances of the subject to the student, with support of presentations in Power Point, blackboard and transparency and with available material *FAITIC
Seminars Will carry out different activities oriented to specific subjects related with the Science and the Technology of the Meat, that allow to deepen and complement the lessons *magistrales. They will elaborate works using different tools TIC to apply the learning *colaborativo in the classroom and out of her. It will work of individual form or in group.
Laboratory practical They made activities where will apply the skills and knowledges purchased in the theoretical classes. Under the supervision of the professor, the students will carry out these activities following the protocols and using the materials supplied during the practices. The practical will be compulsory and indispensable to surpass the subject. It will allow a fault as long as this was justified. The students will have to elaborate a memory of practices.
Presentation They will elaborate works using different tools TIC to apply the learning colaborativo in the classroom and out of her (Postcast educational, infografías, ...)


The student will have to make bibliographic researches, collected of information, editorial, exhibition and defence of the work.
Autonomous problem solving They will elaborate monographic works and will work of individual form or in group on texts contributed by the professor
Mentored work The student will have to make bibliographic researches, collected of information, editorial, exhibition and defence of the work.
It will make a follow-up of the work in tutorías.
Learning-Service It offers him to the estudiantado participate of voluntary form in the project "Feeding a sustainable future" devoted to the production and the responsible consumption, the hunger zero, the industry of foods and the innovation. The participation will be voluntary. The students participants will receive material of support that will have to expand by means of bibliographic research. They will work in team. They will make on-line informative activities and/or face-to-face in format of day/workshop/chats in the centres involved.
The application of this methodology is conditioned to his approval in the announcement ApS 23-24.

For the students that do not participate in this activity, this methodology will be substituted by individual works or in group.
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