| 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. |
| 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. |
| C6 |
To be familiar with the industrial processes linked with the processing and transformation of food. |
| C8 |
To be familiar with the systems of food quality, along with all the aspects linked to food regulation and legislation. |
| C13 |
Ability to analyze food. |
| C14 |
Ability to control and optimize processes and products. |
| C17 |
Ability to analyze and assess food risks. |
| C19 |
Ability to assess, control and manage food quality. |
| D1 |
Analysis, organization and planning skills. |
| D4 |
Independent-learning and information-management skills. |
| D5 |
Problem-resolution and decision-making skills. |
| D6 |
Interpersonal communication skills. |
| D8 |
Critical and self-critical thinking skills. |
