Educational guide 2021_22
Facultade de Ciencias
Grado en Ciencia y Tecnología de los Alimentos

Type CB Code Basic Competences
  CB1 Students will have shown they have sufficient knowledge and understanding of an area of study, starting after completion of general secondary education, and normally reaching a level of proficiency that, being mostly based on advanced textbooks, will also include familiarity with some cutting-edge developments within the relevant field of study.
  CB2 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.
  CB3 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.
  CB4 Students will be able to present information, ideas, problems and solutions both to specialist and non-specialist audiences.
  CB5 Students will acquire the learning skills that are required to pursue further studies with a high degree of independence.
Type CG Code General Competences
  CG1 Students will acquire analysis, synthesis and information-management skills to contribute to planning and conducting research activities in the food field.
  CG2 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.
  CG3 Students will develop personal skills to engage in critical thinking.
  CG4 Students will be able to adapt to new situations, become highly creative and have ideas to take up leadership positions.
  CG5 Students will be able to take the initiative and acquire entrepreneurship skills, with a special focus on improving the quality of life.
  CG6 Students will be able to understand the social significance of science.
Type CE Code Specific Competences
  CE1 To know the physical, chemical and biological foundations of food and its technological processes.
  CE2 To be familiar with the chemistry and biochemistry of food and of its associated technological processes.
  CE3 To know the fundamentals of mathematics and statistics that will allow students to acquire the specific knowledge of food science and the technological processes involved in the production, transformation and preservation of food.
  CE4 To be familiar with the physical and chemical properties of food, as well as the analytical processes that are associated with their establishment.
  CE5 To be familiar with the basic operations in the food industry.
  CE6 To be familiar with the industrial processes linked with the processing and transformation of food.
  CE7 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.
  CE8 To be familiar with the systems of food quality, along with all the aspects linked to food regulation and legislation.
  CE9 To be familiar with the basics of economics, market techniques, food and agriculture management and marketing.
  CE10 To be familiar with the systems of environmental management linked to the production processes of the food industry.
  CE11 To be familiar with the cultural aspects linked to food processing and consumption.
  CE12 Ability to make and preserve food.
  CE13 Ability to analyze food.
  CE14 Ability to control and optimize processes and products.
  CE15 Ability to develop new processes and products.
  CE16 Ability to manage by-products and residues.
  CE17 Ability to analyze and assess food risks.
  CE18 Ability to manage food safety.
  CE19 Ability to assess, control and manage food quality.
  CE20 Ability to implement quality systems in the food industry.
  CE21 Ability to act as consultant in processes of marketization and distribution of products in the food industry.
  CE22 Ability to assess and control costs in food production.
  CE23 Ability to teach food education in Food Science and Technology.
  CE24 Ability to give legal, scientific and technical advice within the food industry and to consumers.
  CE25 Basic knowledges on the use and programming of the computers, operating systems, databases and computer programs
Type CT Code Transversal Competences
  CT1 Analysis, organization and planning skills.
  CT2 Leadership and entrepreneurship skills.
  CT3 Ability to communicate, both orally and in writing, in local and foreign languages.
  CT4 Independent-learning and information-management skills.
  CT5 Problem-resolution and decision-making skills.
  CT6 Interpersonal communication skills.
  CT7 Ability to adapt to new situations in creative, innovative ways.
  CT8 Critical and self-critical thinking skills.
  CT9 Interdisciplinary teamwork skills.
  CT10 Conflict-resolution and negotiation skills.
  CT11 Striving for quality with focus on awareness about environmental issues.
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