Educational guide 2017_18
Facultade de Química
Máster Universitario en Ciencia e Tecnoloxía de Conservación de Produtos da Pesca
 Subjects
  Product Innovation and Process
   Learning outcomes
Expected results from this subject Training and Learning Results
Know the critical variables that determine the viability of a product in the novel processes. B1
B2
B3
B4
B5
B6
B7
B8
C17
Use tools to obtain critical information to ensure viability. B1
B2
B3
B4
B5
B6
B7
B8
C17
To know and apply the analytical procedures in microbiology to assure the safety during the Life of the product. B1
B2
B3
B4
B5
B6
B7
B8
C17
C18
Universidade de Vigo            | Reitoría | Campus Universitario | C.P. 36.310 Vigo (Pontevedra) | Spain | Tlf: +34 986 812 000