Educational guide 2026_27
Facultade de Ciencias
Programa de simultaneidade do Grao en Enxeñaría Agraria e o Grao en Ciencia Tecnoloxía dos Alimentos
 Training and Learning Results


Choose A Code Training and Learning Results
  A1 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.
  A2 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.
  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.
  A4 Students will be able to present information, ideas, problems and solutions both to specialist and non-specialist audiences
  A5 Students will acquire the learning skills that are required to pursue further studies with a high degree of independence.
Choose B Code Knowledge
  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 apply teamwork abilities and skills
  B3 Students will develop personal skills to engage in critical, constructive thinking
  B4 Students will be able to understand the social significance of science
  B5 Students will be able to adapt to new situations, become highly creative and have ideas to take up leadership positions.
  B6 Students will be able to take the initiative and acquire entrepreneurship skills, with a special focus on improving the quality of life.
Choose C Code Skill
  C1 Ability to solve mathematical problems that might arise in engineering. Ability to apply knowledge of linear algebra, geometry, differential geometry, integral and differential calculus, differential equations, partial derivatives, numerical methods, numerical algorithms, statistics and optimization.
  C2 Visual-spatial ability and knowledge of the techniques of graphic representation, through use of traditional methods of metric geometry and descriptive geometry, and of computer-assisted design applications.
  C3 Basic knowledge of use and programming of computers, operating systems, data bases and computer programs that can be applied in engineering.
  C4 Basic knowledge of general chemistry, organic chemistry, inorganic chemistry, and their applications in engineering.
  C5 Understanding and mastery of the essential concepts of the general laws of mechanics, thermodynamics, fields and waves and electromagnetism, and their application for solving problems in the field of engineering.
  C6 Basic knowledge of geology and soil morphology and their application to problems in the field of engineering. Climatology.
  C7 Knowledge of the biological foundations of the vegetal and animal realms in engineering.
  C8 Essential knowledge of the concept of company, institutional and legal frameworks of companies. Organization and management of companies.
  C9 Ability to understand and use the principles of identification and characterization of vegetable species.
  C10 Ability to understand and use the fundamental principles of vegetable production, and the systems of production, protection and exploitation.
  C11 Ability to understand and use the principles of the applications of biotechnology in agricultural engineering.
  C12 Ability to understand and use the fundamental principles of animal production. Livestock facilities.
  C13 Ability to understand and use the principles of ecology, studies of environmental impact, their assessment and correction.
  C14 Ability to understand and use the principles of topographical surveys and stakeouts. Cartography, photogrammetry, geography information systems and remote sensing in agronomy.
  C15 Ability to understand and use the principles of engineering of rural environment: calculus of structures, construction, hydraulics.
  C16 Ability to understand and use the principles of engineering of rural environment: thermal engineering, engines and machines.
  C17 Ability to understand and use the principles of engineering of rural environment: electrotechnics.
  C18 Ability to understand and use the principles of engineering of rural environment: technical projects.
  C19 Ability to understand and use the principles of management and exploitation of agro-industrial by-products.
  C20 Ability to understand and use the principles of decision making through use of resources made available for multidisciplinary workgroups.
  C21 Ability to understand and use the principles of transference of technology; understanding, interpreting, communicating and introducing advances in agriculture.
  C22 Ability to understand and use the principles of assessment of agricultural companies and marketization.
  C23 Ability to understand and use concepts linked to agricultural and livestock buildings.
  C24 Ability to understand and use concepts linked to agricultural machinery.
  C25 Ability to understand and use aspects linked to chemical equilibrium and kinetic processes, focusing especially on their agrochemical application.
  C26 Ability to understand and use the components, properties, factors and processes involved in soil formation and their influence on agricultural production.
  C27 Ability to understand the characteristics of factors of the geological environment that can have an impact on rural buildings and suggestions of practical solutions.
  C28 Ability to understand the cause-effect relationship between climate elements and living beings, and their phenological response.
  C29 Ability to understand and use the essential concepts and tools of hydrological calculations for treatment and application in the field of agriculture.
  C30 An original piece of work that students must present and defend before a university panel. It consists of a professional project within the area of agricultural engineering specific technologies where students will show their mastery and integration of all the skills acquired during their studies.
  C31 Ability to understand and use the principles of food engineering and its essential operations.
  C32 Ability to understand and use the principles of food technology.
  C33 Ability to understand and use the principles and processes of the food and agriculture industry.
  C34 Ability to understand and use the principles of modelling and optimization of processes in the food and agriculture industry.
  C35 Ability to understand and use the principles of food quality and safety management.
  C36 Ability to understand and use the principles of food analysis.
  C37 Ability to understand and use the principles of traceability.
  C38 Ability to understand and use auxiliary equipment and machinery in the food and agriculture industry.
  C39 Ability to understand and use procedures of automation and process control.
  C40 Ability to understand and use concepts linked to the engineering of construction and facilities.
  C41 Ability to understand and use concepts linked to food and agriculture facilities.
  C42 Ability to understand and use the concepts linked to waste management and exploitation.
  C43 Ability to understand and use basic concepts and technologies for horticultural, fruit and ornamental production and propagation. Quality control of horticultural products. Marketization.
  C44 Ability to understand and use concepts linked to genetics and plant improvement.
  C45 Ability to understand and use concepts linked to the engineering of green areas, sports facilities and fruit and vegetable farms.
  C46 Ability to understand and use concepts linked to civil construction, facilities and infrastructure of green and protected areas. Electrification. Irrigation and drainage. Fruit and vegetable and gardening equipment.
  C47 Ability to understand and use concepts linked to environmental and landscape engineering.
  C48 Ability to understand and use concepts linked to environmental legislation and management; principles of sustainable development.
  C49 Ability to understand and use marketing and professional practice strategies.
  C50 Ability to understand and use concepts linked to evaluation of environmental goods.
  C51 Ability to understand and use concepts linked to hydrology.
  C52 Ability to understand and use concepts linked to erosion.
  C53 Ability to understand and use concepts linked to vegetable matter: production, use and maintenance.
  C54 Ability to understand and use concepts linked to ecosystems and biodiversity.
  C55 Ability to understand and use concepts linked to the physical environment and climate change. Analysis and management of spatial planning. Principles of landscaping.
  C56 Ability to understand and use the specific tools of graphic design and communication.
  C57 Ability to understand and use concepts linked to the practical development of environmental impact studies.
  C58 Ability to understand and use concepts linked with projects of environmental and landscape restoration.
  C59 Ability to understand and use concepts linked to green space maintenance projects and plans.
  C60 Ability to understand and use concepts linked to development projects. Tools for spatial and landscape planning.
  C61 Ability to understand and use concepts linked to the management and planning of projects and construction works.
  C62 Ability to understand and use concepts linked with systems of agricultural production and exploitation.
  C63 Ability to understand and use concepts linked to technologies and cultivation systems of herbaceous plant species.
  C64 Ability to understand and use concepts linked to protection of crops from pests and diseases.
  C65 Ability to understand the basic principles linked to workplace hazard prevention. Application of the basic principles of workplace hazard prevention to aspects of production in the industry. Commitment to workplace hazard prevention. Ability to manage workplace hazard prevention.
  C66 To acquire first-hand knowledge of the socio-occupational environment of the food and agriculture sectors and understand the applicability of the concepts acquired throughout the Degree studies.
  C67 To master the concepts and terminology that are specific of the area and understand the social-professional standing of Agricultural Engineers.
  C68 To know the physical, chemical and biological foundations of food and its technological processes.
  C69 To be familiar with the chemistry and biochemistry of food and of its associated technological processes.
  C70 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.
  C71 To be familiar with the physical and chemical properties of food, as well as the analytical processes that are associated with their establishment.
  C72 To be familiar with the basic operations in the food industry.
  C73 To be familiar with the industrial processes linked with the processing and transformation of food.
  C74 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.
  C75 To be familiar with the systems of food quality, along with all the aspects linked to food regulation and legislation.
  C76 To be familiar with the basics of economics, market techniques, food and agriculture management and marketing.
  C77 To be familiar with the systems of environmental management linked to the production processes of the food industry.
  C78 To be familiar with the cultural aspects linked to food processing and consumption.
  C79 Ability to make and preserve food.
  C80 Ability to analyze food.
  C81 Ability to control and optimize processes and products.
  C82 Ability to develop new processes and products.
  C83 Ability to manage by-products and residues.
  C84 Ability to analyze and assess food risks.
  C85 Ability to manage food safety.
  C86 Ability to assess, control and manage food quality.
  C87 Ability to implement quality systems in the food industry.
  C88 Ability to act as consultant in processes of marketization and distribution of products in the food industry.
  C89 Ability to assess and control costs in food production.
  C90 Ability to teach food education in Food Science and Technology.
  C91 Ability to give legal, scientific and technical advice within the food industry and to consumers.
  C92 Basic knowledges on the use and programming of the computers, operating systems, databases and computer programs
Choose D Code Competences
  D1 Leadership and entrepreneurship skills.
  D2 Analysis, organization and planning skills.
  D3 Oral and written communication skills in local and foreign languages.
  D4 Independent-learning and information-management skills.
  D5 Problem-solving and decision-making skills.
  D6 Ability to adapt to new situations in creative, innovative ways.
  D7 Ability to engage in critical and self-critical thinking.
  D8 Interdisciplinary teamwork skills.
  D9 Conflict-resolution and negotiation skills.
  D10 Striving for quality with focus on awareness about environmental issues.
  D11 Interpersonal communication skills.
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