Guia docente 2023_24 Facultade de Ciencias

Expected results from this subject

Expected results from this subject	Training and Learning Results
LO-1: Comprise the foundation of the distinct instrumental spectroscopic, electrochemical and chromatographic techniques employees for the analysis and control of quality of the foods, food and environmental products.	A3 A4	B1 B2	C1 C4 C13 C17 C20	D1 D3 D4 D5 D9
LO-2: Know and identify the characteristics that owe to gather the analites to select the most adapted technique for his analysis.	A3 A4	B1 B2	C1 C4 C13 C17 C20	D1 D3 D4 D5 D9
LO-3: Be able to select and apply the analytical techniques more adapted for the analysis of the foods (raw matters, foods elaborated and environmental products) to determine his characteristics and like this can evaluate and control the food and environmental quality.	A3 A4	B1 B2	C1 C4 C13 C17 C20	D1 D3 D4 D5 D9
LO-4: Treat, evaluate and interpret the results obtained in the determinations and train to the student so that it take consciousness of the social responsibility of his reports and his repercussion in the taking of decisions.	A3 A4	B1 B2	C1 C4 C13 C20	D1 D3 D4 D5 D9