| Code |
Description |
| A2 |
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. |
| B4 |
Students will be able to adapt to new situations, become highly creative and have ideas to take up leadership positions. |
| B5 |
Students will be able to take the initiative and acquire entrepreneurship skills, with a special focus on improving the quality of life. |
| 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. |
| C12 |
Ability to make and preserve food. |
| C14 |
Ability to control and optimize processes and products. |
| C16 |
Ability to manage by-products and residues. |
| D5 |
Problem-resolution and decision-making skills. |
| D8 |
Critical and self-critical thinking skills. |
