Guia docente 2023_24
Facultade de Ciencias
Grado en Ciencia y Tecnología de los Alimentos
 Subjects
  Food technology
   Personalized assistance
Methodologies Description
Lecturing It will make a continuous follow-up of the students and will carry out a personalised attention, through the classes, of the resolution of exercises and of the control of the work elaborated. Also, they will be able to assist, if like this they wish it, to the tutorials in group or personalised. The tutorials made in person or by videoconference through the virtual dispatch (previous request) that finds in the Virtual Campus.
Laboratory practical It will make a continuous follow-up of the students and will carry out a personalised attention in the practices and control of the work elaborated. Also they will be able to assist, if like this they wish it, to the tutorials in group or personalised.
Seminars It will make a continuous follow-up of the students and will carry out the control of the work elaborated. Also they will be able to assist, if like this they wish it, to the tutorials in group or personalised. The tutorials made in person or by videoconference through the virtual dispatch (previous request) that finds in the Virtual Campus.
Mentored work It will make a continuous follow-up of the students and will carry out a personalised attention, through the classes, of the resolution of exercises and of the control of the work elaborated. Also, they will be able to assist, if like this they wish it, to the tutorials in group or personalised. The tutorials made in person or by videoconference through the virtual dispatch (previous request) that finds in the Virtual Campus.
Universidade de Vigo            | Reitoría | Campus Universitario | C.P. 36.310 Vigo (Pontevedra) | España | Tlf: +34 986 812 000