| 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. |
| B2 |
Students will acquire and put teamwork skills and abilities into practice, whether these have multidisciplinary character or not, in both national and international contexts, becoming familiar with a diversity of perspectives, schools of thought and practical procedures. |
| 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. |
| C5 |
To be familiar with the basic operations in the food industry. |
| 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. |
| C15 |
Ability to develop new processes and products. |
| C21 |
Ability to act as consultant in processes of marketization and distribution of products in the food industry. |
| D1 |
Analysis, organization and planning skills. |
| D5 |
Problem-resolution and decision-making skills. |
| D7 |
Ability to adapt to new situations in creative, innovative ways. |
| D8 |
Critical and self-critical thinking skills. |
