Guia docente 2023_24 Facultade de Ciencias

Expected results from this subject

Expected results from this subject	Training and Learning Results
RA1: That the student was able to analyse a situation in an industry cárnica, was able to take decisions and to resolve problems with initiative and creativity and besides was able to transmit these decisions or solutions to the other	A2	B2	C12 C14 C15 C21	D1 D5 D7 D8
*RA2: That it comprise the process of transformation of the muscle in meat, the physical phenomena, physical-chemical and purely chemical that take place in this stage and the influence of the development of these phenomena in the characteristics and attributes of quality of the final product.			C2 C5 C6 C14
RA3: That it know the parameters of quality so much organoléptica like *composicional and hygienic of the meat and the factors of which these depend.			C2 C14 C21
*RA4: That it know which are the methods of conservation more used in the cool meat.			C5 C6 C12 C14 C15 C21
RA5: That it know, likewise, the different products cárnicos, his formulations and technologies of preparation, as well as the defects and alterations more common in each one of them.		B2	C6 C12 C14 C15 C21
RA6: That the student was capaza to apply these knowledges in the industry	A2	B2 B4 B5	C21	D1 D5 D7 D8