| 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. |
| B1 |
Students will acquire analysis, synthesis and information-management skills to contribute to planning and conducting research activities in the food field. |
| B4 |
Students will be able to adapt to new situations, become highly creative and have ideas to take up leadership positions. |
| C1 |
To know the physical, chemical and biological foundations of food and its technological processes. |
| 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. |
| C7 |
To be familiar with the basic concepts linked to hygiene through the whole process of production, transformation, preservation and distribution of food. This involves the acquisition of the relevant knowledge about food microbiology, parasitology and toxicology, as well as contents linked to personal hygiene, products and processes. |
| C13 |
Ability to analyze food. |
| C14 |
Ability to control and optimize processes and products. |
| D4 |
Independent-learning and information-management skills. |
| D5 |
Problem-resolution and decision-making skills. |
