| 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. |
| 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. |
| C13 |
Ability to analyze food. |
| C14 |
Ability to control and optimize processes and products. |
| D1 |
Analysis, organization and planning skills. |
| D4 |
Independent-learning and information-management skills. |
| D5 |
Problem-resolution and decision-making skills. |
