| Mentored work |
Students, in groups of 1-2 people, will choose a project to improve or solve problems in food products due to processing conditions, problems with ingredients, storage abuse, improvement of nutritional quality, etc., with the aim of placing them in the context of industrial reality in the food field.
The work may require literature research, hypothesis generation, research project design, data analysis, etc. Throughout the teaching period of the subject, students will carry out the work autonomously and with the support of tutorials.
The aim of this activity is to develop the specific competences of the subject and to promote in particular the capacity for critical analysis to identify needs or opportunities to improve the nutritional and functional quality of foods, as well as the capacity to propose new processes based on the application or development of scientific-technological knowledge.
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| Practices through ICT |
consistirán na participación activa durante as leccións maxistráis mediante a realización de cálculos, manexo de bases de datos e ferramentas on-line. |
