| Code |
Description |
| A1 |
Possess and understand knowledge that provides a basis or opportunity to be original in the development and / or application of ideas, often in a research context. |
| A3 |
That students are able to integrate knowledge and face the complexity of making judgments based on information that, being incomplete or limited, includes reflections on social and ethical responsibilities linked to the application of their knowledge and judgments. |
| A4 |
That students know how to communicate their conclusions, and the knowledge and ultimate reasons that sustain them, to specialized and non-specialized audiences in a clear and unambiguous way. |
| B1 |
That the students acquire the comprehension, analysis and synthesis capacities. |
| B4 |
That the students develop the problem-solving abilities of application of the theoretical knowledge in practice. |
| C8 |
Study the different forms of preparation and packaging systems for sea products treated by cold, heat or other methods, both traditionally and new technological orientations: restructured products, prepared dishes, modified atmospheres, high pressures, etc. |
| C9 |
Understand the organization of production in the industry of fishery and aquaculture products treated by cold, heat and other processes. Production methods and their logistics. |
| C10 |
Determine the criteria and procedures for the control of the quality of the products of the fishing and of the containers and packaging used in its commercial circuit. Know the procedures for its analytical control and defect detection. |
| D1 |
Ability to understand the meaning and application of the gender perspective in the different fields of knowledge and professional practice with the aim of achieving a more just and egalitarian society. |
| D2 |
Sustainability and environmental commitment. Equitable, responsible and efficient use of resources. |
| D5 |
Commitment to ethics in the profession and in society. |
