| Code |
Description |
| A2 |
That students know how to apply the knowledge acquired and their ability to solve problems in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their area of study. |
| 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. |
| B2 |
That students develop oral and written communication skills in the two co-official languages of autonomy (Spanish and Galician). |
| B3 |
That the students develop the skills to perform experimental work, handling of material and biological elements and related programs. |
| C11 |
Approach to quality control of each of the production lines of fishery products. Basic knowledge of product quality management. |
| C12 |
Acquire basic knowledge and interpret the legislation applicable to the facilities where the handling and treatment of fishery products is carried out along the commercial chain: hygiene, labeling, food safety, plant self-control (APPCC), etc. |
| 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. |
| D3 |
Autonomous work capacity and decision making. |
| D5 |
Commitment to ethics in the profession and in society. |
