| 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. |
| A5 |
That students have the learning skills that allow them to continue studying in a way that will be largely self-directed or autonomous. |
| 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. |
| C13 |
Assess the importance of the control and certification of the quality of fishery products as a commercial weapon and with a view to traceability and food safety. |
| C14 |
Know the food alert management procedures by the competent authority and those responsible for the food chain |
| C15 |
Know the critical variables that determine the viability of a product or novel processes. Use tools to obtain critical information for feasibility. |
| 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. |
