|
B2 |
That students develop oral and written communication skills in the two co-official languages of autonomy (Spanish and Galician). |
|
B4 |
That the students develop the problem-solving abilities of application of the theoretical knowledge in practice. |
|
B6 |
That the students develop the ability of elaboration, presentation and defense of works or reports. |
Choose C
|
Code |
Skill |
|
C1 |
Know and differentiate the main fishing and aquaculture species of commercial interest in our country, with its main biological characteristics. |
|
C2 |
Know the parameters of safety and characterization of the quality of fishery products, as well as their possible toxicological risks, and the legislation applicable to such products. |
|
C3 |
Acquire basic knowledge about laboratory analytical control of fishery products, including the biotic and abiotic contaminants potentially present in them. |
|
C4 |
Know the main environmental aspects that affect the processing and conservation of seafood products: control and treatment of liquid effluents, sludge, soil and atmospheric emissions. Applicable legislation. |
|
C5 |
Acquire the knowledge of business management in industries of the sector. |
|
C6 |
Acquire knowledge about marketing and marketing for fishery and aquaculture products. |
|
C7 |
Know the operations and basic technologies used in the conservation and transformation of sea products by cold, heat or other physical-chemical methods: refrigeration, freezing, sterilization, pasteurization, semi-preservation. |
|
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. |
|
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. |
|
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. |
Choose D
|
Code |
Competences |
|
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. |
|
D4 |
Creativity, initiative and entrepreneurial spirit. |
|
D5 |
Commitment to ethics in the profession and in society. |