| 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. |
| B2 |
That students develop oral and written communication skills in the two co-official languages of autonomy (Spanish and Galician). |
| B5 |
That the students develop the abilities of teamwork, enriched by the pluridisciplinarity. |
| 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. |
| 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. |
| D3 |
Autonomous work capacity and decision making. |
| D4 |
Creativity, initiative and entrepreneurial spirit. |
| D5 |
Commitment to ethics in the profession and in society. |
