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Educational guide | |||||||||||||||||||||||||||||||||||||||
IDENTIFYING DATA | 2024_25 | |||||||||||||||||||||||||||||||||||||||
Subject | RESEARCH, DEVELOPMENT AND INNOVATION IN THE TECHNOLOGY OF FOODS OF ANIMAL ORIGIN | Code | 00105038 | |||||||||||||||||||||||||||||||||||||
Study programme |
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Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||||||||||||||||||||
6 | Optional | First | First |
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Language |
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Prerequisites | ||||||||||||||||||||||||||||||||||||||||
Department | HIGIENE Y TECNOLOG. ALIMENTOS |
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Coordinador |
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metorr@unileon.es jmfreb@unileon.es |
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Lecturers |
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Web | http:// | |||||||||||||||||||||||||||||||||||||||
General description | The study of this course will allow students that learning in a deeper knowledge of the major changes that occur during processing and storage of food in order to plan and carry out a research project to identify possible problems and find the practical and creative solutions. | |||||||||||||||||||||||||||||||||||||||
Tribunales de Revisión |
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Competencies |
Type A | Code | Competences Specific |
A10799 | ||
A10821 | ||
A10835 | ||
Type B | Code | Competences Transversal |
B2037 | ||
B2048 | ||
B2060 | ||
B2065 | ||
B2078 | ||
Type C | Code | Competences Nuclear |
C1 | ||
C4 |
Learning aims |
Competences | |||
A10821 |
B2060 B2065 |
C1 C4 |
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A10799 A10835 |
B2037 B2048 B2078 |
C1 C4 |
Contents |
Topic | Sub-topic |
Planning |
Methodologies :: Tests | |||||||||
Class hours | Hours outside the classroom | Total hours | |||||||
Laboratory practicals | 25 | 75 | 100 | ||||||
Personal tuition | 4 | 16 | 20 | ||||||
Presentations / expositions | 2 | 8 | 10 | ||||||
Lecture | 10 | 10 | 20 | ||||||
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |
Methodologies |
Description | |
Laboratory practicals | |
Personal tuition | |
Presentations / expositions | |
Lecture |
Personalized attention |
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Assessment |
Description | Qualification | ||
Lecture | 10% | ||
Laboratory practicals | 10% | ||
Personal tuition | 10% | ||
Presentations / expositions | 70% | ||
Other comments and second call | |||
Sources of information |
Access to Recommended Bibliography in the Catalog ULE |
Basic | |
Complementary | |
Recommendations |
Subjects that it is recommended to have taken before | ||||
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