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Educational guide | |||||||||||||||||||||||||||||||||||||||
IDENTIFYING DATA | 2024_25 | |||||||||||||||||||||||||||||||||||||||
Subject | ANÁLISIS DE LOS ALIMENTOS | Code | 00107110 | |||||||||||||||||||||||||||||||||||||
Study programme |
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Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||||||||||||||||||||
6 | Compulsory | Second | 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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mprim@unileon.es mmgonr@unileon.es |
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Lecturers |
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Web | http:// | |||||||||||||||||||||||||||||||||||||||
General description | The purpose of this subject is to teach Food Science and Technology students the fundamentals of nutrition to understand the importance of food, a balanced diet and its consequences on health. | |||||||||||||||||||||||||||||||||||||||
Tribunales de Revisión |
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Competencias |
Code | |
A18507 | |
B5678 | |
C3 | CMECES3 That students have the ability to gather and interpret relevant data (normally within their area of study) to make judgments that include reflection on relevant issues of a social, scientific or ethical nature. |
Learning aims |
Competences | |||
A18507 |
C3 |
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A18507 |
C3 |
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A18507 |
B5678 |
C3 |
Contents |
Topic | Sub-topic |
Planning |
Methodologies :: Tests | |||||||||
Class hours | Hours outside the classroom | Total hours | |||||||
Laboratory practicals | 30 | 0 | 30 | ||||||
Tutorship of group | 4 | 0 | 4 | ||||||
Portfolios/Learning folder | 8 | 40 | 48 | ||||||
Lecture | 15 | 47 | 62 | ||||||
Mixed tests | 3 | 3 | 6 | ||||||
(*)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 | |
Tutorship of group | |
Portfolios/Learning folder | |
Lecture |
Personalized attention |
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Assessment |
Description | Qualification | ||
Lecture | 60% | ||
Laboratory practicals | 30% | ||
Portfolios/Learning folder | |||
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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