Educational guide

IDENTIFYING DATA

2024_25

Subject

FOOD MICROBIOLOGY

Code

00108008

Study programme

0108 GRADO EN CIENCIAS GASTRONóMICAS

Descriptors

Credit.

Type

Year

Period

Basic Training

First

Second

Language

Castellano

Prerequisites

Department

HIGIENE Y TECNOLOG. ALIMENTOS

Coordinador

CAPITA GONZÁLEZ , ROSA MARÍA

E-mail

rmcapg@unileon.es
mrgara@unileon.es
aaleg@unileon.es

Lecturers

CAPITA GONZÁLEZ , ROSA MARÍA

GARCÍA ARMESTO , MARÍA ROSARIO

ALEGRIA GONZALEZ , ANGEL

Web

http://www.unileon.es/estudiantes/oferta-academica/grados , https://www.ubu.es/grado-en-ciencias-gastronomicas-interuniversitario/informacion-basica/presentacion-del-titulo ; https://veterinaria.unileon

General description

Tribunales de Revisión

Tribunal titular
Cargo	Departamento	Profesor
Presidente	HIGIENE Y TECNOLOG. ALIMENTOS	OTERO CARBALLEIRA , ANDRES
Secretario	HIGIENE Y TECNOLOG. ALIMENTOS	LOPEZ DIAZ , TERESA MARIA
Vocal	HIGIENE Y TECNOLOG. ALIMENTOS	SANTOS BUELGA , JESUS ANGEL

Tribunal suplente
Cargo	Departamento	Profesor
Presidente	HIGIENE Y TECNOLOG. ALIMENTOS	PRIETO MARADONA , MIGUEL
Secretario	HIGIENE Y TECNOLOG. ALIMENTOS	RODRIGUEZ CALLEJA , JOSE MARIA
Vocal	HIGIENE Y TECNOLOG. ALIMENTOS	ALONSO CALLEJA , CARLOS

Competencias

Code
A19696
A19697
A19698
A19699
A19701
A19704
A19707
A19708
A19711
A19712
A19713
A19714
A19715
A19716
A19717
B6490
B6491
B6492
C1	CMECES1 That students have demonstrated possession and understanding of knowledge in an area of study that is based on general secondary education, and is usually found at a level that, although supported by advanced textbooks, also includes some aspects that involve knowledge from the cutting edge of their field of study
C2	CMECES2 That students know how to apply their knowledge to their work or vocation in a professional manner and possess the skills that are usually demonstrated through the development and defense of arguments and the resolution of problems within their area of study.
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.
C4	CMECES4 That students can transmit information, ideas, problems and solutions to both a specialised and non-specialised audience
C5	CMECES5 That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy

Learning aims

	Competences
	A19696 A19697 A19698 A19699 A19701 A19704 A19707 A19708 A19711 A19712 A19713 A19714 A19715 A19716 A19717	B6490 B6491 B6492	C1 C2 C3 C4 C5

Contents

Topic	Sub-topic

Planning

Methodologies :: Tests
	Class hours	Hours outside the classroom	Total hours
Laboratory practicals	6	18	24

Other methodologies	12	12	24

Lecture	40	60	100

Mixed tests	2	0	2

(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies

Methodologies ::

	Description
Laboratory practicals
Other methodologies
Lecture

Personalized attention

Other methodologies

Description

Assessment

	Description	Qualification
Lecture		75% (40% + 35%) (se vuelve a indicar posteriormente)
Laboratory practicals		10%
Other methodologies		15%
Mixed tests		Es el 75% (sería el 40% + 35%) en 1ª y 2ª convocatoria

Other comments and second call

Sources of information

Access to Recommended Bibliography in the Catalog ULE

Basic

Complementary

Recommendations

Subjects that are recommended to be taken simultaneously

FUNDAMENTALS OF BIOCHEMISTRY / 00108006

FOOD BIOCHEMISTRY / 00108007

Subjects that it is recommended to have taken before

CHEMISTRY APPLIED TO FOOD / 00108003

FUNDAMENTALS OF BIOLOGY / 00108004