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Educational guide | |||||||||||||||||||||||||||||||||||||||
IDENTIFYING DATA | 2024_25 | |||||||||||||||||||||||||||||||||||||||
Subject | FOOD PROPERTIES | Code | 00914154 | |||||||||||||||||||||||||||||||||||||
Study programme |
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Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||||||||||||||||||||
6 | Compulsory | Third | 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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mmgonr@unileon.es jcobd@unileon.es msouo@unileon.es erenb@unileon.es |
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Lecturers |
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Web | http:// | |||||||||||||||||||||||||||||||||||||||
General description | Chemical and functional properties of different food constituents and the reactions that take place during food processing are considered. Also includes physical properties of food and their importance in the food industry. | |||||||||||||||||||||||||||||||||||||||
Tribunales de Revisión |
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Competencias |
Code | |
A15344 | |
A15397 | |
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 |
Learning aims |
Competences | |||
A15344 A15397 |
C3 C4 |
Contents |
Topic | Sub-topic |
Planning |
Methodologies :: Tests | |||||||||
Class hours | Hours outside the classroom | Total hours | |||||||
Laboratory practicals | 14 | 8 | 22 | ||||||
Seminars | 4 | 14 | 18 | ||||||
Personal tuition | 1 | 0 | 1 | ||||||
Lecture | 33 | 54 | 87 | ||||||
Mixed tests | 4 | 0 | 4 | ||||||
4 | 14 | 18 | |||||||
(*)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 | |
Seminars | |
Personal tuition | |
Lecture |
Personalized attention |
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Assessment |
Description | Qualification | ||
Laboratory practicals | 20% | ||
Seminars | 8% | ||
Mixed tests | 60% | ||
12% | |||
Other comments and second call | |||
Sources of information |
Access to Recommended Bibliography in the Catalog ULE |
Basic |
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Complementary |
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Recommendations |
Subjects that it is recommended to have taken before | |||
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