Educational guide
IDENTIFYING DATA							2023_24
Subject	COMPOSICIÓN Y PROPIEDADES DE LOS ALIMENT					Code	00107115
Study programme	0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS
Descriptors	Credit.	Type	Year	Period
	4.5	Compulsory	Second	Second
Language	Castellano
Prerequisites
Department	HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador	LÓPEZ DÍAZ , TERESA MARÍA				E-mail	tmlopd@unileon.es mrgara@unileon.es mlsiec@unileon.es
Lecturers	GARCÍA ARMESTO , MARÍA ROSARIO LÓPEZ DÍAZ , TERESA MARÍA SIERRA CASTRILLO , M LUISA
Web	http://
General description
Tribunales de Revisión	Tribunal titular Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS OTERO CARBALLEIRA , ANDRES Secretario HIGIENE Y TECNOLOG. ALIMENTOS ALONSO CALLEJA , CARLOS Vocal HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL Tribunal suplente Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS GARCIA FERNANDEZ , MARIA DEL CAMINO Secretario HIGIENE Y TECNOLOG. ALIMENTOS GARCIA ARIAS , MARIA TRINIDAD Vocal HIGIENE Y TECNOLOG. ALIMENTOS SANTOS BUELGA , JESUS ANGEL

Competencias

Code
A18494
A18495
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.
C4	CMECES4 That students can transmit information, ideas, problems and solutions to both a specialised and non-specialised audience

Learning aims

	Competences
	A18494		C3
	A18494		C3
	A18494		C3
	A18495	B5678	C4

Contents

Topic	Sub-topic

Planning

Methodologies  ::  Tests
	Class hours	Hours outside the classroom	Total hours
Laboratory practicals	8	0	8
Portfolios/Learning folder	2	4	6
Tutorship of group	4	10	14
Lecture	28	50	78
Mixed tests	4	0	4
	2.5	0	2.5
(*)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	4 sessions of 2 hours of laboratory practice will be developed. See Contents. This activity will be offered under the "English friendly" modality.
Portfolios/Learning folder	Portfolio, via institutional moodle, on various food products, in groups of 3-4 people. Each group has to choose at least 1 food. For each product, a file will be prepared that will include: definition and types, composition, nutritional value, properties and quality specifications, according to the model available in the moodle. This information will be endorsed with different documents that will form the portfolio. The exhibition will take place public information on one of the products studied.
Tutorship of group	Group tutorials (3-4 students/group) on the portfolio to be done in the classroom and others places of the Faculty (for example, computer room). This activity will will be offered under the "English friendly" modality.
Lecture	Presentation by the teacher of the topics indicated in the Contents section, usually using power point. Master session will be combined with participatory classes with students. This activity will be offered under the "English friendly" modality for some topics).

Personalized attention

Lecture Tutorship of group

Description

Assessment

	Description	Qualification
Laboratory practicals	Attendance to laboratory practices (7.5%), resolution of simple tests to evaluate the practices (face-to-face or via moodle) (5%).	12,5%
Mixed tests	Written exam that will be used to evaluate the content taught through a master session (see said section). It will consist of questions of various types: essay, multiple choice, true/false, etc.	67%
	Corresponds to the portfolio. The report/food file, the documentation provided in the portfolio and the oral presentation will be valued. Some of the criteria are: File: • Quality of the content of the file according to the objectives. • Rigor in writing, scientific vocabulary. • Accuracy of the data offered. • Suitability of information sources to the product (they must be scientifically endorsed sources). Briefcase: • Adequacy of the files included (evidence) to the objectives of the portfolio. • Effort in the search for information. Development of tutorials (attendance, participation, attitude). Oral presentation: expository clarity, vocabulary, adaptation to time, structure.	18%
Other comments and second call

Sources of information

Access to Recommended Bibliography in the Catalog ULE

Basic
Complementary

Recommendations