Educational guide
IDENTIFYING DATA 2020_21
Subject MEAT AND FISH PROCESSING TECHNOLOGY Code 00107025
Study programme
0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS
Descriptors Credit. Type Year Period
6 Compulsory Third Second
Language
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
MATEO OYAGÜE , JAVIER
E-mail jmato@unileon.es

bprig@unileon.es
Lecturers
COMBARROS FUERTES , PATRICIA
MATEO OYAGÜE , JAVIER
PRIETO GUTIÉRREZ , BERNARDO
Web http://
General description
Tribunales de Revisión
Tribunal titular
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ FERNANDEZ , MARIA MERCEDES
Secretario HIGIENE Y TECNOLOG. ALIMENTOS GONZALEZ RAURICH , MONTSERRAT
Vocal HIGIENE Y TECNOLOG. ALIMENTOS RODRIGUEZ CALLEJA , JOSE MARIA
Tribunal suplente
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS FRESNO BARO , JOSE MARIA
Secretario HIGIENE Y TECNOLOG. ALIMENTOS TORNADIJO RODRIGUEZ , MARIA EUGENIA
Vocal HIGIENE Y TECNOLOG. ALIMENTOS CAPITA GONZALEZ , ROSA MARIA

Competencias
Code  
A4778
A4780
A4828
A4832
B566
B585
B610
C2

Learning aims
Competences
A4828
B566
C2
A4778
A4780
A4832
B585
B610

Contents
Topic Sub-topic

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
Laboratory practicals 27 54 81
 
Tutorship of group 1 4 5
Seminars 8 8 16
 
Lecture 24 24 48
 
 
(*)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
Tutorship of group
Seminars
Lecture

Personalized attention
 
Lecture
Laboratory practicals
Description

Assessment
  Description Qualification
Lecture 50%
Seminars 20%
Laboratory practicals 25%
 
Other comments and second call

ADDENDUM
Contingency plan due to COVID-19 emergency conditions that prevents from presence based teaching
COVID-19 Teaching Guide Addendum Access Link


Sources of information
Access to Recommended Bibliography in the Catalog ULE

Basic Feiner, G, Meat products handbook, Woodhead Publishing, 2006
Prandl, O, Fischer, A. Shmidhofer, T., Sinell, T.J., Tecnología e Higiene de la Carne, Acribia, 1994

Complementary


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