Educational guide
IDENTIFYING DATA 2023_24
Subject TECNOLOGÍA DE LA CARNE Y DEL PESCADO Code 00107125
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
jcobd@unileon.es
apueb@unileon.es
erenb@unileon.es
Lecturers
MATEO OYAGÜE , JAVIER
COBO DIAZ , JOSE FRANCISCO
PUENTE BAÑOS , ALBA
RENES BAÑUELOS, ERICA
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  
A18479
A18508
A18509
B5677
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.

Learning aims
Competences
A18479
 C2
C2
A18479
 B5677
A18479
A18508
A18479
A18509
A18479
A18508
A18479
A18509
A18479
 C2

Contents
Topic Sub-topic

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
Laboratory practicals 25.5 51 76.5
 
Tutorship of group 1 4 5
Seminars 8 8 16
 
Lecture 24 24 48
 
Mixed tests 2 2.5 4.5
 
(*)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
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

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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