Educational guide

IDENTIFYING DATA

2023_24

Subject

TECN.DE LOS CEREALES,ACEITES Y GRAS,VEGE

Code

00107129

Study programme

0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS

Descriptors

Credit.

Type

Year

Period

Compulsory

Third

Second

Language

Castellano

Prerequisites

Department

HIGIENE Y TECNOLOG. ALIMENTOS

Coordinador

TORNADIJO RODRÍGUEZ , MARÍA EUGENIA

E-mail

metorr@unileon.es
mmgonr@unileon.es

Lecturers

GONZÁLEZ RAURICH , MARÍA MONTSERRAT

TORNADIJO RODRÍGUEZ , MARÍA EUGENIA

Web

http://

General description

Tribunales de Revisión

Tribunal titular
Cargo	Departamento	Profesor
Presidente	HIGIENE Y TECNOLOG. ALIMENTOS	MATEO OYAGUE , JAVIER
Secretario	HIGIENE Y TECNOLOG. ALIMENTOS	LOPEZ DIAZ , TERESA MARIA
Vocal	HIGIENE Y TECNOLOG. ALIMENTOS	PRIETO GUTIERREZ , BERNARDO

Tribunal suplente
Cargo	Departamento	Profesor
Presidente	HIGIENE Y TECNOLOG. ALIMENTOS	FRESNO BARO , JOSE MARIA
Secretario	HIGIENE Y TECNOLOG. ALIMENTOS	LOPEZ FERNANDEZ , MARIA MERCEDES
Vocal	HIGIENE Y TECNOLOG. ALIMENTOS	PRIETO MARADONA , MIGUEL

Competencias

Code
A18507
A18508
A18510
B5674
B5675
B5678
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
A18507 A18508	B5674 B5675 B5678	C2
A18510	B5674 B5675 B5678	C3 C5
	B5675 B5678	C4

Contents

Topic	Sub-topic

Planning

Methodologies :: Tests
	Class hours	Hours outside the classroom	Total hours
Laboratory practicals	21	31.5	52.5

Seminars	3	2	5
Personal tuition	1	0.5	1.5
Field work/trips	5	5	10

Lecture	30	45	75

	2	4	6

(*)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
Seminars
Personal tuition
Field work/trips
Lecture

Personalized attention

Description

Assessment

	Description	Qualification
Lecture		75%
Laboratory practicals		15%
Seminars		10%

Other comments and second call

Sources of information

Access to Recommended Bibliography in the Catalog ULE

Basic

Complementary

Recommendations

Subjects that it is recommended to have taken before

ANÁLISIS DE LOS ALIMENTOS / 00107110

QUÍMICA Y BIOQUÍMICA DE LOS ALIMENTOS / 00107114

COMPOSICIÓN Y PROPIEDADES DE LOS ALIMENT / 00107115

TECNOLOGÍA ALIMENTARIA GENERAL / 00107120