Educational guide
IDENTIFYING DATA 2023_24
Subject CALID.ALIMENTOS GEST. EN IND.ALIMENTARIA Code 00107134
Study programme
0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS
Descriptors Credit. Type Year Period
9 Compulsory Fourth First
Language
Castellano
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
ALEGRIA GONZALEZ , ANGEL
E-mail aaleg@unileon.es
tmlopd@unileon.es
jmrodc@unileon.es
Lecturers
LÓPEZ DÍAZ , TERESA MARÍA
RODRÍGUEZ CALLEJA , JOSÉ MARÍA
ALEGRIA GONZALEZ , ANGEL
Web http://agora.unileon.es
General description
Tribunales de Revisión
Tribunal titular
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS OTERO CARBALLEIRA , ANDRES
Secretario HIGIENE Y TECNOLOG. ALIMENTOS SANTOS BUELGA , JESUS ANGEL
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 CAPITA GONZALEZ , ROSA MARIA
Vocal HIGIENE Y TECNOLOG. ALIMENTOS GARCIA ARMESTO , MARIA ROSARIO

Competencias
Code  
A18481
A18498
A18504
B5674
B5675
B5678
B5679
B5680
C1 CMECES1 That students have demonstrated possession and understanding of knowledge in an area of study that is based on general secondary education, and is usually found at a level that, although supported by advanced textbooks, also includes some aspects that involve knowledge from the cutting edge of their field of study
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
A18498
 B5679
 C1
C3
C4
A18498
 B5674
B5679
B5680
 C1
C2
C5
A18481
A18498
A18504
 B5674
B5675
B5678
B5679
B5680
 C1
C2
C3
C4
C5
A18481
A18498
 B5674
B5675
B5678
B5679
B5680
 C1
C2
C3
C5
A18481
A18498
A18504
 B5674
B5675
B5678
B5679
B5680
 C1
C2
C3
C4
C5
A18481
A18498
A18504
 B5674
B5675
B5678
B5679
B5680
 C1
C2
C3
C4
C5

Contents
Topic Sub-topic

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
Portfolios/Learning folder 0 40 40
 
PBL (Problem Based Learning) 30 20 50
Other methodologies 30 45 75
 
Lecture 25 35 60
 
 
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies   ::  
  Description
Portfolios/Learning folder
PBL (Problem Based Learning)
Other methodologies
Lecture

Personalized attention
 
Lecture
Portfolios/Learning folder
PBL (Problem Based Learning)
Other methodologies
Description

Assessment
  Description Qualification
Lecture 15
Portfolios/Learning folder 20
PBL (Problem Based Learning) 30
Other methodologies 35
 
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
MATHEMATICS AND ESTATISTICS / 00107006
FOOD MICROBIOLOGY / 00107009
FOOD ANALYSIS / 00107010
FOOD CHEMISTRY AND BIOCHEMISTRY / 00107014
FOOD COMPOSITION AND PROPERTIES / 00107015
Food Technology / 00107020