Educational guide

IDENTIFYING DATA

2023_24

Subject

QUÍMICA Y TECNOLOGÍA CULINARIA

Code

00107140

Study programme

0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS

Descriptors

Credit.

Type

Year

Period

Optional

Fourth

First

Language

Castellano

Prerequisites

Department

HIGIENE Y TECNOLOG. ALIMENTOS

Coordinador

FRESNO BARO , JOSÉ MARÍA

E-mail

jmfreb@unileon.es
metorr@unileon.es
dabac@unileon.es

Lecturers

FRESNO BARO , JOSÉ MARÍA

TORNADIJO RODRÍGUEZ , MARÍA EUGENIA

ABARQUERO CAMINO , DANIEL

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	PRIETO GUTIERREZ , BERNARDO

Tribunal suplente
Cargo	Departamento	Profesor
Presidente	HIGIENE Y TECNOLOG. ALIMENTOS	MATEO OYAGUE , JAVIER
Secretario	HIGIENE Y TECNOLOG. ALIMENTOS	ALONSO CALLEJA , CARLOS
Vocal	HIGIENE Y TECNOLOG. ALIMENTOS	CAPITA GONZALEZ , ROSA MARIA

Competencias

Code
A18522
A18523
A18525
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.
C5	CMECES5 That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy

Learning aims

Competences
A18522 A18523	B5674	C2
A18522 A18525	B5674	C2
A18522 A18525	B5674
A18522 A18523 A18525	B5674	C2 C5
	B5675 B5678	C5

Contents

Topic	Sub-topic

Planning

Methodologies :: Tests
	Class hours	Hours outside the classroom	Total hours
Laboratory practicals	18	20	38

Assignments	1.5	13.5	15

Lecture	10	10	20

Mixed tests	2	0	2

(*)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
Assignments
Lecture

Personalized attention

Lecture

Laboratory practicals

Assignments

Description

Assessment

	Description	Qualification
Laboratory practicals		25%
Assignments		50%
Mixed tests		25%

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

CHEMISTRY I / 00107001

FOOD COMPOSITION AND PROPERTIES / 00107015

FÍSICA / 00107104

QUÍMICA II / 00107105

FUNDAMENTOS DE LA NUTRICIÓN / 00107113

QUÍMICA Y BIOQUÍMICA DE LOS ALIMENTOS / 00107114

TECNOLOGÍA ALIMENTARIA GENERAL / 00107120