Educational guide | ||||||||||||||||||||||||||||||||||||||||
IDENTIFYING DATA | 2023_24 | |||||||||||||||||||||||||||||||||||||||
Subject | COMPOSICIÓN Y PROPIEDADES DE LOS ALIMENT | Code | 00107115 | |||||||||||||||||||||||||||||||||||||
Study programme |
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Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||||||||||||||||||||
4.5 | Compulsory | Second | Second |
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Language |
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Prerequisites | ||||||||||||||||||||||||||||||||||||||||
Department | HIGIENE Y TECNOLOG. ALIMENTOS |
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Coordinador |
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tmlopd@unileon.es mrgara@unileon.es mlsiec@unileon.es |
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Lecturers |
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Web | http:// | |||||||||||||||||||||||||||||||||||||||
General description | ||||||||||||||||||||||||||||||||||||||||
Tribunales de Revisión |
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Competencias |
Code | |
A18494 | |
A18495 | |
B5678 | |
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 |
Learning aims |
Competences | |||
A18494 |
C3 |
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A18494 |
C3 |
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A18494 |
C3 |
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A18495 |
B5678 |
C4 |
Contents |
Topic | Sub-topic |
Planning |
Methodologies :: Tests | |||||||||
Class hours | Hours outside the classroom | Total hours | |||||||
Laboratory practicals | 8 | 0 | 8 | ||||||
Portfolios/Learning folder | 2 | 4 | 6 | ||||||
Tutorship of group | 4 | 10 | 14 | ||||||
Lecture | 28 | 50 | 78 | ||||||
Mixed tests | 4 | 0 | 4 | ||||||
2.5 | 0 | 2.5 | |||||||
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |
Methodologies |
Description | |
Laboratory practicals | 4 sessions of 2 hours of laboratory practice will be developed. See Contents. This activity will be offered under the "English friendly" modality. |
Portfolios/Learning folder | Portfolio, via institutional moodle, on various food products, in groups of 3-4 people. Each group has to choose at least 1 food. For each product, a file will be prepared that will include: definition and types, composition, nutritional value, properties and quality specifications, according to the model available in the moodle. This information will be endorsed with different documents that will form the portfolio. The exhibition will take place public information on one of the products studied. |
Tutorship of group | Group tutorials (3-4 students/group) on the portfolio to be done in the classroom and others places of the Faculty (for example, computer room). This activity will will be offered under the "English friendly" modality. |
Lecture | Presentation by the teacher of the topics indicated in the Contents section, usually using power point. Master session will be combined with participatory classes with students. This activity will be offered under the "English friendly" modality for some topics). |
Personalized attention |
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Assessment |
Description | Qualification | ||
Laboratory practicals | Attendance to laboratory practices (7.5%), resolution of simple tests to evaluate the practices (face-to-face or via moodle) (5%). |
12,5% | |
Mixed tests | Written exam that will be used to evaluate the content taught through a master session (see said section). It will consist of questions of various types: essay, multiple choice, true/false, etc. | 67% | |
Corresponds to the portfolio. The report/food file, the documentation provided in the portfolio and the oral presentation will be valued. Some of the criteria are: File: • Quality of the content of the file according to the objectives. • Rigor in writing, scientific vocabulary. • Accuracy of the data offered. • Suitability of information sources to the product (they must be scientifically endorsed sources). Briefcase: • Adequacy of the files included (evidence) to the objectives of the portfolio. • Effort in the search for information. Development of tutorials (attendance, participation, attitude). Oral presentation: expository clarity, vocabulary, adaptation to time, structure. |
18% | ||
Other comments and second call | |||
Sources of information |
Access to Recommended Bibliography in the Catalog ULE |
Basic | |
Complementary | |
Recommendations |