Educational guide

IDENTIFYING DATA

2023_24

Subject

TECNOLOGÍA ALIMENTARIA GENERAL

Code

00107120

Study programme

0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS

Descriptors

Credit.

Type

Year

Period

Compulsory

Third

First

Language

Prerequisites

Department

HIGIENE Y TECNOLOG. ALIMENTOS

Coordinador

ÁLVAREZ ORDÓÑEZ , AVELINO

E-mail

dhtaao@unileon.es
mmgonr@unileon.es
cbarc@unileon.es
erenb@unileon.es

Lecturers

ÁLVAREZ ORDÓÑEZ , AVELINO

GONZÁLEZ RAURICH , MARÍA MONTSERRAT

BARCENILLA CANDUELA , CORAL

RENES BAÑUELOS, ERICA

Web

http://

General description

Tribunales de Revisión

Tribunal titular
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	MATEO OYAGUE , JAVIER

Tribunal suplente
Cargo	Departamento	Profesor
Presidente	HIGIENE Y TECNOLOG. ALIMENTOS	PRIETO MARADONA , MIGUEL
Secretario	HIGIENE Y TECNOLOG. ALIMENTOS	ALONSO CALLEJA , CARLOS
Vocal	HIGIENE Y TECNOLOG. ALIMENTOS	CAPITA GONZALEZ , ROSA MARIA

Competencias

Code
A18475
A18500
A18508
A18509
B5674
B5675
B5676
B5680
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.

Learning aims

Competences
A18500
A18508		C2
A18508	B5680
A18509		C2 C3
A18475	B5675
	B5674 B5676

Contents

Topic	Sub-topic

Planning

Methodologies :: Tests
	Class hours	Hours outside the classroom	Total hours
Laboratory practicals	18	12	30

Problem solving, classroom exercises	8	18	26
Seminars	6	8	14
Personal tuition	2	3	5
Field work/trips	6	4	10

Lecture	45	90	135

Extended-answer tests	5	0	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
Problem solving, classroom exercises
Seminars
Personal tuition
Field work/trips
Lecture

Personalized attention

Personal tuition

Description

Assessment

	Description	Qualification
Lecture		60
Laboratory practicals		15
Problem solving, classroom exercises		10
Seminars		5
Field work/trips		5

Other comments and second call

Sources of information

Access to Recommended Bibliography in the Catalog ULE

Basic

Complementary

Recommendations

Subjects that are recommended to be taken simultaneously

FOOD INDUSTRY: DESIGN, AUX. SERVICES, ENV. MAN. / 00107021

Subjects that it is recommended to have taken before

MICROBIOLOGÍA DE LOS ALIMENTOS / 00107109

BASES DE LA INGENIERÍA QUÍMICA / 00107112

QUÍMICA Y BIOQUÍMICA DE LOS ALIMENTOS / 00107114

OPERACIONES BÁSICAS / 00107117