Educational guide
IDENTIFYING DATA							2023_24
Subject	TECNOLOGÍA DEL ENVASADO					Code	00107131
Study programme	0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS
Descriptors	Credit.	Type	Year	Period
	3	Optional		Second
Language
Prerequisites
Department	HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador	PRIETO GUTIÉRREZ , BERNARDO				E-mail	bprig@unileon.es apueb@unileon.es erenb@unileon.es
Lecturers	PRIETO GUTIÉRREZ , BERNARDO PUENTE BAÑOS , ALBA 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 MATEO OYAGUE , JAVIER Vocal HIGIENE Y TECNOLOG. ALIMENTOS RODRIGUEZ CALLEJA , JOSE MARIA Tribunal suplente Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ FERNANDEZ , MARIA MERCEDES Secretario HIGIENE Y TECNOLOG. ALIMENTOS SANTOS BUELGA , JESUS ANGEL Vocal HIGIENE Y TECNOLOG. ALIMENTOS GONZALEZ RAURICH , MONTSERRAT

Competencias

Code
A18528
A18529
B5674
B5677
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
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
		B5674	C1
	A18528	B5674 B5677
	A18528	B5674
	A18529		C3
	A18529	B5674	C1
		B5674	C1
		B5674	C4

Contents

Topic	Sub-topic

Planning

Methodologies  ::  Tests
	Class hours	Hours outside the classroom	Total hours
Laboratory practicals	13	20	33
Practicals using information and communication technologies (ICTs) in computer rooms	2	3	5
Field work/trips	5	3	8
Lecture	8	19	27
Objective short-answer 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
Practicals using information and communication technologies (ICTs) in computer rooms
Field work/trips
Lecture

Personalized attention

Lecture Laboratory practicals Practicals using information and communication technologies (ICTs) in computer rooms

Description

Assessment

	Description	Qualification
Lecture		30%
Laboratory practicals		50%
Practicals using information and communication technologies (ICTs) in computer rooms		5%
Field work/trips		15%
Other comments and second call

Sources of information

Access to Recommended Bibliography in the Catalog ULE

Basic	Bureau, G. & Multon, J.L., Embalaje de los alimentos de gran consumo, Acribia, 1995 Brody, A.L., Envasado de alimentos en atmósferas controladas, modificadas y a vacío, Acribia, 1996 Coles, R., McDowell, D. & Kirwan, M.J., Manual del envasado de alimentos y bebidas, AMV Ediciones, 2004
Complementary

Recommendations

Subjects that it is recommended to have taken before

FOOD CHEMISTRY AND BIOCHEMISTRY / 00107014 FOOD COMPOSITION AND PROPERTIES / 00107015 TECNOLOGÍA ALIMENTARIA GENERAL / 00107120