Educational guide
IDENTIFYING DATA 2023_24
Subject DISEÑO DE PRODUCTOS ALIMENTICIOS Code 00107143
Study programme
0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS
Descriptors Credit. Type Year Period
6 Compulsory Fourth Second
Language
Castellano
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
OTERO CARBALLEIRA , ANDRÉS
E-mail aotec@unileon.es
jmfreb@unileon.es
mmgonr@unileon.es
mlsiec@unileon.es
lgong@unileon.es
Lecturers
FRESNO BARO , JOSÉ MARÍA
GONZÁLEZ RAURICH , MARÍA MONTSERRAT
OTERO CARBALLEIRA , ANDRÉS
SIERRA CASTRILLO , M LUISA
GONZÁLEZ GUTIERREZ , LAURA
Web http://agora.unileon.es
General description
Tribunales de Revisión
Tribunal titular
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL
Secretario HIGIENE Y TECNOLOG. ALIMENTOS RODRIGUEZ CALLEJA , JOSE MARIA
Vocal HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ DIAZ , TERESA MARIA
Tribunal suplente
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS ALONSO CALLEJA , CARLOS
Secretario HIGIENE Y TECNOLOG. ALIMENTOS GARCIA ARIAS , MARIA TRINIDAD
Vocal HIGIENE Y TECNOLOG. ALIMENTOS SANTOS BUELGA , JESUS ANGEL

Competencias
Code  
A18508
A18509
B5678
B5679
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.

Learning aims
Competences
A18508
A18509
 B5678
B5679
 C1
C2
C3
A18508
A18509
 B5678
B5679
 C1
C2
C3
A18508
 B5678
B5679
 C1
C2
C3
A18508
A18509
 B5678
B5679
 C1
C2
C3
A18509
 B5678
B5679
 C1
C2
C3
A18509
 B5678
B5679
 C1
C2
C3

Contents
Topic Sub-topic

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
PBL (Problem Based Learning) 50 70 120
 
 
Lecture 10 20 30
 
 
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies   ::  
  Description
PBL (Problem Based Learning)
Lecture

Personalized attention
 
Lecture
PBL (Problem Based Learning)
Description

Assessment
  Description Qualification
PBL (Problem Based Learning) 100
 
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
FOOD MICROBIOLOGY / 00107009
FOOD ANALYSIS / 00107010
FOOD CHEMISTRY AND BIOCHEMISTRY / 00107014
FOOD COMPOSITION AND PROPERTIES / 00107015
MANAGEMENT AND COMMERCIALIZATION OF FOOD COMPANIES / 00107019
Food Technology / 00107020
ANALYSIS OF THE FOOD MARKET / 00107024
FOOD QUALITY AND ITS MANANGEMENT IN THE FOOD INDUSTRY / 00107034
FOOD STANDARDIZATION AND FOOD LAW, DEONTOLOGY / 00107035