Educational guide

IDENTIFYING DATA

2024_25

Subject

FOOD PRODUCT DESIGN

Code

00107143

Study programme

0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS

Descriptors

Credit.

Type

Year

Period

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

Lecturers

FRESNO BARO , JOSÉ MARÍA

GONZÁLEZ RAURICH , MARÍA MONTSERRAT

OTERO CARBALLEIRA , ANDRÉS

SIERRA CASTRILLO , M LUISA

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