Educational guide
IDENTIFYING DATA 2020_21
Subject FINAL YEAR PROJECT Code 00107777
Study programme
0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS
Descriptors Credit. Type Year Period
9 Compulsory End Degree subject Second
Language
Castellano
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
FRESNO BARO , JOSÉ MARÍA
E-mail jmfreb@unileon.es
jgfera@unileon.es
Lecturers
FERNÁNDEZ ÁLVAREZ , JOSE GABRIEL
FRESNO BARO , JOSÉ MARÍA
Web http://
General description This is a thesis about a topic related to food science and technology carried by the student under the supervision of a professor. It can be experimental or not. It consists of a written report, with an oral exposition before a commission constituted by several professors.
Tribunales de Revisión
Tribunal titular
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS GARCIA LOPEZ , MARIA LUISA
Secretario HIGIENE Y TECNOLOG. ALIMENTOS CAPITA GONZALEZ , ROSA MARIA
Vocal HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ FERNANDEZ , MARIA MERCEDES
Tribunal suplente
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS GARCIA FERNANDEZ , MARIA DEL CAMINO
Secretario HIGIENE Y TECNOLOG. ALIMENTOS GARCIA ARIAS , MARIA TRINIDAD
Vocal HIGIENE Y TECNOLOG. ALIMENTOS ALONSO CALLEJA , CARLOS

Competencias
Code  
A4828
A4830
A4831
A4833
A4834
A4836
B5679
B5680
B5681
C3
C4

Learning aims
Competences
A4828
A4830
A4831
A4833
A4834
A4836
B5679
B5680
B5681
C3
C4

Contents
Topic Sub-topic
Both professors and students can propose topics for the final project. The offers will be made public in the faculty web (www.veterinaria.unileon.es). The student will develop the final project once it has been assigned by the degree commission for food technology taking into account the offer made public at the beginning of the year, and will be tutorized by one or two professors.

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
Assignments 10 185 195
 
Presentations / expositions 0.5 10 10.5
Personal tuition 10 10 20
 
Lecture 0 0 0
 
 
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies   ::  
  Description
Assignments The Final year Project in the Food Sci. and Technology degree will be interdisciplinary and about any aspect of the profession of food technologist, including basic subjects, always within a professional approach. Aside from the written essay, the use of scientific method will be valued, also the problem-based learning and project oriented learning. The final result will be a document with the appropriate scientific quality and extension and also an oral presentation before a tribunal of professors. The projects will be tutorized by professors related to the degree. Each year, several topics will be offered under the English friendly methodology.
Presentations / expositions The Final Year Project will be presented before a commission of 3 professors. The oral presentation will last around 15 minutes with another 15 minutes for questions.
Personal tuition
Lecture

Personalized attention
 
Assignments
Description
For those topics selected under the English friendly modality, there will be personalized attention in English.

Assessment
  Description Qualification
Presentations / expositions The evaluation of the previous competences will be based on the grade given by the designated evaluation committee.
Criteria:
o Clarity.
o Synthesis capacity.
o Presentation.
40%
Assignments •Criteria for written essay evaluation:
o Contents regarding the competences.
o Organization.
o Synthesis capacity.
o Using of appropriate sources.
o Presentation.
50%.

Personal tuition 10%
Others Tutor’s report:
o Self learning.
o Organization and planning capacities.
o Gathering information from different sources.
10%
 
Other comments and second call

There will be to calls, the first in July and the second in September.

All the information regarding the Final Year Project is available at the website of the Faculty

ADDENDUM
Contingency plan due to COVID-19 emergency conditions that prevents from presence based teaching
COVID-19 Teaching Guide Addendum Access Link


Sources of information
Access to Recommended Bibliography in the Catalog ULE

Basic

Complementary


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