| Castellano |
| Tribunal titular | ||
|---|---|---|
| Cargo | Departamento | Profesor |
| Tribunal suplente | |||
|---|---|---|---|
| Cargo | Departamento | Profesor | |
|
Educational guide | |||||||||||||||||||||
| IDENTIFYING DATA | 2023_24 | |||||||||||||||||||||
| Subject | Industrial heat and cold | Code | 00911021 | |||||||||||||||||||
| Study programme | ||||||||||||||||||||||
| Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||
| 6 | Compulsory | Third | ||||||||||||||||||||
| Language |
|
|||||||||||||||||||||
| Prerequisites | ||||||||||||||||||||||
| Department | ||||||||||||||||||||||
| Coordinador | ||||||||||||||||||||||
| Lecturers | |
|||||||||||||||||||||
| Web | http:// | |||||||||||||||||||||
| General description | Production and utilization of heat in agricultural industries. The cold production, refrigeration and its applications, especially in food preservation. Design, technology and calculation of cold stores. | |||||||||||||||||||||
| Tribunales de Revisión |
|
|||||||||||||||||||||
| Competencias |
| Code |
| Learning aims |
| Competences | |||
| A3709 A3743 A3838 A3840 A3861 A3866 |
|||
| Contents |
| Topic | Sub-topic |
| Planning |
| Methodologies :: Tests | |||||||||
| Class hours | Hours outside the classroom | Total hours | |||||||
| Lecture | 30 | 60 | 90 | ||||||
| Seminars | 8 | 0 | 8 | ||||||
| Laboratory practicals | 10 | 8 | 18 | ||||||
| Field work/trips | 5 | 0 | 5 | ||||||
| Personal tuition | 2 | 0 | 2 | ||||||
| 2 | 20 | 22 | |||||||
| Objective multiple-choice tests | 0 | 2 | 2 | ||||||
| Mixed tests | 3 | 0 | 3 | ||||||
| (*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. | |||||||||
| Methodologies |
| Description | |
| Lecture | |
| Seminars | |
| Laboratory practicals | |
| Field work/trips | |
| Personal tuition |
| Personalized attention |
|
|
| Assessment |
| Description | Qualification | ||
| 30% | |||
| Objective multiple-choice tests | 30% | ||
| Mixed tests | 40% | ||
| 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 | ||||||||
|
||||||||