| Castellano |
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Educational guide | |||||||||||||||||||||
| IDENTIFYING DATA | 2023_24 | |||||||||||||||||||||
| Subject | Food Processing | Code | 00911026 | |||||||||||||||||||
| Study programme | ||||||||||||||||||||||
| Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||
| 6 | Compulsory | Third | ||||||||||||||||||||
| Language |
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| Web | http://-- | |||||||||||||||||||||
| General description | Different food process operations used in the food industry. Principles and methods of food processing. Food spoilage and preservation techniques including the use of high and low temperatures, evaporation, drying, irradiation, combined methods. | |||||||||||||||||||||
| Tribunales de Revisión |
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| Competencias |
| Code | |
| 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. |
| C4 | CMECES4 That students can transmit information, ideas, problems and solutions to both a specialised and non-specialised audience |
| Learning aims |
| Competences | |||
| A3708 A3758 A3777 A3785 A3788 |
B431 B436 B437 B438 B440 B442 |
C2 C3 C4 |
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| Contents |
| Topic | Sub-topic |
| Planning |
| Methodologies :: Tests | |||||||||
| Class hours | Hours outside the classroom | Total hours | |||||||
| Laboratory practicals | 10 | 15 | 25 | ||||||
| Seminars | 4 | 10 | 14 | ||||||
| Problem solving, classroom exercises | 8 | 12 | 20 | ||||||
| Field work/trips | 4 | 2 | 6 | ||||||
| Assignments | 1 | 1.5 | 2.5 | ||||||
| Lecture | 30 | 45 | 75 | ||||||
| Objective short-answer tests | 3 | 4.5 | 7.5 | ||||||
| (*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. | |||||||||
| Methodologies |
| Description | |
| Laboratory practicals | |
| Seminars | |
| Problem solving, classroom exercises | |
| Field work/trips | |
| Assignments | |
| Lecture |
| Personalized attention |
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| Assessment |
| Description | Qualification | ||
| Lecture | 60% | ||
| Laboratory practicals | 10% | ||
| Seminars | 8% | ||
| Problem solving, classroom exercises | 10% | ||
| Field work/trips | 4% | ||
| Assignments | 2% | ||
| Objective short-answer tests | 6% | ||
| 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 | ||||
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