| Castellano |
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Educational guide | |||||||||||||||||||||
| IDENTIFYING DATA | 2023_24 | |||||||||||||||||||||
| Subject | Animal Food Processing | Code | 00911038 | |||||||||||||||||||
| Study programme | ||||||||||||||||||||||
| Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||
| 3 | Optional | Fourth | ||||||||||||||||||||
| Language |
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| Web | http:// | |||||||||||||||||||||
| General description | Industrial processing and technology of the principal animal food: milk and dairy products, meat and meat products. An introduction about the fish technology and the Industrial processing of honey and eggs products. | |||||||||||||||||||||
| 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 |
| C5 | CMECES5 That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy |
| Learning aims |
| Competences | |||
| A3746 A3750 A3773 A3880 |
B431 B436 B437 B440 B441 |
C2 C3 C4 C5 |
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| Contents |
| Topic | Sub-topic |
| Planning |
| Methodologies :: Tests | |||||||||
| Class hours | Hours outside the classroom | Total hours | |||||||
| Laboratory practicals | 8 | 12 | 20 | ||||||
| Seminars | 3 | 4.5 | 7.5 | ||||||
| Field work/trips | 2 | 2 | 4 | ||||||
| Assignments | 1 | 1 | 2 | ||||||
| Personal tuition | 1 | 1 | 2 | ||||||
| Lecture | 15 | 22.5 | 37.5 | ||||||
| 1 | 1 | 2 | |||||||
| (*)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 | |
| Field work/trips | |
| Assignments | |
| Personal tuition | |
| Lecture |
| Personalized attention |
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| Assessment |
| Description | Qualification | ||
| Lecture | 70% | ||
| Laboratory practicals | 20% | ||
| Seminars | 5% | ||
| Field work/trips | 2.5% | ||
| Assignments | 2.5% | ||
| 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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