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Educational guide | |||||||||||||||||||||
| IDENTIFYING DATA | 2023_24 | |||||||||||||||||||||
| Subject | Techniques for sensory analysis of foods and beverages | Code | 00911043 | |||||||||||||||||||
| Study programme | ||||||||||||||||||||||
| Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||
| 3 | Optional | Fourth | ||||||||||||||||||||
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| Web | http:// | |||||||||||||||||||||
| General description | 1. Basic concepts and vocabulary. 2. Study of the sensory attributes. 3. Using standard techniques for sensory analysis of foods and beverages. 4. Application of the techniques to various foods and beverages. 5. Integration of sensory analysis in the management system quality. 6. Sensory analysis in the design of novel foods and beverages and their relation to the sociocultural environment | |||||||||||||||||||||
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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 | |||
| A3724 A3809 A3814 |
B431 B437 B438 |
C2 C3 C4 |
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| Contents |
| Topic | Sub-topic |
| Planning |
| Methodologies :: Tests | |||||||||
| Class hours | Hours outside the classroom | Total hours | |||||||
| Laboratory practicals | 15 | 0 | 15 | ||||||
| Personal tuition | 2 | 0 | 2 | ||||||
| Assignments | 0 | 13 | 13 | ||||||
| Seminars | 2 | 0 | 2 | ||||||
| Lecture | 8 | 32 | 40 | ||||||
| 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 | |
| Laboratory practicals | |
| Personal tuition | |
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| Seminars | |
| Lecture |
| Personalized attention |
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| Assessment |
| Description | Qualification | ||
| Lecture | 0 | ||
| Laboratory practicals | 0 | ||
| Assignments | 35 % | ||
| Seminars | 0 |
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| Mixed tests | 65 % | ||
| Other comments and second call | |||
| Sources of information |
| Access to Recommended Bibliography in the Catalog ULE |
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| Recommendations |
| Subjects that it is recommended to have taken before | |||
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