Educational guide
IDENTIFYING DATA							2023_24
Subject	FOOD ANALYSIS					Code	00914164
Study programme	0914 - GRADO EN INGENIERIA AGRARIA
Descriptors	Credit.	Type	Year	Period
	4.5	Compulsory	Fourth	Second
Language	Castellano
Prerequisites
Department	HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador	ALONSO CALLEJA , CARLOS				E-mail	caloc@unileon.es dhtaao@unileon.es rmcapg@unileon.es spanm@unileon.es
Lecturers	ALONSO CALLEJA , CARLOS ÁLVAREZ ORDÓÑEZ , AVELINO CAPITA GONZÁLEZ , ROSA MARÍA PANERA MARTINEZ , SARAH
Web	http://www.eiaf.unileon.es/; https://www.unileon.es/estudiantes/oferta-academica/grados/grado-en-ingenieria-agraria
General description	Preparation of food samples for analysis. Physico-chemical techniques for food analysis. Microbiological food analysis. Sensory evaluation of food.
Tribunales de Revisión	Tribunal titular Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL Secretario HIGIENE Y TECNOLOG. ALIMENTOS PRIETO GUTIERREZ , BERNARDO Vocal HIGIENE Y TECNOLOG. ALIMENTOS FRESNO BARO , JOSE MARIA Tribunal suplente Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS OTERO CARBALLEIRA , ANDRES Secretario HIGIENE Y TECNOLOG. ALIMENTOS SIERRA CASTRILLO , MARIA LUISA Vocal HIGIENE Y TECNOLOG. ALIMENTOS MATEO OYAGUE , JAVIER

Competencias

Code
A15344
A15397
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
	A15344 A15397		C3 C4
	A15344 A15397		C3 C4
	A15344 A15397		C3 C4
	A15344 A15397		C2 C3 C4

Contents

Topic	Sub-topic

Planning

Methodologies  ::  Tests
	Class hours	Hours outside the classroom	Total hours
Field work/trips	2	1	3
Laboratory practicals	10	5	15
Seminars	6	14	20
Lecture	22	47.5	69.5
Mixed tests	2.5	0	2.5
Objective short-answer tests	2.5	0	2.5
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies

Methodologies   ::  

	Description
Field work/trips
Laboratory practicals
Seminars
Lecture

Personalized attention

Seminars Objective short-answer tests

Description

Assessment

	Description	Qualification
Lecture		40% en conjunto (1) ===========
Field work/trips		40% en conjunto (1) ===========
Laboratory practicals		40% en conjunto (1) ===========
Seminars		40% en conjunto (1) ===========
Mixed tests		60% oficial escrita ===========
Objective short-answer tests		40% en conjunto (1) ===========
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

CHEMISTRY / 00914006 BIOTECHNOLOGY AND GENERAL MICROBIOLOGY / 00914150 FOOD PROPERTIES / 00914154 MICROBIOLOGICAL AND HYGIENIC CONTROL IN THE AGRO-FOOD INDUSTRIES / 00914155 FOOD PROCESSING / 00914158 FOOD SAFETY / 00914162