Educational guide
IDENTIFYING DATA 2023_24
Subject ANIMAL FOOD PROCESSING Code 00914169
Study programme
0914 - GRADO EN INGENIERIA AGRARIA
Descriptors Credit. Type Year Period
3 Optional Fourth First
Language
Castellano
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
TORNADIJO RODRÍGUEZ , MARÍA EUGENIA
E-mail metorr@unileon.es
mmgonr@unileon.es
Lecturers
GONZÁLEZ RAURICH , MARÍA MONTSERRAT
TORNADIJO RODRÍGUEZ , MARÍA EUGENIA
Web http://
General description
Tribunales de Revisión
Tribunal titular
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS FRESNO BARO , JOSE MARIA
Secretario HIGIENE Y TECNOLOG. ALIMENTOS PRIETO GUTIERREZ , BERNARDO
Vocal HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ FERNANDEZ , MARIA MERCEDES
Tribunal suplente
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS MATEO OYAGUE , JAVIER
Secretario HIGIENE Y TECNOLOG. ALIMENTOS ALONSO CALLEJA , CARLOS
Vocal HIGIENE Y TECNOLOG. ALIMENTOS CAPITA GONZALEZ , ROSA MARIA

Competencias
Code  
A15367
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
A15367
 C2
C3
C4

Contents
Topic Sub-topic

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
Laboratory practicals 5 5 10
 
Field work/trips 5 5 10
Problem solving, classroom exercises 2 5 7
Personal tuition 2 6 8
 
Lecture 11 16.5 27.5
 
5 7.5 12.5
 
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies   ::  
  Description
Laboratory practicals
Field work/trips
Problem solving, classroom exercises
Personal tuition
Lecture

Personalized attention
 
Description

Assessment
  Description Qualification
Lecture 60%
Laboratory practicals 20%
 
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
FOOD PROCESSING / 00914158