Educational guide
IDENTIFYING DATA 2023_24
Subject FOOD SOVEREIGNTY AND SUSTAINABLE FOOD SYSTEMS Code 01718118
Study programme
1718 M.U.COOPERACIÓN INTERNACIONAL AL DESARROLLO
Descriptors Credit. Type Year Period
2 Optional First Second
Language
Castellano
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
MATEO OYAGÜE , JAVIER
E-mail jmato@unileon.es
bprig@unileon.es
salod@unileon.es
Lecturers
MATEO OYAGÜE , JAVIER
PRIETO GUTIÉRREZ , BERNARDO
ALONSO DE LA TORRE , SARA
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 GONZALEZ RAURICH , MONTSERRAT
Vocal HIGIENE Y TECNOLOG. ALIMENTOS TORNADIJO RODRIGUEZ , MARIA EUGENIA
Tribunal suplente
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ FERNANDEZ , MARIA MERCEDES
Secretario HIGIENE Y TECNOLOG. ALIMENTOS ALONSO CALLEJA , CARLOS
Vocal HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL

Competencies
Type A Code Competences Specific
  A17966
  A17972
  A17973
  A17975
  A17977
Type B Code Competences Transversal
  B5274
  B5275
  B5278
  B5279
  B5283
  B5286
  B5289
Type C Code Competences Nuclear
  C1
  C2
  C3
  C4

Learning aims
Competences
A17972
A17973
 B5279
 C2
A17972
A17973
 B5279
B5289
 C1
C2
A17966
A17975
 B5274
B5286
 C2
C4
A17973
 B5275
B5279
B5283
 C3
A17972
A17973
 B5275
B5278
A17972
A17977

Contents
Topic Sub-topic

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
Assignments 0 13 13
 
Case study 0 10 10
Personal tuition 5 0 5
 
Lecture 10 10 20
 
Objective short-answer tests 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
Methodologies   ::  
  Description
Assignments
Case study
Personal tuition
Lecture

Personalized attention
 
Personal tuition
Objective short-answer tests
Description

Assessment
  Description Qualification
Lecture 15%
 
Other comments and second call

Sources of information
Access to Recommended Bibliography in the Catalog ULE

Basic

Complementary


Recommendations