| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| CULINARY BIOCHEMISTRY |
| Competences |
| IDENTIFYING DATA | 2019_20 |
| Subject | CULINARY BIOCHEMISTRY | Code | 13214209 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Competences Specific |
| CE11 | Appreciate the speed of potential changes in Biochemistry. | |
| Type B | Code | Competences Transversal |
| Type C | Code | Competences Nuclear |
