| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| CULINARY BIOCHEMISTRY |
| Learning outcomes |
| IDENTIFYING DATA | 2023_24 |
| Subject | CULINARY BIOCHEMISTRY | Code | 13214209 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | Fourth | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Learning outcomes |
| CE11 |
Understand how biochemical changes can modify organoleptic and nutritional properties in food processing. Understand how changes in food when cooking it affect the digestion process. Be able to appreciate the biochemical changes that food undergoes when cooking them. | |
| Type B | Code | Learning outcomes |
| Type C | Code | Learning outcomes |
