| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| CULINARY BIOCHEMISTRY |
| Methodologies |
| 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 |
| Description | |
| Introductory activities | The introduction of the subject will take place during the first hour of class and will consist of the presentation of the syllabus, the teaching methodology and its evaluation. |
| Lecture | Presentation of the theoretical contents of each topic. |
| Seminars | Discussion and deepening of the contents of the subject. |
| Assignments | Elaboration of a work in English on the contents worked during the sessions of seminars. |
| Personal attention | Attention to any question of the students. |
