| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD TECHNOLOGY |
| Learning outcomes |
| IDENTIFYING DATA | 2018_19 |
| Subject | FOOD TECHNOLOGY | Code | 19204232 | |||||
| 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 | Learning outcomes |
| A12 |
Know in a practical way the basic operations that will intervene in the process of elaboration of the different products. | |
| A15 |
Have the ability to know, understand and use the principles of Engineering and food technology: Engineering and basic food operations; Food Technology; Processes in the agri-food industries Distinguish the main technologies of conservation and food processing. Design and model heat treatment for food preservation. Estimation of the scalding/cooking time of freezing and refrigeration of food with different geometries. Applies specifications, regulations and related standards. Know and apply the latest and most innovative food processing technologies. Produce food products at the laboratory level and know in a practical way the basic operations that will intervene in the production process of different products. | |
| Type B | Code | Learning outcomes |
| Type C | Code | Learning outcomes |
| C3 |
Locate and access information effectively and efficiently. Critically evaluate information and its sources, and add it to their own knowledge base and system of values. Have a full understanding of the economic, legal, social and ethical implications of accessing and using information. Reflect on, review and evaluate the information management process. |
