| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD SAFETY |
| Learning outcomes |
| IDENTIFYING DATA | 2018_19 |
| Subject | FOOD SAFETY | Code | 19204236 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | 2Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Learning outcomes |
| A5 |
Know the different toxic types (natural, abiotic, biotic) that may be present in the different types of food, as well as identify the harmful effects derived from the consumption of these contaminated foods. | |
| A6 |
Have the necessary criteria to decide the best technique for the microbiological control of food as well as for the control of hygiene during the different stages of food production. | |
| A14 |
Know the current food safety regulations and the procedures that are applied in industries to comply with it. | |
| Type B | Code | Learning outcomes |
| Type C | Code | Learning outcomes |
