| Educational guide Faculty of Oenology |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD SAFETY |
| Methodologies |
| IDENTIFYING DATA | 2021_22 |
| 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 |
| Description | |
| Introductory activities | Presentation of the different thematic blocks of the subject |
| Lecture | Theoretical presentation of contents |
| Seminars | Problem solving, discussion of informative or scientific articles and work on topics related to the agenda |
| Presentations / oral communications | Elaboration and Presentation of a bibliographical work on a subject related to the contents of the subject |
| Personal attention | The student can make the consultations that she/he believes appropriate by a previous appointment with the professor, or by e-mail. |
