2023_24
Educational guide 
School of Chemical Engineering
A A A 
english 
Bachelor's Degree in Food Bioprocess Technology (2018)
 Competences


Type A Code Competences Specific
  A1.1 Effectively apply knowledge of basic, scientific and technological subjects pertaining to engineering.
  A1.2 Design, execute and analyse experiments related to engineering.
  A1.3 Assess the economic, social and environmental impact of technical solutions.
  A1.4 Apply the principles and methods of quality, traceability and certification.
  A1.5 Apply the principles of engineering in the context of the life sciences to define conditions and strategies that make it possible to design and optimise the production processes of biological systems.
  A2.1 Design a product and/or a bioprocess that complies with the established specifications/needs, bearing in mind the economic, environmental, social, political, ethical, health, safety and sustainability constraints.
  A2.2 Ability to take decisions by using the resources available for multidisciplinary work groups.
  A2.3 Ability to understand, interpret, communicate and adopt the advances in the agro-food industry for application in technology transfer.
  A3.1 Ability to solve mathematical problems that can arise in engineering. Ability to use knowledge on: linear algebra; geometry; differential geometry; differential and integral calculus; differential equations and partial derivatives; numerical methods; numerical algorithms; statistics and optimisation.
  A3.2 Understanding and mastery of the basic concepts of the general laws of mechanics, thermodynamics, fields and waves and electromagnetism and their application to solving engineering problems.
  A3.3 Basic knowledge of the use and programming of computers, operating systems, databases and computer programs with applications in engineering.
  A3.4 Ability to understand and apply the principles of basic knowledge of general chemistry, organic and inorganic chemistry and their applications in engineering.
  A3.5 Capacity for spatial vision and an understanding of graphic representation techniques, through traditional methods of metric geometry and descriptive geometry, and through computer-aided design applications.
  A3.6 Proper understanding of the concept of company, the institutional and legal framework of companies. Business management and organisation.
  A3.7 Understanding of biological bases and foundations of the plant and animal field in engineering.
  A4.1 Ability to understand and use the principles of ecology and of the study of environmental impact, for both the evaluation and the correction thereof.
  A4.2 Ability to understand and use the principles of heat transfer and their application in the design of equipment and/or systems.
  A4.3 Ability to understand and use the principles of fluid mechanics and hydraulics.
  A5.1 Ability to understand and use the principles of bioprocess engineering and technology applied to food, which includes food engineering and technology, basic food engineering and operations and food technology.
  A5.2 Ability to understand and use the principles of processes and bioprocesses in the agri-food industries.
  A5.3 Ability to understand and use the principles of modelling and optimisation.
  A5.4 Ability to understand and use the principles of quality management and traceability.
  A5.5 Ability to understand and use the principles of food analysis.
  A5.6 Ability to understand and use the principles of food safety and microbiology applied to food bioprocesses.
  A5.7 Ability to understand and use the principles of automation and control of processes.
  A5.8 Ability to understand and use the principles of management and utilization of agro-industrial by-products and waste.
  A5.9 Ability to understand and use the principles of biological systems, from an engineering perspective, which allows students to characterize biotechnological products quantitatively and qualitatively.
  A6.1 Original exercise to be done individually and presented and defended before a university examination panel, consisting of a project in the field of food bioprocess engineering technologies, in which the skills acquired in the courses are synthesized and integrated.
Type B Code Competences Transversal
  B1.1 Communicate information clearly and accurately to diverse audiences (CT5)
  B1.2 Adapt to a changing environment
  B1.3 Work effectively and resist adversity.
  B1.4 Use information in a foreign language (preferably English) effectively (CT1)
  B1.5 Use ICT to efficiently manage information and knowledge (CT2)
  B2.1 Organise and plan for companies and other institutions and organizations in the professional field.
  B2.2 Direct technical or professional projects specific to the professional field.
  B2.3 Influence and guide others to improve performance.
  B2.4 Promote a suitable environment for the development of individuals.
  B2.5 Provide guidelines for defining and achieving objectives.
  B2.6 Establish and maintain productive relationships with team members and “clients” by gaining their trust and respect.
  B2.7 Relate with internal or external “clients” to identify their needs.
  B3.1 Work well in multidisciplinary, multilingual and multicultural teams.
  B3.2 Contribute effectively to achieving the team's objectives through cooperation, participation and commitment to the shared vision and goal.
  B3.3 Work as a team in a collaborative way, with shared responsibility and initiative.
  B3.4 Resolve conflicts in a constructive way.
  B4.1 Learn effective ways to assimilate knowledge and behaviour.
  B4.2 Identify the learning process and academic and professional preferences.
  B4.3 Learn independently and with initiative.
  B4.4 Knowledge in basic and technological subjects that enables them to learn new methods and theories and gives them the versatility to adapt to new situations.
  B5.1 Work independently with responsibility, initiative and innovative thinking.
  B5.2 Take on entrepreneurial positions.
  B5.3 Solve problems in a critical, creative and innovative way within the professional field.
  B6.1 Show ethical behaviour towards members of the university community and society in general.
  B6.2 Apply ethical principles and social responsibility as a citizen and as a professional
Type C Code Competences Nuclear