| Educational guide School of Chemical Engineering |
english |
| Environmental Engineering and Sustainable Production (2011) |
 Subjects |
| TOOLS FOR THE DESIGN AND SUSTAINABLE PRODUCTION OF STRUCTURED FOODS |
| Planning |
| IDENTIFYING DATA | 2013_14 |
| Subject | TOOLS FOR THE DESIGN AND SUSTAINABLE PRODUCTION OF STRUCTURED FOODS | Code | 20675202 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | Only annual |
||||||
| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Methodologies :: Tests | |||||||||
| Competences | (*) Class hours | Hours outside the classroom | (**) Total hours | ||||||
| Introductory activities |
|
0.5 | 0 | 0.5 | |||||
| Lecture |
|
26 | 39 | 65 | |||||
| Problem solving, exercises |
|
18 | 27 | 45 | |||||
| Case study |
|
15 | 22 | 37 | |||||
| Personal tuition |
|
1 | 1.5 | 2.5 | |||||
| (*) On e-learning, hours of virtual attendance of the teacher. (**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. | |||||||||
