| Educational guide School of Chemical Engineering |
english |
| Nanoscience, Materials and Processes: Chemical Technology at the Frontier |
 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 | 20705211 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | Only annual |
||||||
| Competences | Learning outcomes | 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. | ||||||||||||||||||
