Educational guide Faculty of Chemistry |
english |
Nutrition and Metabolism (2012) |
Subjects |
FUNCTIONAL FOOD |
Methodologies |
IDENTIFYING DATA | 2016_17 |
Subject | FUNCTIONAL FOOD | Code | 13675208 | |||||
Study programme |
|
Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | AN |
Competences | Learning aims | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Description | |
Introductory activities | *Course material available on Moodle form 1 February to 30 May. |
Assignments | All students will individually do a paper about topic 3, which will be delivered and evaluated. The work must consist of a critical report on a functional food currently in the market. Students can select more than on food but only a factor of a particular pathology. Maximum length 10 pages. Term until April 30. |
Presentations / expositions | Oral presentation by groups (videoconference) will be evaluated. Presentation must consist of a presentation and discussion a scientific opinion of a claim on articles 13 or 14 and approved by EFSA. It is to be performed by student pairs. |
Lecture | Exposition of the course contents. |
Personal tuition | Individualized resolution of doubts and orientation. |