Educational guide 2016_17 Faculty of Chemistry

Learning aims

Objectives	Competences
To provide knowledge about the nature and composition of foods, this is necessary for the diverse functions that can be developed by the graduated of the Master’s degree of Nutrition and Metabolism in the professional world.
To acquire criteria, knowledge and abilities about the obtaining and elaboration process, from raw materials to final products.
By the end of the course, the student must have achieved a global and complete insight of foods: chemical composition, properties and nutritive value, sensorial characteristics technological of the obtaining and elaboration process, mechanisms of alteration and their prevention.
To stimulate the autonomous learning and group discussion to favour the development of criteria and creativity against passive attitudes.
To acquire scientific criteria about data and information on foods, derived from their composition and nutritive value, evaluation with fundament.