| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS |
| Competences |
| IDENTIFYING DATA | 2020_21 |
| Subject | TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS | Code | 13675233 | |||||
| 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 |
| Type A | Code | Competences Specific |
| Common | ||
| Professional | ||
| AP5 | Speciality in "Healthy Foods": In-depth knowledge of the composition of food and healthy nutritional profiles. | |
| Research | ||
| Type B | Code | Competences Transversal |
| Common | ||
| Type C | Code | Competences Nuclear |
