| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS |
| Learning aims |
| IDENTIFYING DATA | 2020_21 |
| Subject | TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS | Code | 13675233 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | AN |
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| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Objectives | Competences | ||
| To know food components and their influence on their characteristics. | AP5 |
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| To apply knowledge gained on food components to modify final foods properties. | AP5 |
||
| To know the application of bioactive components in the food industry. | AP5 |
||
| To study nutritional profiles and different strategies to improve them. | AP5 |
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