| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| FUNCTIONAL AND PERSONALISED FOOD |
| Methodologies |
| IDENTIFYING DATA | 2021_22 |
| Subject | FUNCTIONAL AND PERSONALISED FOOD | Code | 13214222 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Description | |
| Introductory activities | Presentation of the subject |
| Lecture | Presentation of the contents of the subject |
| Seminars | Scientific articles and / or clinical cases related to the subject matter will be worked on and discussed and will be delivered in advance so that students can read and answer the questions. |
| Problem solving, exercises in the classroom | Activities proposed by the teacher in the classroom |
| Presentations / oral communications | -Design, creation and elaboration of one or two talks or workshops on some aspect of the subject to an audience defined by the students of the classroom. -Reflective record of the development of the activity -Presentation of the results and reflections observed |
| Personal attention | Individual attention of the students on aspects / doubts that arose during the course |
