| Educational guide School of Chemical Engineering |
english |
| Double degree in Chemical Engineering and Food Bioprocess Technology (2019) |
 Subjects |
| FUNDAMENTALS OF FOOD MICROBIOLOGY |
| Planning |
| IDENTIFYING DATA | 2023_24 |
| Subject | FUNDAMENTALS OF FOOD MICROBIOLOGY | Code | 20904129 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | Fourth | 2Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Methodologies :: Tests | ||||||||||
| Competences | (*) Class hours |
Hours outside the classroom |
(**) Total hours | |||||||
| (*) On e-learning, hours of virtual attendance of the teacher. (**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. | ||||||||||
