| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| FUNCTIONAL FOOD |
| Methodologies |
| IDENTIFYING DATA | 2019_20 |
| Subject | FUNCTIONAL FOOD | Code | 13675208 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | |||||||
| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Description | |
| Introductory activities | *Course material available on Moodle form 1 February to 30 May. |
| Assignments | All students will individually do a paper about topic 3, which will be delivered and evaluated. The work must consist of a critical report on a functional food currently in the market. Students can select more than on food but only a factor of a particular pathology. Maximum length 10 pages. Term until April 30. |
| Lecture | Exposition of the course contents. |
| Personal attention | Individualized resolution of doubts and orientation. |
