| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| FOOD SAFETY AND EFFICIENCY |
| Methodologies |
| IDENTIFYING DATA | 2021_22 |
| Subject | FOOD SAFETY AND EFFICIENCY | Code | 13675236 | |||||
| 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 |
| Description | |
| Introductory activities | |
| Lecture | Subject taught to all students by videoconference. |
| Assignments | All students will develop an individual paper that must be submitted written (via e-mail or Moodle) and presented orally the last day of class. Paper (maximum length of 10 sheets) should consist of critical analysis of treatment that has received a particular alarm by food contamination. |
| Presentations / oral communications | |
| Personal attention |
