| Educational guide School of Chemical Engineering |
english |
| Bachelor's Degree in Food Bioprocess Technology (2018) |
 Subjects |
| FOOD BIOPROCESSES AND FOOD SAFETY |
| Competences |
| IDENTIFYING DATA | 2023_24 |
| Subject | FOOD BIOPROCESSES AND FOOD SAFETY | Code | 20244101 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Compulsory | Third | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Competences Specific |
| A1.2 | Design, execute and analyse experiments related to engineering. | |
| A5.6 | Ability to understand and use the principles of food safety and microbiology applied to food bioprocesses. | |
| Type B | Code | Competences Transversal |
| B1.2 | Adapt to a changing environment | |
| B1.3 | Work effectively and resist adversity | |
| B3.2 | Contribute effectively to achieving the team's objectives through cooperation, participation and commitment to the shared vision and goal. | |
| B3.3 | Work as a team in a collaborative way, with shared responsibility and initiative. | |
| B4.4 | Knowledge in basic and technological subjects that enables them to learn new methods and theories and gives them the versatility to adapt to new situations. | |
| B5.1 | Work independently with responsibility, initiative and innovative thinking. | |
| B5.3 | Solve problems in a critical, creative and innovative way within the professional field. | |
| Type C | Code | Competences Nuclear |
