|
Type A
|
Code |
Competences Specific |
| | A1.1 |
Effectively apply knowledge of basic, scientific and technological subjects pertaining to engineering. |
| | A1.3 |
Assess the economic, social and environmental impact of technical solutions. |
| | A1.5 |
Apply the principles of engineering in the context of the life sciences to define conditions and strategies that make it possible to design and optimise the production processes of biological systems. |
| | A2.1 |
Use mandatory specifications, rules and regulations. |
| | A2.2 |
Ability to take decisions by using the resources available for multidisciplinary work groups. |
| | A2.5 |
Be able to prepare, conceive, draft and sign projects and studies in the field of agricultural technical engineering designed to carry out the activities mentioned in Order CIN/323/2009. |
| | A5.1 |
Ability to understand and use the principles of bioprocess engineering and technology applied to food, which includes food engineering and technology, basic food engineering and operations and food technology. |
| | A5.2 |
Ability to understand and use the principles of processes and bioprocesses in the agri-food industries. |
|
Type B
|
Code |
Competences Transversal |
| | B1.1 |
Communicate information clearly and accurately to diverse audiences (CT5) |
| | B1.2 |
Adapt to a changing environment |
| | B1.3 |
Work effectively and resist adversity |
| | B1.5 |
Use ICT to efficiently manage information and knowledge (CT2) |
| | B2.1 |
Organise and plan for companies and other institutions and organizations in the professional field. |
| | B2.2 |
Direct technical or professional projects specific to the professional field. |
| | B2.3 |
Influence and guide others to improve performance. |
| | B2.4 |
Promote a suitable environment for the development of individuals. |
| | B2.5 |
Provide guidelines for defining and achieving objectives. |
| | B2.6 |
Establish and maintain productive relationships with team members and “clients” by gaining their trust and respect. |
| | B2.7 |
Relate with internal or external “clients” to identify their needs. |
| | B3.1 |
Work well in multidisciplinary, multilingual and multicultural teams. |
| | 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. |
| | B3.4 |
Resolve conflicts in a constructive way. |
| | B4.1 |
Learn effective ways to assimilate knowledge and behaviour. |
| | B4.2 |
Identify the learning process and academic and professional preferences |
| | B4.3 |
Learn independently and with 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. |
| | B5.2 |
Take on entrepreneurial positions. |
| | B5.3 |
Solve problems in a critical, creative and innovative way within the professional field. |
| | B6.1 |
Show ethical behaviour towards members of the university community and society in general. |
| | B6.2 |
Apply ethical principles and social responsibility as a citizen and as a professional |
|
Type C
|
Code |
Competences Nuclear |
Subjects
