| Educational guide School of Chemical Engineering |
english |
| Environmental Engineering and Sustainable Production (2011) |
 Subjects |
| EMERGING TECHNOLOGIES FOR SUSTAINABILITY IN FOOD PRODUCTION |
| Learning aims |
| IDENTIFYING DATA | 2012_13 |
| Subject | EMERGING TECHNOLOGIES FOR SUSTAINABILITY IN FOOD PRODUCTION | Code | 20675201 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | Only annual |
||||||
| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Objectives | Competences | ||
| Knowing the relationship between the environmental and technological factors required in the innovation of food products and processes. | AP4 AP5 |
BP1 BP8 BP9 |
CC4 |
| Learning about the principles of the industrial application of emerging technologies in the conservation and production of traditional and new foods. | AP4 AP5 |
BP1 BP8 BP9 |
CC4 |
| Knowing the basics of process analytical control and its use in the food industry. | AP4 AP5 |
BP1 BP8 BP9 |
CC4 |
