Course competences
|
Code |
Description |
CB01 |
Prove that they have acquired and understood knowledge in a subject area that derives from general secondary education and is appropriate to a level based on advanced course books, and includes updated and cutting-edge aspects of their field of knowledge. |
CB02 |
Apply their knowledge to their job or vocation in a professional manner and show that they have the competences to construct and justify arguments and solve problems within their subject area. |
CB03 |
Be able to gather and process relevant information (usually within their subject area) to give opinions, including reflections on relevant social, scientific or ethical issues. |
CB04 |
Transmit information, ideas, problems and solutions for both specialist and non-specialist audiences. |
CB05 |
Have developed the necessary learning abilities to carry on studying autonomously |
E06 |
To know and be able to handle the techniques and procedures of food analysis |
E08 |
To be able to apply the technological advances and the innovation in foods and food processing processes in the food industry and to evaluate their acceptability by consumers |
E09 |
To know, optimize and control the production and conservation food processes |
E11 |
To qualify to be able to evaluate the effects of processing on the components and properties of foods |
E15 |
To analyse and evaluate food risks and hazards. To manage food safety. |
E16 |
To know and manage behaviour guidelines on personal hygiene, food handling and hygienic control of food processing |
E18 |
To adquire knowldege on food legislation and normalization. To counsel legaly, scientifically and technocally the food industry and consumers. |
E19 |
To know the fundamentals of quality and traceability systems and be able to perform their deploy, as well as to evaluate and control the food quality |
E20 |
To manage sub-products and residues of the food industry according to an effective environmental management |
E22 |
To perform formation of staff in the food sector |
E25 |
To establish and calculate patterns of healthy nutrition, as well as to develop menu scheduling for communities |
E26 |
To evaluate habits and food intake and the nutritional status at individual or community level |
E27 |
To schedule and develop programs for nutritional education and promotion and prevention of health |
G01 |
To develop the aptitude to gather and interpret information and data to issue critical judgments that include a reflection on relevant topics of social, scientific or ethical nature. |
G03 |
To develop habits of excellence and quality in the professional exercise applying the fundamental human rights, the principles of equality of opportunities and the values of a culture of peace and democratic. Acquiring an ethical commitment and acting according to the professional business ethics and the respect to the environment. |
G07 |
To possess ability of organization and planning, initiative, entrepreneurship and aptitude to be employed in teamworks. To possess capacity of resolution of specific problems of the professional area and to develop the critical reasoning and decision making. |
G09 |
To develop the motivation for quality, the capacity to adapt to new situations and the creativity. |