Educational guide School of Chemical Engineering |
english |
Environmental Engineering and Sustainable Production (2011) |
Subjects |
EMERGING TECHNOLOGIES FOR SUSTAINABILITY IN FOOD PRODUCTION |
Planning |
IDENTIFYING DATA | 2013_14 |
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 |
Methodologies :: Tests | |||||||||
Competences | (*) Class hours | Hours outside the classroom | (**) Total hours | ||||||
Introductory activities |
|
0.5 | 0.75 | 1.25 | |||||
Lecture |
|
30 | 45 | 75 | |||||
Problem solving, exercises |
|
20 | 30 | 50 | |||||
Case study |
|
9 | 13.5 | 22.5 | |||||
Personal tuition |
|
1 | 1.5 | 2.5 | |||||
(*) On e-learning, hours of virtual attendance of the teacher. (**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |