| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS |
| Methodologies |
| IDENTIFYING DATA | 2022_23 |
| Subject | TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS | Code | 13675233 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | AN |
||||||
| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Description | |
| Introductory activities | Activities to make contact and collect information from students. Course presentation. |
| Lecture | Exposition of course contents. |
| Problem solving, exercises | Activity in which the modification of the production process of a food is proposed to deal with a product improvement from the point of organoleptic and / or improving their nutritional profile |
| Personal attention | Individual and group tutorials. |
