| Educational guide Faculty of Oenology |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD TECHNOLOGY |
| Learning outcomes |
| IDENTIFYING DATA | 2021_22 |
| Subject | FOOD TECHNOLOGY | Code | 19204232 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Learning outcomes |
| A12 |
Know in a practical way the basic operations that will intervene in the process of elaboration of the different products. | |
| A15 |
Have the ability to know, understand and use the principles of Engineering and food technology: Engineering and basic food operations; Food Technology; Processes in the agri-food industries | |
| Type B | Code | Learning outcomes |
| Type C | Code | Learning outcomes |
