Specific Competences (CE)

• E33 : Communicate effectively, both orally and in writing, with individuals, health care and industry professionals and the media, knowing how to use information and communication technologies.
• E34 : Understand the main effects of the application of heat and humidity on the nutritional and organoleptic properties of foodstuffs, give scientific and technical advice on food products and the development of the same. Evaluate compliance with said assessment.
• E35 : Use science to explain certain phenomena that occur in the kitchen.
• E36 : Understand the different sources (bibliographical, Internet, etc.) of information related to food science and technology.

Specific transversal competences of the degree course :>>Foreign language proficiency

• CT1 : Read and understand texts in a foreign language.

Specific transversal competences of the degree course :>>IT and information competences

• CT2 : Show computer and information system skills and abilities.

General Competences of the Degree Course (CG):>>Food sciences module

• 11 : Identify and classify foodstuffs, food products and food ingredients.
• 12 : Understand their chemical composition, physicochemical properties, nutritional value, bioavailability, organoleptic characteristics and the modifications they undergo as a result of technological and culinary processes.
• 13 : Understand the basic production processes and systems for elaborating, transforming and preserving the main foodstuffs.
• 14 : Understand and apply the basic principles of nutritional and sensorial analysis of foodstuffs.
• 15 : Interpret and handle food composition databases and tables.
• 17 : Understand the culinary techniques used to optimise the organoleptic and nutritional qualities of food, compared to traditional gastronomy.