Specific Competences (CE)

• E65 : Apply one's knowledge of Food Science to analyse, in a real situation, the modifications undergone by foods and food products as a result of technological and culinary processes, and of the production, preparation, transformation and conservation systems that can affect their chemical composition, physicochemical properties, nutritional value, bioavailability and organoleptic qualities.
• E66 : Apply one's knowledge of Nutritional, Dietetics and Health Sciences to design and carry out, in a real situation, for both healthy and sick individuals and taking into account the conditions inherent in the life cycle, the nutritional status dietetic protocol, the interpretation of the nutritional diagnosis, the evaluation of the nutritional aspects of a clinical history and a dietetics action plan.
• E67 : Apply one's knowledge of Nutritional Epidemiology, Public Health and Community Nutrition to design and plan diet and nutrition intervention programmes that incorporate activities for the promotion of health and prevention of disorders and illnesses related with nutrition and life styles. E68. Design and plan a research protocol for health care, nutrition and dietetics, being able to formulate hypotheses, gather and interpret the information needed to solve research problems and acquiring the ability for critical analysis of scientific thinking.
• E68 : Understand the most important properties of water and its importance at biochemical level as a universal solvent and reagent.
• E69 : Understand the structure and function of the different biomolecules and understand their function in biological processes.
• E70 : Recognise and assess the biochemical processes involved in nutrition.
• E71 : Understand the overall design of cell metabolism, the main regulation mechanisms, the principles of thermodynamics and their applications in bioenergetics, the way energy is obtained and the transformations that take place in the intermediate metabolic pathways.

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.

Specific transversal competences of the degree course:>>Oral and written communication competences

• CT3 : Show oral and written communication skills.

General Competences of the Degree Course (CG):>>Basic training module

• 1 : Understand the chemical, biochemical and biological factors applicable to human nutrition and dietetics.