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Course description

Competencies and objectives

Provisional information. Pending approval.


Course context for academic year 2010-11

No data



Course content (verified by ANECA in official undergraduate and Master’s degrees)

Specific Competences (CE)

  • E37 : Understand the different sources (bibliographical, Internet, etc.) of information related to food science and technology.
  • E38 : Acquire basic knowledge of toxicology and the toxic phenomenon.
  • E39 : Know the main databases and sources of information on the toxicological properties of chemical substances.
  • E40 : Identify the different types of toxic substances present in foodstuffs and their risks.
  • E41 : Evaluate the exposure to a certain chemical substance through diet.
  • E42 : Know, understand and apply the process for assessing the toxic risks of chemical substances.
  • E43 : Apply the Administrative Process as a management tool for a Diet and Nutrition Service.
  • E44 : Acquire the pertinent skills to work in a uni- or multi-disciplinary team made up of professionals and other personnel related to diagnostic assessment and treatment in Dietetics and Nutrition.
  • E45 : Understand the basic features of the Spanish Health Care System related to managing health care services, basically those related to nutritional factors.
  • E46 : Understand the internal and/or external channels of communication that should be implanted in all organisations so that the Nutrition Service can ensure that all professionals are aware of its projects.
  • E47 : Understand the Accreditation systems for the implantation of Quality Circuits.


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

  • 13 : Understand the basic production processes and systems for elaborating, transforming and preserving the main foodstuffs.
  • 16 : Understand the microbiology, parasitology and toxicology of foodstuffs.


General Competences of the Degree Course (CG):>>Hygiene, food safety and quality management module

  • 18 : Develop, apply, evaluate and maintain appropriate hygiene, food safety and risk control system practices, applying all legislation in force.
  • 19 : Participate in the design, organisation and management of different food services.
  • 20 : Collaborate on implanting quality systems.
  • 21 : Evaluate, monitor and manage food chain traceability factors.
  • 22 : Understand aspects related to the economy and management of foodstuffs companies.
  • 23 : Provide scientific and technical advice on food products and their development. Evaluate compliance with said advice.
  • 24 : Participate in business teams dealing with social marketing, advertising and health statements.
  • 25 : Collaborate with consumer protection in the framework of food safety.




Learning outcomes (Training objectives)

No data



Specific objectives stated by the academic staff for academic year 2010-11

No data




Code: 27517
Lecturer responsible:
No data
Credits ECTS: 6,00
Theoretical credits: 1,20
Practical credits: 1,20
Distance-base hours: 3,60

Departments involved

  • Dept: NURSING
    Area: NURSING
    Theoretical credits: 1,2
    Practical credits: 1,2
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.

Study programmes where this course is taught