Specific Competences (CE)

• E37 : Acquire basic knowledge of toxicology and the toxic phenomenon.
• E38 : Know the main databases and sources of information on the toxicological properties of chemical substances.
• E39 : Identify the different types of toxic substances present in foodstuffs and their risks.
• E40 : Evaluate the exposure to a certain chemical substance through diet.
• E41 : Know, understand and apply the process for assessing the toxic risks of chemical substances.
• E42 : Apply the Administrative Process as a management for a Diet and Nutrition Service.
• E43 : Adquirir las habilidades pertinentes para trabajar en equipo como unidad en las que se estructura de forma uni o multidisciplinar los profesionales y demás personal, relacionados con la evaluación diagnóstica y tratamientos en Dietética y Nutrición.
• 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.