Competencies and objectives

 

Course context for academic year 2012-13

Bromatoglogía Descriptiva es una asignatura que ha de contribuir a adquirir competencias conceptuales y metodológicas relacionadas con la fuentes, recopilación, análisis e interpretación de la información existente y actualizada sobre composición química de alimentos.

Esta asignatura se imparte en el segundo curso del Grado en Nutrición Humana y Dietética y forma parte, junto con otras dos asignaturas (Ciencia y Tecnología Culinaria y Tecnología de los Alimentos) de la Materia Ciencias de los Alimentos y que abordan las propiedades de los alimentos y su conservación o modificación. Es una asignatura básica para la comprensión de éstas y de otras asignaturas que se imparten en 3º y 4º curso del grado, como son las del módulo de Ciencias de la Nutrición, la Dietética y la Salud o Educación Nutricional.

 

 

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

Specific Competences (CE)

  • E33 : Reconocer los objetivos y particularidades de la producción industrial de alimentos.
  • 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.

 

 

 

Learning outcomes (Training objectives)

No data

 

 

Specific objectives stated by the academic staff for academic year 2012-13

Conocer las bases de la Química de los Alimentos.

Ser críticos con los datos de composición química de los alimentos que se obtienen en las fuentes bibliográficas consultadas.

Ser cuidadoso en el trabajo en el laboratorio.

 

 

 

General

Code: 27513
Lecturer responsible:
MAESTRE PEREZ, SALVADOR ENRIQUE
Credits ECTS: 6,00
Theoretical credits: 1,20
Practical credits: 1,20
Distance-base hours: 3,60

Departments involved

  • Dept: CHEMICAL ANALYSIS, NUTRITION AND FOOD SCIENCE
    Area: NUTRITION AND FOOD SCIENCE
    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