Competencies and objectives

 

Course context for academic year 2019-20

La presente asignatura de carácter optativo se encuentra en el último curso del Grado. Por tanto, cuando los estudiantes cursan la misma han adquirido nociones básicas sobre aspectos fundamentales para el seguimiento de esta asignatura como son la composición de los alimentos o los métodos de análisis clásido de alimentos.

 

 

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

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.

 

 

 

Learning outcomes (Training objectives)

No data

 

 

Specific objectives stated by the academic staff for academic year 2019-20

No data

 

 

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General

Code: 27542
Lecturer responsible:
SANCHEZ ROMERO, RAQUEL
Credits ECTS: 6,00
Theoretical credits: 0,60
Practical credits: 1,80
Distance-base hours: 3,60

Departments involved

  • Dept: CHEMICAL ANALYSIS, NUTRITION AND FOOD SCIENCE
    Area: ANALYTIC CHEMISTRY
    Theoretical credits: 0,6
    Practical credits: 1,8
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.

Study programmes where this course is taught