Competencies and objectives

 

Course context for academic year 2019-20

The aim consists in dealing with the concept of healthy gastronomy within the framework of the Mediterranean food culture and the recovery of culinary traditions, and showing its usefulness to achieve suitable feeding and nutrition patterns.

 

 

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

No data

 

 

Learning outcomes (Training objectives)

No data

 

 

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

No data

 

 

;

General

Code: 91007
Lecturer responsible:
BERNABEU MESTRE, JOSEP
Credits ECTS:
Theoretical credits: 4,00
Practical credits: 0,00
Distance-base hours:

Departments involved

No data

Study programmes where this course is taught