• Degree Programmes Offered
  • 15225: Students must have developed the learning skills needed to undertake further study with a high degree of autonomy.
  • 15221: Students must have acquired knowledge and understanding in a specific field of study, on the basis of general secondary education and at a level that includes mainly knowledge drawn from advanced textbooks, but also some cutting-edge knowledge in their field of study.
  • 15222: Students must be able to apply their knowledge to their work or vocation in a professional manner and have acquired the competences required for the preparation and defence of arguments and for problem solving in their field of study.
  • 15223: Students must have the ability to gather and interpret relevant data (usually in their field of study) to make judgements that take relevant social, scientific or ethical issues into consideration.
  • 15224: Students must be able to communicate information, ideas, problems and solutions to both expert and lay audiences.
  • 2711: Recognise the need to maintain and update professional competence, with particular emphasis on independent and lifelong learning of new facts, products and techniques in the field of nutrition and food, and on motivation for quality.
  • 3098: Know how to apply the scientific method and acquire skills for managing the main bibliographic sources.
  • 3097: Have capacities for analysis and synthesis, for teamwork and to organise and plan activities.
  • 3096: Have the ability to communicate orally and in writing in all possible areas of professional practice; develop a critical perspective, acquire skills for teamwork and assume leadership when appropriate.
  • 3100: Know the structure and evolution of cells.
  • 3101: Understand cell function in general terms.
  • 3102: Understand where the different cellular processes take place.
  • 3103: Know the cell cycle and its regulation.
  • 3104: Understand the basic principles of genomic organisation, heredity and biological diversity.
  • 3105: Know the chemical, biochemical and biological principles applicable to human nutrition and dietetics.
  • 3106: Know about the various educational methods applicable to the health sciences, and the communication techniques used in food and human nutrition.
  • 2999: Know the basic physiology of the human body from the molecular level to the full body, at the various stages of life.
  • 3000: Learn to understand the body as a whole.
  • 3001: Understand and interpret how each organ is involved in the maintenance of the constancy of the internal environment.
  • 3002: Know how to set out problems and use the appropriate methods for their resolution, being able to apply critical reasoning.
  • 3003: Learn the fundamentals for using the scientific equipment directly related to their professional activity.
  • 3006: Know the structure and function of the human body at the various stages of life, from the molecular level to the full body.
  • 2476: Problem solving: be able to evaluate clearly the orders of magnitude in situations which are physically different, but show analogies, thus allowing the use of known solutions in new problems.
  • 3234: Theoretical understanding of physical phenomena: have a good understanding of the most important physical theories (logical and mathematical structure, experimental support, described physical phenomena).
  • 3235: Mathematical skills: understand and master the use of the most commonly used mathematical and numerical methods.