Logo UVDegree in Food Science and TechnologyFaculty of Pharmacy Logo del portal

  • 6591: Know, judge and know how to use and apply the sources of information related to nutrition, food, lifestyles and health.
  • 6701: Be able to assume social and ethical commitments.
  • 6210: Participate in business teams of social marketing, advertising and health claims.
  • 2946: Collaborate in the planning and development of policies on food, nutrition and food safety based on the needs of the population and health protection.
  • 6704: Recognise plurality and respect differences.
  • 5992: Know the historical, anthropological and sociological evolution of food, nutrition and dietetics in the context of health and disease.
  • 5993: Know the social, cultural and psychological factors that may affect the origin, development and treatment of eating disorders, and of food risks and crises.
  • 5994: Know the origin of the different attitudes towards food and understand basic theoretical and methodological principles for the social and anthropological analysis of the food system and, in particular, food consumption, food preparation and eating habits.
  • 6411: Know about planning and prevention of occupational risks.
  • 6497: Know about health care planning and organisation.
  • 6356: Know health promotion and disease prevention strategies.
  • 6353: Know the techniques and applications of environmental health and industrial hygiene in the field of food industry.
  • 6216: Know the relationship between environment and health.
  • 6214: Know the methods and means of health education.
  • 6409: Acquire knowledge on epidemiology and prevention of communicable and non-communicable diseases.
  • 6213: Acquire knowledge of the epidemiological method and its application to the field of food.
  • 6212: Know and assess the determinants of health.
  • 16372: Acquire the ability to perform basic calculations.
  • 2455: Know about the changes in toxic substances taking place during the technological processing of foodstuffs.
  • 6207: Know the basic concepts of health and public health.
  • 6653: Know the hygiene and preventive measures applicable to the major alterations in food products caused by toxic substances and chemicals originated during food processing.
  • 5928: Understand the use of guides to good hygiene practice as a tool to ensure the proper handling of food.
  • 2456: Prevent food poisoning by establishing toxicity safety limits in order to ensure safe food to the population.
  • 6503: Recognise one's own limitations and 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.
  • 2458: Know the methods most commonly used for the analysis of toxics in food.