Degree in Food Science and Technology

CE1: Manufacture and preserve food.
CE2: Analyse food.
CE3: Control and optimise processes and products in the food industry.
CE4: Develop new processes and products in the food industry.
CE5: Analyze and evaluate food safety risks
CE6: Manage food safety.
CE7: Design and interpret food surveys.
CE8: Provide scientific and technical advice to the food industry and consumers.
CE9: Know food products derived from the application of new technologies or new nutritional knowledge, as well as their legislative framework and social impact.
CE10: Collaborate in the planning and development of policies on food, nutrition and food safety based on the needs of the population and health protection.
CE11: Assist in the development, labelling, communication and marketing of foodstuffs according to social needs, scientific knowledge and legislation in force.
CE12: Participate in the management, organisation and provision of food services.
CE13: Know the structure and evolution of cells.
CE14: Understand cell function in general terms.
CE15: Understand where the different cellular processes take place.
CE16: Know the cell cycle and its regulation.
CE17: Understand the basic principles of genomic organisation, heredity and biological diversity.
CE18: Know and understand the levels of organisation of plants and animals.
CE19: Understand and interpret animal and plant diversity.
CE20: Know and understand the structure and function of plants and animals.
CE21: Know the practical tests that can be performed to demonstrate the different hypotheses related to animal and plant biology.
CE22: Know the operation of devices and elementary techniques related to the subject.
CE23: Know the basic physiology of the human body from the molecular level to the full body, at the various stages of life.
CE24: Learn to understand the body as a whole.
CE25: Understand and interpret how each organ is involved in the maintenance of the constancy of the internal environment.
CE26: Modelling and problem solving: be able to identify the essential elements of a process/situation and to establish a working model; be able to take the approaches required to reduce a problem to a manageable level; have critical thinking skills to build physical models.
CE27: Know reactions in solution, the different states of matter and the principles of thermodynamics.
CE28: Be able to name and formulate inorganic and organic chemical compounds.
CE29: Be able to solve basic problems for determining empirical and molecular formulas of compounds.
CE30: Be able to solve simple quantitative problems related to chemical processes, both in equilibrium and from a kinetic standpoint.
CE31: Be capable of explaining phenomena and processes related to basic aspects of chemistry in an understandable style.
CE32: Recognise the types of bonds that can occur in organic compounds and the different types of representation of organic molecules.
CE33: Know how to apply the general rules of nomenclature for organic compounds, including stereochemistry.
CE34: Know the different functional groups found in organic molecules and relate the presence of functional groups with the physico-chemical properties of organic molecules.
CE35: Know the general reactivity of the most important functional groups found in organic molecules.
CE36: Know the mechanisms of the most important chemical transformations.
CE37: Know the methods most commonly used for obtaining the different types of compounds.
CE38: Be able to relate the presence of functional groups in molecules with their reactivity against different processes (replacement, removal, addition, hydrolysis, oxidation, reduction, etc.).
CE39: Understand and be able to predict the behaviour of organic compounds in different environments (chemical, biological, environmental).
CE40: Develop the ability to estimate the risks associated with the use of chemicals and laboratory processes.
CE41: Acquire the knowledge needed to solve derivatives, integrals and differential equations.
CE42: Be able to set out problems with differential equations.
CE43: Know how to reason, structure and solve problems with a mathematical basis.
CE44: Know the structure and properties of biological macromolecules and their relationship with the function that they perform.
CE45: Understand the operation of enzymes and their regulation.
CE46: Know the mechanisms of production and transformation of energy.
CE47: Know about the major metabolic pathways and obtain an integrated view of metabolism and its regulation.
CE48: Know and understand essential processes in the transmission of genetic information from DNA to protein.
CE49: Knowledge and understanding of the fundamentals of physics in theoretical and experimental aspects, and the mathematical background needed for its formulation.
CE50: 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
CE51: Theoretical understanding of physical phenomena: have a good understanding of the most important physical theories (logical and mathematical structure, experimental support, described physical phenomena).
CE52: Basic and applied research: acquire an understanding of the nature of research in physics, how it is conducted and how physics research is applicable to many different fields; be able to design experimental and/or theoretical procedures for: (i) solving common problems in academic or industrial research; (ii) improving existing results.
CE53: Describe and synthesise the dataset observed in the experiment.
CE54: Analyse the data observed using a statistical package.
CE55: Interpret the results provided by statistical packages.
CE56: Prepare and submit a report of the experimental study conducted.
CE57: Be familiar with statistics applied to health sciences.
CE58: Know the historical, anthropological and sociological evolution of food, nutrition and dietetics in the context of health and disease.
CE59: Know the social, cultural and psychological factors that may affect the origin, development and treatment of eating disorders, and of food risks and crises.
CE60: 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.
CE61: Recognise the plurality of points of view that make up the reality of food and nutrition through different social agents and discourses.
CE62: Acquire the knowledge and skill needed to elucidate the causes of organoleptic and/or nutritional modifications of components and/or food.
CE63: Acquire knowledge to design and/or improve food.
CE64: Learn the fundamentals for using the scientific equipment directly related to their professional activity.
CE65: Identify, design, obtain, analyse, control and produce food and other goods and raw materials of health significance for human or veterinary use.
CE66: Design, apply and evaluate reagents, methods and analytical techniques.
CE67: Carry out health and hygiene analyses related to food.
CE68: Gain basic knowledge of the different types of microorganisms.
CE69: Understand the growth of microorganisms both at individual and at population level, their requirements and the methods for controlling them.
CE70: Know and understand the criteria for the classification and identification of microorganisms, in particular, the differential physiological and biochemical characteristics of microorganisms of food significance.
CE71: Understand the mechanisms of microbial pathogenicity and the importance of the nonspecific and specific defences against infection.
CE72: Understand microbial genetics, the importance of the variability of the DNA in evolution and the applications of genetic engineering to the area of food.
CE73: Differentiate between antibiotics and synthetic and semisynthetic chemotherapeutic agents and understand the importance and the genetic basis of microbial resistance to chemotherapeutic agents.
CE74: Isolate pure cultures of microorganisms, evaluate microbial growth and work bearing in mind the aseptic technique and the concept of sterility.
CE75: Master the techniques of cultivation, isolation and identification of microorganisms in food.
CE76: Apply preventive measures against the transmission of foodborne microbial diseases.
CE77: Know the definition and classification of different food products according to national, European and international legal standards.
CE78: Know the composition of the different food groups.
CE79: Know the technological, nutritional and health properties of foodstuffs.
CE80: Acquire capacity to assess the impact of the consumption of food on the health of the population.
CE81: Know the general and specific parameters of quality for each food group.
CE82: Know and apply the principles of the self-control system (HACCP) to evaluate and control food quality.
CE83: Know the physico-chemical properties, chemical reactions and technological functions of the components of food.
CE84: Determine the influence of physical and chemical factors on the components of food.
CE85: Know how to apply the knowledge acquired to the preparation and preservation of food.
CE86: Know general aspects preliminary to the analysis and apply them to the specific field of food.
CE87: Acquire knowledge of the approach, methodology and development of food analyses in order to assess their application to specific cases.
CE88: Acquire skills for searching, selecting, preparing, improving and evaluating procedures of food analysis.
CE89: Know how to apply the main analytical methodologies (physical, chemical and sensory) appropriate to the object and purpose of the analysis proposed.
CE90: Know the role of food additives in the design and innovation of new food ingredients, products and processes.
CE91: Know the additives arising from new knowledge on their natural sources or resulting from food biotechnology.
CE92: Know the methodology for the proper selection of containers according to the product to be packed and the marketing planned.
CE93: Know about new trends in food packaging: active and smart packaging and its application in the food industry.
CE94: Apply the methods of sensory analysis to research in the food industry and to improve the acceptability of new processes and products.
CE95: Know the basics of occupational toxicology.
CE96: Assess exposure to toxic agents and know the limits of occupational exposure.
CE97: Understand the general principles of biological control.
CE98: Know the toxic health hazards of the professional environment.
CE99: Know the procedures of evaluation and control of occupational toxic hazards.
CE100: Know about the methods most commonly used for the analysis and control of toxics in the workplace.
CE101: Know the main forums for scientific discussion and their usual operation.
CE102: Be able to write, present and defend research outcomes.
CE103: Understand what a doctoral thesis is and how to write it and present it.
CE104: Be able to fill in an application form for a research project.
CE105: Know the ethical constraints of research in health sciences.
CE106: Know the modes of operation of the food industry.
CE107: Know, apply and solve mass and energy balances to calculate flows, compositions, temperatures and energy needs of processes in the food industry.
CE108: Know the mechanisms and equations of property transfer rate: convective flow and diffusive flow.
CE109: Know the mechanisms of heat transfer.
CE110: Apply the equations for conductive heat flow to calculate the thickness of insulation.
CE111: Apply the equations for convective heat flow to calculate the size of concentric-tube heat exchangers.
CE112: Apply the equations for reaction rate and mass and energy balances to design chemical reactors.
CE113: Understand and classify unit operations.
CE114: Be able to select, size and analyse the operation of processing equipment based on momentum transfer.
CE115: Be able to select, size and analyse the operation of processing equipment based on energy transfer.
CE116: Be able to select, size and analyse the operation of processing equipment based on mass transfer.
CE117: Be able to select, size and analyse the operation of processing equipment based on simultaneous mass and energy transfer.
CE118: Use laboratory or pilot plant equipment similar to that used in the food industry.
CE119: 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.
CE120: Interpret information regarding a problem and translate it into process variables or variables of operation of equipment.
CE121: Be able to prepare a written report in a correct, understandable and organised manner.
CE122: Know, judge and know how to use and apply the sources of information related to nutrition, food, lifestyles and health.
CE123: Have an in-depth knowledge of the natural resources used for the production of raw materials intended for obtaining food.
CE124: Acquire knowledge of physiology and optimal management of plants and animals used for food production.
CE125: Know and understand the impact of fertilisation, farming techniques, operation of farms, physiology of the animal species used and other aspects that affect the final characteristics of raw materials of plant and animal origin.
CE126: Be able to identify the different agricultural production systems and understand how media, factors and processes combine.
CE127: Learn how to analyse those factors linked to production systems that can exert a greater influence on the yield and quality of food.
CE128: Show good judgement to select the different species according to requirements, and to choose the most suitable production techniques to obtain final characteristics of raw materials suited to consumer preferences.
CE129: Apply the knowledge of transformation and preservation processes to the development of new processes and products.
CE130: Apply emerging technologies of food processing and preservation to develop new products with improvements in quality, costs and environmental impact.
CE131: Know the biotechnological processes applied to the production of food, ingredients and food additives.
CE132: Know the role of the new biotechnological tools for the design and production of new processes and products in the food industry.
CE133: Know about genetically modified food and its health, environmental and economic implications, as well as its social effects and legal framework.
CE134: Know and understand the different types of biological cycles related to foodborne parasites.
CE135: Know the parasites specific of meat products, fish products and by-products.
CE136: Know food-contaminating microorganisms.
CE137: Know food-spoiling microorganisms.
CE138: Know about foodborne pathogenic microorganisms.
CE139: Know and understand the epidemiology of foodborne microbial diseases.
CE140: Master the use of sampling techniques for the microbiological analysis of food.
CE141: Master the techniques for sampling, diagnosing and identifying parasites in food.
CE142: Be familiar with the hygiene and health measures for the prevention and control of foodborne parasitic diseases.
CE143: Be aware of the importance of foodborne parasitic diseases.
CE144: Know about the various toxicokinetic processes (absorption, distribution, metabolism and excretion).
CE145: Know the general mechanisms of toxic action.
CE146: Know about the harmful effects of toxic substances in food, mechanism and signs of these effects.
CE147: Know the basics of hygiene in food, processes and products.
CE148: Know the hygiene and preventive measures applicable to the major alterations in food products caused by toxic substances and chemicals originated during food processing.
CE149: Understand the use of guides to good hygiene practice as a tool to ensure the proper handling of food.
CE150: Know the parasites causing water, fruit and vegetable contamination.
CE151: Know food-spoiling parasites.
CE152: Know about toxicological risk assessment procedures.
CE153: Know the sources of exposure, pathophysiology, symptoms, diagnosis and treatment of poisoning by natural and artificial toxic substances present in food.
CE154: Know about the changes in toxic substances taking place during the technological processing of foodstuffs.
CE155: Prevent food poisoning by establishing toxicity safety limits in order to ensure safe food to the population.
CE156: Know the methods most commonly used for the analysis of toxics in food.
CE157: Intervene in the food quality and safety of products, facilities and processes.
CE158: Know the basic concepts of health and public health.
CE159: Be familiar with aspects related to the economics and management of food companies.
CE160: Participate in business teams of social marketing, advertising and health claims.
CE161: Know and assess the determinants of health.
CE162: Acquire knowledge of the epidemiological method and its application to the field of food.
CE163: Know the methods and means of health education.
CE164: Know the relationship between environment and health.
CE165: Know the techniques and applications of environmental health and industrial hygiene in the field of food industry.
CE166: Know health promotion and disease prevention strategies.
CE167: Acquire knowledge on epidemiology and prevention of communicable and non-communicable diseases.
CE168: Know about planning and prevention of occupational risks.
CE169: Know the legal and ethical limits of professional practice.
CE170: Develop the capacity to convey information, ideas, problems and solutions in the field of ethics and professional ethics, both to a specialist and non-specialist audience.
CE171: Know about health care planning and organisation.
CE172: Manage by-products and waste.
CE173: Know and understand the fundamental concepts associated with environmental management.
CE174: Know and understand the fundamentals and the components of quality systems.
CE175: Apply tools and indicators for quality control.
CE176: Be able to document and implement a quality management system according to UNE-EN-ISO standards.
CE177: Be able to document and implement an environmental management system according to UNE-EN-ISO standards.
CE178: Know the procedures for planning and conducting quality audits.
CE179: Be familiar with the marketing of food products.
CE180: Know the bases of energy and nutritional balance and the bases of healthy eating in order to establish a balanced, varied and sufficient diet.
CE181: Know the different eating patterns and habits. Study nutritional objectives and dietary guidelines.
CE182: Study the interactions of and between nutrients that may affect their bioavailability.
CE183: Apply the techniques, methods and tools that allow the assessment of individual nutritional status.
CE184: Know about macro- and micronutrients and other components of food, their function in the organism, food sources, energy value, bioavailability, needs and recommendations, as well as the impact of their deficiency and excess on health.
CE185: Know the metabolic and functional changes that have a nutritional impact on the different stages of the life cycle and modify the diet according to the energy requirements of each developmental stage.
CE186: Understand nutrition and the changes to be made in special situations, according to metabolic adaptations and specific nutritional needs.
CE187: Be informed of the key elements of the operation of the main sectors of mass catering and recommend ways to better serve its feeding and social function in the field of community nutrition and public health.
CE188: Master the techniques for retrieving information from primary and secondary sources, including the use of computerised databases.
CE189: Acquire the ability to formulate and solve problems, as well as to make decisions within a limited time frame.
CE190: Be able to assume social and ethical commitments.
CE191: Recognise plurality and respect differences.
CE192: Know the law applicable to functional and genetically modified foods and their possible nutrition and health claims.
CE193: Know the role of biotechnology and new trends in food technology for developing and marketing functional and genetically modified foods.
CE194: Know the ethical and social implications of new foods.
CE195: Know the developments in the applications of sensory analysis for the design and validation of the processes of manufacture and preservation of foods.
CE196: Know about the different sensory techniques, the methods for recruiting and training teams of tasters, the design of experiments and the statistical techniques applicable to sensory analysis.
CE197: Know the practical aspects of wrapping and packaging technology and its impact on food quality and safety.
CE198: Be familiar with the criteria for selecting packaging machinery.
CE199: Know the different methods to make wine and understand the technological, biochemical and microbiological aspects.
CE200: Know the equipment needed in the different winemaking techniques.
CE201: Know the different microbial alterations of wines.
CE202: Know about the application of biotechnology to improving the processes of winemaking
CE203: Know the methods used for the manufacture of additives.
CE204: Know the toxicological aspects of additives.
CE205: Know legislation on additives.
CE206: Acquire the ability to perform basic calculations.
CE207: Implement quality systems and assess and manage food quality.
CE208: Know the industrial processes of transformation and preservation of foods, as well as the packaging and storage technologies of the main types of food industries.
CE209: Know the mechanisms and parameters for the control of processes and equipment and the systems of control and optimisation of processes and products applied to the main types of food industries.
CE210: Carry out staff training.
CE211: Study the molecular origin of the basic functions of living beings and their main biotechnological implications.
CE212: Master the techniques for diagnosing and identifying microorganisms in food.
CE213: Know and understand the epidemiology of foodborne parasitic diseases.
CE214: Know the bioactive components that are essential in the design of functional food.