Competencies are the set of knowledge, skills and attitudes to be acquired by students throughout the degree, aimed at preparing them for the exercise of professional activities.
CB6 – Possess and understand knowledge that provides a basis or opportunity to be original in the development and/or application of ideas, often in a research context
CB7 – Students know how to apply the knowledge acquired and their problem-solving ability in new or little-known environments within broader (or multidisciplinary) contexts related to their area of study.
CB8 – Students are able to integrate knowledge and face the complexity of formulating judgments based on information that, while incomplete or limited, includes reflections on the social and ethical responsibilities linked to the application of their knowledge and judgments.
CB9 – Students should be able to communicate their conclusions and the knowledge and ultimate reasons that support them to specialized and non-specialized audiences in a clear and unambiguous manner
CB10 – Students have the learning skills that will allow them to continue studying in a way that will be largely self-directed or autonomous.
CG1 – Know how to apply the knowledge of Food Safety and Quality acquired to resolve new situations that arise as a result of the rapid evolution that the food sector is experiencing.
CG2 – Be able to adapt the latest techniques and procedures to the bromatological, toxicological, parasitological and microbiological control of food
CG3 – Renew food production and preservation processes aimed at increasing quality and improving safety food
CG4 – Establish innovative procedures, standards and protocols to improve food quality and safety management
CG5 – Know the new risks that may arise in food and nutrition as a result of the evolution that the food sector is experiencing
CG6 – Learn about new technologies applicable to food safety and quality
CE1 – Know the advanced quality management systems and the new food safety protocols
CE2 – Use basic knowledge of the epidemiological method as a scientific procedure for application in health problems related to food and act against foodborne outbreaks and their economic impact
CE3 – Know the main alert and surveillance systems, regional, national and transnational
CE4 – Carry out the toxicological risk assessment arising from dietary exposure
CE5 – Know the current status and epidemiology of the main emerging etiological agents of foodborne diseases
CE6 – Be able to correctly use sources of documentation relating to food standards
CE7 – Know the fundamental aspects of liability arising from food legislation
CE8 – Know the structure and management of the food analysis laboratory and its usefulness for food quality and safety
CE9 – Prepare food safety and quality reports
CE10 – Master the systems for evaluating and managing ecotoxic accidents
CE11 – Know functional foods and potentially functional ingredients and nutraceutical products
CE12 – Know the methods of tracking the traceability of different food products
CE13 – Know how to monitor and control quality in production areas
CE14 – Evaluate the different most relevant aspects to consider in the design and preparation of diets and menus
CE15 – Know how new conservation processes affect food quality
CE16 – Prepare nutritional estimates and assessments
CE17 – Being able to participate in the development of the Quality System (ISO 9001) and the environment (ISO 14001)