Social and environmental commitment
To act with ethics and professional responsibility in the face of social, environmental and economic challenges, taking democratic principles and values and the Sustainable Development Goals as a reference. |
|
|
Innovation and creativity
Propose creative and innovative solutions to complex situations or problems, specific to the field of knowledge, in order to meet diverse professional and social needs. |
|
|
Teamwork and leadership
Collaborate effectively in work teams, assuming responsibilities and leadership roles and contributing to collective improvement and development. |
|
|
Effective communication
Communicate effectively, both orally and in writing, adapting to the characteristics of the situation and the audience. |
|
|
Responsibility and decision-making
Act autonomously in learning, making informed decisions in different contexts, making judgements based on experimentation and analysis and transferring knowledge to new situations. |
|
|
|
Fundamental
|
|
|
|
|
|
|
|
Being able to effectively determine the objectives of an activity.
|
|
|
Expressing one’s ideas, knowledge and feelings clearly and opportunely.
|
|
|
Interacting effectively with others through the clear expression of one’s mind or feelings by means of writing and graphic support.
|
|
|
Managing effectively the information in the field of study.
|
|
|
Identifying, analyzing and defining problems.
|
|
|
Being able to choose the best alternative to act on.
|
|
|
Being able to use the information and communication technologies.
|
|
|
Facing one’s own capacities and limitations.
|
|
|
Using learning strategically and flexibly
|
|
|
Giving a satisfactory response to the personal, organizational and social needs and demands.
|
|
|
Addressing and responding satisfactorily to new situations.
|
|
|
Influencing individuals and/or groups.
|
|
|
Carrying out projects on your own initiative.
|
|
|
Seeking excellence academically, personally and professionally.
|
|
|
Being able to put theoretical knowledge into practice.
|
|
|
Managing and overcoming differences that arise between individuals and/or groups
|
|
|
Preparing, managing, evaluating and monitoring a complex task.
|
|
|
Carrying out actions successfully.
|
|
|
Being able to solve problems with critical thinking.
|
|
|
Communicating in a foreign language.
|
|
|
Manufacturing and preserving food.
|
|
|
|
|
|
Controlling and optimizing processes and products.
|
|
|
Developing new processes and products.
|
|
|
Managing by-products and waste.
|
|
|
Analyzing and evaluating food risks.
|
|
|
|
|
|
Evaluating, controlling and managing food quality.
|
|
|
Implementing quality systems.
|
|
|
Commercializing food products.
|
|
|
Identifying key factors in nutrition.
|
|
|
Calculating and establishing healthy food guidelines for individuals and groups.
|
|
|
Evaluating the nutritional status of individuals and groups.
|
|
|
Designing and interpreting food surveys.
|
|
|
Providing food education.
|
|
|
Planning and developing health promotion and prevention plans.
|
|
|
Carrying out staff training tasks.
|
|
|
Offering legal, scientific and technical advice to the food industry and consumers.
|
|
|
Solving mathematical problems.
|
|
|
Being able to use basic knowledge of computers
|
|
|
Being able to use basic knowledge of chemistry.
|
|
|
Being able to use basic knowledge of physics.
|
|
|
Innovating and developing in the field of food science and technology.
|
|
|
Acquiring the relevant professional skills.
|
|
|
Integrating and completing outcomes in an original document.
|
|
|