Learning objectives
To provide the student with elementary knowledge regarding the nature of plant organisms, their anatomy and morphology, with reference to organisms that constitute food for man. The student should also be able to assess the reliability of information on this subject provided by various sources independently, and to communicate his/her judgement on the products effectively and scientifically. The expected learning outcomes are: 1) Knowledge and ability to understand: Knowledge of cells, tissues and organs, Knowledge of structure and function of biological macromolecules, Understanding of structural modifications of plant organs and tissues after industrial processing; 2) Application skills: identifying and predicting the effect of different technological processes on the quality and safety of food; applying methodologies, techniques and instruments for the biological analysis of food; 3) Autonomy of judgement: collecting and critically interpreting scientific data from raw materials of plant origin to processed foods, critical use of data from the scientific literature, evaluation of teaching; 4) Communication skills Written and oral communication using scientifically correct vocabulary; ability to present, transmit and disseminate information on topics related to biology; Transmission and dissemination of information on technological topics, ability to communicate with people who are experts or non-experts in the field of food production, and when initiated to work to superiors and/or clients; 5) Learning ability: Ability to consult bibliographical material, databases related to biology; ability to independently expand one's own scientific-cultural background and continue to keep up to date with the latest scientific and technological developments related to the world of food.