1. The ASSISTANCE and participation in the face-to-face sessions will be valued with 10% of the final grade.
2. The evaluation is made through the daily monitoring of the student and his participation in SEMINARIO and the delivery of WORKS on practical assumptions. These points represent 20% of the final grade.
3. The evaluation of PRACTICES (20% of the final grade), whose attendance is highly recommended, is done through: (i) Attendance at practices. (ii) Design and preparation of practical cases, (iii) practical work, and (iv) statistical study and interpretation of results.
4. Final theoretical-practical exam (50% of the final grade). The examination will consist in the resolution of 10 practical cases (from a list of 11) on the application of sensory analysis in the agri-food industry.
5. In order to average, it is essential to obtain a grade higher than 4.0 in each of the previous sections.
Assistance 10%, Seminars and jobs 20%, practice memory 20%, and examination on real cases 50%. It is necessary to achieve 40% of the grade of each of these 4 sections to be able to average.
ADDENDUM TO THE EDUCATIONAL GUIDE "AROMATIC PROFILE IN FOOD AND ITS RELATION TO QUALITY"
Consequence of the exceptional situation caused by COVID-19, and given the need to adapt the Spanish university system to non-attendance, the development of teaching activity corresponding to the second semester of the 2019/2020 academic year will be subject to the following changes in the teaching guide that are specified as an addendum to the previously approved for the subject.
Theory classes: "Theoretical" teaching is taught live in the bands established for theory classes at the official time of the degree, with the participation of students. It is preferably carried out using the Google Meet tool from the virtual campus (Universite). The "theoretical" sessions are recorded and subsequently made available to students through the virtual campus; This possibility is especially intended for international students of the subject. The acquisition of the corresponding "theoretical" competences is thus ensured.
Practical classes: The "practical" teaching is taught live in the bands established for the "practical" sessions at the official hours of the degree, with the participation of the students. It is preferably carried out using the Google Meet tool from the virtual campus (Universite). The “practical” sessions are recorded and subsequently made available to students through the virtual campus. Chromatograms to be processed are sent to students well in advance and the software is available for use on their personal computers. This same procedure is followed with any type of material that students must process and study at home. The acquisition of the corresponding "practical" competences is thus ensured.
Tutorials: They are carried out, at the request of the students, through the Google Meet tool or Skype, at a time agreed by the teacher-student. Others are carried out through email, answering the questions raised and clarifying the doubts that may arise from online teaching.
The final grade will consist of 2 parts:
1. Portfolio and continuous work (delivery of tasks / activities both theory and practice): 70%
2. Final non-face-to-face exam, including questions regarding both the content of the theoretical and practical sessions and, above all, the resolution of practical cases: 30%