Oenology (2010) |
Subjects |
VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS |
Methodologies |
IDENTIFYING DATA | 2012_13 |
Subject | VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS | Code | 19605208 | |||||
Study programme |
|
Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | Only annual |
Competences | Learning aims | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Description | |
Introductory activities | Introduction to the subject and to the evaluation criteria |
Lecture | Explanation of course contents |
Presentations / expositions | Oral presentation about a scientific paper related to the subject |
Assignments | Students will choose a topic related to enology or vinegar elaboration and will perform a bibliographical review about this topic |
Debates | Students will discuss about technical or microbiological aspects of vinegar elaboration |
Personal tuition |