| Educational guide Faculty of Oenology |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD BIOCHEMISTRY |
| Methodologies |
| IDENTIFYING DATA | 2021_22 |
| Subject | FOOD BIOCHEMISTRY | Code | 19204212 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Description | |
| Introductory activities | Subject presentation, activities and evaluation. |
| Lecture | Content exposition of the subject. |
| Seminars | Discussions on a defined topic. Oral presentations by groups of selected topics. |
| Personal attention | Personalized students response about issues that arise during the course. |
