| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FERMENTED FOODS |
 
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| IDENTIFYING DATA | 2020_21 | |||||||||||||||||
| Subject (*) | FERMENTED FOODS | Code | 19204231 | |||||||||||||||
| Study programme |
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Cycle | 1st | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 6 | Optional | 1Q |
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| Modality and teaching language | See working groups | |||||||||||||||||
| Prerequisites | ||||||||||||||||||
| Department | Biochemistry and Biotechnology |
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| Coordinator |
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montserrat.poblet@urv.cat |
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| Lecturers |
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| Web | ||||||||||||||||||
| General description and relevant information | Should there be a health emergency that requires the general public to be confined or which involves restricted mobility during the academic year, we shall attempt to adapt teaching and assessment. Should this situation arise, information about any changes will be given on the Moodle space for every subject. It is an optional subject that works the basic knowledge of the fermentative process of food. | |||||||||||||||||
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| (*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. | ||||||||||||||||||
