| Oenology (2010) |
 Subjects |
| VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS |
| Learning aims |
| 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 |
| Objectives | Competences | ||
| Knowledge of the different methods for the production of vinegar and the possible actions to improve/optimize the acetification process | AC2 |
BC3 BC4 |
CC2 |
| Learning the techniques needed to microbiologically control the acetification process | AR5 AR7 AR8 |
BC4 BC6 |
CC2 |
| Finding out the molecular techniques for the identification of the microorganisms responsible for the process | AR7 AR8 |
BC2 BC4 |
CC2 |
