| Oenology (2010) |
 Subjects |
| PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE |
| Competences |
| IDENTIFYING DATA | 2012_13 |
| Subject | PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE | Code | 19605210 | |||||
| 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 |
| Type A | Code | Competences Specific |
| Common | ||
| AC2 | Scientific and technical knowledge of the wine making processes. | |
| Professional | ||
| Research | ||
| AR4 | Excellence in the study and knowledge in the oenology research. | |
| Type B | Code | Competences Transversal |
| Common | ||
| BC1 | Creativity. Developing ideas and original projects. | |
| BC2 | Work in an autonomous way with initiative. | |
| BC4 | Capacity to solve problems in an effective way. | |
| Type C | Code | Competences Nuclear |
| Common | ||
| CC4 | Development of informational skills. | |
