| Fermented Beverages (2014) |
 Subjects |
| QUIMIOMETRIA PEL CONTROL DE BEGUDES FERMENTADES |
| Learning outcomes |
| IDENTIFYING DATA | 2016_17 |
| Subject | QUIMIOMETRIA PEL CONTROL DE BEGUDES FERMENTADES | Code | 19625103 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Compulsory | First | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Learning outcomes |
| A1 |
Have criteria to select the most appropriate chemometric technique to solve a raised oenological/raised food problem. | |
| A5 |
Ser capaç d'interpretar amb caràcter crític els resultats analítics. | |
| Type B | Code | Learning outcomes |
| B1 |
Ask intelligent questions that challenge what they have learned and show initiative in their search for information. Have an overview of the various theories and methodologies of a subject. | |
| B6 |
Plan their communications: generate ideas, search for information, select and order the information, make schemes, determine the type of audience and the objectives of the communication, etc. Make interesting and persuasive presentations. Analyze, appraise and respond to the questions they are asked during an oral presentation. | |
| Type C | Code | Learning outcomes |
| C3 |
Critically evaluate information and its sources, and add it to their own knowledge base and system of values. Have a full understanding of the economic, legal, social and ethical implications of accessing and using information. | |
| C4 |
Produce oral texts that are appropriate to the communicative situation. Produce written texts that are appropriate to the communicative situation |
