| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| SUSTAINABILITY ASSESSMENT: LIFE CYCLE ANALYSIS |
| Competences |
| IDENTIFYING DATA | 2020_21 |
| Subject | SUSTAINABILITY ASSESSMENT: LIFE CYCLE ANALYSIS | Code | 19625105 | |||||
| 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 | Competences Specific |
| A6 | Evaluate, incorporate and manage the latest tools of environmental sustainability and life cycle analysis in the production of fermented beverages | |
| A7 | Plan, design and develop either a scientific/research project or a technological project related to the production of fermented drinks | |
| A8 | Participate in and develop a thorough knowledge of all the activities and decisions undertaken by a fermented-beverage company or during an oenological research project, by applying knowledge acquired in a multidisciplinary contex | |
| Type B | Code | Competences Transversal |
| CT1 | Desenvolupar l’autonomia suficient per a treballar en projectes d’investigació i col·laboracions científiques o tecnològiques dins el seu àmbit temàtic. | |
| CT4 | Treballar en equips multidisciplinars i en contextos complexes. | |
| Type C | Code | Competences Nuclear |
