| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| SCIENTIFIC COMMUNICATION |
| Competences |
| IDENTIFYING DATA | 2019_20 |
| Subject | SCIENTIFIC COMMUNICATION | Code | 19625201 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | |||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Competences Specific |
| A7 | Plan, design and develop either a scientific/research project or a technological project related to the production of fermented drinks | |
| A9 | Manage information and knowledge using the scientific and technical literature in the field of food science and technology | |
| 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. | |
| CT5 | Comunicar idees complexes de manera efectiva a tot tipus d’audiències. | |
| Type C | Code | Competences Nuclear |
