| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| SCIENTIFIC ADVANCES IN WINE YEASTS |
 
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| IDENTIFYING DATA | 2020_21 | |||||||||||||||||
| Subject (*) | SCIENTIFIC ADVANCES IN WINE YEASTS | Code | 19625204 | |||||||||||||||
| Study programme |
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Cycle | 2nd | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 3 | Optional | 1Q |
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| Modality and teaching language | See working groups | |||||||||||||||||
| Prerequisites | ||||||||||||||||||
| Department | Biochemistry and Biotechnology |
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| Coordinator |
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gemma.beltran@urv.cat nicolasrozes@urv.cat |
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| Lecturers |
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| Web | ||||||||||||||||||
| General description and relevant information | Know the microorganisms involved in winemaking, the main biochemical pathways, and scientific advances within that field. | |||||||||||||||||
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| (*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. | ||||||||||||||||||
