| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| SCIENTIFIC ADVANCES IN WINE YEASTS |
| Competences |
| IDENTIFYING DATA | 2020_21 |
| Subject | SCIENTIFIC ADVANCES IN WINE YEASTS | Code | 19625204 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Competences Specific |
| A1 | Develop a thorough knowledge of chemical, biological and technological processes and of the latest scientific and technical advances involved in the production of fermented beverages, from the raw material to the final product | |
| A3 | Use the latest scientific advances to develop a thorough knowledge of the useful and detrimental microorganisms involved in the production of fermented beverages and understand how they influence the properties of the final product | |
| A9 | Manage information and knowledge using the scientific and technical literature in the field of food science and technology | |
| Type B | Code | Competences Transversal |
| CT5 | Comunicar idees complexes de manera efectiva a tot tipus d’audiències. | |
| Type C | Code | Competences Nuclear |
