| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| SCIENTIFIC ADVANCES IN WINE YEASTS |
| Methodologies |
| 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 |
| Description | |
| Introductory activities | Presentation of the different thematic blocks of the subject and of the evaluation system |
| Lecture | Presentation of the theoretical contents of the subject, either in class or publication of the materials in the Moodle. |
| Problem solving, exercises | Use of tools for the study of vinous yeasts: graphic treatment of data, use of specific databases |
| Presentations / oral communications | Oral presentation and discussion of scientific results related to the theme of the course. |
| Tasting sessions | Iniciació a l'anàlisi sensorial de vins |
| Personal attention | The student can make the queries to the teacher by appointment, the forum of doubts or email |
