| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| SCIENTIFIC ADVANCES IN WINE YEASTS |
| Assessment |
| 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 |
| Methodologies | Competences | Description | Weight | |||||
| Problem solving, exercises |
|
Resolution of the different tasks and problems raised during the course on the subjects of the subject. | 20% | |||||
| Presentations / oral communications |
|
Presentation and discussion by students of scientific results and / or articles | 30% | |||||
| Mixed tests |
|
he contents given in class will be evaluated through mixed tests. | 50% | |||||
| Others |
| Other comments and second exam session | |||
|
This subject is a single call. Teachers will report on the recovery system at the beginning of the course. During evaluation tests, mobile phones, tablets and other devices that have not been authorized for the test must be switched off and out of sight. The demonstration of fraudulent conduct of some evaluative activity of some subject in both material and virtual and electronic support will lead the student to the suspense note of this evaluative activity. Regardless of this, given the seriousness of the facts, the center can propose the initiation of a disciplinary file, which will be initiated by resolution of the rector |
|||
