2020_21
University
Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
english 
Fermented Beverages (2014)
 Subjects
  LATEST ADVANCES IN THE PRODUCTION OF VINEGARS AND DISTILLED BEVERAGES
   Competences
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
 A2 Relate the different types of fermented beverage to the raw material and production method and relate them to the sensory characteristics of 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
Type C Code Competences Nuclear