Oenology (2010) |
Subjects |
VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS |
Learning aims |
IDENTIFYING DATA | 2011_12 |
Subject | VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS | Code | 19605208 | |||||
Study programme |
|
Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | Only annual |
Competences | Learning aims | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Objectives | Competences | ||
Knowledge of the different methods for the production of vinegar and the possible actions to improve/optimize the acetification process | AC2 |
BC3 BC4 |
CC2 |
Learning the techniques needed to microbiologically control the acetification process | AR5 AR7 AR8 |
BC4 BC6 |
CC2 |
Finding out the molecular techniques for the identification of the microorganisms responsible for the process | AR7 AR8 |
BC2 BC4 |
CC2 |