Oenology (2010) |
Subjects |
VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS |
Assessment |
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 |
Description | Weight | ||
Lecture | Answering questions to show the degree of understanding of the course content | 25 | |
Presentations / expositions | Oral presentation of a paper related to the production of vinegar | 25 | |
Assignments | Common work to different subjects of Enological biotechnology, giving special relevance to the issues related to the production of vinegar | 25 | |
Debates | Response to technical problems of vinegar elaboration | 25 | |
Other comments and second exam session | |||