Oenology (2010) |
Subjects |
PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE |
Competences |
IDENTIFYING DATA | 2012_13 |
Subject | PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE | Code | 19605210 | |||||
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 |
Type A | Code | Competences Specific |
Common | ||
AC2 | Scientific and technical knowledge of the wine making processes. | |
Professional | ||
Research | ||
AR4 | Excellence in the study and knowledge in the oenology research. | |
Type B | Code | Competences Transversal |
Common | ||
BC1 | Creativity. Developing ideas and original projects. | |
BC2 | Work in an autonomous way with initiative. | |
BC4 | Capacity to solve problems in an effective way. | |
Type C | Code | Competences Nuclear |
Common | ||
CC4 | Development of informational skills. |