|
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 |
|
A4 |
Understand the issues surrounding food legislation, quality and safety and apply this knowledge to the production of fermented beverages |
|
A6 |
Evaluate, incorporate and manage the latest tools of environmental sustainability and life cycle analysis in the production of fermented beverages |
|
A8 |
Participate in and develop a thorough knowledge of all the activities and decisions undertaken by a fermented-beverage company or during an oenological research project, by applying knowledge acquired in a multidisciplinary contex |
Type B
|
Code |
Competences Transversal |
|
B1 |
Learning to learn |
|
B2 |
Provide effective solutions to complex problems in multidisciplinary contexts related to the field of study |
|
B3 |
Apply critical, logical and creative thinking, in a cutting-edge research context |
|
B4 |
Autonomy, responsibility and initiative |
|
B5 |
Work collaboratively as part of a team, share responsibility and show leadership skills |
|
B6 |
Clearly and effectively communicate of information, ideas, problems and solutions in public or in a specific technical field |
|
B7 |
Sensitivity to environmental issues |
Type C
|
Code |
Competences Nuclear |
|
C1 |
Have an intermediate mastery of a foreign language, preferably English |
|
C2 |
Be advanced users of the information and communication technologies |
|
C3 |
Be able to manage information and knowledge |
|
C4 |
Be able to express themselves correctly both orally and in writing in one of the two official languages of the URV |
|
C5 |
Be committed to ethics and social responsibility as citizens and professionals |
|
C6 |
Be able to define and develop their academic and professional project |