|
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 |
|
CT1 |
Become sufficiently independent to work on research projects and scientific or technological collaborations within their thematic area. |
|
CT2 |
Forming opinions on the basis of the efficient management and use of information. |
|
CT3 |
Solve complex problems critically, creatively and innovatively in multidisciplinary contexts. |
|
CT4 |
Work in multidisciplinary teams and in complex contexts. |
|
CT5 |
Communicate complex ideas effectively to all sorts of audiences. |
|
CT6 |
Develop abilities to manage their professional career (Carreer development) |
|
CT7 |
Apply ethical principles and social responsibility as a citizen and a professional. |
Type C
|
Code |
Competences Nuclear |
Clarifications about competencies model |
The competences model of
the URV has been updated. The new model consists of the specific competences
inherent to each degree, and the transversal competences, common to all degrees
of the URV (which substitute the previous transversal and nuclear competences). The current specific and
transversal competences of this degree can be seen on this page. Even though
the nuclear competences are also listed, these no longer apply, as they are
integrated within the transversal competences. |