| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE |
| Competences |
| IDENTIFYING DATA | 2023_24 |
| Subject | BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE | Code | 19625206 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | First | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Competences Specific |
| A3 | Use the latest scientific advances to develop a thorough knowledge of the useful and detrimental microorganisms involved in the production of fermented beverages and understand how they influence the properties of the final product | |
| A4 | Understand the issues surrounding food legislation, quality and safety and apply this knowledge to the production of fermented beverages | |
| A9 | Manage information and knowledge using the scientific and technical literature in the field of food science and technology | |
| Type B | Code | Competences Transversal |
| CT3 | Solve complex problems critically, creatively and innovatively in multidisciplinary contexts. | |
| Type C | Code | Competences Nuclear |
