| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FERMENTED FOODS |
| Competences |
| IDENTIFYING DATA | 2019_20 |
| Subject | FERMENTED FOODS | Code | 19204231 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Competences Specific |
| A10 | Know how to apply the basic knowledge of structure and function of multicellular organisms in the production of biotechnological products. | |
| A15 | Know the diversity of existing biotechnological processes and products, as well as the recent biotechnological advances, and know how to explain them and communicate them to diverse audiences. | |
| Type B | Code | Competences Transversal |
| Type C | Code | Competences Nuclear |
