| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FERMENTED FOODS |
| Learning outcomes |
| 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 | Learning outcomes |
| A10 |
Know the process of making the main fermented foods. Know the role of microorganisms in the preparation of different fermented foods. | |
| A15 |
Understand the fundamentals and design criteria of biotechnological products. | |
| Type B | Code | Learning outcomes |
| Type C | Code | Learning outcomes |
