| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| CHEMOMETRICS FOR MONITORING FERMENTED BEVERAGES |
| Competences |
| IDENTIFYING DATA | 2022_23 |
| Subject | CHEMOMETRICS FOR MONITORING FERMENTED BEVERAGES | Code | 19625103 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Compulsory | First | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Competences Specific |
| A1 | Develop a thorough knowledge of chemical, biological and technological processes and of the latest scientific and technical advances involved in the production of fermented beverages, from the raw material to the final product | |
| A5 | Use the tools of statistical analysis, chemometrics and graphic data handling to interpret and extract useful information using data obtained during the production of fermented beverages | |
| Type B | Code | Competences Transversal |
| 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. | |
| CT5 | Communicate complex ideas effectively to all sorts of audiences. | |
| Type C | Code | Competences Nuclear |
