| Educational guide Faculty of Oenology |
| Fermented Beverages (2014) |
 Subjects |
| CHEMOMETRICS FOR MONITORING FERMENTED BEVERAGES |
| Learning outcomes |
| IDENTIFYING DATA | 2021_22 |
| Subject | CHEMOMETRICS FOR MONITORING FERMENTED BEVERAGES | Code | 19625103 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Compulsory | First | 1Q |
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| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Learning outcomes |
| A1 |
Have criteria to select the most appropriate chemometric technique to solve a raised oenological/raised food problem. | |
| A5 |
Ser capaç d'interpretar amb caràcter crític els resultats analítics. | |
| Type B | Code | Learning outcomes |
| CT2 |
Master the tools for managing their own identity and activities in a digital environment (Be digital). Search for and find information autonomously using criteria of importance, reliability and relevance, which is useful for creating knowledge (Search). Organise information with appropriate tools (online and face-to-face) so that it can be updated, retrieved and processed for re-use in future projects (Organize). Produce information with tools and formats appropriate to the communicative situation and with complete honesty. (Create) Use IT to share and exchange the results of academic and scientific projects in interdisciplinary contexts that seek knowledge transfer. (Share) | |
| CT3 |
Recognise the situation as a problem in a multidisciplinary, research or professional environment, and take an active part in finding a solution (Understanding). Follow a systematic method with an overall approach to divide a complex problem into parts and identify the causes by applying scientific and professional knowledge. (Analysis) Design a new solution by using all the resources necessary and available to cope with the problem (Creativity). Draw up a realistic model that specifies all the aspects of the solution proposed (Innovation). Assess the model proposed by contrasting it with the real context of application, find shortcomings and suggest improvements (Evaluation). | |
| CT5 |
Produce quality texts that have no grammatical or spelling errors, are properly structured and make appropriate and consistent use of formal and bibliographic conventions (Quality). Draw up texts that are appropriate to the communicative situation, consistent and persuasive (Discourse construction). Draw up texts that are appropriate to the communicative situation, consistent and persuasive. (Eficàcia) Use the techniques of non-verbal communication and the expressive resources of the voice to make a good oral presentation (Non-verbal communication and use of the voice). Construct a discourse that is structured, clear, cohesive, rich and of the appropriate length, and which can transmit complex ideas (Discourse construction). Produce a persuasive, consistent and precise discourse that can explain complex ideas and effectively interact with the audience (Efficiency). | |
| Type C | Code | Learning outcomes |
