| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| SUSTAINABILITY ASSESSMENT: LIFE CYCLE ANALYSIS |
| Competences |
| IDENTIFYING DATA | 2015_16 |
| Subject | SUSTAINABILITY ASSESSMENT: LIFE CYCLE ANALYSIS | Code | 19625105 | |||||
| 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 |
| 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 | |
| A6 | Evaluate, incorporate and manage the latest tools of environmental sustainability and life cycle analysis in the production of fermented beverages | |
| A7 | Plan, design and develop either a scientific/research project or a technological project related to the production of fermented drinks | |
| A9 | Manage information and knowledge using the scientific and technical literature in the field of food science and technology | |
| Type B | Code | Competences Transversal |
| B2 | Provide effective solutions to complex problems in multidisciplinary contexts related to the field of study | |
| B5 | Work collaboratively as part of a team, share responsibility and show leadership skills | |
| B7 | Sensitivity to environmental issues | |
| Type C | Code | Competences Nuclear |
