Educational guide Faculty of Oenology |
Fermented Beverages (2014) |
Subjects |
SCIENTIFIC ADVANCES IN WINE YEASTS |
Planning |
IDENTIFYING DATA | 2021_22 |
Subject | SCIENTIFIC ADVANCES IN WINE YEASTS | Code | 19625204 | |||||
Study programme |
|
Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | 1Q |
Competences | Learning outcomes | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Methodologies :: Tests | ||||||||||
Competences | (*) Class hours |
Hours outside the classroom |
(**) Total hours | |||||||
Introductory activities |
|
1 | 0 | 1 | ||||||
videoconferencing |
|
5 | 15 | 20 | ||||||
Problem solving, exercises |
|
2 | 14 | 16 | ||||||
Presentations / oral communications |
|
3 | 12 | 15 | ||||||
Tasting sessions |
|
3 | 3 | 6 | ||||||
Webcasting |
|
4 | 8 | 12 | ||||||
Personal attention |
|
2 | 0 | 2 | ||||||
Mixed tests |
|
3 | 0 | 3 | ||||||
(*) On e-learning, hours of virtual attendance of the teacher. (**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |