Educational guide Faculty of Oenology |
Fermented Beverages (2014) |
Subjects |
SCIENTIFIC ADVANCES IN WINE YEASTS |
Methodologies |
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 |
Description | |
Introductory activities | Presentation of the different thematic blocks of the subject and of the evaluation system |
videoconferencing | Presentation of the theoretical contents of the subject, either in class or publication of the materials in the Moodle. |
Problem solving, exercises | Use of tools for the study of vinous yeasts: graphic treatment of data, use of specific databases |
Presentations / oral communications | Oral presentation and discussion of scientific results related to the theme of the course. |
Tasting sessions | Basics on sensory analysis of wines |
Webcasting | Material available in the moodle, related with the content of the subject |
Personal attention | The student can make the queries to the teacher by appointment, the forum of doubts or email |