2017_18
Educational guide 
Faculty of Oenology
A A 
english 
Fermented Beverages (2014)
 Subjects
  SCIENTIFIC ADVANCES IN WINE YEASTS
IDENTIFYING DATA 2017_18
Subject (*) SCIENTIFIC ADVANCES IN WINE YEASTS Code 19625204
Study programme
Fermented Beverages (2014)
Cycle 2nd
Descriptors Credits Type Year Period Exam timetables and dates
3 Optional 1Q
Modality and teaching language See working groups
Prerequisites
Department Biochemistry and Biotechnology
Coordinator
ROZÈS ., NICOLAS ANDRE LOUIS
E-mail gemma.beltran@urv.cat
nicolasrozes@urv.cat
0
Lecturers
BELTRAN CASELLAS, GEMMA
ROZÈS ., NICOLAS ANDRE LOUIS
ANDORRÀ SOLSONA, IMMACULADA
Web
General description and relevant information Know the microorganisms involved in winemaking, the main biochemical pathways, and scientific advances within that field.
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.