|
A2 |
Apply basic molecular, cellular and metabolic knowledge to microorganisms and plants |
|
A4 |
Participate in programming and designing new wine-production facilities or modifying existing ones |
|
A6 |
Monitor the transformation of grapes into wine whilst taking into account the type of product desired, the national and international regulations and the hygiene regulations and by applying knowledge of oenological practices and wine treatments |
|
A8 |
Manage a wine company using sustainability criteria |
|
A10 |
Integrate historical, geographic, social and health aspects into the ambit of oenology and wine production |
|
A12 |
Produce different types of sparkling wines and other fermented drinks |
Type B
|
Code |
Competences Transversal |
|
B1 |
Learning to learn |
|
B2 |
Effective solutions to complex problems in the field of Oenology. |
|
B3 |
Critical, logical and creative thinking, and an ability to innovate |
|
B4 |
Autonomy, responsibility and initiative |
|
B5 |
Teamwork, collaboration and sharing of responsibility |
|
B6 |
Clear and effective communication of information, ideas, problems and solutions in public or a specific technical field |
|
B7 |
Sensitivity to environmental issues |
|
B8 |
Management of complex technical or professional projects |
Type C
|
Code |
Competences Nuclear |
|
C1 |
Have an intermediate mastery of a foreign language, preferably English |
|
C2 |
Be advanced users of the information and communication technologies |
|
C3 |
Be able to manage information and knowledge |
|
C4 |
Be able to express themselves correctly both orally and in writing in one of the two official languages of the URV |
|
C5 |
Be committed to ethics and social responsibility as citizens and professionals |
|
C6 |
Be able to define and develop their academic and professional project |