| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE |
| Learning outcomes |
| IDENTIFYING DATA | 2023_24 |
| Subject | BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE | Code | 19625206 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | First | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Learning outcomes |
| A3 |
Reforçar el raonament crític cap a les solucions proposades per el sector de l'enologia per a millorar el desenvolupament de la fermentació i/o producte final. | |
| A4 |
Familiaritzar l'estudiantat amb les tècniques clàssiques i emergents de la biotecnologia enològica | |
| A9 |
Conèixer les tècniques de biologia molecular utilitzades en la identificació i caracterització de microorganismes del vi. | |
| Type B | Code | Learning outcomes |
| CT3 |
Recognise the situation as a problem in a multidisciplinary, research or professional environment, and take an active part in finding a solution (Understanding). Follow a systematic method with an overall approach to divide a complex problem into parts and identify the causes by applying scientific and professional knowledge. (Analysis) Design a new solution by using all the resources necessary and available to cope with the problem (Creativity). Draw up a realistic model that specifies all the aspects of the solution proposed (Innovation). Assess the model proposed by contrasting it with the real context of application, find shortcomings and suggest improvements (Evaluation). | |
| Type C | Code | Learning outcomes |
