| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD |
 
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| IDENTIFYING DATA | 2023_24 | |||||||||||||||||
| Subject (*) | TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD | Code | 19224224 | |||||||||||||||
| Study programme |
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Cycle | 1st | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 3 | Optional | Fourth | 1Q |
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| Modality and teaching language | See working groups | |||||||||||||||||
| Prerequisites | ||||||||||||||||||
| Department | Biochemistry and Biotechnology |
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| Coordinator |
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mariaassumpta.mateos@urv.cat |
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| Lecturers |
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| General description and relevant information | <p>Presentació dels vins en l'àmbit de la restauració i el turisme. Harmonia i maridatge de vins i menjars. </p> | |||||||||||||||||
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| (*)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. | ||||||||||||||||||
