| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| SCIENTIFIC ADVANCES IN WINE YEASTS |
| Planning |
| IDENTIFYING DATA | 2022_23 |
| Subject | SCIENTIFIC ADVANCES IN WINE YEASTS | Code | 19625204 | |||||
| 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 |
| Methodologies :: Tests | ||||||||||
| Competences | (*) Class hours |
Hours outside the classroom |
(**) Total hours | |||||||
| Introductory activities |
|
1 | 1 | 2 | ||||||
| Problem solving, exercises |
|
2 | 14 | 16 | ||||||
| Presentations / oral communications |
|
3 | 12 | 15 | ||||||
| Tasting sessions |
|
3 | 3.6 | 6.6 | ||||||
| Lecture |
|
11 | 10 | 21 | ||||||
| Self-monitoring activities |
|
2 | 4 | 6 | ||||||
| Personal attention |
|
2 | 2.4 | 4.4 | ||||||
| Mixed tests |
|
2 | 2 | 4 | ||||||
| (*) On e-learning, hours of virtual attendance of the teacher. (**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. | ||||||||||
