2015_16
2015_16
2023_24
2022_23
2021_22
2020_21
2019_20
2018_19
2017_18
2016_17
2014_15
2013_14
2012_13
2011_12
2010_11
2009_10
2008_09
2007_08
2006_07
Educational guide
Faculty of Oenology
A
A
A
català
castellano
english
Study programmes
Bachelor
Bachelor's Degree in Oenology (2009)
Bachelor's Degree in Oenology (2014)
Bachelor's Degree in Biotechnology (2009)
Master's degree
Alumnes estrangers
Fermented Beverages (2014)
Fermented Beverages (2014)
Subjects
First Year
Code
Name
Period
Type
Credits
19625101
FERMENTED DRINKS
1Q
Compulsory
3
19625102
FOOD SAFETY
1Q
Compulsory
3
19625104
PREPARATION AND PRESENTATION OF PROJECTS
1Q
Compulsory
3
19625103
QUIMIOMETRIA PEL CONTROL DE BEGUDES FERMENTADES
1Q
Compulsory
3
19625105
SUSTAINABILITY ASSESSMENT: LIFE CYCLE ANALYSIS
1Q
Compulsory
3
19625401
EXTERNAL PRACTICALS
2Q
Compulsory work placement
9
19625301
FINAL PROJECT
AN single exam
Final master project
15
Optional
Code
Name
Period
Type
Credits
19625202
ADVANCED OENOLOGICAL ANALYSIS AND SENSOMETRICS
1Q
Optional
3
19625206
BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE
1Q
Optional
3
19625207
LATEST ADVANCES IN THE PRODUCTION OF VINEGARS AND DISTILLED BEVERAGES
1Q
Optional
3
19625203
MACROMOLECULES OF GRAPES AND WINE
1Q
Optional
3
19625215
MANAGING INOCULA FOR SECOND FERMENTATION
1Q
Optional
3
19625205
NEW CHALLENGES IN MALOLACTIC FERMENTATION
1Q
Optional
3
19625204
SCIENTIFIC ADVANCES IN WINE YEASTS
1Q
Optional
3
19625216
THE BEER SECTOR
1Q
Optional
3
19625220
ANÀLISI SENSORIAL DE CERVESA
2Q
Optional
3
19625221
FINANCIAL MANAGEMENT AND MARKETING
2Q
Optional
3
19625208
INNOVATION IN PRE- AND POST-FERMENTATION TREATMENTS
2Q
Optional
3
19625217
MALT AND MALT TECHNOLOGY
2Q
Optional
3
19625219
MICROBIOLOGIA DE LA CERVESA
2Q
Optional
3
19625212
PHYSICAL CHEMISTRY OF EFFERVESCENCE
2Q
Optional
3
19625201
SCIENTIFIC COMMUNICATION
2Q
Optional
3
19625211
SENSORY ANALYSIS OF SPARKLING WINES FROM ROUND THE WORLD
2Q
Optional
3
19625213
VARIETATS DESTINADES A ESCUMOSOS: CARACTERÍSTIQUES I ZONIFICACIÓ
2Q
Optional
3
19625214
VITICULTURA DE QUALITAT
2Q
Optional
3
19625218
BEER-PRODUCTION TECHNOLOGY
AN
Optional
6
19625210
SPARKLING WINE TECHNOLOGIES
AN
Optional
6
Bridging courses
Code
Name
Period
Type
Credits
19214113
GENERAL OENOLOGY I
1Q
Compulsory
6
19224106
GENERAL OENOLOGY I
1Q
Compulsory
6
19214102
OENOLOGICAL CHEMISTRY
1Q
Compulsory
6
19224103
OENOLOGICAL CHEMISTRY
1Q
Compulsory
6
19214111
OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I
1Q
Compulsory
9
19224102
OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I
1Q
Compulsory
6
19214114
SENSORY EVALUATION I
1Q
Compulsory
6
19224107
SENSORY EVALUATION I
1Q
Compulsory
3
19224108
ECONOMICS AND WINE MARKETING
2Q
Compulsory
6
19224113
SENSORY EVALUATION II
2Q
Compulsory
3
19214107
VITICULTURE
2Q
Compulsory
6
19224112
VITICULTURE I
2Q
Compulsory
6
19214127
WINE CULTURE
2Q
Compulsory
5
19214126
WINE MARKETING
2Q
Compulsory
3