First Year |
Code | Name | Period | Type | Credits |
19625103 |
CHEMOMETRICS APPLIED TO WINES AND FOODS |
1Q
|
Compulsory |
3 |
19625101 |
FERMENTED DRINKS |
1Q
|
Compulsory |
3 |
19625102 |
FOOD SAFETY |
1Q
|
Compulsory |
3 |
19625104 |
PREPARATION AND PRESENTATION OF PROJECTS |
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 |
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 |
19625213 |
CHARACTERISTICS OF VARIETIES DESTINED FOR SPARKLING WINE PRODUCTION AGRICULTURAL AND OENOLOGICAL APP |
2Q
|
Optional |
3 |
19625214 |
CURRENT CHALLENGES IN WINE PRODUCTION APPLIED TO IMPROVING GRAPE QUALITY |
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 |
MICROBIOLOGY AND MANAGEMENT OF INOCULA IN THE BEER INDUSTRY |
2Q
|
Optional |
3 |
19625201 |
SCIENTIFIC COMMUNICATION |
2Q
|
Optional |
3 |
19625220 |
SENSORY ANALYSIS AND EVOLUTION OF THE PRODUCT |
2Q
|
Optional |
3 |
19625218 |
BEER-PRODUCTION TECHNOLOGY |
AN
|
Optional |
6 |
Bridging courses |
Code | Name | Period | Type | Credits |
19214102 |
OENOLOGICAL CHEMISTRY |
1Q
|
Compulsory |
6 |
19214107 |
VITICULTURE |
1Q
|
Compulsory |
6 |
19214113 |
GENERAL OENOLOGY I |
2Q
|
Compulsory |
6 |
19214111 |
OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I |
2Q
|
Compulsory |
9 |
19214127 |
WINE CULTURE |
2Q
|
Compulsory |
5 |
19214114 |
SENSORY EVALUATION I |
AN
|
Compulsory |
6 |