First Year |
Code | Name | Period | Type | Credits |
19224008 |
CHEMISTRY I |
1Q
|
Basic Course |
6 |
19224001 |
FUNDAMENTALS OF BIOLOGY |
1Q
|
Basic Course |
6 |
19224006 |
MATHEMATICS |
1Q
|
Basic Course |
6 |
19224007 |
PHYSICS |
1Q
|
Basic Course |
6 |
19224005 |
STATISTICS |
1Q
|
Basic Course |
6 |
19224010 |
BIOCHEMISTRY |
|
Basic Course |
6 |
19224003 |
CELL BIOLOGY AND GENETICS |
|
Basic Course |
6 |
19224009 |
CHEMISTRY II |
|
Basic Course |
6 |
19224004 |
GENERAL MICROBIOLOGY |
|
Basic Course |
6 |
19224002 |
PLANT PHYSIOLOGY AND PRACTICALS IN BIOLOGY |
|
Basic Course |
6 |
Second Year |
Code | Name | Period | Type | Credits |
19224106 |
GENERAL OENOLOGY I |
1Q
|
Compulsory |
6 |
19224104 |
OENOLOGICAL CHEMICAL ANALYSIS I |
1Q
|
Compulsory |
3 |
19224103 |
OENOLOGICAL CHEMISTRY |
1Q
|
Compulsory |
6 |
19224102 |
OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I |
1Q
|
Compulsory |
6 |
19224107 |
SENSORY EVALUATION I |
1Q
|
Compulsory |
3 |
19224105 |
VITICULTURAL EDAPHOLOGY AND CLIMATOLOGY |
1Q
|
Compulsory |
3 |
19224111 |
VITICULTURE |
1Q
|
Compulsory |
3 |
19224101 |
BASIC OPERATIONS |
|
Compulsory |
3 |
19224108 |
ECONOMICS AND WINE MARKETING |
|
Compulsory |
6 |
19224110 |
OENOLOGICAL CHEMICAL ANALYSIS II |
|
Compulsory |
6 |
19224109 |
OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY II |
|
Compulsory |
6 |
19224113 |
SENSORY EVALUATION II |
|
Compulsory |
3 |
19224112 |
VITICULTURE I |
|
Compulsory |
6 |
Third Year |
Code | Name | Period | Type | Credits |
19224115 |
GENERAL OENOLOGY II |
1Q
|
Compulsory |
9 |
19224118 |
OENOLOGICAL INSTRUMENTAL ANALYSIS |
1Q
|
Compulsory |
3 |
19224117 |
SENSORY EVALUATION III |
1Q
|
Compulsory |
3 |
19224114 |
VINICULTURAL BY-PRODUCTS |
1Q
|
Compulsory |
3 |
19224119 |
VITICULTURE II |
1Q
|
Compulsory |
6 |
19224116 |
WINE CULTURE |
1Q
|
Compulsory |
6 |
19224121 |
ENVIRONMENTAL MANAGEMENT OF THE WINE INDUSTRY |
|
Compulsory |
3 |
19224126 |
OENOLOGICAL ENGINEERING |
|
Compulsory |
6 |
19224125 |
QUALITY MANAGEMENT AND SAFETY IN THE WINE INDUSTRY |
|
Compulsory |
3 |
19224124 |
SENSORY EVALUATION IV |
|
Compulsory |
3 |
19224123 |
SPARKLING WINE PRODUCTION |
|
Compulsory |
3 |
19224127 |
VITICULTURAL PATHOLOGIES |
|
Compulsory |
3 |
19224122 |
WINE AGEING |
|
Compulsory |
6 |
19224120 |
WINE REGULATIONS AND LEGISLATION |
|
Compulsory |
3 |
Fourth Year |
Code | Name | Period | Type | Credits |
19224401 |
WORK PLACEMENT |
1Q
|
Compulsory work placement |
15 |
19224301 |
BACHELOR'S THESIS |
AN
|
Course project |
15 |
Optional |
Code | Name | Period | Type | Credits |
19224226 |
FERMENTED FOODS |
1Q
|
Optional |
6 |
19224224 |
TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD |
1Q
|
Optional |
3 |
19224213 |
WINE AS A FOOD |
1Q
|
Optional |
3 |
19224232 |
TOOLS FOR ENTREPRENEURSHIP |
2Q
|
Optional |
6 |
19224220 |
PLANNING AND MANAGING ENOTOURISM |
|
Optional |
3 |
19224230 |
BEER MAKING |
|
Optional |
3 |
19224212 |
CREATING VALUE IN THE WINE SECTOR |
|
Optional |
3 |
19224229 |
DATA ANALYSIS TOOLS FOR THE AGRIFOOD LABORATORY |
|
Optional |
3 |
19224210 |
INNOVATION AND TASTING OF SPARKLING WINES |
|
Optional |
3 |
19224205 |
QUALITY CONTROL IN SPARKLING WINE PRODUCTION |
|
Optional |
3 |
19224214 |
QUALITY FACTORS IN CULTIVATING VINES |
|
Optional |
3 |
19224204 |
SELECTING AND IMPROVING WINE INOCULANTS |
|
Optional |
3 |
19224228 |
SPIRITS |
|
Optional |
3 |
19224202 |
STUDIES IN THE FRAME OF MOBILITY AGREEMENT |
|
Optional |
3 |
19224227 |
WINE EXPORTATION |
|
Optional |
3 |
19224216 |
WINE MYCOLOGY |
|
Optional |
3 |