First Year |
Code | Name | Period | Type | Credits |
19625202 |
ADVANCED OENOLOGICAL ANALYSIS AND SENSOMETRICS |
1Q
|
Optional |
3 |
19625206 |
BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE |
1Q
|
Optional |
3 |
19625103 |
CHEMOMETRICS FOR MONITORING FERMENTED BEVERAGES |
1Q
|
Compulsory |
3 |
19625101 |
FERMENTED DRINKS |
1Q
|
Compulsory |
3 |
19625102 |
FOOD SAFETY |
1Q
|
Compulsory |
3 |
19625207 |
LATEST ADVANCES IN THE PRODUCTION OF VINEGARS AND DISTILLED BEVERAGES |
1Q
|
Optional |
3 |
19625205 |
NEW CHALLENGES IN MALOLACTIC FERMENTATION |
1Q
|
Optional |
3 |
19625104 |
PREPARATION AND PRESENTATION OF PROJECTS |
1Q
|
Compulsory |
3 |
19625106 |
PROCESS ENGINEERING IN THE PRODUCTION OF FERMENTED BEVERAGES |
1Q
|
Compulsory |
3 |
19625204 |
SCIENTIFIC ADVANCES IN WINE YEASTS |
1Q
|
Optional |
3 |
19625216 |
THE BEER SECTOR |
1Q
|
Optional |
3 |
19625203 |
MACROMOLECULES OF GRAPES AND WINE |
2Q
|
Optional |
3 |
19625217 |
MALT AND MALT TECHNOLOGY |
2Q
|
Optional |
3 |
19625219 |
MICROBIOLOGY OF BEER |
2Q
|
Optional |
3 |
19625209 |
OTHER MICROORGANISMS OF INTEREST TO OENOLOGY AND VITICULTURE |
2Q
|
Optional |
3 |
19625220 |
SENSORIAL ANALYSIS OF BEER |
2Q
|
Optional |
3 |
19625218 |
BEER-PRODUCTION TECHNOLOGY |
AN
|
Optional |
9 |
19625401 |
EXTERNAL PRACTICALS |
AN
|
Compulsory work placement |
9 |
19625301 |
FINAL PROJECT |
AN
|
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 |
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 |
19625203 |
MACROMOLECULES OF GRAPES AND WINE |
2Q
|
Optional |
3 |
19625217 |
MALT AND MALT TECHNOLOGY |
2Q
|
Optional |
3 |
19625219 |
MICROBIOLOGY OF BEER |
2Q
|
Optional |
3 |
19625209 |
OTHER MICROORGANISMS OF INTEREST TO OENOLOGY AND VITICULTURE |
2Q
|
Optional |
3 |
19625220 |
SENSORIAL ANALYSIS OF BEER |
2Q
|
Optional |
3 |
19625218 |
BEER-PRODUCTION TECHNOLOGY |
AN
|
Optional |
9 |
Bridging courses |
Code | Name | Period | Type | Credits |
19224106 |
GENERAL OENOLOGY I |
1Q
|
Compulsory |
6 |
19224107 |
SENSORY EVALUATION I |
1Q
|
Compulsory |
3 |
19224113 |
SENSORY EVALUATION II |
2Q
|
Compulsory |
3 |