First Year |
Code | Name | Period | Type | Credits |
195131110 |
FINAL MASTER'S PROJECT |
Only annual
|
Compulsory |
30 |
Second Year |
Code | Name | Period | Type | Credits |
195131109 |
SCIENTIFIC COMMUNICATION |
Only annual
|
Compulsory |
3 |
Optional |
Code | Name | Period | Type | Credits |
195131223 |
BIOTECHNOLOGY OF OENOLOGICAL MICROORGANISMS |
Only annual
|
Optional |
3 |
195131225 |
CAREER COUNSELLING AND CITIZENSHIP |
Only annual
|
Optional |
3 |
195131227 |
EXPERIMENTAL DESIGN AND STATISTICAL TREATMENT IN OENOLOGY AND BIOTECHNOLOGY |
Only annual
|
Optional |
3 |
195131224 |
LACTIC BACTERIA AND MALOLACTIC FERMENTATION |
Only annual
|
Optional |
3 |
195131222 |
MOLECULAR TECHNIQUES FOR MICROBIOLOGICAL ANALYSIS AND CONTROL |
Only annual
|
Optional |
3 |
195131210 |
NEW TRENDS IN THE INSTRUMENTAL ANALYSIS OF WINE |
Only annual
|
Optional |
3 |
195131219 |
PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE |
Only annual
|
Optional |
3 |
195131209 |
PRE- AND POST-FERMENTATION TREATMENTS IN WINE PRODUCTION |
Only annual
|
Optional |
3 |
195131212 |
RESEARCH INTO OENOLOGY IN SPAIN |
Only annual
|
Optional |
3 |
195131226 |
SCIENTIFIC SEMINAR ON OENOLOGY AND BIOTECHNOLOGY |
Only annual
|
Optional |
3 |
195131220 |
STUDY TECHNIQUES IN MYCOLOGY |
Only annual
|
Optional |
3 |
195131217 |
VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS |
Only annual
|
Optional |
3 |
195131221 |
YEASTS AND ALCOHOLIC FERMENTATION |
Only annual
|
Optional |
3 |