Graduate in Oenology |
Subjects |
First Year | |||||
Code | Name | Period | Type | Credits | |
19214005 | BIOLOGY | First |
Basic Course | 6 | |
19214001 | MATHEMATICS | First |
Basic Course | 9 | |
19214004 | STATISTICS | First |
Basic Course | 6 | |
19214008 | BIOCHEMISTRY | Second |
Basic Course | 6 | |
19214006 | CELL BIOLOGY | Second |
Basic Course | 6 | |
19214007 | GENETICS | Second |
Basic Course | 6 | |
19214002 | PHYSICS | Second |
Basic Course | 9 | |
19214003 | CHEMISTRY | Annual |
Basic Course | 12 | |
Second Year | |||||
Code | Name | Period | Type | Credits | |
19214120 | MICROBIOLOGY | First |
Compulsory | 6 | |
19214102 | OENOLOGICAL CHEMISTRY | First |
Compulsory | 6 | |
19214106 | VITICULTURAL EDAPHOLOGY AND CLIMATOLOGY | First |
Compulsory | 3 | |
19214107 | VITICULTURE | First |
Compulsory | 6 | |
19214121 | BASIC OPERATIONS | Second |
Compulsory | 6 | |
19214113 | GENERAL OENOLOGY I | Second |
Compulsory | 6 | |
19214111 | OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I | Second |
Compulsory | 9 | |
19214105 | BIOLOGY AND PHYSIOLOGY OF THE VINE | Annual |
Compulsory | 6 | |
19214101 | OENOLOGICAL CHEMICAL ANALYSIS I | Annual |
Compulsory | 6 | |
19214114 | SENSORY EVALUATION I | Annual |
Compulsory | 6 | |
Third Year | |||||
Code | Name | Period | Type | Credits | |
19214125 | ECONOMY AND BUSINESS MANAGEMENT | First |
Compulsory | 6 | |
19214115 | GENERAL OENOLOGY II | First |
Compulsory | 3 | |
19214117 | INTEGRATED PRACTICALS IN OENOLOGY | First |
Compulsory | 6 | |
19214112 | OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY II | First |
Compulsory | 6 | |
19214122 | OENOLOGICAL ENGINEERING | Second |
Compulsory | 6 | |
19214108 | PRECISION VITICULTURE | Second |
Compulsory | 3 | |
19214109 | PROTECTING THE HEALTH OF VINES | Second |
Compulsory | 3 | |
19214118 | SPARKLING AND CARBONATED WINES | Second |
Compulsory | 6 | |
19214123 | VINE- AND WINE-DERIVED PRODUCTS | Second |
Compulsory | 3 | |
19214110 | INTEGRATED VITICULTURE PRACTICALS | Annual |
Compulsory | 6 | |
19214103 | OENOLOGICAL CHEMICAL ANALYSIS II | Annual |
Compulsory | 6 | |
19214116 | SENSORY EVALUATION II | Annual |
Compulsory | 6 | |
Fourth Year | |||||
Code | Name | Period | Type | Credits | |
19214126 | WINE MARKETING | First |
Compulsory | 3 | |
19214401 | WORK PLACEMENT | First |
Compulsory work placement | 12 | |
19214119 | AFTER-CARE AND AGEING OF WINES | Second |
Compulsory | 6 | |
19214124 | ENVIRONMENTAL MANAGEMENT OF THE WINE INDUSTRY | Second |
Compulsory | 5 | |
19214104 | QUALITY MANAGEMENT IN THE WINE INDUSTRY | Second |
Compulsory | 5 | |
19214127 | WINE CULTURE | Second |
Compulsory | 5 | |
19214128 | WINE REGULATIONS AND LEGISLATION | Second |
Compulsory | 3 | |
19214301 | BACHELOR'S DEGREE FINAL PROJECT | Annual |
Course project | 6 | |
Optional | |||||
Code | Name | Period | Type | Credits | |
19214204 | CHARACTERISATION AND IDENTIFICATION OF PLANT ORGANISMS | First |
Optional | 3 | |
19214203 | TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD | First |
Optional | 3 | |
19214206 | WINE AS FOOD | First |
Optional | 3 | |
19214216 | ANALYSIS AND HANDLING OF WINE AND FOOD DATA | Second |
Optional | 3 | |
19214217 | CREANT VALOR AL MÓN DEL VI | Second |
Optional | 3 | |
19214213 | OENOLOGICAL BIOTECHNOLOGY | Second |
Optional | 3 | |
19214215 | PLANIFICACIÓ I GESTIÓ ENOTURISME | Second |
Optional | 3 | |
19214214 | QUALITY CONTROL IN THE MANUFACTURE OF SPARKILING WINES | Second |
Optional | 3 | |
19214208 | VITIVINICULTURAL MYCOLOGY | Second |
Optional | 3 | |
19214202 | STUDIES IN THE FRAMEWORK OF MOBILITY AGREEMENTS I | Annual |
Optional | 3 | |
19214211 | STUDIES IN THE FRAMEWORK OF MOBILITY AGREEMENTS II | Annual |
Optional | 3 | |