Educational guide Faculty of Oenology |
english |
Graduate in Oenology (2009) |
Subjects |
First Year | |||||
Code | Name | Period | Type | Credits | |
19214005 | BIOLOGY | 1Q |
Basic Course | 6 | |
19214001 | MATHEMATICS | 1Q |
Basic Course | 9 | |
19214004 | STATISTICS | 1Q |
Basic Course | 6 | |
19214008 | BIOCHEMISTRY | 2Q |
Basic Course | 6 | |
19214006 | CELL BIOLOGY | 2Q |
Basic Course | 6 | |
19214007 | GENETICS | 2Q |
Basic Course | 6 | |
19214002 | PHYSICS | 2Q |
Basic Course | 9 | |
19214003 | CHEMISTRY | AN |
Basic Course | 12 | |
Second Year | |||||
Code | Name | Period | Type | Credits | |
19214120 | MICROBIOLOGY | 1Q |
Compulsory | 6 | |
19214102 | OENOLOGICAL CHEMISTRY | 1Q |
Compulsory | 6 | |
19214106 | VITICULTURAL EDAPHOLOGY AND CLIMATOLOGY | 1Q |
Compulsory | 3 | |
19214107 | VITICULTURE | 1Q |
Compulsory | 6 | |
19214121 | BASIC OPERATIONS | 2Q |
Compulsory | 6 | |
19214113 | GENERAL OENOLOGY I | 2Q |
Compulsory | 6 | |
19214111 | OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I | 2Q |
Compulsory | 9 | |
19214105 | BIOLOGY AND PHYSIOLOGY OF THE VINE | AN |
Compulsory | 6 | |
19214101 | OENOLOGICAL CHEMICAL ANALYSIS I | AN |
Compulsory | 6 | |
19214114 | SENSORY EVALUATION I | AN |
Compulsory | 6 | |
Third Year | |||||
Code | Name | Period | Type | Credits | |
19214125 | ECONOMY AND BUSINESS MANAGEMENT | 1Q |
Compulsory | 6 | |
19214115 | GENERAL OENOLOGY II | 1Q |
Compulsory | 3 | |
19214117 | INTEGRATED PRACTICALS IN OENOLOGY | 1Q |
Compulsory | 6 | |
19214112 | OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY II | 1Q |
Compulsory | 6 | |
19214122 | OENOLOGICAL ENGINEERING | 2Q |
Compulsory | 6 | |
19214108 | PRECISION VITICULTURE | 2Q |
Compulsory | 3 | |
19214109 | PROTECTING THE HEALTH OF VINES | 2Q |
Compulsory | 3 | |
19214118 | SPARKLING AND CARBONATED WINES | 2Q |
Compulsory | 6 | |
19214123 | VINE- AND WINE-DERIVED PRODUCTS | 2Q |
Compulsory | 3 | |
19214110 | INTEGRATED VITICULTURE PRACTICALS | AN |
Compulsory | 6 | |
19214103 | OENOLOGICAL CHEMICAL ANALYSIS II | AN |
Compulsory | 6 | |
19214116 | SENSORY EVALUATION II | AN |
Compulsory | 6 | |
Fourth Year | |||||
Code | Name | Period | Type | Credits | |
19214126 | WINE MARKETING | 1Q |
Compulsory | 3 | |
19214401 | WORK PLACEMENT | 1Q |
Compulsory work placement | 12 | |
19214119 | AFTER-CARE AND AGEING OF WINES | 2Q |
Compulsory | 6 | |
19214124 | ENVIRONMENTAL MANAGEMENT OF THE WINE INDUSTRY | 2Q |
Compulsory | 5 | |
19214104 | QUALITY MANAGEMENT IN THE WINE INDUSTRY | 2Q |
Compulsory | 5 | |
19214127 | WINE CULTURE | 2Q |
Compulsory | 5 | |
19214128 | WINE REGULATIONS AND LEGISLATION | 2Q |
Compulsory | 3 | |
19214301 | BACHELOR'S DEGREE FINAL PROJECT | AN |
Course project | 6 | |
Optional | |||||
Code | Name | Period | Type | Credits | |
19214204 | CHARACTERISATION AND IDENTIFICATION OF PLANT ORGANISMS | 1Q |
Optional | 3 | |
19214203 | TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD | 1Q |
Optional | 3 | |
19214206 | WINE AS FOOD | 1Q |
Optional | 3 | |
19214217 | CREANT VALOR AL MÓN DEL VI | 2Q |
Optional | 3 | |
19214216 | DATA ANALYSIS TOOLS FOR THE AGRIFOOD LABORATORY | 2Q |
Optional | 3 | |
19214213 | OENOLOGICAL BIOTECHNOLOGY | 2Q |
Optional | 3 | |
19214215 | PLANIFICACIÓ I GESTIÓ ENOTURISME | 2Q |
Optional | 3 | |
19214214 | QUALITY CONTROL IN THE MANUFACTURE OF SPARKILING WINES | 2Q |
Optional | 3 | |
19214208 | VITIVINICULTURAL MYCOLOGY | 2Q |
Optional | 3 | |
19214202 | STUDIES IN THE FRAMEWORK OF MOBILITY AGREEMENTS I | AN |
Optional | 3 | |
19214211 | STUDIES IN THE FRAMEWORK OF MOBILITY AGREEMENTS II | AN |
Optional | 3 | |