2019_20
2019_20
2023_24
2022_23
2021_22
2020_21
2018_19
2017_18
2016_17
2015_16
2014_15
2013_14
2012_13
2011_12
2010_11
2009_10
2008_09
2007_08
2006_07
Educational guide
Faculty of Oenology
A
A
A
català
castellano
english
Study programmes
Bachelor
Bachelor's Degree in Oenology (2009)
Bachelor's Degree in Oenology (2014)
Bachelor's Degree in Biotechnology (2009)
Master's degree
Fermented Beverages (2014)
Wine Tourism Innovation (Erasmus Mundus) (2016)
Fermented Beverages (2014)
Subjects
First Year
Code
Name
Period
Type
Credits
19625103
CHEMOMETRICS FOR MONITORING FERMENTED BEVERAGES
1Q
Compulsory
3
19625101
FERMENTED DRINKS
1Q
Compulsory
3
19625102
FOOD SAFETY
1Q
Compulsory
3
19625104
PREPARATION AND PRESENTATION OF PROJECTS
1Q
Compulsory
3
19625105
SUSTAINABILITY ASSESSMENT: LIFE CYCLE ANALYSIS
1Q
Compulsory
3
19625401
EXTERNAL PRACTICALS
2Q
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
19625207
LATEST ADVANCES IN THE PRODUCTION OF VINEGARS AND DISTILLED BEVERAGES
1Q
Optional
3
19625203
MACROMOLECULES OF GRAPES AND WINE
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
19625218
BEER-PRODUCTION TECHNOLOGY
Optional
9
19625208
INNOVATION IN PRE- AND POST-FERMENTATION TREATMENTS
Optional
3
19625217
MALT AND MALT TECHNOLOGY
Optional
3
19625219
MICROBIOLOGY OF BEER
Optional
3
19625209
OTHER MICROORGANISMS OF INTEREST TO OENOLOGY AND VITICULTURE
Optional
3
19625201
SCIENTIFIC COMMUNICATION
Optional
3
19625220
SENSORIAL ANALYSIS OF BEER
Optional
3
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
Compulsory
3