Educational guide 2017_18 Faculty of Oenology

2017_18

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Educational guide
Faculty of Oenology

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Bachelor's Degree in Oenology (2009)

Printing Teaching Guides procedure for accreditation of programs of subjects passed at the URV.

Select which subjects you want to get the list of programs with the identification data and the contents of the subjects for which accreditation is requested. Remember that the printed document has no official status and should be validated by / for the Head office of the center

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Third Year
Code	Name	Period	Type	Credits	Selected
19214125	ECONOMY AND BUSINESS MANAGEMENT	1Q	Compulsory	6
19214115	GENERAL OENOLOGY II	1Q	Compulsory	3
19214117	INTEGRATED PRACTICALS IN OENOLOGY	1Q	Compulsory	6
19214122	OENOLOGICAL ENGINEERING	2Q	Compulsory	6
19214112	OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY II	2Q	Compulsory	6
19214123	VINE- AND WINE-DERIVED PRODUCTS	2Q	Compulsory	3
19214109	PROTECTING THE HEALTH OF VINES	2Q	Compulsory	3
19214118	SPARKLING AND CARBONATED WINES	2Q	Compulsory	6
19214108	PRECISION VITICULTURE	2Q	Compulsory	3
19214103	OENOLOGICAL CHEMICAL ANALYSIS II	AN	Compulsory	6
19214116	SENSORY EVALUATION II	AN	Compulsory	6
19214110	INTEGRATED VITICULTURE PRACTICALS	AN	Compulsory	6
Fourth Year
Code	Name	Period	Type	Credits	Selected
19214126	WINE MARKETING	1Q	Compulsory	3
19214401	WORK PLACEMENT	1Q	Compulsory work placement	12
19214119	AFTER-CARE AND AGEING OF WINES	2Q	Compulsory	6
19214127	WINE CULTURE	2Q	Compulsory	5
19214104	QUALITY MANAGEMENT IN THE WINE INDUSTRY	2Q	Compulsory	5
19214124	ENVIRONMENTAL MANAGEMENT OF THE WINE INDUSTRY	2Q	Compulsory	5
19214128	WINE REGULATIONS AND LEGISLATION	2Q	Compulsory	3
19214301	BACHELOR'S THESIS	AN	Course project	6
Optional
Code	Name	Period	Type	Credits	Selected
19214218	FERMENTED FOODS	1Q	Optional	6
19214216	DATA ANALYSIS TOOLS FOR THE AGRIFOOD LABORATORY	2Q	Optional	3
19214215	PLANIFICACIÓ I GESTIÓ ENOTURISME	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

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