First Year
Code
Name
Period
Type
Credits
19625103
CHEMOMETRICS APPLIED TO WINES AND FOODS
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 single exam
Final master project
15
Optional
Code
Name
Period
Type
Credits
19625202
ADVANCED OENOLOGICAL ANALYSIS AND SENSOMETRICS
1Q
Optional
3
19625206
BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE
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
19625213
CHARACTERISTICS OF VARIETIES DESTINED FOR SPARKLING WINE PRODUCTION AGRICULTURAL AND OENOLOGICAL APP
2Q
Optional
3
19625214
CURRENT CHALLENGES IN WINE PRODUCTION APPLIED TO IMPROVING GRAPE QUALITY
2Q
Optional
3
19625221
FINANCIAL MANAGEMENT AND MARKETING
2Q
Optional
3
19625208
INNOVATION IN PRE- AND POST-FERMENTATION TREATMENTS
2Q
Optional
3
19625217
MALT AND MALT TECHNOLOGY
2Q
Optional
3
19625219
MICROBIOLOGY AND MANAGEMENT OF INOCULA IN THE BEER INDUSTRY
2Q
Optional
3
19625201
SCIENTIFIC COMMUNICATION
2Q
Optional
3
19625220
SENSORY ANALYSIS AND EVOLUTION OF THE PRODUCT
2Q
Optional
3
19625218
BEER-PRODUCTION TECHNOLOGY
AN
Optional
6
Bridging courses
Code
Name
Period
Type
Credits
19214102
OENOLOGICAL CHEMISTRY
1Q
Compulsory
6
19214107
VITICULTURE
1Q
Compulsory
6
19214113
GENERAL OENOLOGY I
2Q
Compulsory
6
19214111
OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I
2Q
Compulsory
9
19214127
WINE CULTURE
2Q
Compulsory
5
19214114
SENSORY EVALUATION I
AN
Compulsory
6