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
19625106
PRE- AND POST-FERMENTATION TREATMENTS IN THE CREATION OF FERMENTED BEVERAGES
2Q
Compulsory
3
19625401
EXTERNAL PRACTICALS
AN
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
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
19625217
MALT AND MALT TECHNOLOGY
2Q
Optional
3
19625219
MICROBIOLOGY OF BEER
2Q
Optional
3
19625209
OTHER MICROORGANISMS OF INTEREST TO OENOLOGY AND VITICULTURE
2Q
Optional
3
19625220
SENSORIAL ANALYSIS OF BEER
2Q
Optional
3
19625218
BEER-PRODUCTION TECHNOLOGY
AN
Optional
9
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
2Q
Compulsory
3