2014_15
2014_15
2023_24
2022_23
2021_22
2020_21
2019_20
2018_19
2017_18
2016_17
2015_16
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
Graduate in Oenology (2009)
Graduate in Oenology (2014)
Degree of Biotechnology (2009)
Master's degree
Alumnes estrangers
Fermented Beverages (2014)
Oenology (2010)
1st Cycle
Agricultural Engineering specializing in Farming and Food Industries (1997)
Fermented Beverages (2014)
Subjects
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