Educational guide Faculty of Oenology |
english |
Bachelor's Degree in Oenology (2014) |
Subjects |
First Year | |||||
Code | Name | Period | Type | Credits | |
19224008 | CHEMISTRY I | 1Q |
Basic Course | 6 | |
19224001 | FUNDAMENTALS OF BIOLOGY | 1Q |
Basic Course | 6 | |
19224006 | MATHEMATICS | 1Q |
Basic Course | 6 | |
19224007 | PHYSICS | 1Q |
Basic Course | 6 | |
19224005 | STATISTICS | 1Q |
Basic Course | 6 | |
19224010 | BIOCHEMISTRY | Basic Course | 6 | ||
19224003 | CELL BIOLOGY AND GENETICS | Basic Course | 6 | ||
19224009 | CHEMISTRY II | Basic Course | 6 | ||
19224004 | GENERAL MICROBIOLOGY | Basic Course | 6 | ||
19224002 | PLANT PHYSIOLOGY AND PRACTICALS IN BIOLOGY | Basic Course | 6 | ||
Second Year | |||||
Code | Name | Period | Type | Credits | |
19224106 | GENERAL OENOLOGY I | 1Q |
Compulsory | 6 | |
19224104 | OENOLOGICAL CHEMICAL ANALYSIS I | 1Q |
Compulsory | 3 | |
19224103 | OENOLOGICAL CHEMISTRY | 1Q |
Compulsory | 6 | |
19224102 | OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I | 1Q |
Compulsory | 6 | |
19224107 | SENSORY EVALUATION I | 1Q |
Compulsory | 3 | |
19224105 | VITICULTURAL EDAPHOLOGY AND CLIMATOLOGY | 1Q |
Compulsory | 3 | |
19224111 | VITICULTURE | 1Q |
Compulsory | 3 | |
19224101 | BASIC OPERATIONS | Compulsory | 3 | ||
19224108 | ECONOMICS AND WINE MARKETING | Compulsory | 6 | ||
19224110 | OENOLOGICAL CHEMICAL ANALYSIS II | Compulsory | 6 | ||
19224109 | OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY II | Compulsory | 6 | ||
19224113 | SENSORY EVALUATION II | Compulsory | 3 | ||
19224112 | VITICULTURE I | Compulsory | 6 | ||
Third Year | |||||
Code | Name | Period | Type | Credits | |
19224115 | GENERAL OENOLOGY II | 1Q |
Compulsory | 9 | |
19224118 | OENOLOGICAL INSTRUMENTAL ANALYSIS | 1Q |
Compulsory | 3 | |
19224117 | SENSORY EVALUATION III | 1Q |
Compulsory | 3 | |
19224114 | VINICULTURAL BY-PRODUCTS | 1Q |
Compulsory | 3 | |
19224119 | VITICULTURE II | 1Q |
Compulsory | 6 | |
19224116 | WINE CULTURE | 1Q |
Compulsory | 6 | |
19224121 | ENVIRONMENTAL MANAGEMENT OF THE WINE INDUSTRY | Compulsory | 3 | ||
19224126 | OENOLOGICAL ENGINEERING | Compulsory | 6 | ||
19224125 | QUALITY MANAGEMENT AND SAFETY IN THE WINE INDUSTRY | Compulsory | 3 | ||
19224124 | SENSORY EVALUATION IV | Compulsory | 3 | ||
19224123 | SPARKLING WINE PRODUCTION | Compulsory | 3 | ||
19224127 | VITICULTURAL PATHOLOGIES | Compulsory | 3 | ||
19224122 | WINE AGEING | Compulsory | 6 | ||
19224120 | WINE REGULATIONS AND LEGISLATION | Compulsory | 3 | ||
Fourth Year | |||||
Code | Name | Period | Type | Credits | |
19224401 | WORK PLACEMENT | 1Q |
Compulsory work placement | 15 | |
19224301 | BACHELOR'S THESIS | AN |
Course project | 15 | |
Optional | |||||
Code | Name | Period | Type | Credits | |
19224226 | FERMENTED FOODS | 1Q |
Optional | 6 | |
19224224 | TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD | 1Q |
Optional | 3 | |
19224213 | WINE AS A FOOD | 1Q |
Optional | 3 | |
19224232 | TOOLS FOR ENTREPRENEURSHIP | 2Q |
Optional | 6 | |
19224220 | PLANNING AND MANAGING ENOTOURISM | Optional | 3 | ||
19224230 | BEER MAKING | Optional | 3 | ||
19224212 | CREATING VALUE IN THE WINE SECTOR | Optional | 3 | ||
19224229 | DATA ANALYSIS TOOLS FOR THE AGRIFOOD LABORATORY | Optional | 3 | ||
19224210 | INNOVATION AND TASTING OF SPARKLING WINES | Optional | 3 | ||
19224205 | QUALITY CONTROL IN SPARKLING WINE PRODUCTION | Optional | 3 | ||
19224214 | QUALITY FACTORS IN CULTIVATING VINES | Optional | 3 | ||
19224204 | SELECTING AND IMPROVING WINE INOCULANTS | Optional | 3 | ||
19224228 | SPIRITS | Optional | 3 | ||
19224202 | STUDIES IN THE FRAME OF MOBILITY AGREEMENT | Optional | 3 | ||
19224227 | WINE EXPORTATION | Optional | 3 | ||
19224216 | WINE MYCOLOGY | Optional | 3 | ||