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 | 2Q |
Basic Course | 6 | |
19224003 | CELL BIOLOGY AND GENETICS | 2Q |
Basic Course | 6 | |
19224009 | CHEMISTRY II | 2Q |
Basic Course | 6 | |
19224004 | GENERAL MICROBIOLOGY | 2Q |
Basic Course | 6 | |
19224002 | PLANT PHYSIOLOGY AND PRACTICALS IN BIOLOGY | 2Q |
Basic Course | 6 | |
Second Year | |||||
Code | Name | Period | Type | Credits | |
19224111 | AMPELEOLOGY | 1Q |
Compulsory | 3 | |
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 | |
19224101 | BASIC OPERATIONS | 2Q |
Compulsory | 3 | |
19224108 | ECONOMICS AND WINE MARKETING | 2Q |
Compulsory | 6 | |
19224110 | OENOLOGICAL CHEMICAL ANALYSIS II | 2Q |
Compulsory | 6 | |
19224109 | OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY II | 2Q |
Compulsory | 6 | |
19224113 | SENSORY EVALUATION II | 2Q |
Compulsory | 3 | |
19224112 | VITICULTURE I | 2Q |
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 | 2Q |
Compulsory | 3 | |
19224126 | OENOLOGICAL ENGINEERING | 2Q |
Compulsory | 6 | |
19224125 | QUALITY MANAGEMENT AND SAFETY IN THE WINE INDUSTRY | 2Q |
Compulsory | 3 | |
19224124 | SENSORY EVALUATION IV | 2Q |
Compulsory | 3 | |
19224123 | SPARKLING WINE PRODUCTION | 2Q |
Compulsory | 3 | |
19224127 | VITICULTURAL PATHOLOGIES | 2Q |
Compulsory | 3 | |
19224122 | WINE AGEING | 2Q |
Compulsory | 6 | |
19224120 | WINE REGULATIONS AND LEGISLATION | 2Q |
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 | |
19224230 | BEER MAKING | 2Q |
Optional | 3 | |
19224212 | CREATING VALUE IN THE WINE SECTOR | 2Q |
Optional | 3 | |
19224210 | INNOVATION AND TASTING OF SPARKLING WINES | 2Q |
Optional | 3 | |
19224239 | NEW MODELS OF ECOLOGICAL, BIODYNAMIC AND REGENERATIVE VITICULTURE | 2Q |
Optional | 3 | |
19224205 | QUALITY CONTROL IN SPARKLING WINE PRODUCTION | 2Q |
Optional | 3 | |
19224214 | QUALITY FACTORS IN CULTIVATING VINES | 2Q |
Optional | 3 | |
19224204 | SELECTING AND IMPROVING WINE INOCULANTS | 2Q |
Optional | 3 | |
19224228 | SPIRITS | 2Q |
Optional | 3 | |
19224227 | WINE EXPORTATION | 2Q |
Optional | 3 | |
19224216 | WINE MYCOLOGY | 2Q |
Optional | 3 | |
19224202 | STUDIES IN THE FRAME OF MOBILITY AGREEMENT | AN |
Optional | 3 | |