University Master's Degree in Fermented Beverages - 12nd edition
University Master's Degree in Fermented Beverages
Programme
- Speciality Advances in Oenological Research: 60 credits
- Speciality Science and Technology of Beer: 60 credits
STRUCTURE SPECIALITY IN ADVANCES IN OENOLOGICAL RESEARCH
| YEAR | COMPULSORY CREDITS | OPTIONAL CREDITS | EXTERNAL PRACTICALS CREDITS | MASTER'S THESIS CREDITS | TOTALS |
|---|---|---|---|---|---|
| 1st | 15 | 21 | 9 (Compulsory) | 15 (Compulsory) | 60 |
| TOTALS | 15 | 21 | 9 | 15 | 60 |
FIRST YEAR: compulsory subjects
|
CODE |
SUBJECT |
CREDITS |
|---|---|---|
| Yearly subjects | ||
| 19625301 | Master’s Thesis | 15 |
| 19625401 | Internship | 9 |
| First semester | ||
| 19625101 | Fermented Drinks | 3 |
| 19625102 | Food Safety | 3 |
| 19625103 | Chemometrics Applied to Wines and Foods | 3 |
| 19625104 | Preparation and Presentation of Projects | 3 |
| 19625106 | Process Engineering in the Production of Fermented Beverages | 3 |
| Optional subjects | 15 | |
| Second semester | ||
| Optional subjects | 6 | |
OPTIONAL SUBJECTS:
In this section you will find the list of all the optional subjects on the curriculum. Before you select the subjects you wish to register for, please make sure that they have been activated.
| CODE | SUBJECT | CREDITS | SUBJECTS OFFERED 2024-25 |
|---|---|---|---|
| 19625202 | Advanced Oenological Analysis and Sensometrics | 3 | Yes |
| 19625203 | Macromolecules of Grapes and Wine | 3 | Yes |
| 19625204 | Scientific Advances in Wine Yeasts | 3 | Yes |
| 19625205 | New Challenges in Malolactic Fermentation | 3 | Yes |
| 19625206 | Biotechnology and Microbiological Monitoring of Wine | 3 | Yes |
| 19625207 | Latest Advances in the Production of Vinegars and Distilled Beverages | 3 | Yes |
| 19625209 | Other Microorganisms of Interest to Oenology and Viticulture | 3 | Yes |
STRUCTURE SPECIALITY SCIENCE AND TECHNOLOGY OF BEER
| YEAR | COMPULSORY CREDITS | OPTIONALS CREDITS | EXTERNAL PRACTICALS CREDITS | MASTER'S THESIS CREDITS | TOTALS |
|---|---|---|---|---|---|
| 1st | 15 | 21 | 9 (Compulsory) | 15 (Compulsory) | 60 |
| TOTALS | 15 | 21 | 9 | 15 | 60 |
FIRST YEAR: compulsory subjects
|
CODE |
SUBJECT |
CREDITS |
|---|---|---|
| Yearly subjects | ||
| 19625301 | Master’s Thesis | 15 |
| 19625401 | Internship | 9 |
| Optional subjects | 9 | |
| First semester | ||
| 19625101 | Fermented Drinks | 3 |
| 19625102 | Food Safety | 3 |
| 19625103 | Chemometrics Applied to Wines and Foods | 3 |
| 19625104 | Preparation and Presentation of Projects | 3 |
| 19625106 | Process Engineering in the Production of Fermented Beverages | |
| Optional subjects | 3 | |
| Second semester | ||
| Optional subjects | 9 | |
OPTIONAL SUBJECTS:
In this section you will find the list of all the optional subjects on the curriculum. Before you select the subjects you wish to register for, please make sure that they have been activated.
| CODE | SUBJECT |
CREDITS |
SUBJECTS OFFERED 2024-25 |
|---|---|---|---|
| 19625216 | The Beer Sector | 3 | Yes |
| 19625217 | Malt and Malt Technology | 3 | Yes |
| 19625218 | Beer Production Technology | 9 | Yes |
| 19625219 | Microbiology and Management of Inocula in the Beer Industry | 3 | Yes |
| 19625220 | Sensory Analysis and Evolution of the Product | 3 | Yes |
- After checking the candidate's transcript, the body responsible for admission can decide that the student must attend and satisfactorily complete some of the subjects that are programmed as bridging courses.
| CODE | SUBJECT | CREDITS |
|---|---|---|
| 19224102 | Oenological Microbiology and Biochemestry I | 6 |
| 19224103 | Oenological Chemestry | 6 |
| 19224104 | Oenological Chemical Analysis I | 3 |
| 19224105 | Viticultural Edaphology and Climatology | 3 |
| 19224106 | General Oenology I | 6 |
| 19224107 | Sensory Evaluation I | 3 |
| 19224108 | Economics and Wine Marketing | 6 |
| 19224109 | Oenological Microbiology and Biochemestry II | 6 |
| 19224110 | Oenological Chemical Analysis II | 6 |
| 19224111 | Ampelography | 3 |
| 19224112 | Viticulture I | 6 |
| 19224113 | Sensory Evaluation II | 3 |
| 19224115 | General Oenology II | 9 |
| 19224116 | Wine Culture | 6 |
| 19224117 | Sensory Evaluation III | 3 |
| 19224118 | Oenological Instrumental Analysis | 3 |
| 19224119 | Viticulture II | 6 |
| 19224120 | Wine Regulations and Legislation | 3 |
| 19224122 | Wine Ageing | 6 |
| 19224123 | Sparkling Wine Production | 3 |
| 19224124 | Sensory Evaluation IV | 3 |
| 19224125 | Quality Management and Safety in the Wine Industry | 3 |
| 19224127 | Viticultural Pathologies | 3 |
| SUBJECTS OF MASTER'S DEGREE IN OENOLOGY (2010) | SUBJECTS OF MASTER'S DEGREE IN FERMENTED BEVERAGES (2014) | ||||
|---|---|---|---|---|---|
| Code | Subject | Credits | Code | Subject | Credits |
| 19605214 19605213 |
Bionechnology of Oenological Microorganisms or Molecular Techniques for Microbiological Analysis and Control |
3 3 |
19625206 | Biotechnology and Microbiological Monitoring of Wine | 3 |
| 19605202 | New Trends in the Instrumental Analysis of Wine | 3 | 19625202 | Advanced Oenological Analysis and Sensometrics | 3 |
| 19605210 | Phenolic Compounds, Polysaccharides and Proteins in Wine | 3 | 19625203 | Macromolecules of Grapes and Wine | 3 |
| 19605212 | Yeast and Alcoholic Fermentation | 3 | 19625204 | Scientific Advances in Wine Yeast | 3 |
| 19605227 | Byproducts: Vinegar and Destillations | 3 | 19625207 | Latest Advances in the Production of Vinegars and Distilled Beverages | 3 |
| 19605211 | Study Techniques in Mycology | 3 | 19625209 | Other Microorganisms of Interest to Oenology and Viticulture | 3 |
| 19605201 | Pre-and-Post-Fermentation Treatments in Wine Production | 3 | 19625106 | Process Engineering in the Production of Fermented Beverages | 3 |
| 19605215 | Lactic Bacteria and Malolactic Fermentation | 3 | 19625205 | New Challenges in Malolactic Fermentation | 3 |
