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URV

Master's degree in Fermented Beverages

STRUCTURE SPECIALTY IN ADVANCES IN OENOLOGICAL RESEARCH

YEAR

COMPULSORY SUBJECTS

OPTIONALS SUBJECTS

WORK PLACEMENT

FINAL MASTER'S PROJECT  

 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 Final Project 15
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
19625105 Sustainability Assessment: Life Cycle Analysis 3
  Optional subjects 15
Second semester
19625401 External Practicals 9
  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 registrer for, please make sure that they have been activated.

 CODE  SUBJECT

 CREDITS

19625201 Scientific Communication 3
19625202 Advanced Oenological Analysis and Sensometrics 3
19625203 Macromolecules of Grapes and Wine 3
19625204 Scientific Advances in Wine Yeasts 3
19625205 New Challenges in Malolactic Fermentation 3
19625206 Biotechnology and Microbiological Monitoring of Wine 3
19625207 Latest Advances in the Production of Vinegars and Distilled Beverages 3
19625208 Innovation in Pre and Post Fermentation Treatments 3
19625209 Study Techniques in Mycology 3

BRIDGING COURSES:

  • After cheking the candidate's transcript, the body responsible for admission can decided that the student must attend and satistactorily complete some of the subjects that are programmed as bridging courses.

STRUCTURE SPECIALTY SCIENCE AND TECHNOLOGY OF SPARKLING WINE

YEAR

COMPULSORY SUBJECTS

OPTIONALS SUBJECTS

WORK PLACEMENT

FINAL MASTER'S PROJECT  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 Final Project 15
  Optional subjects 6
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
19625105 Sustainability Assessment: Life Cycle Analysis 3
  Optional subjects 3
Second semester
19625401 External Practicals 9
  Optional subjects 12

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 registrer for, please make sure that they have been activated.

 CODE  SUBJECT

 CREDITS

19625210 Sparkling Wine Technologies 6
19625211 Sensory Analysis Of Sparkling Wines from Round the World 3
19625212 Physical Chemistry of Effervescence 3
19625213 Characteristics of Varieties Destined for Sparkling Wine Production Agricultural and Oenological Apptitudes 3
19625214 Current Challenges in Wine Production Applied to Improving Grape Quality 3
19625215 Managing Inocula for Second Fermentation 3

BRIDGING COURSES:

  • After cheking the candidate's transcript, the body responsible for admission can decided that the student must attend and satistactorily complete some of the subjects that are programmed as bridging courses.

ESTRUCTURE SPECIALTY SCIENCE AND TECHNOLOGY OF BEER

YEAR

COMPULSORY SUBJECTS

OPTIONALS SUBJECTS

WORK PLACEMENT

FINAL MASTER'S PROJECT

 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 Final Project 15
  Optional subjects 6
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
19625105 Sustainability Assessment: Life Cycle Analysis 3
  Optional subjects 3
Second semester
19625401 External Practicals 9
  Optional subjects 12

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 registrer for, please make sure that they have been activated.

 CODE  SUBJECT

 CREDITS

19625216 The Beer Sector 3
19625217 Malt and Malt Technology 3
19625218 Beer Production Technology 9
19625219 Microbiology and Management of Inocula in the Beer Industry 3
19625220 Sensory Analysis and Evolution of the Product 3
19625221 Financial Management and Marketing

BRIDGING COURSES:

  • 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.