University Master's Degree in Fermented Beverages - 9th edition
- 60 ECTS
- Places available
- Language of instruction
- Spanish. Some teaching materials are in English
From Monday to Friday.
Check here the timetable (academic year 2020-21).
- Course date
From October 2021 to June 2022, although some subjects (Bridging Courses) start in September 2021.
- Academic coordinator
- Dr. Nicolas Rozès
- URV Faculty
- Faculty of Oenology (URV)
Students with degrees from other countries will be charged an academic tax of €218.15 the first time they enrol only (price for course 2020-21).
(+34) 977 77 99 44
Covid 19 update: We might move face-to-face classes to an online format if the latest developments in the health emergency make this necessary.
The overall objective of this master's degree is to train students to become researchers and professionals in the field of fermented beverages, especially wine, sparkling wine and beer.
It offers three clear professional specialisations:
- Oenology research: This specialisation trains future researchers in the field of oenology and food biotechnology and gives students the chance to go on to do a doctoral programme.
- Science and technology of sparkling wines: This specialisation trains future professionals in oenology or viticulture who wish to specialise in the production of sparkling wine, a sector that is widely represented in Catalonia. This specialisation is not offered from course 2021-22.
- Science and technology of beer: This specialisation trains professionals from different fields (biotechnologists, winemakers, engineers, etc.) in the process of brewing different types of beer on an industrial and artisanal scale.
Students also have the option of not choosing a particular specialisation and doing a more general master’s degree, which is broader in scope and combines both esearch and professional objectives.
Pre-registration is open until 15 April.
The Master’s degree in Fermented Beverages is now offered in blended type (pending of approval).