URV - Universitat Rovira i Virgili. Màsters Oficials

Master's degree in Fermented Beverages

URV - Universitat Rovira i Virgili. Màsters Oficials
Blended learning in Tarragona (Spanien)

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Wichtige informationen

Tipologie Master
Methodologie Blended
Ort Tarragona (Spanien)
Dauer 1 Jahr
Credits 60
  • Master
  • Blended
  • Tarragona (Spanien)
  • Dauer:
    1 Jahr
  • Credits: 60

If you have a university education in the area of biology, chemistry or food sciences, and you are interested in becoming a specialist in the world of oenology and the science of wines, this course is for you. Emagister.com presents the university master's degree in Fermented Beverages, a course designed and taught by the Universitat Rovira i Virgili, with 3 specialisations options.

Einrichtungen (1)
Wo und wann
Beginn Lage
auf Anfrage
Tarragona, Spanien
Karte ansehen
Beginn auf Anfrage
Tarragona, Spanien
Karte ansehen

Häufig gestellte Fragen

· Welche Ziele werden in diesem Kurs verfolgt?

The goal of the master's degree is to train professionals in the field of research into oenology, the sciences of sparkling wines and the beer-making process. You will be able to specialise in one of these three aspects of the world of fermented beverages and you will get training that will allow you, on the one hand, to carry out research in the field of beverage production and, on the other, devote yourself to the product marketing sector. You will be be trained in oenological analysis, biochemistry and the culture of wine-making. Furthermore, you will study marketing techniques, food safety and financial project management.

· An wen richtet sich dieser Kurs?

The master's degree is targeted at graduates or professionals in the chemistry and biochemistry sector who would like to specialise in research into sparkling wines and beers. The course is in-person and lasts one academic year. The student must have knowledge of the English language as classes will be taught in Catalan, Spanish and English.

· Voraussetzungen

The master's degree is targeted at students with previous training in Biosciences, such as Biology, Biochemistry, Biotechnology, Chemistry, Oenology, Pharmacy, Food Technology and Science, Medicine, Veterinary Studies, Economy, Nutrition and Diet, and any Higher or Technical Engineering degree. Students are desired to have a good knowledge of the main teaching languages (Spanish), and also a basic level of English, on a oral and written level.

Was lernen Sie in diesem Kurs?

food safety
Chemometrics applied to food and wines
Oenological chemistry
Wine marketing
Technology of sparkling wines
Physiochemistry of effervescence
Sensorial analysis
Biology and physiology of the vine
Oenological microbiology and biochemistry I
Project preparation and submission
Sustainability assessment: Life-cycle analysis
Beer-making technology
Product evolution
Malt and malting technology
Microbiology and management of inoculations in the beer-making ndustry
Biotechnology and microbiological control of the wine
Advanced oenological analysis and sensometrics
Techniques for studying micology.


Academic timetableMandatory subjects

or Fermented beverages (3 ECTS)o Food safety (3 ECTS)or Chemometrics applied to food and wine (3 ECTS)or Proejct preparation and presentation (3 ECTS)or Sustainability assessment: Life-cycle analysis (3 ECTS)or Master's Thesis (15 ECTS)or External work placement (9 ECTS)Optional subjects (21 belong to the chosen speciality)

• Oenological reseach speciality (Subjects with 3 ECTS)

or Scientific communication or Advanced oenological analysis and Sensometrics or Macromolecules of the grapes and wine or Scientific progress in wine yeast; New challenges in malolactic fermentation and microbiological control of the wine; the latest progress in vinegar and destillation processes; Innovation in pre and post fermentation processing. Mycology studies techniques

• Speciality in science and technology of sparkling wines

or Technology of sparkling wines (6 ECTS)or Sensorial analysis of sparkling wines of the world or Physiochemistry of effervescence or Management of inoculations for the second fermentation or Characteristics ofthe varieties for production of sparkling wines; Current winemaking challenges applied to improvement of grape quality

• Speciality in the science and technology of beer

or The malt or beer and malting techniques; Beer technology (6 ECTS)or Microbiology and management of inoculations in the beer-making industry; Sensorial analysis and evolution.