Master's degree in Fermented Beverages

Master

En Semi-présenciel Tarragona (Espagne)

2 900 € TTC

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Description

  • Typologie

    Master

  • Méthodologie

    En semi-présentiel

  • Lieu

    Tarragona (Espagne)

  • Durée

    1 An

  • Dates de début

    Dates au choix

  • Crédits

    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.

Les sites et dates disponibles

Lieu

Date de début

Tarragona (Espagne)
Voir plan

Date de début

Dates au choixInscriptions ouvertes

À propos de cette formation

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.

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.

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.

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Les Avis

Les matières

  • Food safety
  • Ethnology
  • 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
  • Advanced oenological analysis and sensometrics
  • Techniques for studying micology.

Le programme

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.

Appeler le centre

Avez-vous besoin d'un coach de formation?

Il vous aidera à comparer différents cours et à trouver la solution la plus abordable.

Master's degree in Fermented Beverages

2 900 € TTC