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 therefore offers three clear professional specialisations:
-Oenology research: This specialisation train future researchers in the field of oenology and food biotechnology and give students the chance of subsequently studying for a doctoral degree.
-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.
-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.
There is also the option of doing the master without choosing a particularly specialty, a more generic profile. The degree, then, is broad in scope with both research and professional objectives.
This master's degree is designed for graduates of biosciences such as biology, biochemistry, biotechnology, chemistry, oenology, pharmacy, food science and technology, medicine, veterinary medicine, economics, dietetics and nutrition, and holders of any diploma or degree in engineering, who wish to further their knowledge of the production of fermented beverages, in particular sparkling wine and beer, or to do research in oenology and biotechnology. It is desirable for students to have a good knowledge of the main language of instruction (Spanish), and a basic level of English in oral comprehension and writing.
This master's degree focuses mainly on basic and applied research in oenology and food biotechnology, as well as the production of fermented beverages, business management, marketing of products and equipment for the sector, laboratory work and communication. So that, graduates in the University Master's degree in Fermented Beverages have the following career opportunities:
-R&D departments in public and private research institutions.
-Applied research, consultancy and intervention in the field of oenology and biotechnology
-Laboratory analysis of food.
-Teaching at various levels.
-Production of sparkling wines.
-Viticulture for the production of sparkling wines.
-Consultancy on viticulture and oenology for sparkling wines.
-Consultancy in the wine and beer industry.
-Marketing of fermented beverages and equipment for the sector.