Aims and Competencies

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Aims

This official university Master’s Degree provides high-level training for professionals interested in working in the wine-producing sector.

 

Based on knowledge of the markets and the different commercial strategies around the world, they will be professionals able to apply good sensory evaluation practices to comprehensively define a range of products by market demands, assisting in the definition and innovative management of the products, leading to the maximum capitalization of the potential of the vineyard and the wine-making processes, promoting technical, procedural and commercial innovation to ensure the success of organizations.

Competencies

This official university Master’s Degree award to students:

 

 

 Basic knowledge and understanding to develop and/or applying ideas, often within a research context.

 

 Provide knowledge and understanding, and problem solving abilities in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their field of study.

 

 Provide the ability to gather and interpret relevant data (usually within their field of study) to inform judgements that include reflection on relevant social, scientific or ethical issues.

 

 Can communicate their conclusions, and the knowledge and rationale underpinning these, to specialist and non-specialist audiences clearly and unambiguously.

 

 Have the learning skills to allow you to continue to study in a manner that may be largely self-directed or autonomous.

 

 Consulting in the definition and implementation of agronomic management models that the winery should adopt so that their range of products caters to the tastes, environmental concerns and financial budgets of the consumers that characterise their target market.

 

 Acquire the ability to identify new tastes, new markets and consumers, trends and tendencies, to focus the product on market demand.

 

 Acquire the ability to apply the latest technological advances and process innovations that affect winemaking techniques and product commercialisation to create and sell wines that meet the new consumer demands.

 

 Acquire knowledge innovative techniques and process that influence in winemaking process and commercialization of products to produce and commercialise wines that respond to consumer demands.

 

 Decision-making process in businesses of the winemaking sector, in both national and international environments.

 

 Be able to apply good practices and scientific methods of wine sensory evaluation to identify disadvantages and issues during grape ripening and winemaking; characterize wines in a sensorial point of view and identify different wine types.