Resolution Of April 20, 2015, Of The University Of La Rioja, By Which Publishes The Modification Of The Curriculum Of Graduate In Oenology.

Original Language Title: Resolución de 20 de abril de 2015, de la Universidad de La Rioja, por la que se publica la modificación del plan de estudios de Graduado en Enología.

Read the untranslated law here: http://www.boe.es/buscar/doc.php?id=BOE-A-2015-5218

Obtained the verification of the curriculum by the universities Council, prior favourable report from the National Agency for quality assessment and accreditation, as well as the authorization of the autonomous community of La Rioja, was established the official nature of the title by agreement of the Council of Ministers of 1 October 2010 (published in the «Official Gazette» of 11 November).

Dated 3 December 2014, the National Agency for quality assessment and accreditation reported favorably the modification of curriculum of graduate or graduate in oenology.

As a result, the Rector's Office, in accordance with the provisions of article 35 of the organic law 6/2001, of universities, in the wording given by the organic law 4/2007, resolves: publish the modified curriculum conducive to obtaining the official diploma of graduate or graduate in oenology by the University of La Rioja, which will be structured as shown in the annex to this resolution.

This modification of the curriculum will take effect from the year 2014 / 2015.

Logroño, 20 April 2015.-El Rector, José Arnáez Vadillo.

Annex curriculum leading to the degree of graduate or graduate in oenology by the University of Rioja branch of knowledge: Science 1. Distribution of curriculum credits ECTS by type of material.




Type of matter credits ECTS training basic 60 mandatory 138 electives 24 Externships (PE) 12 work end-of-grade (GFR) 6 Total 240 2. Structure and temporal planning of curriculum modules and materials.



First-year modules subjects subjects type * credits ECTS basic training.





Physics.





Physics.





Chemistry 12 FB.





Chemistry.





FB-12 biology.





Biology.





FB





6






Empresa.





Company.





Biochemical 6 FB.





Biochemistry.





FB 6 geology.





Geology, soil and climate.





Mathematics 6 FB.





Mathematics I.





FB 6 mathematics II.





FB 6 second course modules materials type * ECTS training credits.





Technological bases of plant production.





OB 9 technology and oenological engineering.





6 OB oenology.





OB 12 wine chemistry.





Oenological OB 15 Biochemistry and microbiology.





12 OB viticulture.





OB 6 third course modules materials type * ECTS training credits.





Oenology.





13.5 OB viticulture.





OB 22.5 Bases technological plant production.





Oenological OB 6 Biochemistry and microbiology.





Oenological OB 6 technology and engineering.





OB 6 wine marketing.





OB 6 quarter course modules materials type * ECTS training credits.





Wine culture.





OB 4.5 wine legislation.





Oenological OB 3 technology and engineering.





Optional 10.5 OB.









Optional.







OP 24 external practices.





Externships.





PE 12 work end of grade.





End of degree work.





TFG 6 * basic training: FB; Compulsory: OB; Optional: OP; Externships: PE; Thesis grade: GFR.

3 optional subjects offered.

Route: Intensification in viticulture.




Materials credits ECTS intensification modules in viticulture.





Wine companies.





9. intensification in winemaking.





15. wine biotechnology.





6. intensification in viticulture.





9 route: Intensification in oenological engineering.




Materials credits ECTS intensification modules in oenological engineering.





Graphic expression and topography.





12. Design and projects of agro-alimentary industries.





10.5 structures and construction.





6 equipment, machines and technological processes.





13.5 route: Intensification in wine chemistry.




Materials credits ECTS intensification modules in wine chemistry.





Analytical chemistry.





24 statistics.





6. Structural determination.





6 connection to the optional settings, establish three routes leading to two separate profiles: to) intensification in viticulture.

(b) intensification in oenological engineering.

(c) intensification in wine chemistry.

To obtain the profile the student must pass 24 credits corresponding to the route. However, student can get elective credits required in the curriculum choose freely among the elective subjects offered, i.e., without linking them to a particular route.