Training complements (PhD in Oenology, Viticulture, and Sustainability)

The Academic Committee of the Programme will decide whether students need to take training complements depending on their prior academic training; the Committee will monitor such training complements and establish the criteria for limiting the duration.

Students holding a master’s degree different to those specified in the applicant profile may be required to take training complements (fewer than 60 ECTS). Such complements must focus on research or specific training related to subjects of some master’s degrees from any participating university.

Students accrediting a minimum of 60 ETCS academic training in one of the master’s degrees suitable for the programme, will not be required to take complementary academic training. Otherwise, the supervisor/tutor and the Academic Committee of the Programme can establish the following:

Applicant Profile 1. Students holding a master’s degree other than those recommended for the programme and taking at least 50 % of related subjects.

Students can take a training complement of a maximum of 30 credits, chosen from among the subjects of the recommended official master's degrees, including at least 6 ECTS of subjects on research training and with contents on research training activities.

Applicant Profile 2. Students shall take a training complement of a maximum of 50 ECTS, chosen from among the subjects of the recommended official master's degrees and which will include at least 6 ECTS of research training subjects. In addition, at least 9 ECTS of any of the specific subjects indicated below will be included, depending on the research line the student take:

  1. Chemistry and oenological technology (Contents and training activities of Oenological Chemistry, Chemical Analysis)
  2. Oenological Microbiology and Biotechnology (Contents and training activities of Molecular Biology and Oenological Microbiology)
  3. Agricultural Chemistry and Oenological Analysis (Contents and training activities of Oenological Chemistry, Chemical Analysis)
  4. Genetics and vine improvement (Contents and training activities of Plant Production, Molecular Biology, Plant Ecophysiology)
  5. Plant Protection and the Environment (Contents and training activities of Viticulture, Plant Production, Plant Ecophysiology)
  6. Production systems and technologies in viticulture (Contents and training activities of Viticulture, Plant Production, Plant Ecophysiology)