MF0038-3 Course

In the field of food industry, it is necessary to know the different fields of Venotechnics, within the professional area of drinks. Thus, with this course it is intended to provide the necessary knowledge for the oenological analysis and tasting.

-Apply a methodology that allows to normalize tasting tests. - Relate the results of the sensory analysis, with the systems of obtaining, elaboration and evolution of musts and wines. - Organize the microbiological laboratory recognizing the facilities, equipment and resources that compose it. - Apply microbiological analysis techniques, identifying and characterizing microorganisms. - Control the oenological laboratory recognizing the facilities, equipment and resources that compose it. - Apply the physical-chemical parameter measurement techniques and relate them to the characteristics and quality of must and wines.

In general, it develops its professional activity in large, medium and small wine companies, both on behalf of others and autonomously, dedicated to grape production, elaboration, parenting and wine packaging.).

This training is adjusted to the training itinerary of the MF0038_3 training and tasting analysis, certifying having overcome the different competition units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which will choose to obtain the corresponding certificate of professionalism, through the respective calls Different Autonomous Communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at professionals in the world of food industries, specifically in Venotechnics, within the professional area of beverage, and to all those interested in acquiring knowledge related to the oenological analysis and tasting

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.