For the student to acquire skills to guide decision making in businesses in the winemaking sector, in both national and international environments.
For the student to acquire the ability to identify new tastes, new markets and consumers, trends and tendencies, in order to focus the product on market demand.
For the student to be able to search for information on the scientific and technical aspects of winemaking, interpret it and perform a critical analysis of it in order to create the best possible winemaking process, from the vine to the consumer.
The student should be able to undertake their own learning process and work autonomously.
The student should be able to work in a team, taking on responsibilities, respecting other points of view and appreciating different roles and groups.
The student should be aware of the latest technological advances and procedural innovations affecting wine making techniques and product marketing in order to make and market wines to meet consumer demands.
The student should be capable of innovating and developing a product or a business project, taking into account the features of the global economy and adapting them to the local market.
The student should be capable of planning and carrying out the different activities in the wine making sphere and innovation therein, while factoring in social, ethical and sustainable commitment.
The student should know how to advise on creating and implementing agronomy management models for a winery so that its product range can respond to the tastes, sensibilities and economics of the consumers typical of a given target market.
The student should know how to apply good practices and scientific methods of sensory analysis of wine to identify any disadvantages and issues that might have emerged with the grapes and the wine, as well as being able to describe wines from a sensory point of view and identify the different types of wine.
