1. Sociocultural Context and Legal Framework
2. Raw Materials
3. Biochemistry of Brewing Processes
4. Quality Control and Sensory Analysis
5. Malting Technology
6. Brewing Technology
7. Utilities and Energy Systems
8. Packaging Technology
9. Management
10. Innovation, Emerging Technologies and Trends
11. Master’s Final Project

PROGRAMM

1. Sensory analysis and tasting techniques
2. The contemporary liquid world: wines, other alcoholic beverages and NoLo drinks
3. The consumer at the centre of the beverage business
4. Strategic vision for marketing and commercialisation in the liquid sector
5. Marketing and customer relations: beverage branding, communication and promotion
6. Channels and processes for the commercialisation of wine, spirits, beers and NoLo drinks
7. Trends and solutions for companies: practical application

Program:

1. Sensory analysis and tasting refinement
2. The contemporary world of liquids
3. The role of the sommelier: creation and evolution
4. 360º management of the offering and the wine cellar
5. Advanced technical sommelier functions
6. Master's Final Project
7. Curricular Internships

Contents:

• Cocktail families and most representative formulas
• Gastro-cocktails
• Creative cocktails: methods and formulas

Programa Formativo:

• El consumidor como centro del negocio de bebidas
• Visión estratégica de marketing y comercialización en el negocio líquido
• Marketing y relación con clientes: branding, comunicación y promoción de bebidas
• Canales y procesos de comercialización del vino, destilados, cervezas y nolo
• Tendencias y soluciones para empresas