changing every year among : :
The location of the module changes every year and is decided by the teaching committee.
Duration and period :
10 weeks between September and the end of December of year N+1.
To be able to control and optimise wine-making processes according to the quality of grapes, while meeting specific regulatory and environmental requirements.
To take environmental constraints into account in wine production and be able to find ways of treating wine effluents.
Control and optimization of the processes : 120 hours
TOTAL = 22 ECTS Credits
Teaching procedures and requirements (activities, assessments) will be different in each partner university.