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Oenotourism on festive seasons

Code: VIT4014     Acronym: VIT4014     Level: 400

Classification Keyword

Instance: 2017/2018 - 1S Ícone do Moodle

Active? Yes
Responsible unit: Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible: Master's degree in Wine, Tourism and Innovation

Cycles of Study/Courses

Acronym No. of Students Study Plan Curricular Years Credits UCN Credits ECTS Contact hours Total Time
WINTOUR 25 Plano Oficial do ano letivo 2017 2 - 6 49 162

Teaching Staff - Responsibilities

Teacher Responsibility
Luís Miguel Soares Ribeiro Leite da Cunha
Anabela de Amaral Oliveira Carneiro

Teaching - Hours

Theoretical classes: 1,50
Theoretical and practical : 2,00
Type Teacher Classes Hour
Theoretical classes Totals 1 1,50
Luís Miguel Soares Ribeiro Leite da Cunha 1,00
Anabela de Amaral Oliveira Carneiro 0,50
Theoretical and practical Totals 1 2,00
Célia Ferreira Rocha 0,50
Anabela de Amaral Oliveira Carneiro 1,50
Mais informaçõesLast updated on 2017-12-19.

Fields changed: Components of Evaluation and Contact Hours, Lingua de trabalho

Teaching language



Students should acquire knowledge regarding sales strategies and marketing for the promotion of wines during festive occasions. Students must acquire such pratical experience about sales promotions through a pratical placement.
Students must acquire knowledge about the perspectives of the consumer regarding the system: wine, bottle, label and sealing system, using different techniques of free sensory profile, including the evaluation of the emotional profile

Learning outcomes and competences

All the major topics of the program will enable the acquisition of knowledge and will contribute to the understanding of the complexity of the marketing and sales strategies during festive occasions, as well as the presentations/marketing of wines, with a view to maximizing the consumer experience.

Working method



Marketing and sales strategies applied to Christmas and other festive seasons

Internship during Christmas Season (11th to 18th of December)

Consumer perspectives on wine, bottle, label and clousure.

Sensory and emotional profiles perceived by consumers regarding different wine, bottle, label and closure systems.

Mandatory literature

Varela,P., Ares, G.; Novel Techniques in Sensory Characterization and Consumer Profiling, CRC press, 2014

Complementary Bibliography

Spencer, C., Piqueras-Fiszman, B. ; The Perfect Meal: The Multisensory Science of Food and Dining, Wiley Blackwell, 2014

Teaching methods and learning activities

Theoretical  explanatory classes and practical classes with construction of sensory and emotional profiles associated with the system bottle, label and closure.  The practical classes will include the participation of specialists in the fields of marketing and sales. Short duration placement on a company from the sector.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation Weight (%)
Exame 50,00
Trabalho de campo 25,00
Trabalho laboratorial 15,00
Trabalho prático ou de projeto 10,00
Total: 100,00

Calculation formula of final grade

50% final exam, with minimum classification of 8.0/20 points (below this point other grades will not sum to the final grade)

25 % Christmas internship (individual report and host Institution evaluation)

10 % individual essay on the use of wine during festive ocassion at the country of origin of the student

15% experimental work reports and study visits report

Classification improvement

Only applicable for the exam part


Varela,P., Ares, G. (2014).  Novel Techniques in Sensory Characterization and Consumer Profiling. CRC PressSpencer, C.,

Piqueras-Fiszman, B. (2014). The Perfect Meal: The Multisensory Science of Food and Dining. Wiley Blackwell.

Scientific papers and other materials to be handed by course professors and invited speakers.
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