Oenotourism on festive seasons

Code:

VIT4014

Acronym:

VIT4014

Level:

400

Keywords
Classification	Keyword
OFICIAL	Tourism

Instance: 2019/2020 - 1S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Master 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	24	Plano Oficial do ano letivo 2017	2	-	6	49	162

Teaching language

English

Objectives

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

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 consumer and of sales strategies during festive occasions, as well as the presentations/marketing of wines, with a view to maximizing the consumer experience.

Working method

Presencial

Program

1) Overall perspectives on Food and Wine Choice Determinants.

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

3) Consumer perspectives on wine, bottle, label and closure.

4) Marketing and sales strategies applied to Christmas and other festive seasons (these topics will be delivered with the participation of several invited speakers directly involved in the Oenoturism sector).

5) Internship during Christmas Season (2nd to 22nd of December)

 

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 the construction of sensory and emotional profiles associated with the system bottle, label and closure.  
The classes from topic 4 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	20,00
Trabalho laboratorial	15,00
Trabalho prático ou de projeto	15,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Apresentação/discussão de um trabalho científico	6,00
Estudo autónomo	25,00
Frequência das aulas	36,00
Realização de Estágio	75,00
Trabalho de campo	10,00
Trabalho escrito	10,00
Total:	162,00

Eligibility for exams

All classes are mandatory

Mandatory Christmas Wine Experience

Mandatory reports for trainingship, visits and pratical classes.

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)

20 % Christmas internship (individual report and host Institution evaluation)

15 % 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

Internship work/project

Christmas internship from the 2nd to the 22st of December

(minimum duration of 15 working days with a minimum of 5 hours/day)

Special assessment (TE, DA, ...)

Not applicable

Classification improvement

Only applicable for the exam part

Observations

According to the Rector Order GR.06 / 12/2017, Article 12, point e), students are not allowed to capture images or sound of the school activities.

In the particular case of the study visits, students should ask in advance to the hosts for the authorization to record images or sound.