Master's course

Last modified: 14. March 2025

Viticulture and Oenology Engineering MSc

 

Programme leader: professor Diána Nyitrainé Sárdy, PhD
Working arrangement: full-time / part-time
Language: Hungarian and English
Duration: 4 semesters 
Qualification obtained: Chartered viticulture-wine engineer
Form of financing: state-aided / self-financed
Tuition-fee: 3000 EUR/semester

Virtual training center: MATE AGRI-FOOD

 

1. Name of the Program: Viticulture and Oenology Engineering)

2. Level of qualification obtained in the Master's degree and indication of the qualification in the diploma

- level of qualification: Master's degree (magister, master; abbreviation: MSc)

- qualification in English: Viticulture and Oenology Engineer

3. Training field: agrarian

4. Courses accepted as prerequisites for entry to the Master programme

For foreign citizens: academic BSc/MSc or equivalent degree in agricultural/life or related sciences; English language (reading, writing, speaking, listening) knowledge.

Also eligible are applicants who will have completed a suitable degree by 31 July 2024, so that by the time of their enrollment they can present their diploma.

Candidates from countries where English is not the language of instruction need to have an internationally accepted English exam: TOEFL iBT min. 65, PBT 500, CBT 200 or IELTS at least a score of 5,5 or Cambridge CAE Certificate). These can be replaced by documentation of at least 2 years closed higher education study in an English program.

5. Training period: 4 semesters

6. Number of credits required for the Master degree: 120 credits

- orientation of the course: balanced (40-60 per cent)

- credits allocated to the thesis: 25 credits

- minimum number of credits for related practical training outside the institution: 5 credits

- minimum number of credits for optional subjects: 6 credits

7. Classification of fields of study according to the standard classification of fields of vocational education and training: 621/0811

8. Training objectives and professional competences of the Master degree

The aim of the programme is to train qualified viticulture and oenology engineers who are familiar with the interdisciplinary basic sciences (natural and social sciences) that underpin their profession, and who are familiar with the characteristics, innovative and up-to-date results of the wine sector and the wine market, the millenary traditions of the sector, the Hungarian wine culture and the European and international perspective of the sector, the ability to use the latest scientific and practical findings, and the knowledge of the basic principles of the operation of the wine sector. They are able to apply their knowledge in this specialised field internationally. They are prepared to pursue their studies at doctoral level.

8.1. The professional competences to be acquired

8.1.1. Viticulture and oenology engineers

a) knowledge

- Knowledge of the specific relationship between agricultural production and natural resources, including the specific resources of viticulture and wine production.

- Understands the role of the agricultural economy, including the role of the vine and wine sector in the national economy, and the interrelationships between the actors in the product chains.

- Knowledge of the background to effective work in production enterprises, institutions and professional organisations.

- They have a sound knowledge of the natural sciences that underpin viticulture and oenology, their main interrelationships, theories and the conceptual systems that underpin them.

- Knowledge of the cultural traditions of viticulture and wine production, their impact on human intellect, the cross-cultural role of wine consumption in culture.

- Detailed knowledge of the tools and methods used in vine and wine production practice and awareness of their legal regulation.

- Detailed knowledge of the planning, implementation and execution methods and rules of the viticulture and oenology sector's activity system and its specific features, both in a national and international context.

- He/she has general and specific knowledge of management theory and applied psychology applicable to the wine-growing and wine-making profession.

- Knowledge and understanding of the legislative environment in which viticulture and oenology operate, and the interrelationships between them.

- Knowledge of the different levels of management tasks in the vine and wine sector, methods of evaluation and conflict management techniques.

- Knowledge of the characteristics of teamwork and project work at a high level in the field of viticulture and winegrowing and the necessary managerial skills.

- Recognises the factors limiting the efficiency of the operation of its economic system.

- You know the strategic role of R&D&I in the wine and grape sector.

- Knowledge of specific research methods and abstraction techniques in viticulture and oenology, and ways of working out the practical implications of theoretical issues.

- Possess the methods and tools for professional and effective oral, written and network communication.

- Knowledge of the interdisciplinary (biological, technical, economic and commercial) foundations of the basic scientific embeddedness of viticulture and oenology.

- An up-to-date professional knowledge of the viticulture sector, with a strong European perspective.

- up-to-date knowledge of the technical knowledge of the general and specialised areas of viticulture, with a strong European dimension

- knowledge of the latest developments in sectoral technologies (viticulture, oenology)

- Up-to-date knowledge of the application of modern methods of fine analysis.

- He/she is familiar with the theoretical basis of innovative winemaking and wine treatment technologies.

- Knowledge of the genetics, physiology and ecology of micro-organisms of oenological importance, the management of oenological fermentations, internationally accepted practices of sensory evaluation (wine classification).

- Understand the interrelationship of terroir knowledge.

- Knowledge of the phytosanitary aspects of grapes, their pests and pathogens.

- Awareness of the complex knowledge of vineyard, wine-growing, environmental-landscape, technical-technological, technical and economical aspects of estate planning, from vineyard planting to bottling plant design.

- Knowledge of the specific tools and methods of wine marketing.

- Knowledge of the tools needed to manage projects and analyse the economics of wine production systems.

- They are aware of the impact of their activities on the safety of the food chain and human health, and have the knowledge of modern management theory and organisational management applicable to their field of activity, which enables them to develop work organisation that is conducive to health.

b) skills

- The ability to understand and formulate an informed opinion on domestic and international economic policy and social events related to the agricultural economy, in particular the wine and grape sector.

- Ability to follow the relevant national and international literature on viticulture and oenology in an intelligent and analytical manner.

- Ability to synthesise knowledge from these, not only in professional but also in general literacy areas.

- Ability to interpret and apply legislation relating to the activity of viticulture and oenology independently.

- Ability to set up a team or develop and manage a project, in which the various functions of management can be put into practice, taking account of natural sciences, the environment, nature conservation, technology and economic aspects.

- Ability to motivate managers, evaluate their performance and manage conflicts in the wine and grape sector in a legal and effective way.

- Ability to identify viticultural and oenological problems, to take a multi-faceted, interdisciplinary approach to them, and to identify and formulate the detailed theoretical and practical background needed to solve them.

- Continuously monitor, comply with and enforce environmental, hygiene, food safety, food hygiene and health and safety at work requirements.

- Ability to carry out independent research and to participate creatively in development, research and management activities.

- Actively involved in research and development projects.

- Analyses the work (activities) and practical problems of the managed organisation with scientific rigour and appropriate methods.

- He/she is able to express himself/herself in writing and orally in Hungarian and in foreign languages in the field of viticulture and oenology, and to participate in debates.

- He/she knows, processes and interprets the techniques of communicating knowledge in the field, and the sources of publications in Hungarian and foreign languages, and applies them in his/her work.

- Ability to use modern information technology tools and to communicate professionally and effectively in oral and written form.

- Ability to apply appropriately the tools and methods used in vine and wine production practice, and to apply them effectively in professional problem situations of varying complexity and predictability.

- Ability to manage companies and organisations in the sector at national, European and international level.

- Ability to carry out advisory and planning tasks.

- Ability to perform engineering tasks for management, control and supervisory authorities.

- Ability to apply a viticultural, environmental-planning, technical-technological, technical and economic approach to the sector's activities.

- Ability to apply health and environmental technologies and waste management.

c) attitude

- His/her professional approach is essentially defined by his/her love of grapes and wine.

- He/she has a high level of general and professional education.

- Recognises and understands the need for sustainable agricultural production.

- The role of viticulture in territorial and rural development determines his/her work in the sector.

- Has a critical approach to scientific work related to viticulture and oenology.

- His/her approach is characterised by a high level of information processing and debating skills.

- He/she has a developmental and design approach and creativity.

- He/she has good coordination skills.

- He/she has a willingness to work in a team. He/she is adaptable and able to develop, organising his/her own self-training effectively.

- He/she is motivated to continuously develop his/her professional knowledge and to apply new knowledge.

- High level of ability to use and analyse information.

- Commitment to environmental standards.

- Prefers environmentally friendly solutions in engineering that support the health of individuals and society.

d) autonomy and responsibility

- The ability to independently draw up and implement their own work plan and work programme.

- Professional responsibility, ethical behaviour and environmental awareness.

- Has a high degree of autonomy in developing and presenting professional views on broad and specific professional issues.

- Assume responsibility for all these.

- Ability to make independent decisions, to take responsibility for the consequences of decisions, and to be an equal partner in inter-professional and interdisciplinary cooperation.

- Ability to formulate and defend his/her own views in debates on general social, agricultural and specific issues related to the field.

- It is characterised by its social responsibility in its economic activities, research and decision-making, and by its representation of social values.

9. Features of the Master programme

9.1. Professional features

The disciplines and specialisations leading to the qualification, from which the qualification is built:

- interdisciplinary basic disciplines for the profession of viticulture and oenology (molecular biology-genetics, economics, business management and law; basic knowledge of facility planning and landscape design, farm management, wine marketing, product and project management, professional foreign language, philosophy, ethics, organisational and work psychology, research methodology) 22-28 credits;

- viticultural disciplines (grape breeding and genetics, grape and wine cultural history, vitrobiology and its frontiers, nutrient management, varietal evaluation, world wine regions, quality viticulture, production development, mechanisation) 21-24 credits;

- oenological disciplines (oenological chemistry and microbiology, wine processing, classical principles and practices of wine treatment, wine processing in different wine regions of the world, innovative wine-making trends and techniques, wine analysis, sensory evaluation of wines) 21-24 credits;

- elective sector-specific knowledge 12-20 credits

- the qualification requirements can be met by choosing two of the following three specialisations:

- professional knowledge of wine judging (international level wine knowledge, wine judging);

- vine technology and plant protection (innovative technologies, integrated pest management, use of chemicals, organic farming);

- estate management, estate planning (estate planning, landscape planning, vineyard establishment, vineyard management, bottling plant design, tendering, small business development policy, enterprise management).

9.2. Requirements for the internship

The internship shall consist of a traineeship in a production unit engaged in viticulture or oenology and, in equal proportions, in the administration of the wine sector, in offices, institutes, university departments or economic organisations engaged in wine marketing, for a total of at least four weeks.