The programme, belonging to the L-26 degree class (Agri-food Sciences and Technologies), is aimed at training professionals capable of operating at the company, consortium, or institutional level in the management of viticultural and oenological production processes, quality control, and marketing activities.
The subjects taught place particular emphasis on interdisciplinary training, covering the biological and technological principles related to grapevine cultivation, the control of the main vine diseases through appropriate and environmentally sustainable protection strategies, and wine production as required by business, market, and institutional contexts.
Graduates in Viticulture and Oenology may carry out activities related to the control of production, preservation, and processing processes of food products; the assessment of quality and chemical, physical, sensory, microbiological, and nutritional characteristics of finished products, semi-finished products, and raw materials; the planning and monitoring of hygiene, health, and safety aspects of food products; the preparation and serving of meals in catering facilities; the management of overall supply-chain quality; teaching, vocational training, marketing, and publishing related to food sciences and technologies; the management of food production enterprises and related organic products; as well as packaging and distribution logistics.
Depending on their educational and professional characteristics, courses are delivered through lectures, laboratory and field exercises, seminars on topics of specific interest, technical visits, and similar activities.
The study plan includes an internship and the discussion of a written dissertation constituting the final examination.
Admission to the degree programme in Viticulture and Oenology is open to holders of a secondary school diploma or another qualification obtained abroad and recognised as suitable. Adequate initial preparation in mathematics and experimental sciences is required, either already possessed or to be acquired.
Verification of the curricular requirements for access to the degree programme is carried out through an entry knowledge test, which is not a barrier to enrolment. The test is intended to make students aware of their choice and their aptitude for the programme and includes a series of questions on biology, chemistry, physics, and mathematics, with a level of depth equivalent to that of upper secondary school education.