Master of Viticulture and Oenology (MVitOen)

Program Code

MVO

Academic Year

2017

Program Faculty

Faculty of Sciences

Special Notes

These Program Rules should be read in conjunction with the University's policies (http://www.adelaide.edu.au/policies).

Overview

This program incorporates courses in both viticulture and oenology and qualifies graduates to work as either a viticulturalist, oenologist (winemaker) or in related professions (e.g. hospitality and tourism, and the food and beverage industry). Viticulture is the study of grape vines and their cultivation and includes site selection, vineyard establishment, management of pests and diseases and the informed application of irrigation and fertilizer to optimise vineyard yield and grape quality. The viticulturist typically works closely with the winemaker to achieve the desired winemaking outcome. The winemaker utilises their training in the science of winemaking (oenology), to process grapes for the production of white, red, still and sparkling and fortified wines. The viticulturist / winemaker often contributes to in-house research, sales and promotion of the finished product. Throughout this program, there is an emphasis on the key technical methods and sensory (wine tasting) skills required for a career in viticulture and oenology.
The Master of Viticulture and Oenology is an AQF Level 9 Masters Conversion qualification with a standard full-time duration of 2.0 years.

Academic Program Rules for Master of Viticulture and Oenology

There shall be a Master of Viticulture and Oenology .

Qualification Requirements
Academic Program: 

To qualify for the degree of Master of Viticulture and Oenology, the student must complete satisfactorily a program of study consisting of the following courses with a combined total of not less than 48 units, comprising:

  1. Core courses to the value of 27 units
  2. Elective courses to the value of 9 units
  3. Research equivalent courses or professional experience placement to the value of 12 units