Description
It is an integrated five-year study programme corresponding to 300 ECTS credits and leading to an Integrated Master's degree. The programme provides comprehensive scientific education in viticulture, oenology, agricultural sciences, and applied biotechnology, focusing on the production, processing, quality assurance, and utilisation of grapevine and wine products. Students acquire theoretical knowledge and practical skills in plant biology and physiology, molecular biology and biotechnology, food chemistry and biochemistry, wine, beer and spirits production, bioinformatics, utilisation of agricultural by-products, and agribusiness management. The programme prepares graduates for careers in the primary and food production sectors, research, innovation, and technological development.
Relation to Employment
Graduates are qualified to work as agronomists and specialists in viticulture, oenology, and agricultural biotechnology. Career opportunities include vineyard management, wine, beer and spirits production, quality assurance and certification of agri-food products, plant improvement, biotechnology, utilisation of agricultural by-products, applied research, and agribusiness management. According to the Study Guide, the programme provides the professional rights of Agronomists and Oenologists.
Access Requirements / Progression Opportunities
Admission to the program requires a Secondary School Leaving Certificate (High School Diploma) and successful participation in national-level examinations.
Knowledge
Graduates acquire knowledge in plant biology and physiology, molecular biology, agricultural biotechnology, food chemistry and biochemistry, viticulture, oenology, wine, beer and spirits production, bioinformatics, databases, utilisation of agricultural by-products, business management, and agri-food economics.
Skills
Graduates are able to apply viticulture and oenology techniques, perform genetic, biochemical and quality analyses, manage production processes, use biotechnological methods, develop business plans, apply bioinformatics tools, and participate in innovative agri-food projects.
Competences
Graduates are capable of organising and managing production and research activities in viticulture, oenology, and agricultural biotechnology, working in interdisciplinary teams, providing scientific consultancy, applying modern technologies, and contributing to innovation, sustainable development, and competitiveness in the agri-food sector.