Further Information
The content of studies of the Department of Oenology and Beverage Technology of the School of Food Technology and Nutrition of Athens TEI covers the cognitive subject of the application of biological and physical sciences to the processing of grapes and other raw materials of agricultural origin that could be subjected to alcoholic fermentation, along with the distillation products of such fermentation for the production of beverages.
Upon completing their studies, the graduates of the Department shall have the necessary scientific and technological knowledge and competences to work professionally as Oenologists and Beverage Technologists, especially in the following fields:
1. Production, processing, quality control and quality assurance, certification of quality and suitability of the wine products, as well as of the brewing and distillation products, and of other beverages.
2. Packaging, storage, maintenance, distribution, and marketing of wines and beverages.
3. Organisation of wine, beer and beverage making businesses.
4. Establishment and operation of oenological tasting laboratories, of beverage analysis laboratories, and of laboratories for checking the oenological wastes and waters.
5. Design and application of research and development programmes, along with the elaboration of feasibility studies in every field of oenology and beverage technology.
6. Technical support for issues related to the environmental and legal obligations of wine and beverage businesses at a national and international level.
7. Elaboration of studies and design of wine, beer, and beverage industries.
8. Within the context of collective and group work with other specialists, establishment and cultivation of vineyards, exploitation of the by-products and processing of the wastes of wine and beverages industries.
The studies include theoretical teaching, laboratory exercises, study groups, seminars, visits to production areas, and elaboration of projects with emphasis on case studying and participatory work. Special attention is paid to the development of the personal competences of the student, including the development of initiatives and of the skill for resolving problems.
The basic cognitive subjects of the Department include courses of general infrastructure of positive and biological sciences, such as chemistry, microbiology, biochemistry, physical chemistry, biotechnology, along with subjects regarding the vineyard, such as the morphology and physiology, soil science, and special subjects of viticulture.
The specialization subjects include, in particular, the science, technology, and quality control of wine and beverages.
A special class of courses includes the cognitive subjects for management, economy and law, which are necessary for the organization and administration of businesses, laboratories, organisations, and services related to the specialty in question.
Relation To Employment
The terms for professional employment for the Department graduate arise by law 1967/ 1987 on the abolition of the authorization to practice the profession, which existed in the past, due to the absence of oenological schools in Greece. Law 1967/ 1987 appoints graduates of the Department of Oenology and Beverage Technology as Oenologists in line with the international provisions for the profession of oenologist.
In detail, the professional employment of the Department graduate is described in the Resolution issued by the Council of Technological Education (ITE). No. 13 / 11.1.1994.
The key points of this decision are as follows:
1. The graduates of the Department of Oenology and Beverage Technology of the Faculty of Food Technology and Nutrition of the Technological Educational Institutions, based on their specialized scientific and technical knowledge, are engaged either independently or in collaboration with other scientists with the study, research and application of technology and biotechnology on modern and special sectors of oenology and beverage technology, as well as with the process of maintenance, processing and quality control thereof, the utilisation of their by-products and the biological treatment of waste.
These graduates are regarded as oenologists in accordance with the provisions of Article 4 of Law 1697/ 1987 and have the right to be employed either as members of units, either as self-employed with the following subjects and activities:
- Production and quality control of wine and beverages in corresponding large industries and small industries, either as production managers of these units or as officers responsible for quality control, or as head of their departments.
- Marketing and handling of equipment for wine and beverage large and small industries.
- Marketing and distribution of additives used by the large and small industries of wine and beverages.
- Establishment and operation of oenological laboratories and of water and beverage analysis and control laboratories, in accordance with the applicable legislation.
- Elaboration and supervision of a study or participation in the elaboration and monitoring of an economic and technical feasibility study for the establishment or expansion of large or small industries of wines and beverages in accordance with the applicable legislation.
- Participation in the design and supervision of the construction or expansion of large or small industries of wine and beverages.
- Engage in any other activity that relates to the development oenology and beverage technology, which it is proven to be covered by the subject of their specialization.
2. Conduct expert duties in market police or other courts and in inspection agencies, for the certification of the quality and suitability of wines and beverages.
3. They can participate and cooperate in the study for the establishment and cultivation of vineyards.
4. The graduates of the above department can move forward into all aspects of technical and administrative hierarchy in large and small industries of wines and beverages, as well as in related services. They can also serve as the officials provided for by the legislation in force for the operation of the businesses relating to the processing, production and exploitation of wines, beverages, water, and related derivatives.
Transitions
Access to this type of qualification have those who have completed at least the secondary education (level 4).
Holders of such qualifications gain access to study programmes at the same level or at level 7 or 8.
Ways To Aquire
Qualifications of this type are acquired via formal education.