Master in VITICULTURE AND ENOLOGY SCIENCES

Tuition fees are 2,800 EUR per year.

Viticulture and enology sciences study the cultivation of grapevines and the science of winemaking, combining agricultural science with chemistry, microbiology, and food science. Students in this field typically study plant physiology and vineyard management alongside the chemistry and biology of fermentation, wine production processes, and wine quality assessment. Coursework often includes practical training in vineyard and cellar work, as well as sensory analysis, giving students both the scientific background and the hands-on skills involved in producing and evaluating wine. This program in Viticulture and Enology Sciences is offered at the master's level by Universita degli Studi di Torino, located in Torino, Italy, and is taught in English. The program follows the two-year structure standard for master's degrees in the European system, allowing students to combine scientific coursework with practical training across a full cycle of vineyard and winemaking activity. Graduates of viticulture and enology programs typically work in wineries and vineyards, taking on roles in production, quality control, and technical management. Others move into research roles studying grapevine cultivation or fermentation science, or into positions with companies that supply equipment, materials, or services to the wine industry. Some pursue careers in wine marketing, export, and international trade, applying their technical knowledge of production to commercial roles within the wine sector. Because Italy has a long tradition of grape growing and winemaking, students studying this discipline in an Italian university setting are often exposed to established regional practices alongside the broader scientific principles of viticulture and enology, preparing them for technical or managerial roles across the wine industry.