MSc in Viticulture and Oenology Engineering

MSc in Viticulture and Oenology Engineering

Last modified: 21. March 2025

The aim of the training is to train qualified viticultural engineers who are familiar with the interdisciplinary basic sciences (natural and social sciences) that form the basis of their profession, and who are familiar with the characteristics of the wine sector and the wine market, innovative and up-to-date results of the sector, the millennial traditions of the sector, the Hungarian culture and the European and international perspective of the sector, the ability to use the latest scientific and practical findings, and the knowledge of the basic principles of the operation of the wine sector. They are able to apply their knowledge in this specialised field internationally. They are prepared to pursue their studies at doctoral level.


Qualification of the degree:

  • level of degree: Master of Science (MSc);
  • qualification: Viticulture and Oenology Engineer.

Length of program: 4 semesters
Work schedule: full-time training (HU, EN), correspondence training (HU)
Financial options: state scholarship or self-funded
Program Leader: Dr. Diána Nyitrai-Sárdy university professor (Buda Campus)

Training sites:

  • Budapest 

Language of conduction: 

  • Budapest: Hungarian or English.

Elective specializations
 

SPECIALIZATIONS RESPONSIBLES FOR SPECIALIZTAION WORK SCHEDULE AND LOCATION
Wine taster Dr. Diána Nyitrai-Sárdy university professor Full-time Hungarian or English, orrespondence Hungarian
Grape technology, plant protection specialisation

Dr. Péter Bodor-Pesti associate professor

 Full-time Hungarian or English, Correspondence Hungarian
Estate manager and estate management Dr. Sándor Jombach associate professor Full-time Hungarian or English, Correspondence Hungarian

 

Specific features of part-time training 

The curriculum, the sequencing of knowledge, the specialisation options and the final examination requirements are the same as for full-time study. The nature of the teaching, the allocation of subject groups and certain methodological issues may differ from the full-time system.
Professional practice
The duration of the professional practice is 4 weeks for full-time students and for correspondence students too, which shall be individually organized and carried out at a work placement in a company/institution approved by the program leader, in accordance with the topic of the thesis within the study period during summer. The detailed requirements for the admission and completion of the internship and the relevant deadlines are set out in the "Regulations for the Conduct of Internships in Bachelor's and Master's Degree Programmes and Higher Education Vocational Education and Training" ("Internship Regulations"), which is available on the Faculty's website.The relevant information is available on the Buda Campus’ and on the Institute's website. 


Skills and professional competences acquired on completion of the program

Graduates with a degree of Viticulture and Oenology Engineer have a specialized high level of professionalism based on the basic sciences and appropriate language skills, which qualify them for managerial and senior management positions:

  • Knowledge of the specific relationship between agricultural production and natural resources, including the specific resources of viticulture and wine production.
  • Understand the role of the agricultural economy and within it the role of the actors of the grape and wine sector in the national economy, the interrelationships between the actors of the product chains.
  • They are familiar with the knowledge base for effective work in production plants, institutions and professional organisations.
  • Having a sound knowledge of the natural sciences that underpin viticulture and oenology, their main interrelationships, theories and the conceptual frameworks that underpin them.
  • Knowledge of the cultural traditions of viticulture and wine production, their impact on human intellect, the cross-cultural role of wine consumption in culture.
  • Having a detailed knowledge of the tools and methods used in vine and wine production and are familiar with the legal regulations.
  • Detailed knowledge of the planning, implementation and execution methods, rules and related specificities of the viticultural and oenological professional activity system, both in a national and international context.
  • Having general and specific knowledge of management theory and applied psychology applicable to the wine-growing profession.
  • Knowledge and understanding of the legislative environment in which viticulture and oenology operate, and the interrelationships between them.
  • Knowledge of the different levels of management tasks in viticulture and enology, methods of evaluation and conflict management techniques.
  • Familiar with the characteristics of teamwork and project work at a high level in the field of viticulture and oenology and has the necessary leadership skills.
  • Recognises the factors limiting the efficiency of its economic system.
  • Understand the strategic role of R&D&I in the wine sector.
  • Knowledge of the specific research methods and abstraction techniques of viticulture and oenology, and of the ways of working out the practical implications of theoretical issues.
  • Possesses the methods and tools for professional and effective oral, written and network communication.
  • Knowledge of the interdisciplinary (biological, technical, economic and commercial) foundations of the basic scientific embeddedness of viticulture and oenology.
  • An up-to-date professional knowledge of the viticulture sector, with a strong European perspective.
  • You will have up-to-date knowledge of general and specialised knowledge in the field of oenology, with a strong European focus.
  • Knowledge of the latest developments in sectoral technologies (viticulture, oenology).
  • Up-to-date knowledge of the application of modern methods of fine analysis
  • Knowledge of the theoretical basis of innovative winemaking and winemaking treatment technologies.
  • Knowledge of the genetics, physiology and ecology of micro-organisms of oenological relevance, the management of oenological fermentations, internationally accepted practices of sensory evaluation (wine classification).
  • Understand the interrelationship of terroir knowledge.
  • Having the knowledge of vine pest and disease control.
  • Familiar with the complex knowledge of vineyard and wine-growing, environmental landscape planning, technical-technological, technical and economical aspects of estate planning, from vineyard planting to the design of the bottling plant.
  • Knowledge of the specific tools and methods of wine marketing.
  • Knowledge of the tools needed to manage projects and analyse the economics of wine production systems.
  • They are aware of the impact of their activities on the safety of the food chain and human health, and have the knowledge of modern management theory and organisational management applicable to their field of activity, which enables them to develop work organisation that is conducive to health.

Specialist language training

Students must attend full-time language classes during their Master's studies. At the discretion of the institution sponsoring the training, the language course may be part of a vocational course or a thesis-related course, or may be required as part of the language course in the field of training taught in the bachelor's degree. In a part-time Master's programme, the teaching of a specialised language is not compulsory. For more information on language teaching, see section 4.3.12 Language teaching, language teaching.
 

Conditions of obtaining pre-degree certificate (absolutorium)

  • completion of all the compulsory subjects of the course, plus the required number of optional credits according to the curriculum and the number of credits for the thesis, for a total of 115 credits;
  • completion of a four-week professional practice (5 credits).

Final exam

Condition to attend final exam:

  • obtained pre-degree certificate (absolutorium);
  • submission of thesis and its acceptance by reviewers;
  • the student shall not be in debt to the University.

Parts of final exam:

  • comprehensive complex exam;
  • thesis defense.

Field of knowledge and subjects of final exam 
From 2021/22 academic year:

The final examination consists of a complex oral examination and a defence of the thesis. The subject complex examination covers the compulsory core subjects, the differentiated professional knowledge subject group and the chosen specialisations. During the defence of the thesis, the student is required to give a presentation of the thesis and its results and to answer questions put by the examiners and members of the final examination board.
 

Evaluation of final exam and qualification of degree from 2020/21 academic year

Accordingly, to chapter 4.3.16 Final exam and chapter 4.3.17. Degree certificate.

Model curriculum of the program