MSc in Viticulture and Oenology Engineering

MSc in Viticulture and Oenology Engineering

Last modified: 13. December 2025

The aim of the program is to train viticulture and oenology engineers who possess a solid understanding of the interdisciplinary foundations of their profession, including both natural and social sciences. They are familiar with the characteristics of the grape and wine sector and the wine market, as well as with the innovative and up-to-date developments of the field. They appreciate the millennia-old traditions of the profession, embrace the Hungarian cultural heritage of viticulture and winemaking along with its European and international perspectives, and are able to apply the latest scientific and practical results at a professional level. They have a thorough understanding of the fundamental principles governing the grape and wine sector and are capable of utilizing their specialized knowledge in an international context. Graduates are also prepared to continue their studies in doctoral programs.


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

The qualification requirements can be fulfilled by choosing two out of the following three specializations:

SPECIALIZATIONS RESPONSIBLES FOR SPECIALIZTAION WORK SCHEDULE AND LOCATION
Sensory Analysis of Wine  Dr. Diána Nyitrai-Sárdy university professor Full-time, Correspondence 
Viticultural Technology, Plant Protection

Dr. Péter Bodor-Pesti associate professor

 Full-time, Correspondence 
Vineyard Manager, Vineyard Design Dr. Sándor Jombach associate professor Full-time, Correspondence 

 

Characteristics of the Correspondence Program


The curriculum, the progression of knowledge, the opportunities for specialization, and the final examination requirements are the same as in the full-time program. The nature of the instruction, the allocation of subject groups, and certain methodological aspects may differ from those of the full-time schedule.

Professional practice

The professional practice takes place during the training period, in the summer. The duration of the professional practice is 4 weeks .
The detailed requirements for the admission and completion of the professional practice and the relevant deadlines are set out in the Organizational and Operational Regulations of the Hungarian University of Agricultural and Life Sciences, Volume III: Student Requirements, Annex 1 of III.1.1.1.


Skills and professional competences acquired on completion of the program

With a master’s degree, the certified Viticulture and Oenology Engineer:

  • Understands the specific relationship between agricultural production and natural resources, including the particular resources of viticulture and wine production.
  • Has an overview of the role of the agricultural economy and, within it, the actors of the grape and wine sector in the national economy, as well as the relationships among participants in the production and supply chains.
  • Is aware of the knowledge background necessary for effective work in production enterprises, institutions, and professional organizations.
  • Possesses solid knowledge of the natural sciences underpinning viticulture and oenology, understands their key interconnections, theories, and conceptual systems.
  • Understands the traditions of viticulture and winemaking culture, their influence on human intellect, and the cross-cultural, culture-forming role of wine consumption.
  • Has detailed knowledge of the practical tools and methods used in grape and wine production and understands their legal regulations.
  • Is familiar, both domestically and internationally, with the planning, implementation, and operational methods and rules of viticultural and oenological professional systems, as well as their specific characteristics.
  • Possesses general and specialized knowledge of management theory and applied psychology relevant to the viticulture and oenology profession.
  • Understands the legal framework governing the operation of viticulture and oenology and the interrelations within it.
  • Knows the different levels of management tasks in the field of viticulture and oenology, the methods of evaluation, and techniques of conflict management.
  • Understands the characteristics of teamwork and project work applicable at a high level in the field of viticulture and oenology and possesses the managerial knowledge required for this.
  • Recognizes factors limiting the efficiency of economic systems.
  • Understands the strategic role of R&D&I in the grape and wine sector.
  •  Is familiar with the specific research methods, abstraction techniques, and approaches to developing the practical applications of theoretical issues in viticulture and oenology.
  • Possesses the methods and tools of professional and effective oral, written, and digital communication.
  • Understands the interdisciplinary (biological, technical, economic, and commercial) foundations of the scientific background of viticulture and oenology.
  • Is familiar with the up-to-date, European-oriented professional knowledge of the viticultural sector.
  • Has current knowledge of general and discipline-specific oenological areas, with a strong European focus.
  • Understands the latest innovations in sectoral technologies (viticulture and winemaking).
  • Has up-to-date knowledge of modern fine analytical methods and their applications.
  • Understands the theoretical foundations of innovative wine-making and wine-handling technologies.
  • Knows the genetic, physiological, and ecological characteristics of microorganisms significant in oenology, the control of wine fermentations, and the internationally accepted practices of sensory evaluations (wine judging).
  • Has an overview of the interrelations within the concept of terroir.
  • Possesses knowledge related to grape protection, pests, and pathogens.
  • Understands the complex knowledge required for estate planning—from vineyard establishment to winery design—including viticultural and oenological, environmental, landscape design, technical-technological, engineering, and economic aspects.
  • Knows the specific tools of wine marketing and their implementation.
  • Understands the necessary tools for project management and economic analysis of viticultural production systems.
  • Is aware of the effects of their activities on food chain safety and human health and possesses modern management and organizational knowledge applicable in their field, enabling the development of health-supporting work organization.

Conditions of obtaining pre-degree certificate (absolutorium)

  • completion of: all the compulsory subjects of the program, the required number of optional credits according to the curriculum and the number of credits for the preparation of the thesis, for a total of 180 credits.
  • completion of professional training in 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 an oral comprehensive professional exam and the defense of the diploma thesis. The comprehensive professional exam covers the material of the compulsory foundation courses, the group of differentiated professional knowledge subjects, and the chosen specialization. During the diploma defense, the student must present their thesis and its results in the form of a presentation and respond to questions posed by the reviewers and members of the final examination committee.

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

Accordingly, to Final exam and Degree certificate.

Model curriculum of the program