MSc in Viticulture and Oenology Engineering

1. The name of the master’s degree programme: Viticulture and Oenology Engineering

2. Level of qualification obtainable in the master's programme and designation of professional qualification on the diploma

• level of qualification: master's degree (magister, master; abbreviated: MSc)
• professional qualification: Viticulture and Oenology Engineer

3. Field of study: Agriculture

4. Degrees accepted as prerequisites for admission to master's programmes

4.1. Full credit value can be considered: undergraduate programmes in food engineering, horticultural engineering, viticulture and oenology.

4.2. The credits specified in section 9.3 may primarily be considered for: agricultural engineering, environmental management agricultural engineering, crop production engineering, IT and agricultural administration engineering, agricultural and food industry mechanical engineering, chemical engineering in the field of technical training, environmental engineering, bioengineering, biology and chemistry in the field of natural sciences.

4.3. In addition to the credits specified in Section 9.3, those bachelor's and master's degree programmes and programmes specified in Act LXXX of 1993 on National Higher Education may also be taken into account if they are accepted by the credit transfer committee of the higher education institution on the basis of a comparison of the knowledge serving as the basis for the determination of credits.

5. The length of the programme: 4 semesters

6. Number of credits required to obtain a master's degree: 120 credits

• Orientation of the programme: balanced (40-60 percents)
• credit value assigned to the thesis: 25 credits
• Minimum credit value for continuous practical work placements outside the institution: 5 credits
• Minimum credit value for optional subjects: 6 credits

7. Classification of fields of study according to the uniform classification system for vocational training areas: 621/0811

8. The aim of the training and professional competences of the master’s degree

The aim of the programme is to train certified viticulture and oenology engineers who are familiar with the interdisciplinary basic sciences (natural sciences and social sciences) that form the foundation of their profession, and who are knowledgeable about the grape and wine sector, the characteristics of the wine market, its innovative and up-to-date achievements, and the millennial traditions of the sector, embrace the Hungarian culture and European and international approach of this field, and are able to apply the latest scientific and practical achievements at a skill level, and are knowledgeable about the basic principles of the operation of the grape and wine sector. They can apply the knowledge they have acquired in this specialized field in an international context. They are prepared to continue their studies in doctoral programmes. 

8.1. Professional competencies to be acquired

8.1.1. Viticulture and Oenology Engineer

a) knowledge

• Understands the specific relationship between agricultural production and natural resources, including the special resources required for grape growing and wine production.
• Understands the role of the agricultural economy, including the grape and wine sector, in the national economy, as well as the relationships between the various players in the product chain.
• Is aware of the background knowledge required for effective work in production facilities, institutions, and professional organizations.
• Has a solid knowledge of the natural sciences underlying viticulture and winemaking, and is familiar with their key interrelationships, theories, and conceptual frameworks.
• Knows the traditions of viticulture and winemaking, their effects on the human intellect, and the culture-creating role of wine consumption across cultures.
• Has detailed knowledge of the tools and methods used in viticulture and winemaking in practice and is aware of their legal regulation.
• Has detailed knowledge of the planning, implementation, and execution methods, rules, and related characteristics of the viticulture and winemaking profession, both domestically and internationally.
• Possesses general and specialized knowledge of management theory and applied psychology applicable to the viticulture and winemaking profession.
• Knows and understands the legal environment of viticulture and winemaking, as well as the existing interrelationships.
• Knows the different levels of management tasks in viticulture and winemaking, methods of evaluation, and conflict management techniques.
• Knows the specifics of team and project work at a high level in the field of viticulture and winemaking and has the necessary management skills.
• Recognizes factors that limit the efficiency of the economic system.
• Knows the strategic role of R+D+I in the grape and wine sector.
• Knows the specific research methods and abstraction techniques of viticulture and winemaking, as well as the methods for developing the practical implications of theoretical issues.
• Possesses professional and effective methods and tools for oral, written, and network communication.
• Is familiar with the interdisciplinary (biological, technical, economic, and commercial) foundations of viticulture and winemaking.
• Is familiar with the latest professional knowledge in the viticulture sector, with a strong European focus.
• Has up-to-date knowledge of general and profession-specific professional knowledge in the field of winemaking, with a strong European focus.
• Is familiar with the latest developments in the technologies used in the sector (viticulture, winemaking).
• Has up-to-date knowledge of the application of modern analytical methods.
• Understands the theoretical basis of innovative wine-making and wine-handling technologies.
• Knows the genetic, physiological, and ecological characteristics of microorganisms relevant to winemaking, the control of winemaking fermentation, and internationally accepted practices of sensory evaluation (wine grading).
• Understands the interrelationships of terroir.
• Possesses knowledge of grapevine protection, pests, and diseases.
• Is familiar with the complex knowledge of estate planning, from vineyard establishment to bottling plant design, including viticulture, oenology, environmental protection, landscape design, technical and technological, and economic aspects.
• Knows the specific tools of wine marketing and how to implement them.
• Knows the tools necessary for project management and economic analysis of viticultural production systems.
• Knows the effects of their activities on food chain safety and human health, and possesses up-to-date knowledge of management theory and organizational management applicable in their field of activity, which enables them to develop health-promoting work organization.

b) competencies

• Able to navigate and form a professionally sound opinion on domestic and international economic policy and social events related to the agricultural economy, especially the grape and wine sector.
• Is able to follow the relevant domestic and international literature on viticulture and winemaking in an informed and analytical manner.
• Is able to synthesize the knowledge gained from these sources, not only in professional fields, but also in areas of general education.
• Is able to independently interpret and apply legislation related to viticulture and winemaking activities.
• Able to set up a team, develop and independently manage a project, during which they are able to perform various managerial functions in practice, taking into account natural science, environmental and nature conservation, technological and economic aspects.
• Able to motivate subordinates, evaluate their performance, and handle conflicts that arise in the grape and wine sector in a lawful and effective manner.
• Able to identify viticulture and winemaking problems, approach them in a multifaceted, interdisciplinary manner, and explore and formulate the detailed theoretical and practical background necessary for their solution.
• Continuously monitors environmental protection, hygiene, food safety, food health, and occupational safety regulations, and complies with and enforces them.
• Capable of independent research and creative participation in development tasks, research institute and professional administrative activities. 
• Actively participates in research and development projects.
• Analyzes the work (activities) and practical problems of the managed organization with scientific rigor and appropriate methods.
• Is able to express themselves in writing and orally in Hungarian and foreign languages in the field of viticulture and winemaking and participate in discussions.
• Knows, processes, interprets, and applies the knowledge transfer techniques and Hungarian and foreign-language publication sources of the field in their work.
• Able to use modern IT tools and communicate professionally and effectively in both spoken and written form.
• Is able to properly apply the tools and methods used in grape and wine production in practice and is able to apply them effectively in professional problem situations of varying complexity and predictability.
• Able to manage companies and organizations in the sector at the domestic, European, and international levels.
• Able to perform consulting and planning tasks.
• Able to perform engineering tasks at management, control, and supervisory authorities.
• Able to apply viticulture and winemaking, environmental protection and landscape planning, technical and technological, and engineering and economic approaches in sector activities.
• Able to apply health- and environment-conscious technologies and waste management.

c) attitudes

• His professional attitude is fundamentally determined by his love of grapes and wine.
• He has a high level of general and professional education.
• He recognizes and understands the need for sustainable agricultural production.
• The role of grape production in regional and rural development determines his work in the sector.
• He approaches scientific work related to viticulture and winemaking critically.
• His approach is characterized by a high level of information processing and debating skills.
• He has a developer and designer mindset and is creative.
• He has good coordination skills.
• He is willing to work in a team. He is adaptable and eager to learn, and he organizes his own self-education effectively.
• He is motivated to continuously expand his professional knowledge and apply new knowledge.
• High level of information utilization and analysis skills.
• Committed to compliance with environmental regulations.
• In engineering work, prefers environmentally friendly solutions that support the health of individuals and society.

d) autonomy and responsibility

• Able to independently compile and implement their own work plan and work programme.
• Characterized by professional responsibility, ethical behavior, and environmental awareness.
• High degree of independence in developing comprehensive and specific professional issues and representing professional views. 
• Takes responsibility for all of the above.
• Able to make independent decisions, accepts the consequences of their decisions, and is an equal partner in cooperation between professional and specialist fields.
• Is able to form their own opinion and defend it in debates on general social, agricultural economics, and specialized issues related to their field of expertise.
• Is characterized by social responsibility and the representation of social values in their economic activities, research, and decision-making.

9. Characteristics of the master’s training

9.1. Professional characteristics

The disciplines and fields of study that make up the programme and lead to professional qualification:

• interdisciplinary foundational scientific fields of viticulture and winemaking (molecular biology and genetics, economics, business organization and law; basic knowledge of facility and landscape design, plant science, wine marketing, product and project management, professional foreign language, philosophy, ethics, organizational and work psychology, research methodology) 22-28 credits;
• viticulture disciplines (grape breeding and genetics, history of grape and wine culture, grape physiology and related fields, nutrient management, variety evaluation, wine regions of the world, quality grape production, production development, mechanization and modernization) 21-24 credits;
• winemaking disciplines (winemaking chemistry and microbiology, grape processing, classic principles and practices of wine treatment, grape processing in different wine regions of the world, innovative winemaking trends and techniques, wine analysis, sensory evaluation of wines) 21-24 credits.

Elective subject-specific knowledge 12-20 credits:

The requirements for professional qualification can be met by choosing two of the following three specializations:

• professional wine tasting knowledge (international wine knowledge, wine tasting);
• professional knowledge of grapevine technology and plant protection (innovative technologies, integrated plant protection, use of chemicals, organic farming);
• professional knowledge of estate management and estate planning (estate planning, landscape planning, establishment and operation of vineyards, bottling plant design, grant writing, small business development policy, business management).

9.2. The requirements of the professional practice

Professional practice is practice carried out in production units engaged in viticulture and winemaking, as well as – in equal proportions – in the administration of the grape and wine sector, in research offices, institutes, university departments, or in economic organizations engaged in wine sales, with a total duration of at least four weeks.

9.3. Minimum requirements for admission to the master's degree programme for holders of the certificate specified in section 4.2. and 4.3.

The minimum number of credits required for admission to a master's programme different from the bachelor's programme is 80 credits in the following areas:

• At least 20 credits in natural sciences, economics, and social sciences (physics, chemistry, mathematics, general microbiology, marketing, information technology, etc.);
• at least 40 credits in basic professional knowledge (viticulture, winemaking, botany, biochemistry, plant physiology, technical knowledge, plant cultivation, zoology, food microbiology and hygiene, basic food industry operations).

Admission to the master's programme requires that the student have at least 60 credits based on their previous studies. Missing credits must be obtained in accordance with the study and examination regulations of the higher education institution.