Academic year 2016/2017

Degree Program Profile

Basic Information

Qualification awarded

Bachelor Degree in

Qualification Type/Level

EHEA First Cycle; EQF Level 6

Number of Years/credits

3 years; 180 ECTS

Mode of Study

Full-Time/Part-Time*

*All Degree Programmes are planned and organised for full-time students. It is possible, however (without special arrangements), to proceed through the course of study at one's own rhythm. This makes it possible, if necessary, to accommodate employment or other non-university activities or obligations.

Name of Course Director and other contact information

President of the Degree Course Council:
Prof. GIANLUCA BRUNORI
Email gianluca.brunori@unipi.it

Department of SCIENZE AGRARIE, ALIMENTARI E AGRO-AMBIENTALI

Internationalization Coordinator (CAI):
Prof. Riccardo Gucci
Email rgucci@agr.unipi.it

Language of Teaching

Italian

Admission Requirements

Formal Requirements

Certificate of completion of Italian upper secondary school or equivalent foreign qualification.

Possible assessment prior knowledge and competences

Obligatory entrance exam for orientation purposes (non-selective).

Required knowledge and competences support programmes

Students who do not pass the entrance exam are required to take specific courses and/or complete extra reading to prepare for the programme.

General Information

Programme Profile

This formative course is devoted to prepare an high specialised technician (oenologist) who joints the managerial and entrepreneurial characteristics, able to operate in all the different segments (vineyard, cellar, commercial sector) of this specific production line with great professionalism and ability.
Many famous professional oenologists joint together with university professors to ensure students a qualified professional formation. About 20% of total teaching time is usefully occupied by these external teachers. The strong and continuous collaboration occurring between this productive sector and the course of “Viticulture and Oenology”, is well put in evidence by the elevated number (> 300) of oenological farms which collaborate with University of Pisa to form from a professional point of view, these students.

Key Learning Outcomes

Graduates of the Programme will be able to demonstrate:
- an essential knowledge on basic sciences in perspective of their future professional application;
- a deep knowledge of different aspects related to viticulture so to ensure an efficient and modern management of the vineyard;
- basic and advanced knowledge of the different oenological technologies so to adapt the more suitable wine-making procedure to the available raw material (grape);
- a deep knowledge of the most advanced analytical techniques to ensure an effective control of the quality of the raw material, intermediate products and finished wines;
- a good knowledge of the regulatory and legislative aspects related to the production and marketing of oenological products;
- a good knowledge of marketing strategies to ensure an efficient promotion of the wines produced.

Occupational Profile/s of Graduates

The degree course in Viticulture and Oenology allow a prompt entry in the public and private working sectors.
In particular, the graduate can be employed:
- in the companies devoted in the production of alcoholic beverages and in particular of wines and their derivatives;
- in the management of vineyards and in the propagation of certified plant material;
- in the production of technical equipments for viticulture and oenology;
- in the production of selected microorganisms (yeasts and bacteria) or oenological additives;
- in the public Institutions which are involved in the control and safety of alcoholic beverages;
- as consultant Oenologist (independent professionist) to support wineries from a technical and commercial point of view.

Access to further study

The Laurea Degree in VITICULTURE AND OENOLOGY normally gives direct access to the corresponding Second Cycle degree programme. It also gives access to some other Second Cycle degree programmes, in which case extra work may be necessary for admission.

Assessment methods, examination regulations, and grading

Assessment is normally by means of an oral or written examination; in some cases there are intermediate exams during the course; other elements (participation in discussion, written or oral reports, comment of texts etc. ) are foreseen in specific course units and are described in the Course Unit Profiles.
The grading system for the course units consists of 30 possible points, plus 'lode' (cum laude) in case of excellence. Marks are given by the lecturer on the basis of performance as ascertained in a public examination by a board of at least two teachers. Main exam sessions are held in June/July; September; and January; students may resit exams**. Actual grading curves differ in different degree programmes. The University of Pisa provides an ECTS Grading Table, which shows the actual distribution, of examination and final grades among students of each degree programme, in order to facilitate comparison with other grading systems. ---> Link to ECTS Grading Table
An overall mark is given on occasion of the 'Final Exam', when a written research text is presented and discussed. The final overall mark is calculated on the results of the marks obtained in the single course units and the final exam, and is based on 110 possible points, with the possible further mention of honours ("lode" or cum laude).

**The exam sessions are organised in sessions (the dates vary according to the Department and are published in the Department's academic calendar). In each session there are a certain number of 'appelli' [calls], or dates on which the examination for each course unit may be taken. The 'appelli' are fixed by the teacher. The student chooses which of the appelli he or she wishes to respond to. In most cases it is obligatory to sign up before the specified date.

Requirements (regulations) to obtain the qualification

The final dissertation, to which 6 ECTS are allocated, must demonstrate the knowledge of the above mentioned professional skills.

Course structure diagram

Available courses