VITICOLTURA ED ENOLOGIA Degree Programme Profile
Basic Information
Qualification awarded
Bachelor Degree in VITICOLTURA ED ENOLOGIA
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 pace. This makes it possible, if necessary, to accommodate employment or other non-university activities or obligations.
Name of the Course Director and other contact information
President of the Degree Course Council:
Prof. ANDREA LUCCHI
Email andrea.lucchi@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, commentary 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 based on the performance as ascertained in a public examination by a board of at least two teachers. The 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 the examination and final grades among students for each degree programme, in order to facilitate the comparison with other grading systems. ---> Link to ECTS Grading Table
An overall mark is given on the occasion of the 'Final Exam', when a written research text is presented and discussed. The final overall mark is calculated based 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 into 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 students choose which of the appelli they wish 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.