Years of wine & knowledge
In recent years, Israel has experienced a striking growth in its wine industry and a surging local and international market for its outstanding wines. In response to the rising need for skills and professionalism in the industry, the Faculty of Agriculture, Food and Environment has opened Israel’s first academic degree program in winemaking. This International MSc program in Viticulture and Enology is comparable to other programs in leading wine-producing countries, such as France, the USA, and Australia, yet it stresses ancient and modern production techniques under marginal conditions.
Students will gain knowledge and skills at an academic level consistent with leading programs in other wine-producing countries such as France, the United States, and Australia, with special emphasis on the Israeli industry. Upon completion, the students will earn a world-recognized MSc degree from the Hebrew University of Jerusalem. This is the first MSc level degree in viticulture and enology to be approved by the National Council for Higher Education (CHE) in Israel.
The M.Sc. in Viticulture and Enology is a two-year academic program (672 academic hours) leading to a Hebrew University accredited degree. Classes are held on two days per week, over four consecutive semesters. Practical work in vineyards may be carried during school. The program comprises of scientific theory, practice in grape-growing, wine-making, and wine-tasting, and an internship in leading wine producers in Israel and overseas.
The Teaching Staff
The academic head of the program is Professor Zohar Kerem, a world-renowned researcher in food chemistry, wine quality, and olive oil. The program's professional coordinator is Mr. Yotam Sharon, a post-graduate with honors in Oenology from the University of Montpellier and an MSc degree holder in biochemistry from the Hebrew University, a leading winemaker at one of Israel's premier wineries. Other distinguished members of the teaching staff are Prof. Ben-Ami Bravdo, Prof. Oded Shoseyov, and Dr. Ron Shapira. Esteemed guest lecturers from abroad will be instructing additional topics
The Vineyard: Planning & design; grapevine stocks & types; plot preparation; propagation; planting; trellising; pruning; irrigation; fertilization; mechanization; grape pests & diseases.
Wine Production: Equipment & winery management; micro-vinification; chemistry & stability; microbiology; distillation technology; fermentation science.
Analysis of grape juice and wine: Biosynthesis of taste & odor factors; sensory detection of wine types & defects in wine; sensory evaluation of wines from Israel and the world.
Additional Courses: Economics, management & marketing in the wine industry; wine workshop in prime grapevine & wine production region abroad.
Viticulture & Enology Curriculum
Preparatory program (Mechina)*
*Applicants lacking an adequate background in the fields of Life sciences, Agricultural Sciences or similar fields are required to complete preparatory studies.
Intro. to economics and marketing
Soil & water
Soil, water, meteorology, and vine nutrition
Morphology and physiology of the grapevine
Principles of viticulture (part 1)
Practical aspects of grape growing (part 1)
Wine production (part 1)
Wine chemistry, wine stability, and quality management
Sensory evaluation of wines (part 1)
Semester B (Summer semester)
Principles of viticulture (part 2)
Practical aspects of grape growing (part 2)
Micro-vinifications (part 1)
Analysis of musts and wines (part 1)
Analysis of musts and wines - LAB (part 1)
Grapevine pests, diseases, and disorders
Winery technology, systems, and packing
Environmental aspects of grape growing and winemaking
Wine chemistry, wine stability – LAB
Micro-vinification (part 2)
Wine Production (part 2)
Analysis of musts and wines (part 2)
Analysis of musts and wines - LAB (part 2)
Sensory evaluation of wines (part 2)
Workshop in management and risk assessment in small and large wineries
Workshop in internet entrepreneurship in the wine world
Economic aspects of the wine industry
Wine workshop abroad
Admission Requirements and registration - Viticulture
The next program cohort: March 2021 - July 2022
BA / BSc degree from a recognized institution
Participation in the Preparatory Program (Nov-Jan) for students lacking an academic background in specific subjects
Registration fee: 1,000 NIS (non-refundable, deducted from the tuition sum)
Early Bird* Registration deadline (2,000 NIS discount in the program tuition): September 17, 2020
Registration deadline: February 15, 2021
Preparatory Program (Mechina)
Taught in English in the Rehovot campus of the Hebrew University.
November 5, 2020, until January 22, 2021
Thursdays (full day) and Fridays (half day)
For each course: 500 NIS per credit
For the entire program (11 credits or more): 5,000 NIS
Cell Biology – 2 credits
Plant Biology – 2.5 credits
General Microbiology – 2 credits
Chemical Principles and Organic Chemistry – 3 credits
Soil & Water – 1.5 credits
Statistical Principles and Experimental Design – 2 credits
Mechina registration deadline: October 18, 2020
How to Apply - Viticulture
Next program: March 11, 2021
Apply by September 17, 2020, to receive the early bird registration discount (a discount of 2,000 NIS will be deducted from the tuition fee).
Preparatory Program begins on November 5, 2020.
Tuition - Viticulture
Tuition for the program is 96,000 NIS ($27,500 USD) including a workshop abroad (France)
Early registration discount: 2,000 NIS (approx. $600 USD) for those registering by September 18, 2020
Preparatory Program (Mechina)
Preparatory Program tuition: 5,000 NIS (approx. $1,450 USD)
Preparatory Program Registration deadline: October 18, 2020