Whether you choose to enter into the field of academia to pursue a PhD or a specialized field of study, a master’s degree can be a stepping stone toward that career path. The degree can also help you increase your earning potential and gain specialty training, knowledge and expertise in your field.
What is a Master in Beverage Studies? Course work generally focuses on the beverage industry with a primary focus on wine and beer. Students can choose paths focused on research, academic studies, business or biochemistry. Potential courses include the technology and science behind fermentation, microbiology, food and wine analysis, chemistry and training. Programs can be finished in as little as six months or as long as two years.
Research skills and scientific study techniques are integral parts of the degree plan that can enable students to analyze quality beyond the classroom. Improved decision-making can help with the purchase of a home or vehicle. The ability to pair wines with food can be used in social settings beyond work.
Since program length varies, cost will as well. Cost is also dependent on where a student chooses to study. Conducting proper research can help students make good choices for their future degrees.
Graduates with a Master in Beverage Studies may have access to a wide variety of career paths. Those choosing the path of research may become academic experts, research and development analysts or consultants in both the public and private sectors. Students may go into the corporate world as marketing professionals, beer brewers or winemakers. The usage of this degree varies widely depending on the interests of the graduates.
The majority of these programs require on-campus participation for the duration of study both domestically and abroad. There may be some online courses available as well. Search for your program below and contact directly the admission office of the school of your choice by filling in the lead form.
After graduation of this program, with the acquired knowledge and awarded qualification, person will be able to work in private sector, governmental and nongovernmental o
Masters in Beverage Studies. Program Objectives
To prepare the enologist in accordance with labor market demands, which will be competitive, practically-oriented and ready to meet the highest expectations of the wine industry.
To acquire the students with the required theoretical knowledge and practical skill.
To introduce to students the world of grape growing, wine making, wine appreciation and wine business.
To teach the current techniques, to give information about modern methods, innovations used while managing a vineyard and winery.
To explain the importance of specific viticulture techniques in creating wines with good flavor and aroma.
To provide the experience for students that develops relevant skills in current practices for harvesting grapes and processing grapes into wine at a commercial vineyard and/or winery.
To become students familiar with common analytical skills, used in a wine laboratory.
The Viticulture & Enology: innovation meets tradition program aims at addressing how vineyard and winery innovation is quickly becoming part of the Italian viticultur
The Viticulture & Enology: innovation meets tradition program aims at addressing how vineyard and winery innovation is quickly becoming part of the Italian viticulture tradition. Italy is now the largest wine producer in the world and boasts the greatest variety in terms of cultivars. The peculiarities of Italian viticulture and opportunity to maintain a leading role in the field are today bound by the ability to introduce sustainable innovation without losing its well-known appeal.
The main goals of the program are:
To acquire solid methodology and knowledge suitable to address innovation issues in the vineyard and winery
To achieve specific skills for new canopy management technique suitable to mitigate undesired climate-related effects, new sustainable approaches for pest and disease control, precision viticulture and enology
Develop the ability to diagnose limiting factors occurring in vineyard and winery and to produce suitable solutions
Learn to pro-actively take part in discussions dealing with viticulture and enology topics.
Career opportunities & professional recognition
Italy, Milan, Rome, Piacenza, Ghana, Accra, Cremona+ 3 More
The overall objective of this master's degree is to train you to become researcher and professional in the field of fermented beverages, especially wine, sparkling wine,
The overall objective of this master's degree is to train you to become researcher and professional in the field of fermented beverages, especially wine, sparkling wine, and beer.
It, therefore, offers three clear professional specializations:
Oenology research: This specialization trains future researchers in the field of oenology and food biotechnology and gives students the chance to follow their studies with a doctoral programme.
Science and technology of sparkling wines: This specialization trains future professionals in oenology or viticulture who wish to specialize in the production of sparkling wine, a sector that is widely represented in Catalonia.
Science and technology of beer: This specialization trains professionals from different fields (biotechnologists, winemakers, engineers, etc.) in the process of brewing different types of beer on an industrial and artisanal scale.
The Master course in Italian Cuisine and Oenology, lasting 180 days, is set out in two parts: the first, with a 55-day length, of theoretical-practical lessons at the ICI
Master Course in Italian Cuisine and Oenology
Nine weeks of theoretical and practical lessons and the opportunity of a practical training period at the best Italian restaurants
The Master course in Italian Cuisine and Oenology, lasting 180 days, is set out in two parts: the first, with a 55-day length, of theoretical-practical lessons at the ICIF headquarters, supplemented with educational field trips; the second consists in a 120-day professional internship (optional, not included in the subscription cost), at restaurants selected by the school.
The Master teaches regional traditional cuisine and its modern-creative evolution, the basic techniques, the appropriate decorations, the art of presentation and other fundamental notions on agricultural-food products, spices, aromatic herbs, food raw materials, together with a detailed study of wines and oils....