Master in Viticultural and Oenological Sciences

The International Inter-University Master's Degree Course in Viticultural and Oenological Sciences (SVE), created in agreement between the Universities of Turin (leader), Milan, Palermo, Foggia and Sassari, collects the legacy of a long and fruitful educational-scientific activity which was started by prof. Giovanni Dalmasso, at the University of Turin, with the establishment of the Post-Graduate Specialization Course in Viticulture and Oenology (1949), converted (in 1982) into the School of Specialization in Viticulture and Oenology, then the School of Viticultural and Oenological Sciences , the only branch in Italy, which was attended by graduates from all over the country and from abroad. This tradition inspired the establishment of the Master's Degree Course in Viticultural and Oenological Sciences (DM 509/1999), finally transformed into the current Master's Degree Course in Viticultural and Oenological Sciences (DM 270/2004).

A further evolution of this course of study occurred with the creation of a strong degree of internationalization through participation in the EMaVE Consortium (European Master of Viticulture and Enology).

The EVS Master's Degree Course constitutes a natural continuation of the training path for first level graduates in Viticulture and Oenology, Food Technologies, Food Technologies for Catering, but also attracts graduates in similar sectors, starting from the Agricultural Sciences and Technologies sector . The Degree Course, in addition to a solid technical-scientific connotation , also has a strong practical connotation and develops activities at research centers or large Italian or foreign wine companies, in the context of internships led by qualified tutors. The training interventions are therefore based on interdisciplinarity and the acquisition of skills in the resolution of complex problems posed by the management of viticultural and oenological production systems in relation to the territorial context, as well as the ability to design and use advanced approaches in the production, marketing and promotion of the wine. There is no lack of study of historical and nutritional aspects for a more complete vision of the production system.