Course Overview

The Viticulture and Enology program at the University of California, Davis is a premier academic offering focused on the science and practice of grape growing and winemaking. The program aims to equip students with a deep understanding of plant science, chemistry, and microbiology as they apply to viticulture and enology, preparing them for leadership roles in the global wine industry. Unique features include a strong emphasis on research and hands-on experience, supported by the university's location in California's renowned wine country.

Career Prospects

Graduates of this program are well-positioned for careers in the wine and grape industries, with opportunities in vineyard management, winemaking, research, and business. The program's strong industry connections and practical training ensure high employability in both domestic and international markets.

Key Faculty and Staff

The program is led by distinguished faculty with expertise in grapevine physiology, wine chemistry, and sensory science. Notable staff include professors who are active researchers and industry consultants, contributing to advancements in sustainable viticulture and innovative winemaking techniques.

Unique Facilities and Partnerships

Students have access to state-of-the-art facilities, including experimental vineyards, a teaching winery, and advanced laboratories for wine analysis. The university collaborates with leading wineries and industry organizations in California, providing students with internship opportunities and real-world exposure.