The M.S. degree in Viticulture and Enology takes approximately two years of full-time study to complete once you have gained admission. The degree is conferred upon completion of approved courses and a thesis.
Complete course descriptions can be found in the UC Davis General Catalog.
Course offerings can change between printings of the General Catalog--consultation with Faculty and Staff Advisers is essential.
All students enrolled in the Plan I and Plan II program must complete the following core coursework administered through Viticulture and Enology (28 units total):
VEN 101A - Viticultural Practices (3 units)
VEN 101B - Viticultural Practices (3 units)
VEN 101C - Viticultural Practices (3 units)
(Note: Only two of VEN 101 A,B,C are required)
VEN 123 - Analysis of Musts and Wines (2 units)
VEN 123L - Analysis of Musts & Wines Laboratory (2 units)
VEN 124 - Wine Production (2 units)
VEN 124L - Wine Production Laboratory (3 units)
VEN 125 - Wine Types and Sensory Evaluation (2 units)
VEN 125L - Sensory Evaluation of Wine Laboratory (2 units)
VEN 126 - Wine Stability (3 units)
VEN 126L - Wine Stability Laboratory (2 units)
VEN 128 - Wine Microbiology (2 units)
VEN 128L - Wine Microbiology Laboratory (2 units)
If the Statistics prerequisite has not been fulfilled, one of the two courses below is required as background coursework:
FST 117 - Design and Analysis for Sensory Food Science
STA 106 - Applied Statistical Methods: Analysis of Variance (4 units)
PLS 120 - Applied Statistics in Agricultural Science (4 units)
Plan I students must complete 37 units of the following coursework for depth of knowledge.
VEN 135 - Wine Technology/Winery Systems (4 units)
VEN 224 - Advances in the Science of Winemaking (3 units)
VEN 290 - VEN Graduate Group Seminar (1 unit per quarter – 3 total)
VEN 299 - Graduate Research (27 units)
Plan I may select 9 units of emphasis electives (as approved by the Graduate Advisor and Major Professor). Students are encouraged to explore graduate coursework outside of Viticulture & Enology but related to their thesis.
VEN 210 - Grape Development and Composition (4 units)
VEN 213 - Flavor Chemistry of Foods and Beverages (3 units)
VEN 215 - Sensometrics (3 units)
VEN 216 - Vineyard Establishment and Development (4 units)
VEN 217 - Field & GIS Evaluation of Soils (3 units)
VEN 219 - Natural Products of Wine (3 units)
VEN 223 - Instrumental Analysis of Must and Wine (4 units)
VEN 225 - Advanced Sensory Analysis of Wines (3 units)
VEN 235 - Winery Design (4 units)
VEN 291 - Advanced Viticulture (2 units)