The Master’s degree explores understanding, management, promotion, and protection of high-value food products. The Italian food production system serves as a model to identify the specific elements outlining the unique value of food products, which are inextricably linked to place (terroir) through historical, social, and cultural ties. This background couples with the most recent developments in technology, nutrition, food safety, diet and health, and sensory science, core elements of a growing international demand for terroir-related high-value foods.

Management Gastronomy and Oenology was designed for students passionate about gastronomy and oenology who wish to develop their expertise in these areas while acquiring management and business management skills.

Complex problem solving skills in managing local viticulture and oenology production systems play a leading role among the courses taught and are developed taking into consideration both the environmental and the socio-economical aspects. Moreover, graduates will be able to master innovative work methods and meticulous work procedures.

The Máster Universitario en Enología at the Polytechnic University of Valencia is aimed at training professionals in wine production and processing, technicians and managers of companies in the sector, and future researchers and specialists in wine technology and innovation.

The Master in Italian Cuisine and Oenology, lasting 180 days, is divided into two stages: the first consists of theoretical and practical lessons at ICIF headquarters, flanked by company visits; the second application with an internship (optional, not included in the course fee) at selected restaurants from the school.

The Master of Science in Wine Management is a postgraduate programme fully taught in English that provides an excellent and unique opportunity to recent Bachelor programme graduates with an interest in a wine management career but with no specific prior experience.

The Master aims to provide technical-scientific skills related to the organoleptic qualities of products, skills that focus on the techniques and technologies of transformation of wine and food products. To complete the course, theoretical and practical in-depth studies are foreseen with internships, on the aspects of catering and hospitality. Finally, a dedicated and specific space is provided for the acquisition of textual skills and abilities, aimed at ensuring full familiarity in interpreting and producing texts of different styles and aimed at different audiences.

The Master SVV VE course trains the next generation of skilled executives in the fields of wine advice, wine legislation and research to optimize sustainable viticulture. This training responds to the current challenges of the wine industry, which strives to optimize cultivation practices that are more respectful of the environment.

STUDY UNDER TRUE ALSACE WINE EXPERTS AND MASTERFUL INSTRUCTORS... Thierry MeyerDelve into Alsace with the insight of Alsace expert and resident, Thierry Meyer, lead-instructor. Learn from a prestigious panel of guest instructors including: Olivier Humbrecht, Master of Wine, owner and manager of Domaine Zind-Humbrecht Etienne Hugel (DEC), former owner and manager of Hugel & Fils Thierry Fritsch, Education Director for the Alsace Wine Council (CIVA) David Schildknecht, former critic at the Wine Advocate for the wines of Alsace, Burgundy, the Loire Valley, Languedoc-Roussillon, Champagne, Germany, Austria, Eastern Europe, America’s Eastern & Midwestern wineries, New Zealand and South Africa. Sue Style, Alsace resident, food & wine blogger and instructor Andrew Jefford, wine writer, author of "The New France"

The main objectives of the master's degree in Oenology and Viticulture are: Advanced training, complementing and innovating the first cycle; Development of scientific, technological and professional skills of excellence; Improvement of the intervention capacity in the wine sector; Ability to plan, innovate and evaluate new techniques and processes or improve procedures in use; Mechanisms for critical analysis based on the vitivinicultural context; Progression in the formation and updating of knowledge and skills.

After graduation of this program, with the acquired knowledge and awarded qualification, person will be able to work in private sector, governmental and nongovernmental organizations such as wine companies, grape growing companies, sparkling wine and distilled beverages enterprises, laboratories, tasting commissions, associations working in the field of viticulture and enology, Ministry of Agriculture and its affiliated agencies.