From Vine to Wine: Exploring Brock University's Oenology and Viticulture Program
Brock University’s Oenology and Viticulture program offers a comprehensive education in sensory science, biochemistry, biotechnology, chemistry, microbiology, genetics, molecular biology, plant physiology, and cell biology. The program includes hands-on winemaking labs and viticulture fieldwork, along with opportunities to connect with leading researchers through Brock’s Cool Climate Oenology and Viticulture Institute.
The immersive program combines a comprehensive scientific education with practical skills in oenology (the study of wines) and viticulture (the cultivation of grapevines). As part of the program, students participate in a Co-operative Education Program, which includes at least one work term in a vineyard and another during the winery harvest. This hands-on experience is invaluable, offering students the opportunity to apply their learning in real-world settings.
The program offers a robust curriculum that covers a wide range of scientific disciplines, all of which are relevant to the grape and wine industry. Students will gain a strong base in biotechnology and be exposed to important aspects of marketing, tourism, and wine appreciation. This blend of theoretical and practical learning ensures graduates are well-prepared for their careers.
Upon completion of the program, graduates have a high employment rate, with 96% finding positions in the grape and wine industry. Career opportunities for graduates are diverse, ranging from Winemaker and Vineyard Manager to Lab Manager, Sensory Scientist, and Researcher. The average salary in this field varies significantly, ranging from $40,000 to $150,000, reflecting the wide range of roles and levels of expertise within the industry.
Professor Debbie Inglis, Director of Brock’s Cool Climate Oenology and Viticulture Institute (CCOVI).
This program is an excellent choice for those passionate about the grape and wine industry, looking to blend scientific knowledge with practical skills.