24 June 1998 Viticulture and Wine Science courses serve up success for graduates

Graduates of the viticulture and oenology programmes at Lincoln University, New Zealand, have the world at their feet, says Reader in Wine Science Dr David Heatherbell.

"There's no question that New Zealand is holding its own in the world of wine," he says. "The future of the industry is assured, our wines have a high flying image overseas and this spins off into respect and regard for Lincoln's graduates who are finding jobs not only in New Zealand but in Australia, France, Germany, England and North America.

At the heart of Lincoln's viticulture and oenology programme in recent years has been the one-year Postgraduate Diploma in Viticulture and Oenology. This eight unit programme allows candidates flexibility in the final qualification through being able to specialise in either viticulture, oenology, marketing or some other relevant programme offered by the University.

While Lincoln now offers a bachelor's degree in viticulture and oenology, the Postgraduate Diploma remains as a particularly valuable qualification for those wishing to add an industry-specific qualification to an existing degree, or those seeking to change careers and enter the world of grape growing and wine making, says Senior Lecturer in Viticulture, Dr Mike Trought.

"It's not an either/or choice, the bachelor's degree has its niche more among school leavers and those with no experience or background in the industry, while the Postgraduate Diploma is for those with a first degree who may have already been in the workforce in some capacity for some time."

In addition to the bachelor's degree and Postgraduate Diploma Lincoln still offers a range of higher degrees – Ph.D., Master of Applied Science and Master of Horticultural Science – in viticulture and oenology.

The history of grape and wine research at Lincoln goes back over 25 years, however in recent times there has been a significant increase in the level of activity associated with the flourishing of the South Island wine industry and the international respect now accorded the wider New Zealand industry.

Two years ago a new winery was developed on the campus and the old research vineyard has been overhauled and the area of vines doubled.

The winery operates as a micro-vinification unit where students learn the art and science of wine making by carrying out every step of the process from cropping to bottling.

Ian Collins, Journalist, Lincoln University, Canterbury, New Zealand