24 June 1998 Lincoln adds to reputation with Bachelor's Degree in Viticulture and Oenology

New Zealand's Lincoln University is building on its reputation in viticulture and oenology with a well-subscribed, three-year, undergraduate degree introduced this year.

The University offers one of only two courses in the English speaking world specialising in cool climate viticulture and it was research by Lincoln staff during the 1980s which played a key role in the establishment of a wine industry in New Zealand's South Island.

Lincoln's new three-year bachelor's degree complements an existing one-year postgraduate diploma in viticulture and oenology which has been offered for a number of years.

"The Bachelor of Viticulture and Oenology degree is designed to produce professional graduates with training in science, production technology, management and industry perspectives which will fit them for employment," says the University's Academic Registrar, Roger Smyth.

"Given Lincoln's specialisation and expertise in cool-climate viticulture, we believe that graduates of the bachelor's course will be particularly well-placed to work in the industry in New Zealand while at the same time having that broad base of training for international employment," he said.

The New Zealand Wine Institute estimated in 1993 that a threefold increase in exports to $100 million pa by the year 2000 would require an increase of at least 2000ha of grapes. This represented a 33% increase on the planting rate at the time, with a parallel demand for increased winery capacity.

In its 1993 strategic plan, the Institute specifically noted its support for the attainment of higher education and skills through encouraging quality graduates in viticulture and oenology and in the financial aspects and marketing of wine.

"In this context, there is a considerable and rising demand for specialist training in viticulture and oenology, both from potential students and from industry," said Mr Smyth.

Subjects included in Lincoln University's Bachelor of Viticulture and Oenology programme include Grapevine Physiology, Wine Chemistry and Technology, Viticulture and Winery Management and Winery Engineering.

The course also includes a practical work component, with students having to complete 18 weeks of relevant practical work as part of the degree requirements.

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