COURSE CURRICULUM

The Bachelor of Science in Applied Grape and Wine Science is a four-year Honours program that blends rigorous scientific education with practical training in viticulture and oenology. In Year 1, students build a strong foundation in biology, chemistry, calculus, and physics, while being introduced to the world of wine through OEVI 1P20 (Introduction to Wines). Year 2 focuses on grapevine biology and viticultural practices (OEVI 2P45 and 2P99), alongside courses in cell biology, molecular biology, and organic chemistry, and includes an appreciation of wine regions or varietals through non-credit options like OEVI 0N01 or 0N11. In Year 3, students delve into wine production, microbiology, wine chemistry, sensory evaluation, metabolic biochemistry, and grape pest management, while also taking electives to tailor their learning. Year 4 culminates in applied knowledge through courses such as Wine Marketing (OEVI 4P92) and a major research project with thesis (OEVI 4F90/4F91), or an alternative path of library research essays (OEVI 4F92) plus an elective. This comprehensive curriculum is designed to equip graduates with both scientific expertise and industry-ready skills for careers in winemaking, vineyard management, wine marketing, and research, making them valuable assets in Canada’s and the global wine industry.