Stellenbosch University
Master of Science of Agriculture or Master of Science in Wine Biotechnology
The Master of Science of Agriculture or Master of Science in Wine Biotechnology in Agriculture is offered by Stellenbosch University.
Program Length: 2 YEARS.
Master of Science of Agriculture or Master of Science in Wine Biotechnology offered by the Stellenbosch University
You determine your topic for the master’s degree in consultation with your supervisor. A research topic can be selected from one of the following themes:
- the selection and genetic improvement of wine yeasts and bacteria for the improvement of wine fermentation and processing, and for the improvement of the quality and sensory properties of wine and other grape-based beverages;
- interaction of wine yeasts and lactic acid bacteria related to nutrient usage and the impact on wine aroma;
- assessing the impact of grape and winemaking practices on the microbiome;
- grape and wine sensory evaluation techniques and consumer studies; and
- understanding the interaction of grapevines with their biotic and abiotic environments by studying molecular and metabolite profiles of the plant.
Compusory ModuleWine Biotechnology (180): Master's thesis
Assessment and Examination
After completion of the research you must submit a thesis to the satisfaction of the examiners and present a seminar. You will be expected to defend your thesis during this seminar.
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