MSc (Wine Biotechnology)
The Master of Science in Wine Biotechnology entails independent research on a chosen topic conducted under a supervisor. Research projects 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, also using alternative techniques such as directed evolution, 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 viticultural and winemaking practices on the microbiome;
• grape and wine sensory evaluation techniques and consumer studies; and
• the interaction of grapevines with their biotic and abiotic environments by studying molecular and metabolite profiles of the plant.
Contact information
Programme overview
More information
When applying
Please note that selection for postgraduate programmes is highly competitive, and meeting the minimum requirements does not guarantee admission. Research Master’s and PhD applicants are strongly advised to consult the relevant department before applying to discuss their proposed research topic and confirm the availability of a suitable supervisor.
Minimum admission requirements
An applicable BScAgric, BEng or BScHons degree.
An average final mark of 60% for the major subject.
Supporting application documents
Letter of motivation
One-page document explaining what factors are motivating you to apply for the specific programme(s) and describing what makes you a suitable candidate.
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Motivational letter / Essay
Statement of research interest / Outline
This is a brief summary of the master’s/doctoral research proposal (1-3 pages in length) which outlines your area of research, aims of the research project and the research methodology you plan to use.
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Research project / Outline / Proposal
Programme structure
Programme Content
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, also using alternative techniques such as directed evolution, 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.
Compulsory Module
50997: Wine Biotechnology 818(180): Master’s thesis