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Qualification awarded (in original language)
"Licenciatura em Enologia". Title of "Licenciado".

Level of qualification
1st Cycle of Studies. EQF level 6. ISCED 2011 level 6.

Admission requirements
Students may apply to the 1st cycle of studies through the general regime, through special conditions and through special competitions, as stated in the description of the Portuguese Higher Education System, provided by NARIC (http://www.dges.mctes.pt/DGES/pt/Reconhecimento/NARICENIC/) and presented in section 8 of the Diploma Supplement. Students may apply, through the general regime, if they obtain a minimum classification of 95 points (on a scale of 0 to 200) in the following national entrance examinations: Physics and Chemistry (07) or Mathematics (16) or Biology and Geology (02).

Recognition of prior learning
Following the implementation of the Bologna Process and the consequent legislation regarding the mobility of students among degrees and higher education institutions, prior learning must be recognized and credited. The prior learning concept comprises all the previous learning/training undertaken in other higher education study cycles in national or international institutions (crediting of certified training), as well as previous professional experience and any post-secondary school training or education. As such, the IPB promotes the crediting of the student’s prior learning when arriving at the institution.
Aiming at a quick and full integration of the student in his/her new education programme, the recognition procedures must be submitted when enrolling at the IPB.
For further enquiries on crediting and recognizing prior learning and training at the IPB (calendars, procedures and assessment criteria), please go to the Applicant Portal at www.ipb.pt/portaldocandidato.

Qualification requirements and regulations
6 Semesters (3 years). 20 Weeks of study, per semester, full-time (40 per year). 40 total Hours per week. 810 total Hours per semester (1620 per year). 180 ECTS Credits (30 per semester); 1 credit corresponds to 27 hours.
Not applicable

Profile of the programme
The objectives of the study program are to educate professionals with interdisciplinary theoretical and practical knowledge and skills to understand and manage complex problems in viticulture and enology; with the knowledge and critical sense to innovate and optimize processes in the sectors of grape production, wine making and marketing; with entrepreneurial capacity to be active agents in the development of the regional and national wine sector; with the skills to manage wine companies, develop experimentation as well as to function as professionals in various occupations associated with grape growing and/or winemaking, certification and marketing; with skills to pursue studies at the 2nd cycle level. This proposal differentiates and is strengthened by the inclusion, within the IPB program “10% Escolhes tu”, of innovative curricular units that will allow students to be more involved during training with the world of work and make their educational path more flexible. Food Industries

Key learning outcomes
The degree of "licenciado" (bachelor) in Oenology is awarded to those students that demonstrate, in this field, the ability to:
a) develop and enhance the acquired knowledges;
b) apply acquired knowledge and understanding capacity in order to clearly demonstrate a professional approach to the work carried out;
c) solve problems based upon their own arguments;
d) collate, select, and interpret relevant information which will enable them to consolidate the solutions they present and the opinions they put forward, including the analysis of relevant social, scientific and ethical aspects;
e) communicate information, ideas, problems and solutions, both to experts and non-experts;
f) develop competences that will enable them to benefit from lifelong learning with a high degree of autonomy.

To complete the qualification, the student is required to pass all compulsory course units of the study plan.

Occupational profiles of graduates
The oenology degree aims to train licensed professionals with theoretical and practical, interdisciplinary skills and knowledge to manage complex problems in viticulture and oenology; with knowledge and critical sense to innovate and optimize processes in the sectors of production, transformation and commercialization; with entrepreneurial capacity to be active agents in the development of the regional and national wine sector; with skills to manage wine companies, perform functions as professionals and create innovative companies in all areas of the wine industry.

Access to further studies
The degree of "licenciado" allows to proceed to post-graduate studies, according to the diagram of the Portuguese Higher Education System, provided by NARIC (http://www.dges.mctes.pt/DGES/pt/Reconhecimento/NARICENIC/) and presented in section 8 of the Diploma Supplement.

Graduation requirements
One of the following tests:
02 Biology and Geology
07 Physics and Chemistry
16 Mathematics

Examination regulations, assessment and grading
Examination and assessment are regulated by the IPB general regulation, available in www.ipb.pt/sa, and by the School pedagogical regulation, available in www.esa.ipb.pt.
Consult this Guide under the option “The ECTS at the IPB” for information on the grading and qualification system.

Mode of study

Programme director
Antonio Castro Ribeiro (
This email address is being protected from spambots. You need JavaScript enabled to view it.)

Scientific areas of the study plan
Scientific AreaAcronymECTS Credits
Agricultural and Animal Production AAP30.00.0
Biology and BiochemistryBB18.00.0
Environmental ProtectionEP6.00.0
Food IndustriesFI66.00.0
Land SciencesLS12.00.0
Mathematics and StatisticsMST12.00.0
Social Sciences and Exact SciencesSSES12.00.0

Course structure
YearSemTypeCodeCourse UnitScientific
11 Semestral 
Biology and BiochemistryBB6.0
11 Semestral 
Informatic and statisticsMST6.5
11 Semestral 
11 Semestral 
11 Semestral 
12 Semestral 
12 Semestral 
Physiology and Nutrition VineBB6.5
12 Semestral 
Mechanization and Equipment of the VineyardAAP6.0
12 Semestral 
12 Semestral 
Oenological ChemistryCHE6.0
21 Semestral 
Analytical Control and MonitoringCHE6.0
21 Semestral 
Oenological MicrobiologyFI6.0
21 Semestral 
GIS and Precision ViticultureLS6.0
21 Semestral 
Free IPB UC I--6.0
21 Semestral 
General ViticultureAAP6.0
22 Semestral 
Sensory AnalysisFI3.0
22 Semestral 
Oenological EngineeringFI6.0
22 Semestral 
Sanitation and SafetyFI3.0
22 Semestral 
Practices in the VineyardAAP6.0
22 Semestral 
Plant Protection of VineyardsAAP6.0
22 Semestral 
Viticulture and Viticulture EcologyAAP6.0
31 Semestral 
Applied Sensory AnalysisFI6.0
31 Semestral 
Subsidiary Industries and Oenological By-ProductsFI6.0
31 Semestral 
Entreprises Organization and ManagementSSES6.0
31 Semestral 
Wine Cellar PracticesFI6.0
31 Semestral 
Winemaking TechnologyFI6.0
32 Semestral 
Innovation, Marketing and CommercializationSSES6.0
32 Semestral 
Traceability, Certification and LegislationFI6.0
32 Semestral 
Stabilization and Conservation TechnologiesFI6.0
32 Semestral 
Effluent and Waste TreatmentEP6.0
32 Semestral 
Free IPB UC II--6.0

Accredited in 2020, for 6 years | Fixed vacancy limit: 20


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