Enology, Sommeliery and Ecotourism

The mission of the master's degree program in Enology, Sommeliery and Ecotourism is in line with the mission of the "Vasile Alecsandri" University of Bacau, to ensure the acquisition of knowledge and to develop the skills necessary to exercise the profession of engineer, oenologist/wine expert, in the field of "Food Engineering". The mission of the specialization has a didactic and a research component. The master's degree program in Enology, Sommeliery and Ecotourism is developed within a partnership formed by:

• "Vasile Alecsandri" University of Bacau, Romania (Department of Chemical and Food Engineering within the Faculty of Engineering);

• Technical University of Moldova, Republic of Moldova (Department of Oenology and Chemistry within the Faculty of Food Technology);

• Specialized units in Romania and the Republic of Moldova.

Didactic mission of the specialization. The master's degree program in Enology, Sommeliery and Ecotourism trains specialists in the field of food engineering, specializing in the wine sector, sommeliery and ecotourism, with multiple possibilities to work within the production, monitoring, control, bottling, storage, transport, distribution and marketing of wines, as well as in the HoReCA industry, for the presentation, recommendation, serving and pairing of wines with culinary products. The specialist engineer graduating from this study program will possess scientific and practical knowledge in the areas of enology, sommeliery, ecotourism and wine tourism, with skills in:  carrying out detailed operations for processing grapes, must and wine; analyzing production processes in order to improve them; monitoring the processes of manufacturing, aging and storing wine; analyzing samples and controlling the quality of wines; analyzing trends in the food and beverage industry; creating new concepts/projects/programs in the field of wine production and marketing; in-depth knowledge of wine types and their association with culinary preparations; establishing relationships with customers: interaction, suggestion, sale, etc.; organizing tastings or special events; participating in wine competitions and other relevant commercial activities; interacting with socio-economic environments.

The objectives and results pursued by the Enology, Sommeliery and Ecotourism study program can be summarized as follows: description and use of analysis, characterization and control methods specific to products resulting from winemaking; description and use of analysis, characterization and control methods specific to sommeliery; description and use of methods characteristic of ecotourism with an emphasis on wine tourism, wine tourism; analysis, characterization and control specific to products resulting from winemaking; production management and marketing and ensuring environmental protection in enology, sommeliery and ecotourism.

Through the subjects in the curriculum, students will be provided with a complex package of theoretical and practical knowledge at a high educational level, in accordance with the national framework:

- inclusion in the strategy of departments/faculties/universities regarding the best possible adaptation of the educational offer to the socio-economic environment and the requirements of the labor market;

- supporting, promoting and developing partnerships between the academic environment and economic units, with employers' and professional associations, local and central public authorities;

- supporting, promoting and developing partnerships with universities, associations and university consortia.

The declared outcomes of the master's degree program in Enology, Sommeliery and Ecotourism translate into the professional and research skills that graduates of this program acquire: carries out detailed food processing operations; analyzes production processes in order to improve them; establishes standards for production facilities; monitors the wine making process; analyze food and beverage samples; controls the quality of the wine; describe the aroma of different wines; deals with the aging of alcoholic beverages in containers; ensures the conformity of the finished product with the requirements; ensures compliance with the security legislation; evaluates the environmental impact; responsible for wine sales; analyze trends in the food and beverage industry; operates scientific research and laboratory equipment; creates new concepts; writes scientific, academic works and technical documentation; interacts professionally in research and professional environments; solves problems; uses communication and collaboration software; demonstrates entrepreneurial spirit; enologist/wine expert.