Department of Viticulture and Enology
Anil Shrestha, Chair
2360 E Barstow Ave, M/S VR89
Degrees and Programs Offered
BS in Viticulture, B.S.
BS in Enology, B.S.
CERT in Enology, Certificate of Special Study
MN in Viticulture, Minor
MN in Enology, Minor
MS in Viticulture & Enology, M.S.
It is the goal of the Department of Viticulture and Enology to be a world-class center of excellence that can effectively meet the needs of students and the broader community. The department offers courses in viticulture and enology. Each degree integrates viticulture and enology offerings with the basic sciences (e.g., biology, chemistry, mathematics, physics) and management skills to build a well-balanced foundation.
The Department of Viticulture and Enology at California State University, Fresno was officially established in July 2000. Prior to this, these disciplines were taught in the Departments of Plant Science, and Food Science and Nutrition respectively. The foundations for the current curricula are firmly based in the sciences such as botany, chemistry, soil science, and microbiology. Classes in viticulture and enology are designed to help the students incorporate the basic sciences into the production of grapes and wines with numerous opportunities for “hands-on” learning experiences. We have the only university teaching facilities in the world that combines 150 acres of table, raisin and wine grape vineyards, a commercial 50,000 gallon winery, and a processing facility suitable for small-scale raisin production. This unique combination of academics and facilities has provided the training ground for numerous award winning viticulturists and winemakers. Students are limited only by their personal energy and motivation.
Students are required to meet with their advisors regularly to monitor their progress and plan for the future. Students are strongly encouraged to become involved in student club activities.
Minor in Enology
A Minor in Enology for a bachelor's degree requires 12 units of enology coursework including 10 units of upper-division coursework and 13-19 units of preparative coursework.
A minimum of 7 units of upper-division coursework in enology selected in consultation with a department advisor. VIT 101 and 102 may also be used as electives for students not majoring in viticulture.
These enology courses will require that students complete the following prerequisite coursework: Introduction to Enology - ENOL 15; Agricultural Economics - AGBS 1; General Chemistry with Laboratory - CHEM 3A or CHEM 1A, 1AL, 1B, and 1BL; Organic Chemistry - CHEM 8 or both CHEM 128A and 128B; Biochemistry - CHEM 150 or CHEM 155A.
In their fields of specialization, faculty members hold advanced degrees from leading universities. They bring a wealth of basic and practical information into the classroom. Faculty work with each student to plan and design an individualized program of study that meets the student’s educational and career objectives. Faculty members are involved in research and public service through the Viticulture and Enology Research Center. The center offers excellent opportunities for students to gain experience by participating in applied research projects that address and help solve problems faced by California’s grape and wine industries.
For faculty phone numbers and e-mail, see the campus directory.
For more on the faculty, see the faculty pages.
The faculty pages are updated by the department or program.