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Department of Wine and Food Science

The Department brings together world-class research and teaching in the areas of Wine Science and Food and Nutrition Science. The Department is co-located with a number of research partners, providing a stimulating and unique environment for research and training.

The research activities include the FOODplus Research Centre that conducts research across a broad range of areas that link food, nutrition and sustainable agriculture to improve human health. This research fosters economic relationships with industry and coal-face agriculture, creates research sustainability and translates nutrition research into food products with real health outcomes.

Nude vinesThe wine science related research includes specialist groups investigating

The Department of Wine and Food Science is an important part of the ARC Training Centre for Innovative Wine Production and the Wine Innovation Cluster, both based at the Waite Campus.

The Department is the home of the:

Bachelor, Graduate Diploma, Master of Viticulture and Oenology

Fire in a barrell The wine education programs have an international reputation for excellence. Utilising state-of-the-art facilities including our own vineyards and the Hickinbotham Roseworthy Wine Science Laboratory, the program provides advanced knowledge in all aspects of modern winemaking. Students completing four-year undergraduate or 1 or 2 year postgraduate programs will qualify in both viticulture and winemaking (oenology). The program covers both basic sciences with an emphasis on the scientific and technological aspects, and focuses on key technical methods and sensory (wine tasting) skills required for a career in viticulture and oenology. All students have the opportunity to complete an industry experience placement in either viticulture and/or oenology to enhance personal and career objectives. Graduates from the Viticulture and Oenology programs find employment in the wine industry as viticulturists and winemakers, within Australia and around the world.

For further information contact:

Bachelor of Food and Nutrition Science

Strawberry analysis This 3-year program provides students with skills and knowledge in food science and human nutrition. Students will learn how to design, formulate, produce and package everyday and specialty foods with specific functional and nutritional properties. They will learn the importance of developing a sustainable, nutritious and healthy food supply and complete a placement in the food industry or a nutrition/health related organisation. Career opportunities range from food industry, quality auditing, new product development and public health nutrition. A pre-dietetics pathway is included in the program.

For further information contact: Dr Tina Bianco-Miotto

If you would like further information on the Department and/or the staff, research and teaching programs within, contact the Head (Acting) – Associate Professor Paul Grbin



School of Agriculture,
Food and Wine

School of Agriculture Food & Wine


T: +61 8 8313 8149
F: +61 8 8313 7109

Student Enquiries

Call +61 8 8313 5673

(Monday - Friday: 9am – 5pm)

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