Nauni University launches wine-making course to nurture agri-entrepreneurs

In a significant initiative to promote self-employment in the food processing sector, Dr YS Parmar University of Horticulture and Forestry (UHF), Nauni, has invited applications for its three-month vocational course in Wine Making. The programme aims to equip aspiring entrepreneurs, fruit growers and rural youth with the technical expertise required to establish value-added enterprises based on Himachal Pradesh's abundant fruit resources.
The Wine Technology course is designed to provide participants with both theoretical knowledge and practical skills in scientific wine production. Through classroom instruction and hands-on laboratory training, participants learn the complete wine-making process, including fruit selection, juice extraction, fermentation, yeast culture management, clarification, filtration, maturation, blending, bottling, pasteurization and quality evaluation. The programme also covers the physicochemical and microbiological aspects of wine production to ensure the preparation of high-quality products.
A key focus of the course is entrepreneurship and commercial winery management. Participants receive training in Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and quality assurance, along with practical guidance on establishing and operating small- and medium-scale wineries. The curriculum includes infrastructure planning, equipment selection, quality control, storage, packaging, labelling and sanitation systems, equipping trainees with the technical expertise and business skills required to launch successful wine-making enterprises while promoting value addition to horticultural produce.
Speaking about the course, Vice-Chancellor Prof. H.S. Baweja said that value addition to horticultural produce is one of the most effective ways to enhance farmers' income and generate sustainable livelihoods in the hill state. He added "Himachal Pradesh is blessed with a rich diversity of quality fruits, but a significant portion of the produce often faces marketing challenges or post-harvest losses. Scientific processing and value addition can transform this challenge into an economic opportunity. Through this vocational programme, the University aims to develop skilled entrepreneurs who can convert locally available fruits into high-value products, create employment for themselves and others, and contribute to strengthening the state's agri-processing ecosystem.".
The course has an intake capacity of 10 participants. The minimum eligibility is 10+2 or an equivalent examination from a recognized Board or University with at least 40 percent aggregate marks. Preference will be given to graduates and postgraduates during the admission process. The last date for submission of applications is August 8, 2026, while counselling will be held on August 14, 2026. The course will commence from August 20, 2026.