Description and Background

Enology and Viticulture are the two disciplines of wine production. The OSU Department of Food Science and Technology offers an option in this area by focusing a student's instruction on grape production (Viticulture) and winemaking (Enology). The Enology and Viticulture option provides a thorough understanding of the principles and practices of wine production, with knowledge firmly based in the core disciplines of biology, chemistry and physics.

Courses specific to the Enology and Viticulture option include: Viticulture I and II; Principles of Soil Science; Introduction to Insect Pests; Introduction to Plant Pathology, Weed Management; Introduction to Wines, Beers, and Spirits; Wine Production Principles; Wine Production, Analysis, and Sensory Evaluation; and Topics in Fermentation . A sampling of “Fermentation Topics” recently covered include: “Alcohol and Health”, “Perries and Ciders” and “Profiles in Winemaking”.

Facilities and Equipment

Faculty Involved in Enology and Viticulture and their Specialization

Teaching Faculty
Alan Bakalinsky, PhD, University of California, Davis, 1989 - Yeast Genetics
Mark Daeschel, PhD, N. Carolina State University, Raleigh, 1982 - Microbiology
James Osborne, PhD, Washington State University, Pullman, 2005 - Enology
Michael Qian, PhD, University of Minnesota, 2000 - Flavor Chemistry
Patty Skinkis, PhD, Purdue University, 2006 - Viticulture
Vaughn Walton, PhD, Stellenbosch University, 2003 - Horticulture Entomology

(Be sure to declare your Minor through the Office of the Registrar) Food Science and Technology undergraduates are not required to take a minor; however there are minors available at Oregon State University which are particularly complementary to the B.S. Degree in Food Science & Technology: Enology and Viticulture Option.

These Minors are:

• Business & Entrepreneurship: A minor in Business & Entrepreneurship requiring a minimum of 28 additional credits is available. All courses need to be taken on a graded basis with a 2.50 minimum overall GPA achievement. Additional information and specific courses needed for this minor may be found in the General Catalog. Students need to contact the College of Business , Office of Student Services, 214 Bexell Hall for the application form. 541-737-3716.
  
• Chemistry: The FST required curriculum includes 27 credits of chemistry courses, distributed among general and organic chemistry and quantitative analysis. This course sequence satisfies the requirements for a Minor in Chemistry. Additional information and specific courses needed for this minor may be found in the General Catalog or by contacting the Chemistry Department, 153 Gilbert Hall. 541-737-2081.

Concurrent Baccalaureate Degrees Complementary to the Enology and Viticulture Option

Students must A) Meet the institutional college, and departmental requirements of the curricula represented by the degrees; B) Complete for each additional degree a minimum of 32 credits more than the requirements of the curriculum requiring the least number of credits; C) Complete each additional 32 credits in residence.

International Studies: Oregon State University has a unique International degree, offered only in conjunction with another undergraduate degree. The additional required credits include taking more Baccalaureate Core courses, foreign language courses (fourth year level), and a minimum of 10 weeks of experience (study, internship, etc.) in a foreign country.

For additional information about the Food Science Option in Food Science and Technology, please contact:

Linda Dunn, Academic Programs Coordinator
Department of Food Science and Technology
Academic Program Support
100 Wiegand Hall
Oregon State University
Corvallis , OR 97331-6602
Phone: 541.737.6486
Toll-free: 800.823.2357ademic Programs Coordinato

Page updated 10/08/09