Description and Background
Enology and Viticulture are the two disciplines of wine production. Courses in enology provide a scientifically-based understanding of wine production. Conversely, supporting course work in horticulture, botany and crop and soil science, help students develop an understanding of the interaction between grape production and winemaking. Graduates in this option will possess the necessary breadth and depth of knowledge and associated practical skills to become independently thinking and successful winemakers, or to work in related areas requiring an understanding of the science of wine.
Courses specific to the Enology and Viticulture option include Grapevine Growth and Physiology, Principles and Practices of Vineyard Management, Soil Science; Introduction to Insect Pest Management; 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.
Facilities and Equipment
- University Vineyards: The University owns and maintains two vineyards, one located at the Lewis Brown farm outside of Corvallis and Woodhall Vineyard located in Alpine, about 20 minutes south of Corvallis. These vineyards have multiple uses and are actively utilized for instruction as well as extension and research. The vineyards are planted with cool climate, industry relevant varieties such as Pinot noir, Pinot gris and Chardonnay.
- Pilot Plant Winery: The pilot plant winery is located in neighboring Withycombe Hall and is composed of equipment necessary for winegrape processing including a stemmer-crusher, presses, filtration systems, bottling systems and storage facilities. The winery also serves as a teaching tool for extension workshops and University-owned vineyards provide winegrapes for teaching and research purposes.
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
Elizabeth Tomasino, PhD, Lincoln University, New Zealand, 2010 - Enology Wine Science
Vaughn Walton, PhD, Stellenbosch University, 2003 - Horticulture Entomology
Additional Faculty
Cindy Lederer, MS, Sensory Science Laboratory Manager
B.S. Degree Requirements*: Enology and Viticulture Option
| Course Title |
Course # |
Credits |
| Core Curriculum |
|
|
| Food Science and Technology Courses |
|
|
| Food Safety & Sanitation |
FST 360 |
03 |
| Senior Seminar |
FST 407 |
01 |
| Food Law |
FST 421 |
03 |
| Food Chemistry Fundamentals |
FST 422 |
04 |
| Food Systems Chemistry ^ |
FST 425 |
04 |
| Fermentation Microbiology |
FST 479 |
03 |
| Introduction to Food Engineering Principles |
BEE 472 |
05 |
| Introduction to Food Engineering Process Design |
BEE 473 |
03 |
| Chemistry/Biochemistry Courses |
|
|
| General Chemistry |
CH 231, 232, 233 |
04, 04, 04 |
| General Chemistry Lab |
CH 261, 262, 263 |
01, 01, 01 |
| Organic Chemistry/Lab |
CH 331, 332, 337 |
04, 04, 04 |
| Quantitative Analysis |
CH 324 |
04 |
| Elementary Biochemistry |
BB 350 |
04 |
| Physics/Statistics Courses |
|
|
| General Physics |
PH 201 |
05 |
| Introduction to Statistical Methods |
ST 351 |
04 |
| (alternate choice ST 201 + ST 211) |
ST 201, ST 211 |
03, 01 |
| Biological Sciences Courses |
|
|
| Principles of Biology |
BI 211, 212, 213 |
04, 04, 04 |
| General Microbiology/Lab |
MB 302, 303 |
03, 02 |
| Enology and Viticulture Option Courses |
|
|
| Wine Production Principles |
FST 466 |
03 |
| Wine Production, Analysis, and Sensory Evaluation |
FST 467 |
05 |
| Topics in Fermentation |
FST 480 |
01 |
| Elementary Functions/Calculus for Mgmt & Soc Science |
MTH 112, 241 |
04, 04 |
| Plant Physiology |
BOT 331 |
04 |
| The Biology of Horticulture |
HORT 301 |
03 |
| Plant Nutrition |
HORT 316 |
04 |
| Grapevine Growth & Physiology |
HORT 453 |
03 |
| Principles and Practices of Vineyard Management |
HORT 454 |
02 |
| Soil Science |
CSS 205 |
04 |
| Choose one of the three following courses: |
|
|
| Introductory Plant Pathology |
BOT 350 |
04 |
| Introduction to Insect Pest Management |
CSS 311 |
05 |
| Weed Management |
CSS 440 |
04 |
| Choose one of the two following courses: |
|
|
| Intro to Wines, Beers, Spirits |
FST 251 |
03 |
| Temperate Tree Fruit, Berries, Grapes, Nuts |
HORT 251 |
03 |
| Baccalaureate Core Courses |
|
|
| Skills Courses |
|
|
| English Composition |
WR 121 |
03 |
| Technical Writing |
WR 222, 327, 362 |
03 |
| Public Speaking |
COMM 111 |
03 |
| Lifetime Fitness for Health |
HHS 231 |
02 |
| Fitness Class - Choose from: |
HHS 241-248 or 251
or any PAC class |
01 |
| Perspective Courses |
|
|
| Literature and the Arts |
|
03 |
| Cultural Diversity |
|
03 |
| Social Processes and Institutions |
|
03 |
| Western Culture |
|
03 |
| Difference, Power and Discrimination |
|
03 |
| Synthesis Courses |
|
|
| Contemporary Global Issues |
|
03 |
Science, Technology and Society
(FST 421 satisfies this requirement) |
|
|
Electives (to bring total to required 180 credits) |
|
Approx. 17 |
TOTAL Credits Required |
|
180 |
| ^ WIC - Writing Intensive Course |
|
|
| * Degree requirements subject to change in accordance with OSU policies. Requests for exceptions to major requirements should be made in consultation with academic advisor to the FST Undergraduate Committee. |
|
| |
|
Relevant Minors
(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.
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 08/07/12 |
