CORVALLIS - Mark Daeschel, a microbiologist whose research, teaching and extension work at Oregon State University addresses the science and technology of wine and beer, has been named OSU's first endowed professor in fermentation science.
Funding for the new $1 million Nor-Wester professorship in fermentation science, in the university's Department of Food Science and Technology, came from a gift of about $500,000 worth of stock in the Nor'Wester Brewing company of Portland and from a state matching program.
According to Jim Bernau, president of the Nor'Wester company, which donated the stock, micro brewing is one of the fastest growing industries in the country and "in desperate need of talent and research support."
Daeschel said his department plans to offer an undergraduate degree in food science and technology with an option in fermentation science.
"That will make graduates competitive for a position with the brewing or wine-making industries. And we're going to increase our research and extension work that supports those industries," he added.
The committee that selected Daeschel for the professorship was made up of university faculty and an industry representative.