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Option Enology and Viticulture Undergraduate Option  

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This option is offered within the following major(s):
Food Science and Technology - College of Agricultural Sciences



The wine industry in the United States is centered on the West Coast, which produces about 95 percent of our nation's wines. Oregon is third in the nation in terms of the number of wineries and fourth in the nation in total volume of wine produced. The Oregon wine industry is a rapidly growing industry and is becoming increasingly important to the larger Oregon economy.

The Enology and Viticulture option within the Department of Food Science and Technology prepares students to become successful winemakers. Courses in enology, taught by food science faculty, provide a scientifically-based understanding of wine production. Supporting course work in horticulture, botany and crop and soil science, helps 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.



Fermentation and Enology Courses

FST 466. Wine Production Principles (3)
FST 467. Wine Production, Analysis, and Sensory Evaluation (5)
FST/MB 479. Fermentation Microbiology (3)

Plant and Soil Science Courses

BOT 331. Plant Physiology (4)
HORT 301. The Biology of Horticulture (3)
HORT 453. Grapevine Growth and Physiology (3)
HORT 454. Principles and Practices of Vineyard Production (3)
SOIL 205. *Soil Science (3)
SOIL 206. *Soil Science Laboratory for SOIL 205 (1)

Enology and Viticulture Option Electives


Complete 9 credits from the list below:
AG 407. Seminar: "Leadership Academy" (3)1
BOT 350. Introductory Plant Pathology (4)
ENT 311. Introduction to Insect Pest Management (4)
FST 101. Food Science Orientation (1)
FST 251. Introduction to Wines, Beers, and Spirits (3)
FST 260. *Food Science and Technology in Western Culture (3)
FST 273. *Wine in the Western World (3)
FST 401. Research (3)1
FST 410. Internship (3)1,2
FST 420. Sensory Evaluation of Food (4)
FST 430. Innovation and Food Product Development (4)
FST 480. Topics in Fermentation (1) (up to 2 credits of FST 480 may be applied)
HORT 251. Temperate Tree Fruit, Berries, Grapes and Nuts (2)
HORT 316. Plant Nutrition (4)
HORT 452. Berry and Grape Physiology and Culture (4)
MB 440. Food Microbiology (3)
MB 441. Food Microbiology Laboratory (2)
NUTR 216. *Food in Non-Western Culture (3)
TOX 429. Toxic Substances in Food (3)

Total=37

Students may complete more than one option. Courses must be selected so that at least 12 credits in each option are counted uniquely toward requirements of that option.

FST Major Requirement of 2.00 GPA (Enology and Viticulture Option)


The following courses are included in calculation of the FST major GPA for students in the Enology and Viticulture option:
BB 350. Elementary Biochemistry (4)
BEE 472. Introduction to Food Engineering Principles (5)
BEE 473. Introduction to Food Engineering Process Design (3)
BOT 331. Plant Physiology (4)
CH 324. Quantitative Analysis (4)
FST 360. Food Safety and Sanitation (3)
FST 370. Industry Preparation/HACCP (3)
FST 385. ^Communicating Food and Fermentation Science (3)
FST 407. Senior Seminar (1)
FST 421. *Food Law (3)
FST 422. Food Chemistry Fundamentals (4)
FST 425. Food Systems Chemistry (4)
FST 466. Wine Production Principles (3)
FST 467. Wine Production, Analysis and Sensory Evaluation (5)
FST/MB 479. Fermentation Microbiology (3)
HORT 453. Grapevine Growth and Physiology (3)
HORT 454. Principles and Practices of Vineyard Production (3)
MB 302. General Microbiology (3)
MB 303. General Microbiology Laboratory (2)

Plus any of the following utilized in fulfillment of option requirements:
AG 407. Seminar: Leadership Academy (up to 3 credits)
BOT 350. Introductory Plant Pathology (4)
ENT 311. Introduction to Insect Pest Management (4)
FST 101. Food Science Orientation (1)
FST 251. Introduction to Wines, Beers and Spirits (3)
FST 260. *Food Science and Technology in Western Culture (3)
FST 273. *Wine in the Western World (3)
FST 401. Research (up to 3 credits)
FST 410. Internship (up to 3 credits)
FST 420. Sensory Evaluation of Food (4)
FST 430. Innovation and Food Product Development (4)
FST 480. Topics in Fermentation (up to 2 credits)
HORT 251. Temperate Tree Fruit, Berries, Grapes and Nuts (2)
HORT 316. Plant Nutrition (4)
HORT 452. Berry and Grape Physiology and Culture (4)
MB 440. Food Microbiology (3)
MB 441. Food Microbiology Laboratory (2)
NUTR 216. *Food in Non-Western Culture (3)
TOX 429. Toxic Substances in Food (3)

Footnotes:

* Baccalaureate Core Course (BCC)
^ Writing Intensive Course (WIC)
1 Competitive selection and/or departmental approval required.
2 Students may not earn internship credit in all states. Consult with internship coordinator for list of eligible states.


Option Code: 635




 
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