Enology and Viticulture Option
This option is available within the Food Science and Sustainable Technologies major at the following location:
- Corvallis
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.
Option Code: 635
Upon successful completion of the program, students will meet the following learning outcomes:
- Identify and explain essential foundational principles in Food Science: Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing and Engineering, Sensory Science.
- Integrate and apply scientific principles to describe complex food systems and solve problems in Food Science.
- Effectively express themselves orally, graphically, and in writing.
- Engage in activities that enhance their professional development.
| Code | Title | Credits |
|---|---|---|
| ST 352 | INTRODUCTION TO STATISTICAL METHODS | 4 |
| Sensory Science | ||
| FST 420 | SENSORY EVALUATION OF FOOD | 3 |
| Fermentation and Enology Courses | ||
| FST 466 | CHEMISTRY AND BIOCHEMISTRY OF WINE | 3 |
| FST 469 & FST 470 | PRODUCTION AND ANALYSIS OF WINE and PRODUCTION AND ANALYSIS OF WINE LABORATORY | 5 |
| FST 479/MB 479 | FERMENTATION MICROBIOLOGY | 3 |
| Plant and Soil Science Courses | ||
| BOT 331 | PLANT PHYSIOLOGY | 4 |
| HORT 301 | GROWTH AND DEVELOPMENT OF HORTICULTURAL CROPS | 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 |
| Electives | ||
| Select 9 credits from the following courses: | 9 | |
| SEMINAR 1 | ||
| *PRINCIPLES OF BIOLOGY: ECOLOGY AND EVOLUTION | ||
| PLANT PATHOLOGY | ||
| INTRODUCTION TO INSECT PEST MANAGEMENT | ||
| FOOD SCIENCE ORIENTATION | ||
| INTRODUCTION TO WINES, BEERS, AND SPIRITS | ||
| *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | ||
| *WINE IN THE WESTERN WORLD | ||
| RESEARCH 1 | ||
| INTERNSHIP 1,2 | ||
| SENSORY EVALUATION OF FOOD | ||
| FOOD SYSTEMS CHEMISTRY | ||
| FOOD PRODUCT DEVELOPMENT | ||
| TOPICS IN FERMENTATION (up to 2 credits allowed) | ||
| TEMPERATE TREE FRUIT, BERRIES, GRAPES, AND NUTS | ||
| PLANT NUTRITION | ||
| FOOD MICROBIOLOGY | ||
| FOOD MICROBIOLOGY LABORATORY | ||
| +*FOOD AND CULTURE | ||
| TOXIC SUBSTANCES IN FOOD | ||
| Total Credits | 44 | |
- *
Baccalaureate Core course. Applies to general education requirements for undergraduate students in a catalog year up to 2024-2025
- +
Core Education course. Applies to general education requirements for undergraduate students in catalog year 2025-2026 and beyond
- ^
Writing Intensive Curriculum (WIC) course
- 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
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:
- In the major, BB 350 or BB 450, CH 324 and all courses in the Food Science and Technology Core.
- In the option, BOT 331, HORT 453, HORT 454 and any course listed under Fermentation and Enology Courses and Electives.
Option Code: 635