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.
- Demonstrate the ability to 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: POPULATIONS | ||
| 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 | ||
HORT 452 | ||
| FOOD MICROBIOLOGY | ||
| FOOD MICROBIOLOGY LABORATORY | ||
| *FOOD AND CULTURE | ||
| TOXIC SUBSTANCES IN FOOD | ||
| Total Credits | 44 | |
- *
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
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:
| Code | Title | Credits |
|---|---|---|
| BB 350 | ELEMENTARY BIOCHEMISTRY | 4 |
| or BB 450 | GENERAL BIOCHEMISTRY | |
| BOT 331 | PLANT PHYSIOLOGY | 4 |
| CH 324 | QUANTITATIVE ANALYSIS | 4 |
| FST 327 | INTRODUCTION TO SUSTAINABLE FOOD PROCESSING | 3 |
| 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 466 | CHEMISTRY AND BIOCHEMISTRY OF WINE | 3 |
| FST 469 | PRODUCTION AND ANALYSIS OF WINE | 2 |
| FST 470 | PRODUCTION AND ANALYSIS OF WINE LABORATORY | 3 |
| FST 472 | FOOD ENGINEERING AND PROCESSING I | 4 |
| FST 473 | FOOD ENGINEERING AND PROCESSING II | 4 |
| FST 479/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 | 1-16 |
| BI 223 | *PRINCIPLES OF BIOLOGY: POPULATIONS | 4 |
| BOT 451 | 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 273 | *WINE IN THE WESTERN WORLD | 3 |
| FST 401 | RESEARCH | 1-16 |
| FST 410 | INTERNSHIP | 1-16 |
| FST 420 | SENSORY EVALUATION OF FOOD | 3 |
| FST 425 | FOOD SYSTEMS CHEMISTRY | 4 |
| FST 430 | FOOD PRODUCT DEVELOPMENT | 3 |
| FST 480 | TOPICS IN FERMENTATION | 2 |
| HORT 251 | TEMPERATE TREE FRUIT, BERRIES, GRAPES, AND NUTS | 2 |
| HORT 316 | PLANT NUTRITION | 4 |
| HORT 452 | 4 | |
| MB 440 | FOOD MICROBIOLOGY | 3 |
| MB 441 | FOOD MICROBIOLOGY LABORATORY | 2 |
| NUTR 216 | *FOOD AND CULTURE | 3 |
| TOX 429 | TOXIC SUBSTANCES IN FOOD | 3 |
- *
Baccalaureate Core Course (BCC)
- ^
Writing Intensive Course (WIC)
Option Code: 635