Bachelor's Degree Program

Oregon State University is one of only five universities that have Bachelor Degree programs for viticulture and enology in the nation! There are multiple options for undergraduate students wanting to specialize in grape and wine science and production. Degree programs are split into two main options within the program, based upon the greater interests of the student. The program at OSU has top ranked faculty teaching vine physiology, enology, and various areas of viticulture and enology disciplines. The benefit of a degree from OSU are many, including education from faculty with  expertise in  cool and warm climate viticulture and wine production. Of course, students have the opportunity to learn about Pinot noir production in one of the top Pinot noir production areas in the world!

 

Enology and Viticulture Option, Department of Food Science and Technology

The Enology and Viticulture Option for Food Science and Technology Majors provides a thorough understanding of the principles and practices of wine production, with knowledge firmly based in the core disciplines of biology, chemistry and physics.

Courses that form the core of this degree option include:

  • Plant Physiology
  • Soils: Sustainable Ecosystems
  • The Biology of Horticulture
  • Plant Nutrition
  • Grapevine Growth and Physiology
  • Principals and Practices of Vineyard Management
  • Wine Production Principals
  • Wine Production, Analysis & Sensory Evaluation
  • Fermentation Microbiology
  • Food Chemistry

 

 Viticulture and Enology Option, Department of Horticulture

The Viticulture and Enology Option for Horticulture Majors addresses the educational needs of vineyard managers and professionals. The curriculum stresses active learning, case studies about real-world situations, and the integration of environmental, social, and economically sustainable production systems.

Courses that form the core of this degree option include:

  • Viticulture I and II
  • Grape Growth Physiology
  • Berry and Grape Physiology and Culture
  • Intro to Plant Pathology
  • Principals of Soil Science
  • Plant Nutrition
  • Weed Management
  • Intro to Pest Management
  • Introduction to Wines, Beers, and Spirits
  • Wine Production Principles
  • Wine Production Practices and Analysis
  • Wine Sensory Evaluation and Topics in Fermentation

Download the Program Brochure
View a slide presentation about the program, produced by students in the program
OSU office of Admissions

 

weighingbranches

 

amydrevesinthefield

Students learn how to prune grapevines and take pruning weights, a critical vineyard management practice, during Viticulture Courses. 

  

The multi-disciplinary program exposes students to courses such as Integrated Pest Management. Here Dr. Amy Dreves, entomologist, is teaching a student lab  worker about vineyard pests.

 

Fermentation Option, Department of Food Science and Technology

The Fermentation Science Option for Food Science and Technology Majors has been developed in response to the growth of the brewing and wine industries within the state of Oregon and their demand for Food Science and Technology graduates with training in fermentation processes. The Fermentation Science Option is part of the interdisciplinary undergraduate degree in Food Science and Technology. It provides students the opportunity to specialize in fermentation science.

Courses specific to the degree address the biological, chemical and physical principles of fermentation as well as the engineering, processing, preservation, quality evaluation, public health aspects and use of beer, wine, and fermented food products.

Courses that form the core of this degree option include:

  • Introduction to Wines, Beers & Spirits
  • Brewing Science
  • Brewing Analysis
  • Wine Production Principles
  • Wine Production, Analysis and Sensory Evaluation
  • Wine Sensory Evaluation
  • Fermentation Microbiology
  • Topics in Fermentation
  • Food Analysis
  • Food Chemistry

 

Additional Learning Opportunities

There are a number of learning opportunities available to students in the local area around Oregon State University. Below are resources and opportunities offered outside of the OSU Viticulture and Enology and Enology and Viticulture curriculum.

  • Tractor Operation & Safety - This is a community program offered by Linn Benton Community College and the Albany Community Education Center. This program offers 4-day training on tractor and farm equipment operation and safety. The course is generally offered during spring break (March) and immediately following the end of the school year (June) Click here for more information.

Vineyard Training Modules - OSU Viticulture Extension Service provides a series of viticulture training modules and videos on such topics as pruning, thinning and sprayers.

Scholarship Opportunities