Timeline
Student Application Period: February 3rd - March 3rd
Student Selection Notification: March 17th
Oregon Wine Research Institute and Erath Family Foundation Undergraduate Scholars Program
The Oregon Wine Research Institute (OWRI) at Oregon State University, in partnership with the Erath Family Foundation, is dedicated to training the next generation of wine industry professionals by offering annual research internships that provide students with hands-on educational opportunities in viticulture, enology, and wine economics. This program helps students gain valuable research experience, develop professional skills, and engage with the broader wine industry.
Program Highlights
- Scholars work directly with OWRI faculty mentors in labs or research programs
- Participants attend a relevant conference for professional development and industry exposure
- Research areas include viticulture, enology, plant science, economics, and more
- Faculty mentors collaborate with industry partners to conduct both lab and field research
Eligibility
- Must be an undergraduate student during the program year, studying enology, viticulture, or related fields (e.g., food science, horticulture, environmental science)
- Interest in research and a future career in the grape and wine industry
- Applicants must contact potential faculty mentors to explore projects and confirm interest
Application period: February 3 – March 3
-
Submit:
- Cover letter addressing areas of interest and career goals
- Resume with education and work experience
- Unofficial transcript(s)
Contact Information
For questions, email owri@oregonstate.edu
2025-2026 Projects
Apply to Program Here
OWRI Faculty Mentor Name: James A. Sterns, Associate Professor-Agribusiness Economics
OSU Department: Applied Economics (AEC)
Location of Facility: Corvallis, Oregon, OSU Ballard Extension Hall
Project Description:
Program participation in the Oregon Wine Industry. The student will engage in both collaborative and independent research activities focused on strategies wine grape growers in the Pacific Northwest use to mitigate wine grape production risk factors, especially those related to climate change and wildfires.
Student Responsibilities:
Collect and analyze economic data; review and synthesize information from archival data sources; conduct literature reviews of academic and trade publications
Minimum Skills/Experience: General knowledge of and/or interest in the Oregon wine industry; available to work (on average) 10 hours per week during the academic year; familiarity with Excel and other Office suite software.
Preferred: Basic understanding of statistical analysis of data; strong writing and oral communication skills; past work experience in the Oregon wine industry.
Student Learning Outcomes:
- Learn and apply basic social science research methods
- Acquire an understanding of the economic drivers of the OR wine industry
- Develop abilities to communicate research findings to academic and industry audiences.
Anticipated Start and End Date:
9/16/2025-6/15/2026
Student Hourly Wage Rate Range: $15-$18 per/hr depending on prior work and research experience
(hourly student employment rates are tied to the job category and minimum wage rates based on location and the work being performed. Undergraduate work fits within the Student Technical Assistant category. The minimum wage rate range per hour is $14.20-$21.00)
Expected Hours/Week: 10 hours per week
Hourly Working Parameters: In-person, Flexible work hours
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Achala KC, Associate Professor-Plant Pathology
OSU Facility Name: BPP/SOREC (Southern Oregon Research and Extension Center)
Location: Central Point, OR
Project Description:
Multiple fungal pathogens cause Grapevine Trunk Diseases (GTDs). Pruning wounds are the primary site of infection by the spores released by these fungal pathogens during rainy winter conditions in the Pacific Northwest (PNW) vineyards. Our previous studies identified some conventional products that protect pruning wounds from infection by some of these pathogens. However, there are limited biocontrol products that suit PNW environment and are effective against GTD pathogens. Biocontrol products utilize beneficial microorganisms to manage the diseases caused by pathogenic microorganisms. These products are environmentally friendly, sustainable, and most suitable for organic producers. We have collected several biocontrol agents (BCAs) from PNW vineyards that require screening for their potential to control the GTD pathogens. The student intern will assist a graduate student in this specific area of their research.
Student Responsibilities:
Assist a graduate student in the following areas:
- Media preparation to culture and process the biocontrol agents (BCAs)
- DNA extraction, PCR, and sequencing to identify the species of the BCAs and the GTD pathogens
- Plate assays to screen the efficacy of BCAs against GTD pathogens
- Data collection, entry, and management, preliminary data analysis
Minimum Skills/Experience:
- Microsoft Office suite, especially Excel, Word, and PowerPoint
- Ability to work independently as well as part of a team
- Ability to follow instructions and protocols while keeping the safety of self and other lab personnel in mind
- Organizational skills. Familiarity with lab and field research, and sterile techniques is preferred but not required.
Student Learning Outcomes:
The student will gain a valuable research experience. Since the student will be involved in a part of a disease management project, they will learn the basics of designing and implementing a plant pathology research trial, following protocols, data collection, management, analysis, and result interpretation. In addition, they will learn valuable interpersonal skills such as teamwork, effective communication, dependability, etc.
Anticipated Start and End Date:
6/16/2024 - 9/10/26
Student Hourly Wage Rate Range: $16.00/hr
(hourly student employment rates are tied to the job category and minimum wage rates based on location and the work being performed. Undergraduate work fits within the Student Technical Assistant category. The minimum wage rate range per hour is $14.20-$21.00)
Expected Hours/Week: 30-40 hours per week
Work Environment: This project is mostly designed for lab work. However, due to the nature of our program, it is expected that there will be some fieldwork associated with this internship.
Schedule: The student will primarily work normal schedule but is expected to work outside the normal business hours when long distance field trip is required
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Patty Skinkis, Viticulture Extension Specialist & Professor
OSU Department: Horticulture, The Viticulture Extension Program
Location: Corvallis, OR
OSU Main Campus, 4035 ALS, hybrid or remote
Project Description:
Delivering Research from Field to Grower The Viticulture Extension Program generates science-based information for growers that help them face everyday challenges and plan for the future. Getting information from research projects summarized and synthesized in a user-friendly, accessible modality is critical for closing the research loop. The student will work with the PI to develop and deliver research outreach materials for the wine grape industry from projects such as rootstock and yield management research.
Student Responsibilities:
The student will be involved in office work and periodically may visit the field to understand projects, capture video/photograph content, etc. Skills the student will learn include science communication, entering data, organizing data, analyzing qualitative and quantitative data, conducting industry interviews, writing and composition. Field visits will include some minor plant growth measures/plant care procedures, photography, videography, and interviews with growers/winemakers, as needed.
Work Environment:
The student will be working in the Skinkis Viticulture Extension Program, which includes work in an office/lab setting and field (vineyard) setting when appropriate. The student will have access to an OSU computer when they choose to work on-campus, software, and equipment as needed for the work (e.g., camera).
Minimum Skills/Experience:
- Plant-science-based major (including but not limited to Horticulture, Agronomy, Biology, Botany, Crop Science, Environmental studies), General Agriculture, Business, Communications, or Education-based majors
- Experience and/or interest working in science or agricultural communications
- Experience and/or interest in working with website or social media content software/development and delivery.
- Experience and/or interest in working with visual design software.
- Experience and/or interest in photography and videography.
- Experience in working with Excel and interest in working with data (numbers)
- Ability to work as a team and independently
- Good written and verbal communication skills
- Ability to walk on uneven terrain
Student Learning Outcomes:
- Learn the research and communication process.
- Understand viticulture, vineyard management practices and impacts.
- Organize, analyze, and describe field research projects.
- Organize, analyze and describe the impacts of field trials on overall farming goals.
- Improve scientific writing skills.
- Improve presentation skills.
Anticipated Start and End Date:
Start and end dates are flexible.
Student Hourly Wage Rate Range: $16.00/hr
(hourly student employment rates are tied to the job category and minimum wage rates based on location and the work being performed. Undergraduate work fits within the Student Technical Assistant category. The minimum wage rate range per hour is $14.20-$21.00)
Expected Hours/Week:
Normal Schedule, 20 hrs/week during academic year
Up to 40 hr/week in summer.
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Robert Orpet, Assistant Professor
OSU Department: Horticulture
Facility Name: Southern Oregon Research and Extension Center
Location: Central Point, Oregon
Project Description:
The undergraduate will assist with insect sampling in commercial vineyards and adjacent habitats, sorting and quantifying insects, and maintaining insect colonies. The overall goal is to understand pest and beneficial insect abundance in vineyards in relation to surrounding habitat. Their is a focus on determining identities and sources of insects that spread grapevine red blotch disease. A role of insects in spreading this disease is currently presumed important, but is poorly understood. Describing communities of pollinators and predator insects is also of interest.
Student Responsibilities:
Travel to commercial vineyards and use sticky cards and vacuums sample insects, sort and quantify insects in the laboratory, follow protocols to enter data into a computer, care for insect colonies in the laboratory.
Work Environment:
50/50 lab and field
Minimum Skills/Experience:
- Attention to detail
- Ability to work in a team
- Willingness to work outside during hot weather and follow safety protocols
Preferred Skills: Lab experience or field entomology experience, proficiency with Excel/Spreadsheets.
Student Learning Outcomes:
- Fundamentals of experiment design
- Protocols for data curation
- Insect sampling techniques
- Insect identification
- Insect rearing
- Teamwork/communication
Anticipated Start and End Date:
7/1/2025-6/30/2026
Student Hourly Wage Rate Range: $15-21/hr
(hourly student employment rates are tied to the job category and minimum wage rates based on location and the work being performed. Undergraduate work fits within the Student Technical Assistant category. The minimum wage rate range per hour is $14.20-$21.00)
Expected Hours/Week: 20-40
Hourly Working Parameters: Normal schedule; in-person
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Laurent Deluc, Associate Professor-Grape Genomics
OSU Department: Horticulture
Location: Corvallis, OR
Project Description:
GRBV during its life cycle hijacks part of the grapevine proteins to ensure its replication and to promote favorable conditions in grapevine cells for its spread. The host factors proteins that belong to the second category are named susceptibility factors and are interesting targets for RNA interference technology to control viruses. The RNAi-mediated silencing could result in limiting the GRBV spread in infected plants. From a previous project, we have identified series of proteins interacting with GRBV proteins and that fall in the susceptibility factor category. As a first step, we propose, to determine whether the reduced expression of these susceptibility genes has an impact on the GRBV activity in tissue cultured grapevine GRBV (+) plants. If a reduced GRBV activity is observed further studies could be envisioned on whole plants.
Student Responsibilities:
Under the supervision of Master’s student and a Post-Doctoral Research Associate, the student. The student will assist the Master’s student to infect tissue-culture grapevine seedling with an infectious clone of GRBV. The student will be in charge of synthesizing the dsRNA molecules rom the susceptibility genes. The student will help the Master’s student in the dsRNA delivery to GRBV(+) infected plants and the collection of the samples. The student will be responsible for the RNA extraction and will help the Master’s student for the Real-Time PCR experiments designed to evaluate both the silencing on the expression of the susceptibility factor and the GRBV load.
Work Environment: Lab; in-person
Minimum Skills/Experience: Molecular Biology and biochemistry skills are required.
Preferred: Knowledge or experience of plant tissue culture and basic experience in PCR techniques
Student Learning Outcomes:
- Techniques of plant RNA extraction
- Real-Time PCR, preparation of Double-Stranded RNA molecules
- Plant tissue techniques including propagation, root soaking technique.
Anticipated Start and End Date:
Student Hourly Wage Rate Range: $19.50/hr
(hourly student employment rates are tied to the job category and minimum wage rates based on location and the work being performed. Undergraduate work fits within the Student Technical Assistant category. The minimum wage rate range per hour is $14.20-$21.00)
Expected Hours/Week: 10-15
Working Parameters: Normal schedule; in-person
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Cole Cerrato, Asst. Professor Sr. Research-Smoke, Wine & Grape Analytical Chem. Lab
OSU Department: Food Science and Technology
Location: Corvallis, OR Wiegand Hall
Project Description:
The Smoke, Wine, And Grape Analytical Chemistry Lab Performs Measurements & Research On Smoke Impacts On The Oregon Wine Industry.
In this project, the student will measure and analyze compounds associated with smoke from wine and grape samples using gas chromatography mass spectrometry (GCMS). This project will report data for background amounts smoke-related compounds found naturally in wine grapes, as well as elevated amounts derived from smoke experiments and natural smoke exposures.
Student Responsibilities:
- Perform daily tasks for maintaining a gas chromatography mass spectrometer (GCMS)
- Making solutions and analytical standards
- Analyzing and reporting data
Work Environment:
In-person, normal schedule
Minimum Skills/Experience: Passed General Chemistry (lab and lectures)
Preferred: Passed Organic Chemistry (lab and lectures)
Student Learning Outcomes:
Students can expect to learn how to prepare solvents and solutions using analytical methodologies, they will learn the chemical impacts smoke can have on grapes and wine, they will learn how to proficiently use state-of-the-art analytical equipment, and how to analyze the data generated using GCMS. By the end of their project, the student will have learned the fundamentals to perform basic and some advanced analytical chemistry techniques desired in both research and winery labs.
Anticipated Start and End Date: 5/1/25-4/31/25
Student Hourly Wage Rate Range: $15.50/hr
(hourly student employment rates are tied to the job category and minimum wage rates based on location and the work being performed. Undergraduate work fits within the Student Technical Assistant category. The minimum wage rate range per hour is $14.20-$21.00)
Expected Hours/Week: 12-20
Hourly Working Parameters: Text
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Cole Cerrato, Asst. Professor Sr. Research-Smoke, Wine & Grape Analytical Chem. Lab
OSU Department: Food Science and Technology
Location: Corvallis, OR, Wiegand Hall
Project Description:
The Smoke, Wine, and Grape Analytical Chemistry Lab performs measurements and research on smoke-impacts on the Oregon wine industry.
The main project the student will work on is the development of a procedure to measure benzene thiols (thiophenols), the newest class of compounds implicated in smoke impacts on Pinot noir and Chardonnay wines and grapes. The basis of this research will become the foundation for creating a routine analytical technique for quantifying thiols and for examining and quantifying new smoke-related thiol compounds. The student will also learn and measure other compounds associated with smoke impacts including free- and bound-phenols.
Student Responsibilities:
- Perform daily tasks for maintaining a liquid chromatography mass spectrometer (LCMS)
- Making solutions and analytical standards
- Analyzing and reporting data
Work Environment: Lab
Minimum Skills/Experience: General Chemistry classes (lecture and Lab)
Preferred: Organic Chemistry classes (lecture and lab)
Student Learning Outcomes:
The student can expect to become proficient in preparing stocks solutions, protocols for analytical techniques, general maintenance in a lab and LCMS, and proper use of laboratory equipment. Students will also learn the theory of LCMS and how to use it proficiently. By the end of their experience, students should be able to reliably work in any winery lab or analytical lab that uses general chemistry techniques and LCMS.
Anticipated Start and End Date:
5/1/2025-
Student Hourly Wage Rate Range: $15.50
(hourly student employment rates are tied to the job category and minimum wage rates based on location and the work being performed. Undergraduate work fits within the Student Technical Assistant category. The minimum wage rate range per hour is $14.20-$21.00)
Expected Hours/Week: 12-20
Hourly Working Parameters: Normal work schedule; in-person
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Patty Skinkis, Viticulture Extension Specialist & Professor
OSU Department: Horticulture
Location:
Corvallis, OR, Main Campus, ALS 4035
Project Description:
Quantifying impacts of reduced vineyard practices in a difficult fruit market. The student will work with the PI to collect data from multiple collaborating vineyards where on-farm trials are conducted to understand how they can reduce management costs without compromising the health of the vineyard. This student will also assist in other viticulture projects in the lab.
Student Responsibilities:
- Work in both office/lab and field settings.
- Set up vineyard trials (experimental design).
- Enter, organize, and analyze qualitative and quantitative data.
- Conduct industry interviews.
- Assist with plant growth measures, water stress measures, nutrient sampling, fruit sampling, fruit size, and chemical analyses.
Work Environment:
- Work will be conducted in the Skinkis Lab and vineyard field sites.
- Requires working outdoors in all weather conditions, including rain, cold, and heat.
- Requires walking on uneven terrain and lifting, pushing, or pulling up to 30 lbs.
Minimum Skills/Experience:
- Plant or plant-science-based major (Horticulture, Agronomy, Biology, Botany, Crop Science, Environmental Studies, etc.).
- Experience working outdoors for extended periods in all weather conditions.
- Experience and/or interest in farming or plant systems.
- Experience with Excel and an interest in working with data.
- Ability to work as a team and independently.
- Good written and verbal communication skills.
- Ability to walk on uneven terrain and lift, push, or carry at least 30 lbs.
- Valid driver’s license.
Preferred:
Not specified.
Student Learning Outcomes:
- Learn the research process.
- Understand the purpose of farm management practices and costs.
- Organize, analyze, and describe field and grower results related to farm production.
- Organize, analyze, and describe the impacts of field trials on overall farming goals.
- Improve writing and presentation skills.
Anticipated Start and End Date:
Work can begin as soon as February 2025 to assist with vineyard project setup. The end date is either December 2025 or June 2026, depending on student availability.
Student Hourly Wage Rate Range: $16.00 per hour
(Hourly student employment rates are tied to the job category and minimum wage rates based on location and work performed. Undergraduate work falls under the Student Technical Assistant category.)
Expected Hours/Week:
- Up to 20 hours per week during the academic year.
- Up to 40 hours per week during summer.
Hourly Working Parameters:
- A normal work schedule is expected, but there may be occasional work on weekends or later in the day/morning for time-sensitive data collection.
Special Considerations: Yes – The student will have access to areas on farms with controlled substances (pesticides).
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Alec Levin, SOREC Director -Associate Professor-Grapevine Physiology
OSU Facility Name: SOREC (Southern Oregon Research & Extension Center)
Location: Central Point, OR
Project Description:
Evaluating drought tolerance of grapevine rootstocks using stable isotopes.Developing smoke exposure mitigation strategies through controlled smoking trials.Conducting regional surveillance of new invasive pests in collaboration with USDA, Oregon Department of Agriculture, OWRI colleagues, and local growers.
The internship provides diverse experiential learning opportunities in general viticulture, applied agricultural science, and plant physiology/biochemistry. It also exposes students to different research settings and professional networks.
Student Responsibilities:
- Assist and support laboratory staff in horticultural research operations.
- Perform field plot maintenance.
- Collect and process plant samples.
- Operate and troubleshoot scientific instruments.
- Conduct data entry and documentation.
Work Environment:
- 70% field work, 30% lab work.
- Mostly normal work schedule (8 AM–5 PM).
- Some work outside standard hours (before dawn/after sunset) depending on experimental protocols and weather conditions.
- Work in varied and extreme weather conditions (e.g., hot, dry, dusty, smoky).
Minimum Skills/Experience:
- Willingness to work outdoors in extreme weather conditions.
- Availability to work outside standard hours when needed.
Preferred:
- Experience with plant research, fieldwork, or laboratory techniques.
- Basic understanding of viticulture, plant science, or agricultural research.
Student Learning Outcomes:
- Basics of viticulture and grapevine physiology.
- Field instrument operation and troubleshooting.
- Agricultural experimental design principles.
- Teamwork and collaboration in scientific research.
- Basic data collection and analysis.
Anticipated Start and End Date:
July 1, 2024 – June 30, 2025
Student Hourly Wage Rate Range: $14.20–$21.00 per hour
(Hourly student employment rates are tied to the job category and minimum wage rates based on location and work performed. Undergraduate work falls under the Student Technical Assistant category.)
Expected Hours/Week:
- In-person
- Up to 40 hours/week during summer.
- No more than 24 hours/week during the academic year.
- Mostly standard business hours.
- Some work outside normal hours as required by experimental protocols or weather conditions.
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Chris Curtin, Undergraduate Research Assistant – Microbiology & Genomics in Wine Fermentation
OSU Department: Food Science and Technology
Location: Corvallis, OR
Project Description:
Hanseniaspora uvarum can contribute to undesirable aromas in wine if present in high concentrations during the early stages of fermentation. However, despite its high prevalence in crushed grape must, spoilage does not always occur. This project will utilize genomic sequence analysis and laboratory growth assays to identify properties of Hanseniaspora that may explain its variable impact on wine fermentation.
Student Responsibilities:
- Assist in cataloging genomic sequence variation between Hanseniaspora isolates.
- Perform high-throughput tests on yeast growth under different conditions.
- Maintain a yeast collection.
- Utilize high-throughput liquid handling techniques.
- Curate and analyze large datasets using provided software tools.
- Conduct microbiological culturing and aseptic technique practices.
Work Environment:
- In-person, Lab-based research.
- Flexible work hours.
- Work will be conducted within standard business hours.
Minimum Skills/Experience:
- Good aseptic technique and accurate liquid handling.
- Ability to prepare microbiological media.
- Basic microbiological culturing skills.
Preferred:
- Experience using command-line software for genomic sequence analysis.
Student Learning Outcomes:
- Training in high-throughput yeast growth assays.
- Hands-on experience with microbiological techniques.
- Introduction to command-line software for genomic sequence analysis.
- Understanding of sequence variation and its impact on wine fermentation.
Anticipated Start and End Date: June 2025 – June 2026
Student Hourly Wage Rate Range: $16.65/hr
(Hourly student employment rates are tied to the job category and minimum wage rates based on location and work performed. Undergraduate work falls under the Student Technical Assistant category.)
Expected Hours/Week:
- 10–24 hours per week
- Standard business hours
Special Considerations:No
Vehicle/Machinery Operation:No
OWRI Faculty Mentor Name: Walter Mahaffee, USDA-ARS Microbiology & Plant Pathology
OSU Department: Horticultural-Crops Disease and Pest Management Research Unit
Location: Corvallis, OR
Project Description:
This project focuses on dimethyl esterase tolerance in Erysiphe necator in relation to membrane-bound cholesterols. The research involves cytological staining of E. necator germlings to elucidate cholesterol localization and its association with tolerance to dimethyl esterase fungicide.
Student Responsibilities:
- Culture the obligate pathogen Erysiphe necator.
- Conduct cytological staining of fungal germlings.
- Quantify gene expression of alleles associated with cholesterol formation.
Work Environment:
- In-person
- Lab-based research.
- Standard work schedule with flexible hours.
- Work will be conducted within standard business hours.
Minimum Skills/Experience:
- Junior standing in Microbiology or Molecular Biology coursework.
Preferred:
- Experience with quantitative PCR, digital droplet PCR, microscopy, general microbiology, and plant pathology.
Student Learning Outcomes:
- Quantitative PCR
- Digital Droplet PCR
- Microscophy
- General microbiology and plant pathology
Anticipated Start and End Date:
June 2025
Student Hourly Wage Rate Range: $18.00–$20.00 per hour (depending on skill set and experience).
(Hourly student employment rates are tied to the job category and minimum wage rates based on location and work performed. Undergraduate work falls under the Student Technical Assistant category.)
Expected Hours/Week:
- Up to 40 hours per week.
- Flexible work hours
Special Considerations: Yes – Student will handle hazardous materials.
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Cody Copp, Assistant Professor-Viticulture & Climate Adaptation
OSU Facility Name: Woodhall Vineyard & Qian Flavor Chemistry Lab
Location: Corvallis, OR (In-person)
Project Description:
This project examines kaolin particle film coating as a strategy to reduce heat stress and improve Pinot Noir grape and wine quality in response to climate change challenges. Kaolin clay, used in other fruit crops to mitigate heat stress and sunburn, will be tested for its potential benefits in Oregon vineyards. The project will involve applying kaolin at different rates, monitoring vine water status and stomatal conductance, and analyzing grape quality and chemistry. Research will take place at OSU’s Woodhall Vineyard, with lab-based chemical analysis conducted on campus.
Student Responsibilities:
- Learn and apply appropriate field and lab techniques.
- Conduct vine water status and leaf stomatal conductance measurements.
- Collect grape samples and assist with harvest activities.
- Perform grape chemical analyses in the lab.
- Enter and manage research data.
- Assist with project reporting as necessary.
Work Environment:
- Fieldwork at Woodhall Vineyard (exposure to varying weather conditions).
- Lab-based work at the Qian Flavor Chemistry Lab on campus.
- Potential assistance with winemaking in the OSU winery.
- Work will comply with Oregon OSHA Heat Illness Prevention Rules for outdoor tasks.
Minimum Skills/Experience:
- Coursework in enology, viticulture, horticulture, plant science, or related fields.
Preferred:
- Basic experience in laboratory work and field/vineyard research.
Student Learning Outcomes:
- Hands-on experience in grapevine physiology research.
- Training in grape sample preparation and analysis.
- Practical application of vineyard and laboratory techniques.
- Opportunity to apply academic coursework to real-world viticulture challenges.
Anticipated Start and End Date:
June 1, 2025 – May 31, 2026 (Flexible)
Student Hourly Wage Rate Range: $18.00 per hour
(Hourly student employment rates are tied to the job category and minimum wage rates based on location and work performed. Undergraduate work falls under the Student Technical Assistant category.)
Expected Hours/Week:
20 hours per week
Hourly Working Parameters:
Standard business hours
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Michael Qian, Professor-Flavor Chemistry
OSU Facility Name: Food Science and Technology-Grape & Wine Flavor Chemistry
Location: Wiegand Hall, Corvallis, OR (In-person)
Project Description:
Climate change is significantly impacting water demand in the Pacific Northwest. Increased water demand, particularly for agriculture, coupled with reduced supply, poses a significant challenge for resilient agriculture. The water status of grapevines is a primary determinant of vine vigor, source-to-sink balance, and berry composition, all of which ultimately influence wine quality. Vine water stress has been associated with a greater concentration of some main aroma components of grapes and wine, but severe water deficits could result in weak plant growth and inhibition of photosynthesis. This project will study subsurface dripping irrigation on grape and wine composition.
Student Responsibilities:
- Perform basic grape and wine chemical analysis
- Assist advanced flavor analysis
Work Environment:
- In-person
- Lab-based research.
- Flexible work hours within standard business hours.
Minimum Skills/Experience:
- College coursework in chemistry.
Preferred:
- Experience with laboratory techniques and analytical chemistry.
Student Learning Outcomes:
- Learn basic chemical analysis techniques for wine and grape samples.
- Gain experience with advanced instrumental analysis of wine flavor.
- Develop proficiency in gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS).
Anticipated Start and End Date:
July 1, 2025-
Student Hourly Wage Rate Range:
$18.00 per hour
(Hourly student employment rates are tied to the job category and minimum wage rates based on location and work performed. Undergraduate work falls under the Student Technical Assistant category.)
Expected Hours/Week:
10-20 hours per week
Hourly Working Parameters:
Standard business hours
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Vaughn Walton, Professor-Entomology
OSU Department: Department of Horticulture
Location: Corvallis, OR (In-person)
Project Description:
We plan to conduct studies to determine how mating of Grape Mealybug affects reproductive potential. This work will be conducted under laboratory conditions and the number of offspring will be counted for mated and unmated female individuals. The significance of this information will help explain to growers the mechanism of mating disruption of mealybugs as a nontoxic inexpensive alternative to manage vector insects in vineyards.
Student Responsibilities:
- Data collection, insect rearing, data analysis and interpretation, grant writing, presentation of results to academia and clientele.
Work Environment:
- Combination of laboratory work and applied field sampling.
- Flexible hours within standard business hours.
Skills/Experience:
- Expierience rearing insects and data collection as well as interpretation, field experience, and presentation
Student Learning Outcomes:
- Technical writing, data interpretation, statistical analysis, presentation, laboratory and field practical experience. Hypothesis creation, testing (design) science communication.
Anticipated Start and End Date:
May – September 2025
Student Hourly Wage Rate Range: $16.50/hr
(Hourly student employment rates are tied to the job category and minimum wage rates based on location and work performed. Undergraduate work falls under the Student Technical Assistant category.)
Expected Hours/Week:
- 20 hours per week during the academic term.
- Up to 40 hours per week during summer.
- Will not be expected to work outside normal business hours
Hourly Working Parameters:
Standard business hours
Special Considerations: No
Vehicle/Machinery Operation: Yes
