Undergraduate Program

Oregon State University is one of only five universities that have Bachelor Degree programs for viticulture and enology in the nation. 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 working with faculty in cool and warm climate viticulture and wine production. You'll have the opportunity to learn about Pinot noir production in one of the top Pinot noir production areas in the world!
 

Undergraduate Degrees

Bachelor of Science Degree (BS)
The Department of Horticulture at Oregon State University offers a BS in Horticulture with a Viticulture & Enology option. Similarly, the Department of Food Science & Technology offers a BS in Food Science with an option in Enology & Viticulture. Students who take either of these programs will be prepared to begin a professional career in the winegrape industry. Both provide a traditional four-year undergraduate program where students are involved in coursework that covers various disciplines important to the career field, depending on which major and degree option is chosen. The two options are interdisciplinary and involve overlapping coursework in areas of horticulture and food science. Please see the information on the Horticulture Department and Food Science and Technology Department websites for course lists. As part of both programs, students will participate in internships that allow them hands-on experience in commercial vineyards and wineries. 

Post-Baccalaureate Program (Post-Bacc)
Post-baccalaureate students are those students that enter the undergraduate program with a previously earned BS or BA degree. Students typically complete the degree requirements in 1 to 3 years, depending on the prior degree. Students with prior science-related degrees are able to graduate in about 1.5 to 2 years. 

To find out more about applying to the BS or Post-Bacc Programs, please see Oregon State University Admissions Office. If you have questions about the BS and Post-Bacc options, contact the following academic advisors based on the curriculum you wish to pursue:

• Viticulture: Anne Gearhart, academic advisor, Department of Horticulture
• Enology: Glen Li, academic advisor, Department of Food Science & Technology

Specialize in one of three options:

• Viticulture and Enology, Department of Horticulture - The Viticulture and Enology Option, major 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. As a student studying Viticulture and Enology, you'll spend time conducting trials and research projects at Woodhall III Vineyard, Oregon State's research vineyard. 
• Enology and Viticulture, Department of Food Science and Technology - The Enology and Viticulture Option, 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.
• Fermentation Science, Department of Food Science and Technology - The Fermentation Science Option, major 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. 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.