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!
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.
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.
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.