Faculty Project Proposals Due: December 16, 2022
Student Application Period: January 9 - February 24, 2023 NOW CLOSED
Student Selection Notification: February 28, 2023
After research experience: required poster presentation or report: June 1, 2024
Oregon Wine Research Institute (OWRI) Undergraduate Scholars Program
The Oregon Wine Research Institute (OWRI) at Oregon State University offers an annual competitive program to fund undergraduate research internships in areas related to viticulture, enology, and economics. The goal is to provide highly-motivated undergraduate students with the opportunity to learn and actively participate in research related to grape and wine production. Scholars will have the opportunity to gain a broader learning experience outside of the classroom by working directly within the lab and/or research program of an OWRI faculty mentor.
The OWRI is a collaborative research and education program located within Oregon State University and it involves partnerships with multiple organizations and works with the Oregon wine grape industry to meet their research needs. Researchers include faculty in the Horticulture, Food Science & Technology, and Applied Economics Departments at Oregon State University as well as researchers in the Horticultural Crops Research Unit of the USDA in Corvallis, Oregon. Students select one mentor to work with during the scholars program.
The areas of research and education within the OWRI include viticulture, enology, plant biology, plant pathology, entomology, plant physiology, molecular biology, genetics, economics, food sensory, and chemistry. Many OWRI faculty have multi-faceted positions that include duties in research, teaching, and industry education/outreach. Several OWRI faculty work directly with industry, whether growers or winemakers, to conduct research in commercial vineyards/wineries in addition to lab-based research. Learn more about our researchers online at owri.oregonstate.edu.
Funding for the experiential learning experience is for the stated period and is limited to students enrolled as undergraduates at the time of application.
- Must be a current undergraduate student enrolled during the academic year of the program at an institution of higher education (post-secondary) within the US or internationally.
- Students graduating during the award year (July 1 to June 30) are not eligible for funding.
- Degree areas should be related to food science, horticulture, plant science, biochemistry, chemistry, biological data sciences, engineering, economics, environmental science, or an agricultural/environmental field of study.
- Interest working in a research environment (may be field- and/or lab- based).
Before applying, reach out to our researchers to express interest in the program to explore possible projects and who may serve as potential mentors. This is a necessary step toward determining who you’d like to work with.
- The Student Researcher Application becomes available the first day of winter term. The link to the application can be found at the top of this page during that time.
- The application form will require you to upload a cover letter (address areas of interest in viticulture, enology, wine economics, or related fields and how it will help you develop your education and/or future career), resume (include both current and past post-secondary education (if applicable), and list all prior work experience, not just that which is relevant to research, unofficial transcript(s) from your post-secondary educational institution, and one professional reference contact. Do not include reference letters.
Questions? If you would like more information about this program, please contact firstname.lastname@example.org.
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|Name||Degree Program||Lab||Project Theme/title||Year|
|Joshua Flores||Bioresource Research||Skinkis||Quantifying soil health in tilled and no tilled vineyard systems||2022-2023|
|Ian Ivey||Biology (SOU)||Levin||Construction and calibration of custom grapevine smoking system||2022-2023|
|Abram Smith||Horticulture||Deluc||Genotyping of MLO gene-edited microvine mutants||2022-2023|
|Eliza Allen||Microbiology||Mahaffee||Fits like a glove: Rapid sampling techniques to determine fungicide resistance in Grape Powdery Mildew||2021-2022|
|Bryson Goto||Elec & Computer Engineering||Levin||Testing of low-cost dendrometer for remote monitoring of grapevine water stress||2021-2022|
|Kevin Kuenzi||FST - Food Science||Qian||Smoke compounds evolution during aging||2021-2022|
|Madesyn Samples||Molecular Biology and Biochemistry||Deluc||Developing a gene editing toolkit for genetic engineering in grapevine||2021-2022|
|McKenna Wilson||FST (Enology & Viticulture)||Osborne||Utilizing non-Saccharomyces yeast as bio-protectants during cold soaking||2021-2022|
|Max Brau||Microbiology||Qian||Effect of grapevine red blotch disease (GRBD) on polysaccharide in grapes and wine||2019-2020|
|Lauren Clark||FST (Enology & Viticulture)||Tomasino||Determining the compounds that cause smoke impacts in wine||2019-2020|
|Gabriela Griffin||Mechanical Engineering||Levin||Low-cost dendrometer to measure vine water status and related pest pressure||2019-2020|
|Jui-Chieh Lee||Bioengineering||Deluc||Gene editing of the microvine||2019-2020|
|Elijah E. Shumway||Elec & Computer Engineering||Walton||Pied Piper- Behavioral device using tremology to monitor and manage insect pests in vineyards||2019-2020|
|MacKenna Green||Horticulture||KC||Increasing the accuracy of grapevine red blotch virus detection||2018-2019|
|Matthew Huckins||Biological and Ecological Engineering||Mahaffee||Developing automated geolocation capabilities for a weather sensor platform||2018-2019|
|Ray Schireman||Biochemistry (SOU)||Levin||Optimizing berry phenolics assay||2018-2019|
|Alexander Tauss||Horticulture||Deluc||Developing a trans-grafting procedure to study scion/rootstock communication in grapevines||2018-2019|
|Karly Vial||Civil Engineering||Deluc||Developing a Protein-Protein Interaction Assay Using Grapevine Protoplasts||2018-2019|
|Jessica Buser||Microbiology||Walton||Vector-related Epidemiology for Grapevine Red Blotch-Associated Virus||2017-2018|
|Alexis Doyle||BS Food Science||Osborne||Impact of Nitrogen Supplementation in the Vineyard versus the Winery on the Quality of Willamette Valley Pinot noir and Chardonnay||2017-2018|
|Rebecca Lake||Horticulture||Levin||Re-evaluating pressure chamber methods||2017-2018|
|Justin Litwin||Hort (Viticulture & Enology)||Skinkis||Symptomology and Vine Response to Red Blotch in the Willamette Valley||2017-2018|
|Joseph Orton||Biology||Deluc||Developing a Model System to better Understand Rootstock-Scion interactions in Grapevines||2017-2018|
|Victor Puoci||Biochemistry & Molecular Biology||Deluc||Training in Plant Genetic Engineering||2017-2018|
|Sam Hoffman||FST - Fermentation||Tomasino||Developing sensory standards for stressed vine syndrome||2016-2017|
|Chase Jutzi||FST - Fermentation||Tomasino||Causation of fruity aromas in wine||2016-2017|
|Keira Newell||Veterinary Science||Schreiner||AMF in Grapevines||2015|