Research Projects in search of Undergraduate Student Assistance
Here you can explore available opportunities from Faculty Mentors in need of undergraduate student help
OWRI Faculty Mentor Name: Dr. Cole Cerrato
OSU Facility Name: OSU Department of Food Science and Technology
Location of Facility: Corvallis, Oregon
Short Project Description:
Working in this lab would be a fantastic opportunity for a student to gain in-depth experience with a high-tech lab designed for chemical analysis of wines! My lab focuses on measuring a variety of chemical compounds in wine that impact aroma and flavor, including volatile phenols, volatile thiols, and smoke phenols. The student would learn more about all these compounds, their roles in wine, and a variety of techniques involved in their measurement. They would be responsible for learning the principles of and performing chemical preparation at the analytical scale. They will learn about and use a variety of state-of-the-art instrumentation, including GC-MS, LC-MS, GC-QToF, and LC-QToF! Upon completion of their internship, a student can be expected to confidently perform common analytical procedures and evaluate the data generated, making them a valuable resource for their future employers in the wine industry upon graduation.
Student Responsibilities:
Prepare solutions, run and evaluate mass spectrometry data, make nanoscale wine, perform common fermentation measurements.
Preferred Skills/Experience:
Minimum: taken and passed general chemistry lectures and labs. Preferred: Taken and passed organic chemistry and labs.
Student Learning Outcomes:
Preparing samples for analytical measurement, principles of chemical analysis using GC- and LCMS, the chemistry of flavor and aroma in
wines, how to use mass spectrometers, and how to interpret mass spectrometry data.
Anticipated Start and End Date:
7/1/2024-6/30/2025
Student Hourly Wage Rate Range: $15.50
Expected Hours/Week: 10 hours per week
Hourly Working Parameters: Flexible work hours
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Dr. Laurent DeLuc
OSU Facility Name: OSU Department of Horticulture
Location of Facility: Corvallis, Oregon
Short Project Description:
The research proposed focuses on the identification of grapevine proteins that interact with GRBV- related proteins. Host factors critical for viral infection remain largely unknown in grapevines, impeding attempts at utilizing CRISPR knockouts to target viral host interactions. To accomplish this goal, we have developed two objectives that are as follows: i) Conducting a comprehensive genome-wide
screen utilizing GRBV replication protein as baits against a complete grapevine library of grapevine GRBV(+) plants using the techniques of Yeast-two-Hybrid and ii) Validating strong interactors by conducting Bimolecular Fluoresecence assays in grapevine protoplasts. The identification of the strongest interactors could lead to the development of new gene edited grapevine varieties that could be resistant to GRBV.
Student Responsibilities:
The student will be under the supervision of a Master's student responsible for the research tasks described above. The student will be responsible in assisting the master's student in developing the different constructs for the BiFC assays using different techniques of cloning. The student will prepare the proptoplast necessary for the delivery of the plasmidic vectors to the protoplast by PEG-transfection. The
undergrdauate student will assist in the generation of microscopic pictures to validate the interactions in protoplasts.
Preferred Skills/Experience:
Molecular Biology and biochemistry skills are required. Knowledge or experience of tissue culture and basic experience in microscopy is preferred.
Student Learning Outcomes:
The student will learn several techniques of cloning, will improve his tissue culture skills, and will learn basic techniques in fluorescent microscopy.
Anticipated Start Date: July 1st, 2024
Student Hourly Wage Rate Range: $18.50
Expected Hours/Week: 10-15 hours per week (depending on week)
Hourly Working Parameters: The student will work primarily during business hours.
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Dr. Laurent DeLuc
OSU Facility Name: OSU Department of Horticulture
Location of Facility: ALS Building, Corvallis, Oregon
Short Project Description:
The project focuses on the generation of engineered grapevine material using the microvine model to produce mutant collection. The research objective is to develop a new methodology for multiplex gene editing in grapevine combining nanotechnology, morphogenic genes, and gene editing CRISPR/Cas9 reagents. To achieve thsi goal, we have three main objectives that are as follows: i) improve plant regeneration in somatic embryogenic cells using a morphogenic gene known to enhance plant regeneration, ii) increase the editing using an ameliorated version of the CRISPR/CAs9 variant, and iii) evaluate the potential of nanotechnology to delivering multiple single guide RNAs to intact embryogenic cells expressing teh CRISPR/CAs9 gene. If we achieve this goal, we will give the scientific community a new biotchnology tools for generating knockout mutants in grapevine.
Student Responsibilities:
The student will assist a Ph.D. student responsible for the research tasks.
Preferred Skills/Experience:
Experience in molecular biology and tissue culture are a required qualification. A minimum of chemistry and biochemistry is preferred.
Student Learning Outcomes:
The student will learn different techniques of cloning, and synthesis of single guide RNA, genetic transformation in plants using Agrobacterium Tumefaciens, and the synthesis of nanomaterials.
Anticipated Start Date: July 1st, 2024
Student Hourly Wage Rate Range: $18.50
Expected Hours/Week: 10-15 hours per week
Hourly Working Parameters: The student will work primarily during business hours.
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Dr. Achala KC
OSU Facility Name: OSU Department of Botany and Plant Pathology
Location of Facility: SOREC, in-person
Short Project Description:
The undergraduate student will work on a project related to the management of grapevine trunk diseases (GTDs) in wine grapes. GTD is a complex of fungal diseases caused by several fungal pathogens. In commercial production system, one of the common management practices for this disease is pruning wound protection by fungicides application. During pruning season, we applied several fungicides to the pruning wound to understand their relative effectiveness in preventing GTDs. The treated vines will be monitored for any disease symptoms during summer and the treated tissues will be collected and processed in the lab to understand the efficacy of treatments. The undergraduate student will assist a graduate student in this project while handling the activities independently.
Student Responsibilities:
Student’s day-to-day responsibilities will include: preparing culture media, culturing fungal isolates in the artificial media, isolating pathogens,
tissue processing for DNA extraction, assist with PCR and qPCR analysis, counting spores under the microscope, organizing the isolate
inventory, data collection, data entry and management, and preliminary data analysis.
Preferred Skills/Experience:
Skills in Microsoft office suite, especially Excel and Word; Ability to work independently as well as part of a team; Ability to follow instructions
and protocols while keeping safety of self and other lab personnel in mind; Familiarity with lab and field research is preferred but not required.
Student Learning Outcomes:
The student should expect to learn skills in sterilization techniques. Since the larger part of this project involves preparing artificial media and
reagents using sterilizer, culturing isolates of fungus in a sterilized media under a laminar flow hood, surface sterilizing of the utensils using
incinerators etc., the student will gain skills in sterilization techniques. The student should also expect to learn basic molecular skills such as
DNA extraction, PCR, and qPCR analysis. The student will also gain a valuable research experience. Since the student will be involved in a
part of larger disease management project, they will gain experience in designing and implementing a research trial, following protocols, data
collection, management, analysis, and result interpretation.
Anticipated Start and End Date:
6/17/2024 - 9/20/25
Student Hourly Wage Rate Range: $16
Expected Hours/Week: 30-40 hours per week
Hourly Working Parameters: The student will work primarily during business hours and will be expected to work outside the normal business hours.
Special Considerations: Yes
Vehicle/Machinery Operation: Yes
OWRI Faculty Mentor Name: Dr. Alec Levin
OSU Facility Name: OSU Department of Horticulture
Location of Facility: SOREC, Central Point, Oregon, in-person
Short Project Description:
Specific projects include 1) drought tolerance evaluation of grapevine rootstocks using stable isotopes; 2) development of smoke exposure mitigation strategies through
controlled smoking trials; 3) regional surveillance of new invasive pests in partnership with the USDA, Oregon Department of Agriculture, OWRI
colleagues, and local growers; 4) optimization of irrigation scheduling; and 5) vineyard mechanization. This internship will provide the incumbent with
diverse experiential learning opportunities encompassing the fields of general viticulture, applied agricultural science, and plant physiology and
biochemistry. In addition, the internship will expose the incumbent to different settings and groups of people through our research network, enriching their
overall experience and training.
Student Responsibilities:
Mixture of field (70%) and lab work (30%). Assist and support laboratory staff in varied horticultural research operations, including but not limited to: field plot maintenance, sample
collection, instrument operation and troubleshooting, sample processing, and data entry.
Preferred Skills/Experience:
Willingness to work in varied and at times extreme weather conditions (e.g., hot, dry, dusty, smokey). Willingness to work outside of standard
work hours per experimental protocols (e.g., before dawn or after sunset).
Student Learning Outcomes:
Basics of viticulture and grapevine physiology, field instrument operation, agricultural experimental designs, teamwork, and basic data analysis.
Anticipated Start and End Date:
7/1/2024-6/30/2025
Student Hourly Wage Rate Range: $14.20-$21.00 depending on experience
Expected Hours/Week: 40 hrs./week during summer, no more than 24 hrs./week during academic year.
Hourly Working Parameters: Mostly normal work schedule (8 am-5 pm), with a few times outside of normal business hours per experimental protocol or as determined by
weather conditions.
Special Considerations: Yes
Vehicle/Machinery Operation: Yes
OWRI Faculty Mentor Name: Dr. James Osborne
OSU Facility Name: OSU Department of Food Science and Technology
Location of Facility: Food Science and Technology building on Corvallis Campus, in-person
Short Project Description:
The wine spoilage bacteria Pediococcus can produce compounds in w ine that negatively affect a wines aroma, flavor, and mouth feel. The specific
spoilage caused by this bacteria is poorly understood and this project seeks to better understand the spoilage potential of this bacteria and the impact of
species and strain diversity.
Student Responsibilities:
Student will assist in building a culture collection of Pediococcus isolates and investigating growth characteristics of different isolates in wine
and the production of potential spoilage compounds. This will include media preparation, microbial population monitoring, measuring various
wine parameters.
Preferred Skills/Experience:
Preferred skills include experience with making media, aseptic technique, plating, basic w et chemistry skills such as pipetting and titrating.
While preferred, these skills are not required, as student w ill be trained in these techniques regardless.
Student Learning Outcomes:
The student will learn how to prepare media and enumerate bacterial populations, analyze w ine composition using a variety of instruments
including UV spectrophotometry, collect and analyze data, and prepare a report and poster presentation based on project results.
Anticipated Start and End Date:
June 2024
Student Hourly Wage Rate Range: $16.50
Expected Hours/Week: 8-10 hours
Hourly Working Parameters: Flexible work hours.
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Dr. Michael Qian
OSU Facility Name: OSU Department of Food Science and Technology
Location of Facility: Corvallis, Oregon
Short Project Description:
Wine grapes are the most valuable fruit. Despite dry-farmed vineyards, about 50% of Oregon’s vineyard acreage is irrigated, and competition for freshwater resources is increasing between urban and rural entities. The water status of wine grapes throughout the growing season ultimately influence wine quality. Wines produced from grapes of stressed vineyards are generally preferred. Wines from water-stressed vines had significantly higher vegetal, bell pepper, and black pepper aromas than wines from well-watered vines. In addition, vine water stress has been associated with a greater concentration of glycoconjugates of some main aroma components of grapes and wine. The proposed project is to investigate the amount of irrigation water on grape secondary metabolites, particularly those related to wine flavor, such as the linkage associated with carotenoids and C13-norisoprenoids.
Student Responsibilities:
Flavor precursor isolation and analysis, wine and grape sample preparation, data analysis.
Preferred Skills/Experience:
Some chemistry background.
Student Learning Outcomes:
Gain knowledge on wine flavor chemistry, gain lab skill in instrumental analysis such as GC, HPLC.
Anticipated Start and End Date:
7/1/2024-6/30/2025
Student Hourly Wage Rate Range: $15
Expected Hours/Week: 10-20 hours per week
Hourly Working Parameters: Normal work schedule
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Dr. Patty Skinkis
OSU Facility Name: OSU Department of Horticulture
Location of Facility: Main Campus (4035 ALS), Corvallis, Oregon, in-person
Short Project Description:
The student will work with the PI on quantifying sensory and impact data from a large industry trial as well as assisting in other viticulture projects in the lab.
Student Responsibilities:
The student will be working in the Skinkis Lab, which includes work in a office/lab setting and field (vineyard) setting. The student will have access to an OSU computer, laboratory space and equipment for basic fruit chemistry and berry size metrics, field equipment to conduct on-farm and in-vineyard research. The student will be working in vineyards for time-sensitive data
collection. This will require that they be able to work outdoors for extended periods of time, sometimes in inclement weather. Field work spans all year long (all seasons), and they may need to work in rain, cold, heat, and more. They must also be able to walk on uneven terrain. They must be able to lift, push, and pull at least 30 lbs.
The student will be involved in both office/lab and filed work. Skills the student will learn include: entering data, organizing data, analyzing
qualitative and quantitative data, conducting industry interviews, writing and composition. Field work includes plant growth measures, water
stress measures, nutrient sampling, fruit sampling, fruit size and chemical analyses.
Preferred Skills/Experience:
- Plant or plant-science-based major, including but not limited to Horticulture, Agronomy, Biology, Botany, Crop Science, Environmental studies, etc.
- Experience working outdoors for extended periods of time in all weather conditions.
- Experience and/or interest working in a farming system or plant system.
- 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
- Ability to lift, push, and carry at least 30 lb.
- Valid driver’s license
Student Learning Outcomes:
1. Learn the research process. 2. Understand the purpose of yield management. 3. Organize, analyze, and describe sensory results as related
to yield-management. 4. Organize, analyze and describe the impacts of a long-term project on industry adoption. 5. Improve writing skills
Anticipated Start and End Date:
As soon as possible. Work can begin immediately.
Student Hourly Wage Rate Range: $16
Expected Hours/Week: 20 hr/week during academic year, up to 40 hr/week during summer (if not taking classes).
Hourly Working Parameters: There will be mostly a normal work schedule, but periodically, there may be a need to work on weekends or later in the day/morning given time-
sensitive data collection.
Special Considerations: Yes
Vehicle/Machinery Operation: Yes
OWRI Faculty Mentor Name: Dr. James A. Sterns
OSU Facility Name: OSU Department of Applied Economics
Location of Facility: Corvallis, Oregon, in-person
Short Project Description:
The student will engage in both collaborative and independent research activities focused on key economic questions impacting Oregon's wine industry.
Student Responsibilities:
Collect and analyze economic data; review and synthesize information from archival data sources; conduct literature reviews of academic and
trade publications.
Preferred Skills/Experience:
Minimum: General knowledge of and/or interest in the Oregon wine industry; available to work up to 10 hours per week during the academic
year; Functioning familiarity with Excel and other Office suite software. Preferred: Basic understanding of statistical analysis of data; strong
written 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:
9/15/2024-6/14/2025
Student Hourly Wage Rate Range: $15-$18, depending on work experience
Expected Hours/Week: On average, 10 hours per week; minimum of zero & maximum of 20 hours, allowing for flexible scheduling.
Hourly Working Parameters: Flexible work schedule
Special Considerations: No
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Dr. Elizabeth Tomasino
OSU Facility Name: OSU Department of Food Science and Technology
Location of Facility: Corvallis, Oregon, in-person
Short Project Description:
The student will engage in both collaborative and independent research activities focused on key economic questions impacting Oregon's wine industry.
Student Responsibilities:
Student will follow protocol for winemaking, perform chemical analysis and assist in consumer sensory panels.
Preferred Skills/Experience:
Chemistry lab work experience, completed or ability to complete human ethics course.
Student Learning Outcomes:
Learn winemaking and application of research to winemaking, learn to lead a small project but also work in a team for sensory panels, how to
communicate research in the written form through a research note.
Anticipated Start and End Date:
8/01/2024-6/15/2025
Student Hourly Wage Rate Range: $16
Expected Hours/Week: On average 10 hour weeks, although winemaking and weeks with sensory panels may be more.
Hourly Working Parameters: Will be expected to work outside the normal business hours.
Special Considerations: Yes
Vehicle/Machinery Operation: No
OWRI Faculty Mentor Name: Dr. Elizabeth Tomasino
OSU Facility Name: OSU Department of Food Science and Technology
Location of Facility: Corvallis, Oregon, in-person
Short Project Description:
The goal of the research project is to evaluate and control the hazards related to grape exposure to wildfire smoke in the vineyard. It is being carried out
at Woodhall Vineyard in Alpine and OSU's Food Science and Technology Department in Corvallis. This comprehensive undergraduate research program
combines practical winemaking techniques with air quality studies. By examining smoke-related compounds in grapes, conducting on-site smoke
research at OSU Woodhall Vineyard (including air sampling), actively participating in grape harvesting to understand the impact of field conditions, and
applying knowledge from air samples and field research to practical winemaking techniques, the project investigates the effects of smoke on grape
quality and wine production. Woodhall Vineyard fieldwork necessitates a degree of outdoor adaptation and lab work requires basic laboratory training
and a level of confidence in laboratory settings.
Student Responsibilities:
Through participation in fieldwork at Woodhall Vineyard, participation in laboratory exercises at Wiegand Hall for wine chemistry analyses,
application of acquired skills to real-world winemaking procedures, adherence to safety procedures in both settings and effective teamwork and
communication skills, students involved in this project will build a comprehensive skill set.
Preferred Skills/Experience:
Individuals must be able to lift 50 pounds repeatedly and have a valid driver's license.
Student Learning Outcomes:
Student can expect to learn various skills related to winemaking and wine chemical analysis. How to conduct research, how to work as part of a
larger team and how to communicate their work and results to the community.
Anticipated Start and End Date:
7/15/2024-6/15/2025
Student Hourly Wage Rate Range: $15.50
Expected Hours/Week: Maximum of 30 hours during the summer, during the academic term on average 10 hours a week.
Hourly Working Parameters: Will be expected to work outside the normal business hours.
Special Considerations: No
Vehicle/Machinery Operation: Yes