Program Overview

Enology and Viticulture Option

The Enology and Viticulture option within the Department of Food Science and Technology prepares students to become successful winemakers. Courses in enology, taught by food science faculty, provide a scientifically-based understanding of wine production. Supporting course work in horticulture, botany, and crop and soil science helps students develop an understanding of the interaction between grape production and winemaking. Graduates in this option will possess the necessary breadth and depth of knowledge and associated practical skills to become independently thinking and successful winemakers.

Option Code: 635

Course List

• ST 352: Introduction to Statistical Methods (4 credits)
• FST 420: Sensory Evaluation of Food (3 credits)
• FST 466: Chemistry and Biochemistry of Wine (3 credits)
• FST 467: Production and Analysis of Wine (5 credits)
• FST 479/MB 479: Fermentation Microbiology (3 credits)
• BOT 331: Plant Physiology (4 credits)
• HORT 301: Growth and Development of Horticultural Crops (3 credits)
• HORT 453: Grapevine Growth and Physiology (3 credits)
• HORT 454: Principles and Practices of Vineyard Production (3 credits)
• SOIL 205: Soil Science (3 credits)
• SOIL 206: Soil Science Laboratory for SOIL 205 (1 credit)
• Electives: Select 9 credits from the following courses
  • AG 407: Seminar (1-16 credits)
  • BI 223: Principles of Biology: Populations (4 credits)
  • BOT 350: Introductory Plant Pathology (4 credits)
  • ENT 311: Introduction to Insect Pest Management (4 credits)
  • FST 101: Food Science Orientation (1 credit)
  • FST 251: Introduction to Wines, Beers, and Spirits (3 credits)
  • FST 273: Wine in the Western World (3 credits)
  • FST 401: Research (1-16 credits)
  • FST 410: Internship (1-16 credits)
  • FST 420: Sensory Evaluation of Food (3 credits)
  • FST 425: Food Systems Chemistry (4 credits)
  • FST 430: Food Product Development (3 credits)
  • FST 480: Topics in Fermentation (2 credits)
  • HORT 251: Temperate Tree Fruit, Berries, Grapes, and Nuts (2 credits)
  • HORT 316: Plant Nutrition (4 credits)
  • HORT 452: Berry and Grape Physiology and Culture (4 credits)
  • MB 440: Food Microbiology (3 credits)
  • MB 441: Food Microbiology Laboratory (2 credits)
  • NUTR 216: Food in Non-Western Culture (3 credits)
  • TOX 429: Toxic Substances in Food (3 credits)

Total Credits: 44

FST Major Requirement of 2.00 GPA (Enology and Viticulture Option)

The following courses are included in the calculation of the FST major GPA for students in the Enology and Viticulture option:

• BB 350: Elementary Biochemistry (4 credits)
• BEE 472: Introduction to Food Engineering Principles (5 credits)
• BEE 473: Introduction to Food Engineering Process Design (3 credits)
• BOT 331: Plant Physiology (4 credits)
• CH 324: Quantitative Analysis (4 credits)
• FST 327: Introduction to Sustainable Food Processing (3 credits)
• FST 360: Food Safety and Sanitation (3 credits)
• FST 370: Industry Preparation/HACCP (3 credits)
• FST 385: Communicating Food and Fermentation Science (3 credits)
• FST 407: Senior Seminar (1 credit)
• FST 421: Food Law (3 credits)
• FST 422: Food Chemistry Fundamentals (4 credits)
• FST 466: Chemistry and Biochemistry of Wine (3 credits)
• FST 467: Production and Analysis of Wine (5 credits)
• FST 472: Food Engineering and Processing I (4 credits)
• FST 473: Food Engineering and Processing II (4 credits)
• FST 479/MB 479: Fermentation Microbiology (3 credits)
• HORT 453: Grapevine Growth and Physiology (3 credits)
• HORT 454: Principles and Practices of Vineyard Production (3 credits)
• MB 302: General Microbiology (3 credits)
• MB 303: General Microbiology Laboratory (2 credits)
• Plus any of the following utilized in fulfillment of option requirements:
  • AG 407: Seminar (1-16 credits)
  • BI 223: Principles of Biology: Populations (4 credits)
  • BOT 350: Introductory Plant Pathology (4 credits)
  • ENT 311: Introduction to Insect Pest Management (4 credits)
  • FST 101: Food Science Orientation (1 credit)
  • FST 251: Introduction to Wines, Beers, and Spirits (3 credits)
  • FST 273: Wine in the Western World (3 credits)
  • FST 401: Research (1-16 credits)
  • FST 410: Internship (1-16 credits)
  • FST 420: Sensory Evaluation of Food (3 credits)
  • FST 425: Food Systems Chemistry (4 credits)
  • FST 430: Food Product Development (3 credits)
  • FST 480: Topics in Fermentation (2 credits)
  • HORT 251: Temperate Tree Fruit, Berries, Grapes, and Nuts (2 credits)
  • HORT 316: Plant Nutrition (4 credits)
  • HORT 452: Berry and Grape Physiology and Culture (4 credits)
  • MB 440: Food Microbiology (3 credits)
  • MB 441: Food Microbiology Laboratory (2 credits)
  • NUTR 216: Food in Non-Western Culture (3 credits)
  • TOX 429: Toxic Substances in Food (3 credits)