OSU teaches the science, business and technology behind good drinks
With more than 220 breweries and 550 wineries, it’s no surprise that Oregon has a national and international reputation for growing some of the best hops and grapes in the industry. In addition to this achievement, Oregon State University leads the nation with its integrated food science curriculum, which includes the option to learn the science, business and technology behind fermentation.
“Our department is the second-oldest food science department in the United States. We are also one of two national programs in fermentation sciences,” says Dr. Robert McGorrin, head of the university’s Food Science and Technology Department since 2000. Launched in 1995, enrollment in the fermentation science program has expanded exponentially over the past 20 years. In 2015, about 65 percent of students majoring in food science pursue this option.