public university state programs: fermentation … 10, 2016 · public university state programs:...
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![Page 1: Public University State Programs: Fermentation … 10, 2016 · Public University State Programs: Fermentation Science HECC Funding and Achievement Subcommittee February 10, 2016 Robert](https://reader031.vdocuments.us/reader031/viewer/2022030703/5aee48547f8b9a585f917a6b/html5/thumbnails/1.jpg)
Public University State Programs:
Fermentation ScienceHECC Funding and Achievement Subcommittee
February 10, 2016
Robert J. McGorrin
Department Head – Food Science & Technology
OSU College of Agricultural Sciences
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Fermentation
Sciences
Agricultural Inputs
Grapes
Milk
Barley, malt, hops
Barley
Wheat
Value Products
Wine
Cheese
Beer
Bread
Bread
Economic Value Benefits
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Public University State Programs at OSU:
Fermentation Science
• Launched in 1996 with endowment of Nor’Wester
Professorship in Fermentation Science by Jim Bernau
• One of two leading programs in Fermentation Science
• Breadth: Enology, brewing, artisan cheese, artisan bread,
distilled spirits
• Explosive 20-year enrollment growth which parallels that of
Oregon’s fermentation industries
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Public University State Programs at OSU:
Fermentation Science
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Enro
llme
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Academic year (beginning in Fall)
FST Undergraduate Enrollment
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Public University State Programs at OSU:
Fermentation Science
• Highly supported through recurring Legislative funding:
• $2.5 M over two biennia
• Recent $1 million gift from Gambrinus / Carlos Alvarez to
fund a precision OSU pilot brewery
• Numerous support gifts from fermentation industries:
King Estate Brandy still
Paul Arbuthnot / Sunshine Dairy Creamery renovation
Miller Brewing Pilot-scale bottling line
Boston Brewing Keg washer
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Undergraduate Degree Programs
B.S. Degree in Food Science and Technology*
Food Science 29%
Fermentation Science 60%
Enology & Viticulture 11%
* Approved programs by Institute of Food Technologists
Public University State Programs at OSU:
Fermentation Science
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Skilled Workforce Development
Hops, Barley, Beer
Photo: Steve Werblow
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Educating students to be quality brewers “Oregon Ethos”
Photos courtesy of Lynn Ketchum
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Skilled Workforce Development
Grapes and Wine
OSU teaching vineyard and winery
Hands-on training: Woodhall Vineyard, OSU Winery
Student-directed winemaking projects
Guest lectures from local winemakers
Focus on developing strong understanding of foundational sciences and
their direct application to winemaking; “Oregon’s Ethos”
Graduates placed in wineries in OR, WA, and CA including Willamette
Valley Vineyards, King Estate, Argyle, Lemelson, Hogue Cellars, E&J Gallo
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• Understanding factors impacting wine quality; biochemical precursors
• Positive and negative contributions from microorganisms
• Chiral isomers related to wine flavor and aroma impact
• Influence of yeast on grapes and in the winery – Regional differences? Winery differences? Commercial yeast vs. naturally present yeast? Role in producing unique, premium quality wines?
• Collaboration with Oregon Wine Research Institute team including viticulturists, flavor chemists, sensory scientists
Wine and Grape ResearchProfs. James Osborne, Elizabeth Tomasino Labs
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Newest program in OSU Fermentation Sciences (2015)
Unique offering among USA fermentation programs
Oregon presently has 69 distilleries, producing over 400 products
Oregon distillers generated $53 million in annual sales www.oregon.gov
Introductory FST Class: FST 399 Global production of distilled spirits
Dr. Hughes start-up: Column still, pot still, lab-scale distillation equipment
Skilled Workforce Development
Distilled SpiritsAsst. Prof. Paul Hughes (Heriot-Watt University, Scotland)
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Cereal Chemistry and Barley
• Cereal breeding/genetics program
• Malted barley for beer production (OSU
Mini-malter)
• Artisan sourdough breads
• Tailoring protein / starch functionality
in cereal grains (wheat, barley)
• Bio-fermentates from cereal fractions
Profs. Andrew Ross, Pat Hayes Labs
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Skilled Workforce Development
Cheese and Dairy Prof. Lisbeth Goddik
Beaver ClassicTM Cheese Program Robin Frojen
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OSU Fermentation Science 2013 alum:
Parker Cooper (QA Manager, Rogue Creamery)
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Public University State Programs:
Fermentation ScienceHECC Funding and Achievement Subcommittee
February 10, 2016
Robert J. McGorrin
Department Head – Food Science & Technology
OSU College of Agricultural Sciences