Sensory Science Laboratory Evaluation of beers and wines has been a major focus of the sensory science laboratory for over twelve years. Generous funding by Anheuser Busch has supported many studies on hop quality. Extension Programs OSU coordinates several important conferences and workshops related to the field of enology. These include the annual meeting of the Winegrape Section of the Oregon Horticultural Society and OSU Winegrape Research Day. Special workshops and retreats are offered on an annual basis which address topics such as wine phenolics, wine microbiology, quality control management, filtration and research needs.
Similar programs are under development for the brewing industry.
A minor in Business Administration requiring a minimum of 28 additional credits is available. All courses need to be taken on a graded basis with a 2.50 minimum overall GPA achievement. Additional information and specific courses needed for this minor may be found in the General Catalog. The FST required curriculum includes 27 credits of chemistry courses, distributed among general and organic chemistry and quantitative analysis. This course sequence satisfies the requirements for a Minor in Chemistry .