The Enology and Viticulture Option for Food Science and Technology Majors provides a thorough understanding of the principles and practices of wine production, with knowledge firmly based in the core disciplines of biology, chemistry and physics.

Courses specific to the Enology and Viticulture Option include: Introduction to Wines, Beers, and Spirits; Wine Production Principles; Wine Production Practices and Analysis; Wine Sensory Evaluation and Topics in Fermentation; Viticulture I and II; Principles of Soil Science; Plant Nutrition; and Plant Physiology.