Teaching Faculty Education Specialization
Dr. Alan Bakalinsky Alan Bakalinsky PhD, University of California, Davis, 1989 Yeast Genetics
 Dr. Mark Daeschel Mark Daeschel PhD, N. Carolina State Univ., Raleigh, 1982 Microbiology

Laurent Deluc

Laurent Deluc PhD, Univ. of Bordeaux, Bordeaux, France, 2004 Plant Science
 Dr. James Osborne James Osborne PhD, Washington State Univ., Pullman, 2005 Enology
Dr. Michael Qian Michael Qian PhD, University of Minnesota, 2000 Flavor Chemistry
Dr. Patty Skinkis Patty Skinkis PhD, Purdue University, 2006 Viticulture
 Dr. Elizabeth Tomasino Elizabeth Tomasino PhD, Lincoln University, New Zealand, 2010 Enology Wine Science
Dr. Vaughn Walton Vaughn Walton PhD, Stellenbosch University, 2003 Horticulture Entomology
Professional Faculty

Sue Queisser

Sue Queisser MS Project Manager OSU Sensory Science

* indicates graduate faculty who can accept MS and PhD candidates

Photo Person Research/Career Interests
Bakalinsky, Alan
Professor Emeritus
541-737-6510
Contact person by email

Wiegand Hall

Wiegand Hall 216B

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Physiology of fermentation with emphasis on the yeast Saccharomyces cerevisiae.

Daeschel, Mark
Professor Emeritus
541-737-6519
Contact person by email

Research is focused in the areas of food preservation, food safety, and food and beverage fermentation. Current investigations include:

Li, Zhenglun (Glen)
Instructor and Advisor
541-737-4978
Contact person by email

Wiegand Hall

Wiegand Hall 200B

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Osborne, James
Associate Professor, Enology Extension Specialist
541-737-6494
Contact person by email

Wiegand Hall

Wiegand Hall 108A

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Enology

Qian, Michael
Professor, Wine and Grape Flavor Chemistry, Department of Food Science & Technology
541-737-9114
Contact person by email

Wiegand Hall

Wiegand Hall 224A

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

My wine research focuses on wine and grape flavor chemistry to identify and quantify flavor compounds important to wine quality and understand how they change the chemical composition of fruit after winemaking, and during aging.

Queisser, Susan
Project Manager OSU Sensory Center
541-737-6506
Contact person by email

Wiegand Hall

Wiegand Hall 206

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Project Manager OSU Sensory Science

Tomasino, Elizabeth
Associate Professor
541-737-4866
Contact person by email

Wiegand Hall

Wiegand Hall 220A

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

My research focuses on flavor chemistry, sensory perception, flavor and aroma chemistry of Pinot noir and other winegrapes, and investigating structural chirality of aroma compounds in wine.