By Angela Sams

CHIȘINĂU, Moldova — During a recent trip to Moldova, Washington State University students toured medieval ruins, a monastery, and subterranean caves where monks hid from enemies while protecting wine, a historically symbolic and religious product in the eastern European country.

“Learning about Moldova really opened my eyes to how they value their wine as a livelihood and culture,” said Julie Hilland, a graduate student in WSU’s��. “It was inspiring to converse with people about their historical and agricultural challenges, from medieval to modern times, and how it has shaped their wine heritage and traditions. They want to celebrate this with the world.”

Supported by the����and a U.S. State Department-funded grant received by the Technical University of Moldova (TUM), the trip built on a 2024 partnership established by the two universities. The WSU visitors, which also included staff and faculty, received an overview of TUM’s academic programs, collaborated with TUM faculty and students, and toured the university’s facilities, including recently remodeled labs.

As one of the two WSU graduate students on the trip, Hilland shared the grape smoke exposure research taking place in Associate Professor Tom Collins’ lab at the��.

“I was honored to present,” said Hilland, who is pursuing a PhD in horticulture. “This trip was a really exciting opportunity. I wanted to learn about Moldovan wine production and see the winemakers’ artistry and passion for their product. I also wanted to understand their challenges and successes and how those compare to the U.S.”

The trip solidified WSU undergraduate Cecilia Sevier’s desire to work abroad after graduation.

“One reason I’m drawn to this industry is because it’s very internationally collaborative,” said Sevier, a senior V&E major. “This trip proved that. It was an amazing chance to connect with winemakers outside of the U.S. and see what students in Moldova are learning and what they want to do with their education.”

Throughout the weeklong visit, the group sampled Moldovan wine varietals including Fetească albă, akin to a muscat or muscadine; Fetească regală, similar to a Pinot noir; and Viorica, a dry, citrusy orange wine that pairs well with the local cuisine.

“I was thrilled to return this year, this time with both undergraduate and graduate students, to engage in hands-on learning opportunities that foster global collaboration, experiential education, and cross-cultural understanding between WSU and Moldovan wine scientists, educators, and producers,” said V&E Department Chair Jean Dodson Peterson.

The itinerary included stops at the Cricova and Asconi wineries, where the group learned how the country’s wine industry supports its citizens. The group also learned more about local history during a day trip to Old Orhei.

“Winemaking isn’t just a business for Moldovan people,” Sevier said. “It’s part of their tradition and culture. It was really inspiring to be part of that, even for just a short while.”

Sevier was especially struck by the humbleness of the Moldovan winemakers.

“Moldova has one of the oldest wine industries in the world, and the winemakers never seemed to be bragging or trying to prove something,” she said. “They were so excited to share their wines and hear which ones we preferred and why. The community aspect of wine is at the center of everything they do.”

As the trip ended, the students attended the Moldovan Wine Festival, a lively cultural celebration that included wine tasting, crafts, music, and other activities.

“Experiencing the level of enthusiasm the Moldovan people have for their wine was galvanic!” Hilland said. “From historical events to modern research, Moldova is the perfect balance of production and artistry.”

Both Hilland and Sevier hope the connections they established with TUM faculty and students during the trip will remain as they pursue future careers in the wine industry.

“This trip made the world feel smaller in a good way, and it changed my perspective on wine as a whole,” Sevier said. “It made me feel like a student of the world, rather than just one university. I now feel so much more ready to be a part of this industry when I graduate.”

Washington State University’s (V&E) has been formally recognized for its dedication to providing comprehensive, hands-on learning experiences that prepare students for wine industry careers.

The department was recently named a Career Launch program by , which partners with schools and employers to provide job experience opportunities for students and young workers. The endorsement means V&E can advertise through Career Connect Washington’s online directory, increasing visibility for the department and its offerings. It also allows V&E to apply for future grant funding from the organization.

“We’re incredibly proud to receive this official endorsement,” said Jean Dodson Peterson, chair of the Department of Viticulture and Enology. “This has been one of the most meaningful initiatives I’ve led since joining WSU. We’ve built a clear, purposeful roadmap for our students — and this endorsement allows us to celebrate and support their individual aspirations in a powerful way.”

To meet Career Launch criteria, the V&E department demonstrated its industry support and provided evidence of a permanent, student-focused pathway that includes , the VE Connects initiative, and transfer partnerships with community colleges.

“They were able to demonstrate how all students had the opportunity to participate in paid, supervised, work-based learning that aligned to curriculum within the degree pathway,” said Genevieve Howard, leader of the Career Launch endorsement process and committee, and Workforce Education policy associate. “It was a solid example of how career-connected learning could benefit students, industry partners, and educational partners.”

The path to endorsement began several years ago, when Kate McAteer, Vice Chancellor for Academic and Student Affairs at ���سԹ�, first learned about Career Launch. Immediately, the V&E degree came to mind as a possible candidate.

“The degree integrates career preparation into all aspects of its curriculum, from the first intro class to the internships to the final capstone project,” McAteer said. “Even the extracurricular activities for students are designed to build their industry awareness and prepare them for future careers. Being a career-ready graduate opens up opportunities for them not only in the Washington wine industry but all over the globe.”

Thanks to McAteer’s work, V&E landed a Career Connect Washington Phase 1 grant, which it has used to support the VE Connects experiential learning initiative as well as internship opportunities and other real-life work experiences for students. Those components made the department eligible to eventually apply for the Career Launch endorsement.

“Kate’s early leadership laid the foundation for this endorsement,” Dodson Peterson said. “The work was already in motion when I was interviewing for the department chair position, and I remember being both excited and deeply impressed. It’s rare to find programs that offer students such a clear and intentional pathway — from high school through higher education and into industry.”

After joining WSU, Dodson Peterson officially took the reins, helping launch the as a continuation of financial support for V&E.

“The Career Connect Washington funding allowed us to dream big the moment we started,” Dodson Peterson said. “We were able to create long-term, sustaining activities and lay the foundation for our transition from program to department. Sometimes making an impact takes a spark, and that spark is often funding. It truly came at the right time.”

To continue the department’s forward momentum, Dodson Peterson plans to apply for another Career Connect Washington grant. The funds would go toward hiring a student retention advisor, bolstering industry engagement opportunities, and hosting a student internship and career fair.

She emphasizes that investing in the student experience and supporting retention is especially important on the ���سԹ� campus, home to many nontraditional students.

“We’re looking to expand our targeted recruitment and advising efforts,” Dodson Peterson said. “To truly serve a diverse student population, V&E needs the resources to provide structured, individualized support. This kind of funding opens the door to meeting students where they are — and I’m excited to see the impact it could have on their success.”

While eagerly looking ahead to an exciting future for V&E, Dodson Peterson is still in awe of how much Career Connect Washington has already impacted the department.

“It’s incredible to think how much we’ve accomplished in just a few short years,” she said. “Career Connect Washington has been truly transformative — not just for our students, but for our entire team. It’s allowed us to expand what we offer in meaningful ways and positioned us to keep building on that momentum. This kind of program and funding can be a game-changer.”

How you can help:

Support WSU V&E students by donating to the .

���سԹ� CAHNRS:

The land-grant mission of WSU’s College of Agricultural, Human, and Natural Resource Sciences is made possible through the U.S. Hatch Act of 1887 and the U.S. Smith-Lever Act of 1914. Respectively, these Acts fund experiment stations and cooperative Extension efforts that aid Northwest growers, provide nutrition and health education, support rural businesses, enhance our environment, and much more. Hatch and Smith-Lever capacity funds drive our work for a more resilient, prosperous, and sustainable Washington and are matched by state and local funds.

Beer lovers, homebrewers and aspiring brewing professionals have a new way to enter the industry through Washington State University Tri-Cities’ newly launched Brewing Certificate Program.

The non-credit professional certificate provides a comprehensive education in the science, technology, and business of brewing. Running from September 2025 through August 2026, the program includes 12 online courses featuring 29 modules, along with two weekend-long, in-person brewing workshops.

“This program is designed to be approachable for those new to brewing, with expert guidance and structured content that supports learners from all backgrounds,” said Jean Dodson Peterson, founding chair of WSU’s Department of Viticulture and Enology. “We’re thrilled to welcome our first cohort and help shape the next generation of brewing professionals.”

The program was developed in partnership with craft brewers across Washington to ensure real-world relevance. Courses are led by industry professionals selected for their subject-matter expertise, industry relevance and teaching ability. The curriculum balances technical topics such as biology, chemistry and process engineering with practical applications including equipment selection, recipe development, and brewing operations.

The in-person brewing workshops will offer hands-on experience and networking opportunities. The fall workshop, held in Yakima, will focus on hops, while the spring session in Spokane will center on malting.

Designed for working adults, hobbyists and career-changers, the flexible, asynchronous online format allows students to build their brewing knowledge without committing to a full degree program.

“We assume no prior formal training in brewing but offer enough depth and technical rigor to also challenge those with some background,” Dodson Peterson said.

Though the program stems from WSU’s viticulture and enology department, which traditionally focuses on wine science, the brewing certificate reflects the department’s commitment to expanding experiential learning, diversifying educational pathways and supporting workforce development across the fermentation industry.

“Many wine professionals today are expanding into beer, cider and other fermented products, especially in multi-beverage tasting rooms,” Dodson Peterson said. “This program provides a strong, science-based foundation in brewing that complements their existing expertise.”

The brewing certificate was created in response to the growing demand for accessible, high-quality training in fermentation science. While Washington, Oregon and California are hubs for craft beer production, few structured educational programs are available for those seeking to enter the field or enhance their skills.

“As part of our department’s broader mission to serve both the state and the global fermentation sector, this certificate fills a critical educational gap,” Dodson Peterson said.

Students who enroll in the inaugural fall cohort will receive a 40% early-enrollment discount, reducing the total cost to $3,000. Space is limited, and early registration is encouraged.

By Angela Sams

Eight students in Washington State University’s����(V&E) recently traveled from the��Tri-Cities��campus west across the Cascades to witness Woodinville’s flourishing wine scene.

Open to all viticulture and enology majors, the daylong expedition was a part of VE��Connects, an initiative established by V&E Department Chair Jean Dodson Peterson and funded via the��. The group’s itinerary included four stops that showcased different aspects of the region’s wine industry.

“It was a fantastic day,” said Dodson Peterson, who led the field trip. “VE��Connects is designed to foster a strong sense of community among our students while building meaningful connections between academia and the wine industry. While much of Washington’s grape production takes place on the east side of the state, this experience highlighted the thriving wine production and industry presence in western Washington.”

Located 25��miles north of Seattle and boasting more than 130 wineries, Woodinville has evolved into an industry mecca of sorts. For WSU��transfer student Paul Cramer, the visit provided an eye-opening look at what goes on behind the scenes.

“The trip was an exploration and extension of what we’re doing in class,” Cramer said. “It showed us the wine industry’s many specialties and demonstrated that this field has opportunities for thinking outside the box. It was refreshing to see how many chances there are to carve your own path.”

The students started the day by meeting Erica Orr, owner of an independent winemaking, consulting, and enology business.

“We invited Erica because of her unique and innovative role in the industry,” Dodson Peterson said. “It’s inspiring for students to see someone who has built a successful career by pursuing a less traditional path.”

The group then toured a more traditional winery setting at Novelty Hill and Januik, two wineries that share a tasting room and winemaking space. Both also employ many WSU��graduates.

“We wanted to showcase Januik’s longstanding and deep-rooted connections within the industry,” Dodson Peterson said. “Their experience offers a valuable long-term perspective on the remarkable growth of Washington’s wine industry.”

The third stop was DeLille Cellars, a creator of Bordeaux-style blends that was founded in 1992.

“We had a great discussion at DeLille,” Dodson Peterson said. “They shared insights into how they’ve designed their cellar to prioritize and support sustainable operations.”

The group wrapped up the day at Sparkman Cellars, where students had a chance to smell and taste some of the winery’s yeast trials and hear about other in-progress experiments.

“Innovation is key to staying competitive in this industry, and effectively communicating those advancements to consumers is essential for long-term success,” Dodson Peterson said.

For Cramer, the trip illustrated how wine industry members in Woodinville consistently work together and support one another.

“I was fascinated by the palpable sense of community that exists between these winemakers,” he said. “Instead of being competitive, they’re fortifying what’s existing and ensuring there’s a foundation for the industry going forward.”

In addition to providing a unique opportunity to learn outside the classroom, Cramer believes the Woodinville trip will help him prepare for a successful career in the wine industry.

“As we visited the different venues, I found myself constantly attaching my wine science education to the��hands-on��perspective I was seeing,” he said. “The biggest thing I walked away with is the realization that I’ll have the confidence to say, ‘yes, I can do that,’ in any future job interview.”

By RJ Wolcott

Jean Dodson Peterson, the founding chair of Washington State University’s����was recently named one of��.

Dodson Peterson’s endeavors to support student success were lauded by the magazine, which each year recognizes the top individuals pushing the wine, spirits, beer, cider, and cannabis industries forward.

During her time at WSU, Dodson Peterson has spearheaded the launch of VE��Connects, which aims to create job opportunities for students and improve retention rates, as well as the Student Support Fund, which provides financial support to those working toward degree completion. WSU’s V&E Experiential Learning Fund, which provides students with mentors and job opportunities, was also highlighted by the magazine.

In addition to being recognized as a 2024��tastemaker, Dodson Peterson weighed in on the future of wine in a magazine feature. She described what sustainability means to her and talked about setting a goal of working harmoniously with existing natural elements on sites where grapes are grown to be the best stewards of the land.

The complete feature on����is available on��Wine Enthusiast’s��website.

Dodson Peterson arrived to WSU in the fall of 2022 as is based on the Ste.��Michelle Wine Estates WSU Wine Science Center in��Tri-Cities. She previously worked as an associate professor of viticulture at California Polytechnic State University.

As part of a Q&A with the College of Agriculture, Human and Natural Resources, Dodson Peterson shared what drew her to wine science, her goals for the department, and how she plans to reach out to diverse communities. That����on the CAHNRS news website.

By Angela Sams

Charity Maosah’s passion for agriculture and food science stems from an inquisitive personality and a childhood spent on her family’s farm in Kenya.

“My interest in food science is influenced by my upbringing,” said Maosah, who will graduate from Washington State University with a master’s degree in food science this fall.

“Everything we ate came from our farm, and it made me wonder why others were buying food while we were eating what we grew,” she said. “I developed an interest in science and agriculture when I was very young.”

As a child, Maosah pondered why certain foods are prepared in specific ways.

“I used to ask my parents a lot of questions,” she said. “I wondered why we eat certain foods, and why we process some foods before eating them. My interest developed more as time went by.”

That curiosity persisted through high school, where Maosah continued learning in her science and agriculture classes. At college, she was at first uncertain about what course of study to pursue, though she knew she wanted a degree that encompassed mathematics, chemistry, physics, biology, and agriculture.

“That’s when my sister suggested food science,” Maosah said. “I hadn’t heard of the subject before, but after taking some courses, I realized it was the right field for me.”

She earned a bachelor’s degree in food science and technology from Dedan Kimathi University of Technology in Nyeri, Kenya, then relocated to the U.S. to attend Youngstown State University in Ohio, receiving a master’s degree in biochemistry in May 2021.

Originally looking to begin a PhD that same year, Maosah applied to several universities. Her interest was piqued by the food chemistry research happening at WSU.

“I was reading about different WSU professors and came across Dr. Tom Collins,” Maosah said. “The first thing that popped up was grape and wine chemistry. At first, I didn’t know if his lab accepted food science students. But after interviewing with him, I knew I wanted to get involved.”

Maosah is now a member of Collins’ lab in the����on the ���سԹ� campus. She studies how reverse osmosis, immobilized enzymes, and absorptive activated carbon can reduce smoke-related volatile phenols and phenol glycosides in wine, making the product palatable even after grapes have been affected by wildfire smoke.

In her role as a WSU research assistant, Maosah participates in grape smoke exposure trials and grape harvesting, helping create the research wines that her team uses.

Her work is especially important amid a changing climate and increase in wildfires.

“If this project is successful, we won’t have to worry so much about climate change’s impact on foods,” Maosah said. “We’ll have a technique that helps solve the smoke issue in wine, and eventually other food industries affected by wildfires may be able to use the same techniques.”

“Charity’s work offers some real promise,” added Collins,��. “It looks at new ways to use reverse osmosis and other tools to diminish the impact of smoke exposure on wine quality.”

Maosah was initially surprised by the complexities of grapes and wine.

“Before coming to WSU, I didn’t know much about them,” she said. “I’ve expanded my grape and wine chemistry knowledge by learning more about the complexity of the phenolics involved. There’s so much more to it than what you see on the shelf.”

After graduating, Maosah plans to gain industry experience related to quality assurance, food safety, food toxicology, and food chemistry. She hopes to return to WSU to continue her study of grapes and wine while pursuing a food science doctorate.

“I feel prepared to go out into the industry, and I’ve had a great experience at WSU,” Maosah said. “It has exposed me to a wide range of research skills including smoke exposure trials and design and the use of analytical tools. I am also greatly indebted to Dr. Collins for the opportunity to work with his research team. He is an excellent advisor, leader, friend, and mentor who is always ready to help.”

Eventually, Maosah plans to make her way back home to begin a career in academia.

“When I was first studying food science in Kenya, many people there were less informed about it as a career,” Maosah said. “I would like to return and give back by helping younger scientists.”

By Angela Sams

Washington State University wine science faculty, staff, and students joined vintners and other wine industry members at The Winemakers Reserve in Woodinville this month to celebrate the eighth .

Since its 2015 inception, the philanthropic event has raised more than $1.2 million for����(V&E) research initiatives, with this year’s auction bringing in more than $150,000 in additional funding for the university.

“The Private Barrel Auction holds significant importance for WSU’s V&E department and its students,” said Jean Dodson Peterson, WSU V&E department founding chair. “By investing in our research efforts, the auction contributes to advancements in V&E practices, ultimately enhancing the quality and competitiveness of Washington wines on a global scale.”

In addition to supporting WSU wine science research, the Private Barrel Auction offers locals and visitors alike an opportunity to explore the unique offerings of the Washington wine scene.

“The Private Barrel Auction is a handcrafted, philanthropic undertaking that reaches a national audience for Washington wine,” Auction of Washington Wines Executive Director Jamie Peha��. “It strengthens the reputation of Washington as a dynamic wine region with exceptional terroir.”

Representatives from more than 30 wineries were on hand to provide tastings of their creations, and undergraduates from WSU’s Blended Learning class offered tastes of a cabernet sauvignon they developed in partnership with Walla Walla, Wash.-based Pepper Bridge Winery.

Elle Jennings, a Blended Learning wine creator, said she took pride in sharing the student-made blend with industry members.

“It was so much fun to talk about the discussions we had while creating the blend,” said Jennings, a V&E major who will graduate in spring 2025. “It was also an amazing feeling to have people who are established in the wine industry trying the wine that I helped make and giving us such positive feedback.”

Beyond showcasing the capabilities of WSU V&E students, the Blended Learning wine also added value to the auction.

“This wine serves as a testament to the talents, skills, and dedication of WSU V&E students,” Dodson Peterson said. “By sharing their Blended Learning wines at the auction, students not only gain recognition for their efforts but also contribute to the overall success of the event.”

After a few hours of tasting the different offerings, munching on a generous spread of hors d’oeuvres, and mingling with other attendees, bidders gathered in the auction space with their paddles at the ready. A spirited and entertaining bidding war ensued, as one five-case lot after another was auctioned off.

It was Jennings’ first time seeing a live auction, and it’s an experience she’d highly recommend to other V&E students.

“It was so fun to see how many people showed up to taste great wine and support WSU V&E,” Jennings said. “Seeing that people are proud of your program and want you to succeed was a fantastic experience.”

Jennings is already looking forward to going to the Private Barrel Auction in the future — perhaps in a different capacity. “The event was such an eye-opening and educational experience,” she said. “I hope I get the chance to attend again — maybe next time as one of the winemakers!”

of the Private Barrel Auction.

By Angela Sams

By Angela Sams

Viticulture and enology (V&E) students from Washington State University’s Pullman and Tri-Cities campuses had a chance to mingle while learning together during a recent field trip.

Dubbed V&E Connects, the all-day event at ���سԹ� was open to students majoring or minoring in viticulture and enology, as well as those enrolled in����(V&E 113), a class available to all majors. The gathering was funded by a����grant received by����in 2022 to support experiential learning, internship opportunities, and real-life work experiences for students.

Throughout the day, students viewed winemaking facilities, interacted with professors, met local winemakers, and participated in a wine tasting session.

It was junior Hannah Smith’s first time on the ���سԹ� campus.

“I loved seeing the classrooms and advanced winemaking technology while meeting professors and leaders in the V&E department,” she said. “It’s important to make those face-to-face connections and hear the expectations of industry partners.”

Smith, a WSU Pullman-based viticulture and enology major, will relocate to ���سԹ� for her final semester of college in spring 2025. Participating in V&E Connects gave her an exciting preview.

“It was a wonderful experience — there’s so much life around the Tri-Cities campus,” she said. “There are many opportunities and resources for students, and events like these help us see what options are available at different campuses.”

The group toured the��, where they observed the facility’s winemaking technology and fermenting wines. They also listened to several graduate students speak about their wine science research.

“It was fascinating to hear about the different research options for students considering grad school,” Smith said.

The day’s itinerary included guest speaker and WSU alumna Mellissa Whitaker, who said it was meaningful to offer an industry perspective to current students. After serving 16 years in the Marine Corps as a staff sergeant, Whitaker graduated from WSU in 2019 with a bachelor’s degree in viticulture and enology. She’s now an enologist at Kiona Vineyards in Benton City, Wash.

“It was pretty special to receive the invite,” said Whitaker, who also served on an industry panel during the event. “I knew I had the knowledge; I was just looking for an avenue to share it.”

Whitaker’s goal during her guest speaker presentation was to provide students with tangible examples of career trajectories. To that end, she put together a slideshow showcasing students from her graduating class, highlighting their internship experiences and current wine industry careers.

“My favorite part of the day was being able to show students what actual people are doing out in the industry,” Whitaker said. “It’s important to provide proof of concept. Students need to see people who have gone through the V&E program and where they are now.”

During the three-person industry panel, Whitaker told students about the daily responsibilities of a winery intern and what students can expect.

“You have to start somewhere,” Whitaker said. “Learning everything in theory is great, but the practical application and being able to actually put your hands on a tank or analytical equipment — it’s a big deal.”

Her advice to students is simple.

“It’s important to be enthusiastic and a hard worker,” Whitaker said. “Don’t be scared. There are internships aplenty.”

During an afternoon session, WSU Pullman and Tri-Cities students in the V&E 113 class convened for a sampling of wines from around the world, led by Chateau Ste. Michelle Distinguished Professor in Viticulture Markus Keller and Associate Professor of Enology Jim Harbertson.

“I enjoyed meeting the students and tasting the wines,” Harbertson said. “It was fun to share in their excitement.”

He emphasized that in-person connections and learning are invaluable, especially for students who are typically separated by their campus’ physical location.

“It was evident that the Pullman students really enjoyed seeing the winery, labs, classrooms, and public spaces while interacting with the Tri-Cities students and tasting wine together,” Harbertson said. “Zoom is a wonderful tool, but some things are better done in person. This is one of them.”