This interview is with Ms. S from the sophomore year of the Enology and Viticulture Special Course (Wine sciemnce) in the Department of Local Produce and Food Sciences in the Faculty of Life and Environmental Sciences.
Yes, the University of Yamanashi has the Enology and Viticulture Special Course (Wine science) that develops wine science specialists!
“The Institute of Enology and Viticulture” is an attached structure of the University of Yamanashi and is the only research facility in Japan which is specialized in wine-related research. The institute deals with from basic research programs fully utilizing modern technologies of cellular engineering and genetic engineering to applied research programs in latest viticulture technology and wine distillery. Yamanashi often reminds us of grapes, and speaking of grapes, it’s wine!
‐‐the Enology and Viticulture Special Course (Wine science) in the Department of Local Produce and Food Sciences‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐
This course develops talents who possess sophisticated expertise and technology in wine science. Wine science is a comprehensive science that consists of enology and viticulture. Basic science in biotechnology such as plant physiology, molecular biology, microbiology and organic chemistry are required before studying wine science. It’s after learning the basic science that students approach researches in viticulture, breeding, functionality of wine and fermentation technology of wine.
Wine-related classes are provided in addition to ordinary curriculum of the Department of Local Produce and Food Sciences. Research in grapes and wine is done in the senior year at the Institute of Enology and Viticulture. By mastering wine science, students learn skills and ability to play active roles not only in the wine-related field but also generally industries of food, agriculture, medicine and pharmaceuticals.
This is the first interview of the Enology and Viticulture Special Course in “IMADOKI! Students.” In commemoration of the first appearance, the interview was done at the Institute of Enology and Viticulture.
Let’s begin the interview in the beautiful meeting room.
● First of all, I’m curious how you decided to study wine science when you were in high school. (You were a high school student yet who didn’t know the taste of wine…)
● Actually, my elder sister was in the Special Education Program of Enology and Viticulture (Wine science) (the Special Education Program of Enology and Viticulture (Wine science) was transferred to the Enology and Viticulture Special Course in the Department of Local Produce and Food Sciences in FY2012). She often told me about the program (course) and I naturally started to think about going there.
Of course I didn’t know much about alcoholic drinks. But I used to see drinking people smiling brightly and felt that I wanted to do something that makes people smile.
● Have you compared with other kinds of studies at the same time such as any humanities major, other faculties and departments?
● I liked biology and chemistry but I did best in English in high school. Humanities major was more popular choice in my case. However, I had an impression that many people in humanity majors choose jobs which are not related directly to what they studied in university. I chose science major to be able to work based on what I study. But most of the papers are written in English and a science major is always connected to English. English always exists in my current study environment.
● Which class is interesting for you ?
● Wine microbiology is interesting. We study names, characteristics, roles and usage of various microorganisms necessary for making wine. Professor is Mr. Yanagida, who is famous and often seen on the media. His lectures are interesting with his episodes and videos from the media.
Food composition analysis studies is a class on understanding roles of compounds in food and their reaction with other elements. We are so far learning about laboratory instrument, analysis methods and structures of substances. Those are all basic things but I need to study hard and review every time not to get behind. I work hard because what I learn there is important when we do experiments in the near future.
This is all for this edition.
Please stay tunes for the next edition!