Wine Science Program – WSU Tri-Cities is a campus of Washington State University, which shares one central administration and one faculty. The campus strongly values diversity among its faculty, staff and students. As a campus of a land-grant institution, WSU Tri-Cities is committed to excellence in research, learning, and outreach to all constituents.
Bhaskar BondadaCAHNRS, Associate Professor, Viticulture & Enology (Wine Science)WSC email@example.comBhaskar Bondada (2004) is a grapevine physiologist with interests in both basic and applied research geared up to address the industry goals. His research is in integrative plant physiology and plant anatomy, basically utilizing the knowledge of structure-function relationships to improve vine health and fruit quality. More specifically, Bondada’s lab investigates ampelography and cultivar identification, water relations of grapevine and berry, developmental anatomy of grape berry, physiological and structural adaptations to water stress, and hydraulic architecture of grapevine and berry.
Thomas CollinsCAHNRS, Clinical Assistant Professor, Viticulture & Enology (Wine Science)WSC 239A509firstname.lastname@example.orgThomas Collins (2015) earned his Ph.D. in Agricultural and Environmental Chemistry in 2012. He uses advanced analytical instrumentation and multivariate statistical tools to study the composition of grapes, wines and distilled spirits. He evaluates composition changes while fruit ripens, throughout the winemaking and distilling processes, and as these products age. The goal is to better understand how vineyard, winery and distillery practices affect the composition of grapes, wines and spirits and to correlate chemical composition with sensory perception of these products.
James HarbertsonCAHNRS, Associate Professor, Viticulture & Enology (Wine Science)WSC 239C509email@example.comJames Harbertson is an Associate Professor of Enology at Washington State University’s Wine Science Center located at the Tri-Cities Campus in Richland, Washington and is a faculty member in the School of Food Science and Viticulture and Enology Program. He received his bachelor’s degree in biochemistry and doctorate in agricultural chemistry from the University of California at Davis. Jim’s research focuses on the phenolic compounds found in grapes and wine and their biochemical and chemical changes during grape ripening, winemaking and aging. Jim is an associate editor for the Australian Journal of Grape and Wine Research. Jim is also an active volunteer for the American Society of Enology and Viticulture serving on the board in various capacities since 2007 and now serves as the 2nd Vice President and Technical Program Director.
Allan FelsotCAHNRS, Professor, EntomologyEast firstname.lastname@example.orgAllan Felsot (1993) earned his Ph.D. in Entomology from Iowa State University. His research and extension interests include hazard assessments of transgenic crops, pesticide drift and buffer zone design, reduction of insecticide application rates using new sprayer technologies, enhanced biodegradation of pesticides, remediation of pesticide waste in soil, best management practices for controlling agrochemical movement to surface and ground water, analytical chemistry of pesticide residues in soil, water, and food, pesticide toxicology, regulations, and risk communication. He teaches a graduate course entitled “Applied Environmental Toxicology.” He also team teaches the course, “Pesticides: Toxicology and Modes of Action.”
Thomas Henick-KlingCAHNRS, Professor, Viticulture & Enology (Wine Science)WSC 248E509email@example.comThomas Henick-Kling grew up in Germany and was trained in Germany, USA, and Australia. He is a wine microbiologist and has commercial and experimental winemaking experience and extensive knowledge of wines from Europe, USA, Australia and New Zealand. He is active in several national and international professional societies. He is a wine judge and a reviewer for several scientific journals. His research includes the physiology of lactic acid bacteria, wine yeast ecology, molecular characterization of wine yeast and bacteria, modification of wine flavor by yeast and bacteria, winemaking technology.