EUGENE, Ore.– Ice cream and other treats took center stage in Oregon State University’s newly renovated building that holds the school’s winery and creamery research programs.
Withycombe Hall was closed for three years as crews worked to renovate the building. Contractors removed everything from inside the building and then put in new walls and eventual equipment, and the renovation racked up a $76 million bill. But industry leaders in both the wine and creamery markets pitched in for the renovation.
Lisbeth Goddik is the department head for Food Science and Technology at Oregon State University. Being part of the program since the 1990s, she has seen both programs grow and expand for the better. Goddik said that for each of their programs it is important that the students get to have hands-on learning experience to prepare them for the work force.
“When they do wine making classes, they learn the theory in the lecture room and they do make wine in the lab like here at the winery afterwards,” Goddik said…