Kent State Student Mixes Science Degree with Wine Making for Unique Recipe for Success
Randy Roberts, a student working toward his associate’s degree in enology at Kent State University at Ashtabula, uses his previous degree in biology to help supplement his education.
Roberts previously received his bachelor’s degree from Kent State in 2010 and went to work as a research assistant at Ohio State Orthopaedics, researching new antibiotic regimens.
He believes his previous experience working in the sciences has helped prepare him for a future career in the wine industry.
“I already have gone through a lot of chemistry and biology in my prior education and work experience,” Roberts says. “It’s helped a lot with enology because I can understand the chemistry of winemaking relatively easier.”
Edward Trebets, a professor of enology at Kent State Ashtabula, agrees that Roberts’ science background helps him succeed in the program.
“The science of winemaking and brewing includes the chemistry, as well as the microbiological properties of compounds and organisms,” Trebets says. “Randy Roberts’ experience in infectious diseases gives him a good grasp of how things work on the microscopic level and allows him to understand why certain processes work and don’t work. His knowledge has given him a leg up on his fellow classmates.”
Roberts currently works at a winery and hopes to continue working in the wine industry after he completes his associate’s degree in 2018.