2015年11月25日迎来了查尔斯特大学葡萄酒专业创办40周年庆典。近半个世纪的风雨洗礼，CSU的葡萄酒专业独树一帜，提供了从本科到研究生两季学历，四大方向的专业课程，为澳洲及世界葡萄酒行业输送了大量的人才。学校于2012年斥资$48.6 million（4860万澳币）兴建的NationalLife Sciences Hub (NaLSH) 为学生提供了绝佳的集实验、教学与实践三位一体的科研基地和与企业直接合作的交流平台。CSU的葡萄酒专业，是有志于进入葡萄酒行业的广大学生的理想选择。
（以下为报道正文）
Wednesday 25 Nov 2015
Raise a glass and toast Charles Sturt University (CSU)celebrating 40 years of educating professionals for the wine industry.
The milestone will be marked on Friday 27 November withan afternoon of recollections, campus tours and celebratory dinner at CSU in Wagga Wagga.
The first wine science degree was offered at CSU's predecessorinstitution, The Riverina College of AdvancedEducation (RCAE), in 1975 to provide greater training opportunities foroenology and viticulture.
CSU Professor of Viticulture Chris Steel says more than athousand graduates from the program are currently working in the Australian andinternational wine industries.
"Charles Sturt University is proud of its longhistory of applied wine science education," he said. "Most of our studentsare already working in the industry in some form or another and through onlinestudy they are able to upgrade their professional qualifications and skills.
"If we want to make our wine industry as competitiveas we can then the greater the knowledge the winemaker or vineyard manager has,then the better the grapes they will grow and the better wine they will make.
"The integration of the latest research findingsinto our teaching is another feature of the program."
One of the early lecturers and course coordinator Dr TonyJordan said there was a pent up demand in the wine industry in 1975 for adegree course with good technical depth.
"Amongst the early student intakes were wellestablished winemakers and brewers who already had tertiary qualifications andwere keen to extend their training to an oenology and viticulture degree,"he said.
"This certainly kept young lecturers, like me, onour toes and the enthusiasm and energy amongst students and staff was palpable.
"Even in the early days the ability to study bycorrespondence, or online as it is today, meant the program was ideally suitedto those working in the industry.
"You could say that the start of wine scienceeducation at Charles Sturt University was dynamic and led to a lift in thestandard of wine and viticulture education in Australia."
Wine industry strategist and CSU Deputy-Chancellor, MrPeter Hayes was one of the first students enrolled in the program.
"My studies delivered a very wide range oflong-lasting contacts and a very credible and reputable applied sciencequalification," said Mr Hayes.
"It also provided an entrée to further studyoverseas and access to a wide range of excellent industry connected roles instate government and national and international organisations."
The flexibility of online study is still a key featurefor students like Bachelor of Wine Science student Mr Zach Main, who is an assistant winemaker at Angove Family Winemakers.
"Studying while working in the industry can bechallenging, particularly during vintage, but the benefit of learningacademically about wine and wine science while experientially gaining knowledgeabout how to make wine is invaluable," he said.
"My study at Charles Sturt University is giving me afoundation of solid winemaking skills which I will be able to use now and inthe future. As my experience grows I hope to build upon that foundation andexpress myself creatively through the wines I make."
Today CSU offers a Bachelor of Viticulture, a Bachelor of Wine Science, a Bachelor of Wine Business and a Master ofViticulture and Oenology through its School of Agricultural and Wine Sciences.
This complements the world-class research carried outthrough the National Wine and Grape industry Centre in plant pathology, vine physiology, fruit development, fruit and winecomposition, sensory characteristics and consumer preference of wine.
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