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WSU shares expertise, wine, cheese during FABREO’s first expo in Tri-Cities

Posted by | July 23, 2015
Thomas Henick-Kling, viticulture and enology program director, shares grape and wine research by students and faculty with FABREO attendees.
Thomas Henick-Kling, viticulture and enology program director, shares grape and wine research by students and faculty with FABREO attendees.

Several Washington State University faculty members were featured as guest speakers during the Tri-Cities’ first Food and Beverage Retention and Expansion Opportunities (FABREO) expo last month.

Speakers from WSU included Thomas Henick-Kling, director of the viticulture and enology program; Robert Harrington, new WSU Tri-Cities’ professor of hospitality business management who will lead the recently added wine business management degree option; Akram Hossain, interim vice chancellor for research, graduate studies and external programs at WSU Tri-Cities; and Scott Koopman, manager of WSU TRi-Cities’ career development.

Following the seminars, expo attendees made their way around to mingle with regional food and wine vendors, while getting the chance to sample food and beverage products made by companies around the region, including WSU student-made premium Blended Learning wines and Cougar Gold, Crimson Fire and Smoky Cheddar cheeses!

>>View more photos on the WSU Tri-Cities Flickr site.

Erika Holmes, viticulture and enology communications, helps an attendee select a Blended Learning wine to taste.
Erika Holmes, viticulture and enology communications, helps an attendee select a Blended Learning wine to taste.
Angela Lenssen, food science communications, serves up tasty Cougar Gold samples.
Angela Lenssen, food science communications, serves up tasty Cougar Gold samples.