Bruce Zoecklein
BLACKSBURG, Va., Oct. 29, 2010 – Bruce Zoecklein, professor of food science and technology in the College of Agriculture and Life Sciences at Virginia Tech, has been conferred the “professor emeritus” title by the Virginia Tech Board of Visitors.
The title of emeritus may be conferred on retired professors and associate professors, administrative officers, librarians, and exceptional staff members who are specially recommended to the board of visitors by Virginia Tech President Charles W. Steger. Nominated individuals who are approved by the board of visitors receive an emeritus certificate from the university.
A member of the Virginia Tech community since 1985, Zoecklein has made significant contributions as head of the Enology-Grape Chemistry Group through research, teaching, and Extension.
He wrote or co-wrote four books on wine chemistry and analysis that are used around the world, including a Spanish language text. He has given 33 invited international presentations. Zoecklein has provided technical assistance to the governments of Argentina, China, Italy, Moldova, and Romania, and presented more than 400 educational programs, which provided the technical expertise that encouraged Virginia wine industry growth from 29 wineries in 1985 to 180 wineries in 2010.
In addition, Zoecklein held leadership positions in his professional societies, including as section chair of the American Society for Enology and Viticulture; as member of the editorial boards for the Journal of Food Composition and Analyses and the Australian Journal of Grape and Wine Research; and as conference organizer for national and international societies and funding agencies.
His contributions have been recognized by Virginia Tech’s Alumni Award for Excellence in Extension, Gamma Sigma Delta’s Extension Excellence Award. He also received the Napa Valley Wine Council’s Research Award, Vinifera Winegrowers Achievement Award, and the Virginia Wine Person of the Year Award.
Zoecklein received his bachelor’s degree in microbiology and biochemistry from California State University at San Diego, a master’s degree in horticulture and a Ph. D. in food science from Virginia Tech.
He will continue several projects designed to aid the development of the Virginia wine industry.
Nationally ranked among the top research institutions of its kind, Virginia Tech’s College of Agriculture and Life Sciences focuses on the science and business of living systems through learning, discovery, and engagement. The college’s comprehensive curriculum gives more than 3,100 students in a dozen academic departments a balanced education that ranges from food and fiber production to economics to human health. Students learn from the world’s leading agricultural scientists, who bring the latest science and technology into the classroom.