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CORVALLIS - Want to know more about alcohol and aging? Alcohol and advertising? Binge drinking? Health and social issues linked to alcohol consumption will take center stage during the spring term in a course taught by Oregon State University professors in the same department that offers a curriculum in fermentation science.

There are no prerequisite requirements for "Alcohol and Health," a two-credit course that will feature a public lecture Wednesday evenings from 7:30 to 9 p.m. in Weigand Hall Room 115, and a class Thursday mornings at 9 a.m.

Food science professor Mark Daeschel, who directs the OSU food science department's degree option in fermentation science, and food scientist Alan Bakalinsky will coordinate the course.

Scheduled are a number of topics that invited experts will lecture about and lead discussions on, including alcohol and heart disease and cancer; alcohol and advertising; alcohol and nutrition; the genetic basis of alcoholism; binge drinking; alcohol and aging; alcohol and the brain; historical health claims about alcoholic beverages, and the social costs of alcohol abuse.

Continuing education credit is available for health professionals who attend the public lectures. OSU's spring term starts March 30 and ends June 4. For more information on the class and how to register contact: Mark Daeschel, 541-737-6519, or Alan Bakalinsky, 541-737-6510.