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FST Courses, Corvallis Campus

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Top FST 101 FOOD SCIENCE ORIENTATION (1)  Offered in current or future terms
For food science majors. Orientation and academic guidance toward career planning in food science and technology.

Top FST 199 SPECIAL STUDIES (1-16)  Offered in current or future terms
Graded P/N. This course is repeatable for a maximum of 16 credits.

Top FST 210 FRUIT AND VEGETABLE PROCESSING (3) 
Lectures, lab activities and plant tours to help majors and non-majors understand traditional and modern fruit and vegetable processing technologies. PREREQS: CH 123 or CH 223 or ((CH 233 or CH 233H) and (CH 263 or CH 263H))

Top FST 212 DAIRY PROCESSING (2)  Offered in current or future terms
Methods of processing and preserving milk and milk products and related unit operations. PREREQS: CH 123 or CH 223 or CH 233 or CH 233H

Top FST 213 DAIRY PROCESSING LABORATORY (1)  Offered in current or future terms
Laboratory and field work to accompany FST 212. Field trip required. PREREQS: Concurrent enrollment in FST 212

Top FST 251 INTRODUCTION TO WINES, BEERS, AND SPIRITS (3)  Offered in current or future terms
A descriptive introduction to the history, science, sensory, economics, and societal aspects of alcoholic beverages. PREREQS: High school biology and chemistry. Open to any major.

Top FST 260 FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE (3)  Baccalaureate Core Course
Exploring the sciences and technologies of food processing and preservation within the context of their historical, current, and possible future influences on what we eat, the structure of our society, and our day-to-day lives. (Bacc Core Course)

Top FST 273 WINE IN THE WESTERN WORLD (3)  Offered in current or future terms Baccalaureate Core Course
A study of wine throughout history, from its accidental discovery and refinement through today, with a focus on the profound role wine plays in agriculture, social rituals, human health, economics, and the ambivalent pursuit of pleasure. (Baccalaureate Core Course)

Top FST 360 FOOD SAFETY AND SANITATION (3)  Offered in current or future terms
Principles, practices, and regulations governing and ensuring the microbiological safety of our food supply through risk assessment, surveillance, and intervention. PREREQS: ( (BI 211 or BI 211H or BI 212 or BI 212H or BI 213 or BI 213H) and (CH 121 or CH 221 or CH 221H or CH 231 or CH 231H) )

Top FST 370 INDUSTRY PREPARATION/HACCP (3)  Offered in current or future terms Has Extra Fees
Assists students in preparation for internships and employment in the food industry by introducing compliance with food safety regulations, HACCP, and audits. PREREQS: One year of chemistry and one year of biology.

Top FST 399 SPECIAL TOPICS (0-16) 
This course is repeatable for a maximum of 16 credits.

Top FST 399H SPECIAL TOPICS (1-16) 
This course is repeatable for a maximum of 16 credits. PREREQS: Honors College approval required.

Top FST 401 RESEARCH (1-16)  Offered in current or future terms
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FST 403 THESIS (1-16)  Offered in current or future terms
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FST 405 READING AND CONFERENCE (1-16)  Offered in current or future terms
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FST 407 SENIOR SEMINAR (1)  Offered in current or future terms


Top FST 410 INTERNSHIP (1-16)  Offered in current or future terms
A work internship to give students practical on-the-job training in the food processing or related industries. Graded P/N. This course is repeatable for a maximum of 16 credits. PREREQS: Junior standing. Departmental approval, submission of employer and employee evaluation forms, and written reports.

Top FST 420 SENSORY EVALUATION OF FOOD (4)  Offered in current or future terms
Sensory test methods used in the evaluation of the taste, smell, texture, and color of foods as well as the evaluation of consumer acceptance of foods. This includes methods for measuring sensory qualities, underlying psychological principles, statistical methods for analyzing data, and proper interpretation of these results. Lec/lab. PREREQS: (ST 351 or ST 411) and (ST 352* or ST 412*)

Top FST 421 FOOD LAW (3)  Offered in current or future terms Baccalaureate Core Course
Concepts, statutes, regulations, and agencies controlling the production, processing, and distribution and promotion of food. (Bacc Core Course)

Top FST 422 FOOD CHEMISTRY FUNDAMENTALS (4)  Offered in current or future terms
An integrated lecture/lab/recitation course applying theories of molecular reactivity to model food systems. Lectures focus on the molecular bases of chemical phenomena that dictate the behavior of foods. Laboratories and recitations provide opportunities for students to observe, manipulate, and explore model food systems. Emphasis on major food components (water, lipids, proteins, and carbohydrates) and their behavior under conditions of particular relevance to food processing. Lec/lab/rec. PREREQS: ( (CH 331 and CH 332) or (CH 334 and CH 335 and CH 336) and BB 350 and (MTH 241 or MTH 252 or MTH 252H) )

Top FST 423 FOOD ANALYSIS (4)  Offered in current or future terms
An integrated laboratory/lecture course covering methods used for the quantitative analysis of the chemical composition of foods and agricultural products. PREREQS: CH 324 and CH 337 and BB 350

Top FST 425 FOOD SYSTEMS CHEMISTRY (4)  Offered in current or future terms WIC Core Course
The chemistry of food components in real-world food systems. Focused on water, proteins, carbohydrates, lipids, and food polymers, their interactions, and the effects of food processing and storage. Integrates writing as a learning tool and means of professional communication. Lec/lab/rec. (Writing Intensive Course) PREREQS: FST 422 and /or equivalent.

Top FST 430 INNOVATION AND FOOD PRODUCT DEVELOPMENT (4)  Offered in current or future terms Has Extra Fees
Provides technical background and hand-on laboratory experience in food product development and food innovation. Lec/lab. PREREQS: CH 331 and CH 332 and FST 360 and FST 421 and FST 422

Top FST 460 BREWING SCIENCE (3)  Offered in current or future terms
Chemistry, microbiology and engineering of malting and brewing operations for the production of beer, including the compositional analysis of barley, malt, hops, water, and beer and their effects on beer quality. PREREQS: (BI 212 or BI 212H) and CH 331 and CH 332 and BEE 472* and MB 302*

Top FST 461 BREWING ANALYSIS (3)  Offered in current or future terms Has Extra Fees
Compositional analysis, laboratory techniques and sensory evaluation of barley, malt, hops, water, yeast and beer. Lec/lab. PREREQS: (FST 460 and (MB 303 or MB 303H) )

Top FST 466 WINE PRODUCTION PRINCIPLES (3)  Offered in current or future terms Has Extra Fees
Principles of wine production technology from grape berry development through bottling, covering the microbiology and chemistry of fermentation, aging and production practices of red and white table wines, as well as sparkling and dessert wines. PREREQS: (BI 212 or BI 212H) and CH 331 and CH 332 and BB 350 and MB 302

Top FST 467 WINE PRODUCTION, ANALYSIS, AND SENSORY EVALUATION (5)  Offered in current or future terms Has Extra Fees
An integrated lecture/lab course that focuses on the practical fundamentals of red and white wine production. Students will make wine and monitor its progression from the grape to the bottle using standard chemical, microbial, and sensorial techniques. PREREQS: (FST 466 and FST 479*)

Top FST 479 FERMENTATION MICROBIOLOGY (3)  Offered in current or future terms
An introduction to industrial microbiology with a focus on the physiology of fermentation and use of microorganisms for the production of food ingredients, fermented foods, and beverages. FST students need to take BB 350 and MB students need to take BB 450 for their respective majors. CROSSLISTED as MB 479/MB 579. PREREQS: (BI 212 or BI 212H) and CH 331 and CH 332 and (BB 350 or BB 450) and MB 302

Top FST 480 TOPICS IN FERMENTATION (0-2)  Offered in current or future terms
Selected topics in fermentation science will be presented by department faculty and invited outside experts. Topics and format will change each quarter. Students may take the course for 1 or 2 credits as the topics change. Lec/lab. This course is repeatable for a maximum of 8 credits.

Top FST 490 FOOD PROCESSING CALCULATIONS (2)  Offered in current or future terms
Application of engineering principles to produce safe processed foods meeting consumer expectations for safety and quality. Validate process engineering models by comparing predicted values with new experimental data. PREREQS: (BEE 472 and FST 360) COREQS: FST 491

Top FST 491 FOOD PROCESSING CALCULATIONS LABORATORY (1)  Offered in current or future terms
Experiments in a pilot plant supported by a computer laboratory. Prepare samples of novel process technology products. PREREQS: Microsoft Excel skills. COREQS: FST 490

Top FST 495 FOOD PACKAGING (2)  Offered in current or future terms
Fundamentals of food packaging covering the major packaging solutions with a focus on plastic, paper, and paperboard. PREREQS: Junior standing in a physical or biological science-based major.

Top FST 499 SPECIAL STUDIES (0-16)  Offered in current or future terms
This course is repeatable for a maximum of 16 credits.

Top FST 501 RESEARCH (1-16)  Offered in current or future terms
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FST 503 THESIS (1-16)  Offered in current or future terms
This course is repeatable for a maximum of 999 credits.

Top FST 505 READING AND CONFERENCE (1-16)  Offered in current or future terms
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FST 507 SEMINAR (1)  Offered in current or future terms
This course is repeatable for a maximum of 2 credits.

Top FST 509 PRACTICUM IN TEACHING (1-16)  Offered in current or future terms
This course is repeatable for a maximum of 16 credits.

Top FST 510 INTERNSHIP (1-16)  Offered in current or future terms
This course is repeatable for a maximum of 16 credits.

Top FST 514 HEALTH BENEFITS OF FUNCT FOODS, NUTRACEUT, DIETARY SUPPLEMEN (3) 
Functional foods, nutraceuticals and dietary supplements represent a rapidly expanding segment of domestic and international markets. This course will overview the principles and procedures necessary to evaluate and market these products. The chemistry and mechanisms of major nutraceutical ingredient categories and current scientific information supporting their biochemical and physiological efficacy will be addressed. Special dietary products, such as medical, weight control, sport, and herbal supplements, will be addressed. Regulatory aspects of labeling and structure-function claims will be covered. CROSSLISTED as NUTR 514. PREREQS: BB 350 and CH 332

Top FST 520 SENSORY EVALUATION OF FOOD (4)  Offered in current or future terms
Sensory test methods used in the evaluation of the taste, smell, texture, and color of foods as well as the evaluation of consumer acceptance of foods. This includes methods for measuring sensory qualities, underlying psychological principles, statistical methods for analyzing data, and proper interpretation of these results. Lec/lab. PREREQS: (ST 351 or ST 411) and (ST 352* or ST 412*)

Top FST 521 FOOD LAW (3)  Offered in current or future terms
Concepts, statutes, regulations, and agencies controlling the production, processing, and distribution and promotion of food.

Top FST 522 FOOD CHEMISTRY FUNDAMENTALS (4)  Offered in current or future terms
An integrated lecture/lab/recitation course applying theories of molecular reactivity to model food systems. Lectures focus on the molecular bases of chemical phenomena that dictate the behavior of foods. Laboratories and recitations provide opportunities for students to observe, manipulate, and explore model food systems. Emphasis on major food components (water, lipids, proteins, and carbohydrates) and their behavior under conditions of particular relevance to food processing. Lec/lab/rec. PREREQS: ((CH 331 and CH 332) or (CH 334 and CH 335 and CH 336) and BB 350 and (MTH 241 or MTH 252 or MTH 252H))

Top FST 523 FOOD ANALYSIS (4)  Offered in current or future terms
An integrated laboratory/lecture course covering methods used for the quantitative analysis of the chemical composition of foods and agricultural products. PREREQS: CH 324 and CH 337 and BB 350

Top FST 525 FOOD SYSTEMS CHEMISTRY (4)  Offered in current or future terms
Views molecular reactivities and physical chemistry of food components in real-world food systems. The focus is on macro-components (water, proteins, carbohydrates, lipids, and food polymers in general), foods as multi-component systems, and on the effects of thermal processing and storage on processing, texture, color, and consumption of foods. Lec/lab/rec. PREREQS: FST 522 and /or equivalent.

Top FST 560 BREWING SCIENCE (3)  Offered in current or future terms
Chemistry, microbiology and engineering of malting and brewing operations for the production of beer, including the compositional analysis of barley, malt, hops, water, and beer and their effects on beer quality. PREREQS: (BI 212 or BI 212H) and CH 331 and CH 332 and BEE 472* and MB 302*

Top FST 561 BREWING ANALYSIS (3)  Offered in current or future terms Has Extra Fees
Compositional analysis, laboratory techniques and sensory evaluation of barley, malt, hops, water, yeast and beer. Lec/lab. PREREQS: FST 460 and (MB 303 or MB 303H)

Top FST 566 WINE PRODUCTION PRINCIPLES (3)  Offered in current or future terms Has Extra Fees
Principles of wine production technology from grape berry development through bottling, covering the microbiology and chemistry of fermentation, aging and production practices of red and white table wines, as well as sparkling and dessert wines. PREREQS: (BI 212 or BI 212H) and CH 331 and CH 332 and BB 350 and MB 302

Top FST 567 WINE PRODUCTION, ANALYSIS, AND SENSORY EVALUATION (5)  Offered in current or future terms Has Extra Fees
An integrated lecture/lab course that focuses on the practical fundamentals of red and white wine production. Students will make wine and monitor its progression from the grape to the bottle using standard chemical, microbial, and sensorial techniques. PREREQS: FST 566 COREQS: FST 579

Top FST 579 FERMENTATION MICROBIOLOGY (3)  Offered in current or future terms
An introduction to industrial microbiology with a focus on the physiology of fermentation and use of microorganisms for the production of food ingredients, fermented foods, and beverages. FST students need to take BB 350 and MB students need to take BB 450 for their respective majors. CROSSLISTED as MB 479/MB 579. PREREQS: (BI 212 or BI 212H) and CH 331 and CH 332 and (BB 350 or BB 450) and MB 302

Top FST 590 FOOD PROCESSING CALCULATIONS (2)  Offered in current or future terms
Application of engineering principles to produce safe processed foods meeting consumer expectations for safety and quality. Validate process engineering models by comparing predicted values with new experimental data. PREREQS: (BEE 572 and MB 540) and Microsoft Excel skills. COREQS: FST 591

Top FST 591 FOOD PROCESSING CALCULATIONS LABORATORY (1)  Offered in current or future terms
Experiments in a pilot plant supported by a computer laboratory. Prepare samples of novel process technology products. PREREQS: Microsoft Excel skills. COREQS: FST 590

Top FST 595 FOOD PACKAGING (2)  Offered in current or future terms
Fundamentals of food packaging covering the major packaging solutions with a focus on plastic, paper, and paperboard. PREREQS: Junior standing in a physical or biological science-based major.

Top FST 599 SPECIAL STUDIES (0-16)  Offered in current or future terms
This course is repeatable for a maximum of 16 credits.

Top FST 601 RESEARCH (1-16)  Offered in current or future terms
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FST 603 THESIS (1-16)  Offered in current or future terms
This course is repeatable for a maximum of 999 credits.

Top FST 605 READING AND CONFERENCE (1-16)  Offered in current or future terms
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FST 607 SEMINAR (1)  Offered in current or future terms
This course is repeatable for a maximum of 2 credits.

Top FST 620 ADVANCED TOPICS IN SENSORY SCIENCE (2) 
Current and/or advanced subjects in human sensory science. Includes 1) topics in human flavor perception that covers human psychophysics, neuroscience, and related fields, and 2) sensory evaluation techniques and data handling methods that are advanced in nature. Different points of view regarding above topics will be discussed. This course is repeatable for a maximum of 4 credits. PREREQS: FST 520

Top FST 628 FLAVOR CHEMISTRY (3)  Offered in current or future terms
The definition of flavor, analytical methods in flavor chemistry, and mechanisms of odor interaction in food system will be discussed. In addition, an integrated approach will be used to study the flavor chemistry of economically-important agricultural products in the Pacific Northwest such as dairy products, fruits, and alcoholic beverages. PREREQS: FST 522 and FST 523

Top FST 639 FOOD POLYMER SCIENCE (3)  Offered in current or future terms
Investigates the theoretical principles and structure-function relationships of food macromolecules. The theoretical principles are related, where possible, to observable phenomena during thermal processing and storage of foods. PREREQS: (FST 422 or FST 522) and (FST 425 or FST 525) or equivalent

Top FST 641 PROCESSING WHEAT AND OTHER SMALL GRAINS: A MOLECULAR VIEW (3) 
Provides a fundamental overview of wheat and other cereals from the perspective of the molecular level events that are important in milling, baking, and other processes. Uses cereal processing (focused primarily on bread-making) as the vehicle for placing elements of food chemistry, food polymer science, physical chemistry, and rheology into the cohesive framework of a single food category. Students will experience how the sciences of chemistry, physics, engineering, microbiology, biochemistry, nutrition, etc. amalgamate in the production of the selected cereal products. Lec/lab.

Top FST 666 ADVANCED TOPICS IN ENOLOGY (3) 
An in-depth investigation of advanced wine processing techniques and wine research, focusing on their impact on production and wine quality. PREREQS: FST 566 and FST 567* and it is recommended that the student have taken a viticulture course (HORT 454) and have a good understanding of how vineyard practices influence grape quality.



 
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