FST 101 FOOD SCIENCE ORIENTATION (1)
For food science majors. Orientation and academic guidance toward career planning in food science and technology. Graded P/N.
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FST 102 MARASCHINO CHERRY (1)
The interdisciplinary nature of food science and technology is demonstrated by examining historical, technological, and scientific aspects of maraschino cherry production.
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FST 199 SPECIAL STUDIES (1-16)
Graded P/N.
This course is repeatable for a maximum of 16 credits.
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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
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FST 212 DAIRY PROCESSING (2)
Methods of processing and preserving milk and milk products and related unit operations.
PREREQS:
CH 123 or CH 223
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FST 213 DAIRY PROCESSING LABORATORY (1)
Laboratory and field work to accompany FST 212. Field trip required.
PREREQS:
Concurrent enrollment in FST 212
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FST 251 INTRODUCTION TO WINES, BEERS, AND SPIRITS (3)
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.
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FST 260 FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE (3)
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)
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FST 273 WINE IN THE WESTERN WORLD (3)
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)
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FST 360 FOOD SAFETY AND SANITATION (3)
Principles, practices, and regulations governing and ensuring the microbiological safety of our food supply through risk assessment, surveillance, and intervention.
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FST 399 SPECIAL TOPICS (16)
This course is repeatable for a maximum of 16 credits.
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FST 399H SPECIAL TOPICS (1-16)
This course is repeatable for a maximum of 16 credits.
PREREQS:
Honors College approval required.
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FST 401 RESEARCH (1-16)
This course is repeatable for a maximum of 16 credits.
PREREQS:
Departmental approval required.
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FST 403 THESIS (1-16)
This course is repeatable for a maximum of 16 credits.
PREREQS:
Departmental approval required.
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FST 405 READING AND CONFERENCE (1-16)
This course is repeatable for a maximum of 16 credits.
PREREQS:
Departmental approval required.
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FST 407 SENIOR SEMINAR (1)
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FST 410 INTERNSHIP (1-16)
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.
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FST 420 SENSORY EVALUATION OF FOOD (3)
For FST majors and nonmajors. Procedures and test methods used to evaluate the sensory properties of foods. Lec/lab.
PREREQS:
(ST 351 or ST 411) and (ST 352* or ST 412*)
and
ST 352 or ST 412
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FST 421 FOOD LAW (3)
Concepts, statutes, regulations, and agencies controlling the production, processing, and distribution and promotion of food. (Bacc Core Course)
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FST 422 FOOD CHEMISTRY FUNDAMENTALS (3)
An integrated lecture/lab course applying theories of molecular reactivity to model food systems. Lectures focus on the molecular bases of phenomena common to foods. Laboratories and recitations provide opportunities for students to observe, manipulate, and explore model food systems. The emphasis is on food macrocomponents (water, proteins, carbohydrates and lipids) and their behavior under conditions of particular relevance to food processing. Lec/lab/rec.
PREREQS:
(CH 332 or CH 336) and BB 350 and (MTH 241 or MTH 252 or MTH 252H)
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FST 423 FOOD ANALYSIS (4)
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
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FST 424 FOOD FORMULATION CHEMISTRY (3)
Application of principles of food chemistry and analysis to product formulation. Student teams determine the composition of a commercial food product with the objective of formulating a replica from standard ingredients. Includes preparation of a technical project report with revision. (Writing Intensive Course)
PREREQS:
FST 423 and (WR 222 or WR 327)
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FST 425 FOOD SYSTEMS CHEMISTRY (3)
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 422
and
/or equivalent.
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FST 460 BREWING SCIENCE (3)
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:
MB 302 and BEE 452
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FST 461 BREWING ANALYSIS (3)
Compositional analysis, laboratory techniques and sensory evaluation of barley, malt, hops, water, yeast and beer. Lec/lab. (Writing Intensive Course)
PREREQS:
FST 460 and MB 440 and MB 441 and (BEE 452 or BRE 452) and WR 121
and
must be 21 years of age. WR 222 or WR 327 recommended.
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FST 466 WINE PRODUCTION PRINCIPLES (3)
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:
BB 350 and MB 302
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FST 467 WINE PRODUCTION, ANALYSIS, AND SENSORY EVALUATION (5)
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*
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FST 479 FERMENTATION MICROBIOLOGY (3)
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. CROSSLISTED as MB 479/MB 579.
PREREQS:
(BB 350 or BI 314) and MB 302
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FST 480 TOPICS IN FERMENTATION (1-2)
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.
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FST 490 FOOD PROCESSING CALCULATIONS (2)
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 452 and MB 440
and
Microsoft Excel skills.
COREQS:
FST 491
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FST 491 FOOD PROCESSING CALCULATIONS LABORATORY (1)
Experiments in a pilot plant supported by a computer laboratory. Prepare samples of novel process technology products.
PREREQS:
Microsoft Excel skills.
COREQS:
FST 490
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FST 495 FOOD PACKAGING (2)
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.
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FST 499 SPECIAL STUDIES (16)
This course is repeatable for a maximum of 16 credits.
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FST 501 RESEARCH (1-16)
This course is repeatable for a maximum of 16 credits.
PREREQS:
Departmental approval required.
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FST 503 THESIS (1-16)
This course is repeatable for a maximum of 16 credits.
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FST 505 READING AND CONFERENCE (1-16)
This course is repeatable for a maximum of 16 credits.
PREREQS:
Departmental approval required.
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FST 507 SEMINAR (1)
This course is repeatable for a maximum of 2 credits.
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FST 509 PRACTICUM IN TEACHING (1-16)
This course is repeatable for a maximum of 16 credits.
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FST 510 INTERNSHIP (1-16)
This course is repeatable for a maximum of 16 credits.
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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:
CH 332 and BB 350
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FST 520 SENSORY EVALUATION OF FOOD (3)
For FST majors and nonmajors. Procedures and test methods used to evaluate the sensory properties of foods. Lec/lab.
PREREQS:
ST 511*
and
ST 352 or ST 412
COREQS:
ST 512
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FST 521 FOOD LAW (3)
Concepts, statutes, regulations, and agencies controlling the production, processing, and distribution and promotion of food.
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FST 522 FOOD CHEMISTRY FUNDAMENTALS (3)
An integrated lecture/lab course applying theories of molecular reactivity to model food systems. Lectures focus on the molecular bases of phenomena common to foods. Laboratories and recitations provide opportunities for students to observe, manipulate, and explore model food systems. The emphasis is on food macrocomponents (water, proteins, carbohydrates and lipids) and their behavior under conditions of particular relevance to food processing. Lec/lab/rec.
PREREQS:
(CH 332 or CH 336) and BB 350 and (MTH 241 or MTH 252 or MTH 252H)
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FST 523 FOOD ANALYSIS (4)
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
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FST 524 FOOD FORMULATION CHEMISTRY (3)
Application of principles of food chemistry and analysis to product formulation. Student teams determine the composition of a commercial food product with the objective of formulating a replica from standard ingredients. Includes preparation of a technical project report with revision.
PREREQS:
(FST 423 or FST 523) and (WR 222 or WR 327)
|
FST 525 FOOD SYSTEMS CHEMISTRY (3)
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.
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FST 560 BREWING SCIENCE (3)
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:
MB 302 and BEE 452
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FST 561 BREWING ANALYSIS (3)
Compositional analysis, laboratory techniques and sensory evaluation of barley, malt, hops, water, yeast and beer. Lec/lab.
PREREQS:
MB 540 and MB 541
and
FST 460 and WR 121 and MB 540 and MB 541 and must be 21 years of age.
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FST 566 WINE PRODUCTION PRINCIPLES (3)
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:
BB 350 and MB 302
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FST 567 WINE PRODUCTION, ANALYSIS, AND SENSORY EVALUATION (5)
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
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FST 579 FERMENTATION MICROBIOLOGY (3)
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. CROSSLISTED as MB 479/MB 579.
PREREQS:
(BB 350 or BI 314) and MB 302
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FST 590 FOOD PROCESSING CALCULATIONS (2)
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 552 and MB 540
and
Microsoft Excel skills.
COREQS:
FST 591
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FST 591 FOOD PROCESSING CALCULATIONS LABORATORY (1)
Experiments in a pilot plant supported by a computer laboratory. Prepare samples of novel process technology products.
PREREQS:
Microsoft Excel skills.
COREQS:
FST 590
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FST 595 FOOD PACKAGING (2)
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.
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FST 599 SPECIAL STUDIES (16)
This course is repeatable for a maximum of 16 credits.
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FST 601 RESEARCH (1-16)
This course is repeatable for a maximum of 16 credits.
PREREQS:
Departmental approval required.
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FST 603 THESIS (1-16)
This course is repeatable for a maximum of 16 credits.
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FST 605 READING AND CONFERENCE (1-16)
This course is repeatable for a maximum of 16 credits.
PREREQS:
Departmental approval required.
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FST 607 SEMINAR (1)
This course is repeatable for a maximum of 2 credits.
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FST 628 FLAVOR CHEMISTRY (3)
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
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FST 639 FOOD POLYMER SCIENCE (3)
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
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2004 Oregon State University
