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FST Undergraduate Courses, Corvallis Campus

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- Signifies the course as a Baccalaureate Core Course.
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- Prereq may be taken prior to or simultaneously with this course.

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)  Offered in current or future terms Has Extra Fees
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 315 PILOT PLANT EXPERIENCES (2)  Offered in current or future terms
Students will be working in one of the FST pilot plants (dairy, vegetables/fruit, brewing, wine making, distilling) and will be assisting with the manufacturing of foods or beverages. Students must have available blocks of time in their schedules to contribute significantly to a production run. Production schedules for each pilot plant will be determined in advance of registration for each term. Not all pilot plants will be available each term. Lab.

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 [D-] or BI 211H [D-] or BI 212 [D-] or BI 212H [D-] or BI 213 [D-] or BI 213H [D-] ) and (CH 121 [D-] or CH 221 [D-] or CH 221H [D-] or CH 231 [D-] or CH 231H [D-] ) )

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 385 COMMUNICATING FOOD AND FERMENTATION SCIENCE (3)  Offered in current or future terms WIC Core Course
This writing intensive course (WIC) will guide students in the investigation and critical evaluation of literature on a topic of current interest in food or fermentation science, and the development of their ability to write concisely and with precision about technical subject matter in this discipline. Lec/rec. (Writing Intensive Course) PREREQS: WR 121 [C-] and FST 360 [D-] and MB 302* [D-] and fulfillment of Baccalaureate Core Writing II requirement. Concurrent enrollment in MB 302 permitted.

Top FST 399 SPECIAL TOPICS (0-16)  Offered in current or future terms
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 [C-] or ST 411 [C-] ) and (ST 352* [D-] or ST 412* [D-] )

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 Has Extra Fees
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 [C-] and CH 332 [C-] ) or (CH 334 [C-] and CH 335 [C-] and CH 336 [C-] ) and BB 350 [D-] and (MTH 241 [D-] or MTH 252 [D-] or MTH 252H [D-] ) )

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
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. PREREQS: FST 422 [D-] and /or equivalent or instructor's discretion.

Top FST 430 INNOVATION AND FOOD PRODUCT DEVELOPMENT (4) 
Provides technical background and hand-on laboratory experience in food product development and food innovation. Lec/lab. PREREQS: CH 331 [D-] and CH 332 [D-] and FST 360 [D-] and FST 421 [D-] and FST 422 [D-]

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 [C-] or BI 212H [C-] ) and CH 331 [C-] and CH 332 [C-] 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 [D-] and (MB 303 [D-] or MB 303H [D-] ) )

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 [C-] or BI 212H [C-] ) and CH 331 [C-] and CH 332 [C-] 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 [D-] and FST 479* [D-] )

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 [C-] or BI 212H [C-] ) and CH 331 [C-] and CH 332 [C-] and (BB 350 [D-] or BB 450 [D-] ) and MB 302 [D-]

Top FST 480 TOPICS IN FERMENTATION (0-2) 
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.

Top 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 472 [D-] and FST 360 [D-] ) COREQS: FST 491

Top 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

Top 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.

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



 
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