Find SomeoneCampus MapsOSU Site Map

General Catalog & Schedule of Classes

Oregon State University
OSU HomeProspective StudentsCurrent StudentsFaculty & StaffAlumni & FriendsVisitors
  Quick-Jump:    
What is Quick-Jump?
Catalog HomeCatlog IndexCatalog SearchCatalog ArchiveCatalog Help

Major 

Food Science and Technology Graduate Major (MAg, MS, PhD)

Print Version Print
College of Agricultural Sciences | Food Science and Technology


Graduate Areas of Concentration

Brewing, enology, flavor chemistry, food chemistry/biochemistry, food engineering, food microbiology/biotechnology, food and seafood processing, sensory evaluation

The Department of Food Science and Technology offers graduate programs leading toward the Master of Agriculture, Master of Science, and Doctor of Philosophy degrees. A variety of research specializations are available covering the chemical, physical, microbiological, and sensory properties of foods.

Food processing and engineering research deals with basic and applied aspects of contemporary food technologies. Areas of emphasis include the measurement and modeling of thermo-physical properties of foods and the modeling of heat and mass transfer phenomena. Other studies deal with the use of high pressure as a means of food preservation and the use of edible food coatings to enhance the nutritional quality of fresh fruits and vegetables. Wine-related studies emphasize the effects of processing and vineyard practices on quality. Research in brewing focuses on the effects of processing on beer quality and stability. Dairy processing research concerns milk quality, cheese technology and cheese economics. Investigations on seafood processing and by-product utilization are being conducted on campus, and at the Coastal Oregon Marine Experiment Station Seafood Laboratory in Astoria, Oregon. Packaging and sensory evaluation of value-added food products occurs at the Food Innovation Center in Portland, Oregon.

Studies in food microbiology focus on food safety and the application of beneficial microorganisms in food production. Included in this topic area are studies dealing with the effect of processing conditions on microbial viability and the characterization of yeast strains involved in fermented products.

Sensory science projects focus on an understanding of the fundamental nature of sensory phenomena and characterization of the sensory attributes of selected products.

Food chemistry research concerns the occurrence, role, formation, stability and analysis of various food constituents. Studies involving flavor chemistry and sensory evaluation aim to identify the flavor-active compounds of a wide variety of foods and beverages. Other studies focus on understanding the functional properties of cereal grains and development of environmentally-sustainable chemical and biological processes for converting food wastes and related renewable waste streams into useful byproducts.



Students desiring to pursue graduate study must have a BS degree or equivalent. Students from related fields of study (chemistry, microbiology, biology, etc.) should have a strong background in the basic sciences and must have earned at least a B (GPA 3.0) average during their last two years of undergraduate study.



Major Code: 1350

Back to Top



 
Top You may return to this page by using any of the following Quick-Jump keywords:
Major1350
Catalog HomeCatlog IndexCatalog SearchCatalog ArchiveCatalog Help
OSU HomeProspective StudentsCurrent StudentsFaculty & StaffAlumni & FriendsVisitors
Find SomeoneCampus MapsOSU Site Map