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Major 

Food Science and Technology Undergraduate Major (BS, CRED, HBS)

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College of Agricultural Sciences | Food Science and Technology


Options

Enology and Viticulture
Fermentation Science
Food Science

A bachelor's degree in Food Science and Technology provides the necessary foundation to pursue any of the many possible food and beverage related career paths. The program integrates principles and concepts in the physical, biological and engineering sciences (including courses in general chemistry, organic chemistry, biology, physics, math and statistics, biochemistry, microbiology, and food engineering) and applies them to the scientific and technical aspects of food and beverage processing. Students who achieve at least a 2.00 GPA in the required foundation courses in chemistry additionally earn a Chemistry minor.

In addition to completing the Food Science and Technology Core, students must select from among three options (areas of concentration):

  1. Enology and Viticulture
  2. Fermentation Science
  3. Food Science

All curricula are approved by the Higher Education Committee of the Institute of Food Technologists, making students eligible for national and Oregon IFT scholarships, as well as providing universal degree recognition within the food industry. Beyond choosing an option, students are able to further customize their studies through a menu of elective credits, facilitating the development of additional expertise in food related areas such as microbiology, toxicology, nutrition, horticulture, and animal sciences, and crediting formalized career and professional development experiences. Among minors that complement the Food Science and Technology major are Business and Entrepreneurship, Microbiology, and Nutrition.



Grade Requirements

All courses required for completion of the Food Science and Technology major must be passed, graded on the A–F scale. Included are both "core" and "option" courses in FST, as well as supporting courses in math, sciences, and written and oral communication.

  1. A C– grade, or better, must be earned in the specified prerequisites for the following courses. (These courses have additional prerequisites, but the C– minimum applies to the prerequisites listed below).
    • BEE 472: MTH 112 and (MTH 241 or MTH 251) and PH 201
    • FST 420: ST 351
    • FST 422: CH 331 and CH 332
    • FST 460: BI 212 and CH 331 and CH 332
    • FST 466: BI 212 and CH 331 and CH 332
    • FST 479: BI 212 and CH 331 and CH 332
  2. Students must earn at least a 2.00 "major" GPA. The major GPA is a cumulative GPA calculated on a list of courses particular to each option. Selected core and option courses are included, as specified in the list accompanying requirements of each option.

Food Science and Technology Core (104 credits)


Chemistry/Biochemistry Foundation Courses

BB 350. Elementary Biochemistry (4)
CH 231, CH 232, CH 233. *General Chemistry (4,4,4)
CH 261, CH 262, CH 263. *Laboratory for Chemistry 231–233 (1,1,1)
CH 324. Quantitative Analysis (4)
CH 331, CH 332. Organic Chemistry (4,4)
CH 337. Organic Chemistry Laboratory (4)

Physics, Statistics and Mathematics Foundation Courses

MTH 251. *Differential Calculus (4)
MTH 252. Integral Calculus (4)
PH 201. *General Physics (5)
ST 351. Introduction to Statistical Methods (4)

Biological Science Foundation Courses

BI 211. *Principles of Biology (4)
BI 212. *Principles of Biology (4)
BI 213. *Principles of Biology (4)
MB 302. General Microbiology (3)
MB 303. General Microbiology Laboratory (2)

Communication Foundation Courses

COMM 111. *Public Speaking (3)

Select one of WR 222, WR 327 or WR 362:
WR 222. *English Composition (3)
WR 327. *Technical Writing (3)
WR 362. *Science Writing (3)

Food Science and Technology Core Courses (29)

BEE 472. Introduction to Food Engineering Principles (5)
BEE 473. Introduction to Food Engineering Process Design (3)
FST 360. Food Safety and Sanitation (3)
FST 370. Industry Preparation/HACCP (3)
FST 385. ^Communicating Food and Fermentation Science (3)
FST 407. Senior Seminar (1)
FST 421. *Food Law (3)
FST 422. Food Chemistry Fundamentals (4)
FST 425. Food Systems Chemistry (4)

Footnotes:

* Baccalaureate Core Course
^ Writing Intensive Course
A C– or better grade is required in the following courses: BI 212, CH 331–CH 332, MTH 112,  MTH 251, PH 201 and ST 351.

Postbaccalaureate Study in FST


Admission

Students holding a bachelor's degree from an accredited institution who are otherwise admissible to Oregon State University (see: http://oregonstate.edu/admissions/main/post-baccalaureate) will be accepted into the Food Science and Technology major upon meeting the following additional criteria:

All of the following courses (or equivalents) must be completed with a cumulative GPA of 2.25 (4.00 maximum scale). In the case of repeated courses, the second grade earned in the course will be used in the GPA calculation.


Earning the Degree

To earn a Bachelor of Science (BS) degree in Food Science and Technology, postbaccalaureate students must fulfill all of the FST major core requirements, and those of any one of three options: Enology and Viticulture, Fermentation Science, or Food Science (see: http://oregonstate.edu/foodsci/prospective-undergraduate-students).

The Baccalaureate Core (general studies) component of an OSU bachelor's degree is considered fulfilled by the student's first degree. Additionally, the university requires that a minimum of 45 credits applied to this degree (32 if the first degree is from OSU) must be completed with Oregon State University course work completed while enrolled in this degree program.

Additional information for prospective postbaccalaureate students is available at the FST undergraduate department website: http://oregonstate.edu/foodsci/home.



Major Code: 135

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