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Option Fermentation Science Option  

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This option is offered within the following major(s):
Food Science and Technology - College of Agricultural Sciences



The Fermentation Science option, one of just a handful of such programs in the nation, is a hands-on applied science addressing the biological, chemical and physical processes of fermented foods, including those used in the production of wine, beer, and spirits, as well as a variety of other fermented foods such as cheese, yogurt, soy sauce, pickles, breads, and fermented vegetables. Graduates enjoy a wide variety of employment opportunities—including some of the nation’s largest wineries and breweries, artisan cheese plants, coffee, soy, and pickle companies, among others. Graduates of the Fermentation Science option can readily cross over from the beverage industry to the food industry with good preparedness.



Foundation Science Courses

PH 202. *General Physics (5)

Choose one of NUTR 225 or NUTR 240:
NUTR 225. General Human Nutrition (3)
NUTR 240. Human Nutrition (3)

Food Science and Technology Courses

FST 460. Brewing Science (3)
FST 466. Wine Production Principles (3)
FST/MB 479. Fermentation Microbiology (3)
FST 490. Food Processing Calculations (2)
FST 491. Food Processing Calculations Laboratory (1)
FST 495. Food Packaging (2)

Complete two courses from among FST 423, FST 461 and FST 467. If all three are selected, credits from one course are applied to the Option Electives requirements below:
FST 423. Food Analysis (4)
FST 461. Brewing Analysis (3)
FST 467. Wine Production, Analysis, and Sensory Evaluation (5)

Fermentation Science Option Electives

Complete 6–8 credits from the list below, to bring the total in the Fermentation Science option to 37:
AG 407. Seminar: Leadership Academy (3)1
FST 101. Food Science Orientation (1)
FST 212. Dairy Processing (2)
FST 213. Dairy Processing Laboratory (1)
FST 251. Introduction to Wines, Beers, and Spirits (3)
FST 260. *Food Science and Technology in Western Culture (3)
FST 273. *Wine in the Western World (3)
FST 401. Research (3)1
FST 410. Internship (3)1,2
FST 420. Sensory Evaluation of Food (4)
FST 430. Innovation and Food Product Development (4)
FST 480. Topics in Fermentation (1) (up to 2 credits of FST 480 may be applied)
MB 440. Food Microbiology (3)
MB 441. Food Microbiology Laboratory (2)
NUTR 216. *Food in Non-Western Culture (3)
TOX 429. Toxic Substances in Food (3)

Total=37

 

Footnotes:

1 Competitive selection and/or departmental approval required.
2 Students may not earn internship credit in all states. Consult with the internship coordinator for a list of eligible states.
* Baccalaureate Core Course (BCC)
^ Writing Intensive Course (WIC)

Students may complete more than one option. Courses must be selected so that at least 12 credits in each option are counted uniquely toward requirements of that option.

 

FST Major 2.00 GPA Requirement (Fermentation Science Option)


The following courses are included in calculation of the FST Major GPA for students in the Fermentation Science option:
BB 350. Elementary Biochemistry (4)
BEE 472. Introduction to Food Engineering Principles (5)
BEE 473. Introduction to Food Engineering Process Design (3)
CH 324. Quantitative Analysis (4)
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)
FST 460. Brewing Science (3)
FST 466. Wine Production Principles (3)
FST/MB 479. Fermentation Microbiology (3)
FST 490. Food Processing Calculations (2)
FST 491. Food Processing Calculations Laboratory (1)
FST 495. Food Packaging (2)
MB 302. General Microbiology (3)
MB 303. General Microbiology Laboratory (2)

Plus any of the following utilized in fulfillment of option requirements:
AG 407. Seminar: Leadership Academy (up to 3 credits)
FST 101. Food Science Orientation (1)
FST 212. Dairy Processing (2)
FST 213. Dairy Processing Laboratory (1)
FST 251. Introduction to Wines, Beers, and Spirits (3)
FST 260. *Food Science and Technology in Western Culture (3)
FST 273. *Wine in the Western World (3)
FST 401. Research (up to 3 credits)
FST 410. Internship (up to 3 credits)
FST 420. Sensory Evaluation of Food (4)
FST 423. Food Analysis (4)
FST 430. Innovation and Food Product Development (4)
FST 461. Brewing Analysis (3)
FST 467. Wine Production Analysis, and Sensory Evaluation (5)
FST 480. Topics in Fermentation (up to 2 credits)
MB 440. Food Microbiology (3)
MB 441. Food Microbiology Laboratory (2)
NUTR 216. *Food in Non-Western Culture (3)
TOX 429. Toxic Substances in Food (3)


Option Code: 141




 
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