Food Science Minor
This program is available at the following location:
- Corvallis
Food scientists belong to one of the world’s largest industries—the food industry. From the farm gate to the market, food scientists develop foods and beverages in response to society’s needs and demands, working to make foods safe, nutritious, convenient, economical, and tasty. Food scientists look for better ways to select, preserve, process, and package food products, including the ingredients that go into them. Society’s focus on food has increased as a heightened awareness of diet, health, biosecurity (food safety) and sustainable food production has increased worldwide.
Minor Code: 136
Upon successful completion of the program, students will meet the following learning outcomes:
- Identify and explain essential foundational principles in Food Science: Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing and Engineering, Sensory Science.
| Code | Title | Credits |
|---|---|---|
| Required Core | ||
| FST 360 | FOOD SAFETY AND SANITATION | 3 |
| FST 422 | FOOD CHEMISTRY FUNDAMENTALS | 4 |
| Electives | ||
| Select 20 credits from the following: 1 | 20 | |
| PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | ||
| DAIRY PROCESSING | ||
| DAIRY PROCESSING LABORATORY | ||
| INTRODUCTION TO WINES, BEERS, AND SPIRITS | ||
or FST 280 | FOOD AND BEVERAGE FERMENTATION | |
| *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | ||
| *WINE IN THE WESTERN WORLD | ||
| INDUSTRY PREPARATION/HACCP | ||
or FST 375 | FOOD SAFETY AND QUALITY ASSURANCE | |
| INTRODUCTION TO SUSTAINABLE FOOD PROCESSING | ||
| SENSORY EVALUATION OF FOOD | ||
| FOOD LAW | ||
| FOOD ANALYSIS | ||
| FOOD SYSTEMS CHEMISTRY | ||
| FOOD PRODUCT DEVELOPMENT | ||
| CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS | ||
| FOOD AND CLIMATE CHANGE | ||
| CHEMISTRY AND BIOCHEMISTRY OF BEER | ||
| CHEMISTRY AND BIOCHEMISTRY OF WINE | ||
| FOOD ENGINEERING AND PROCESSING I | ||
| FOOD ENGINEERING AND PROCESSING II | ||
| FERMENTATION MICROBIOLOGY | ||
| FOOD PACKAGING | ||
| FOOD MICROBIOLOGY | ||
| FOOD MICROBIOLOGY LABORATORY | ||
| TOXIC SUBSTANCES IN FOOD | ||
| Total Credits | 27 | |
- *
Baccalaureate Core Course (BCC)
- ^
Writing Intensive Course (WIC)
- 1
At least 5 credits must be upper-division
Minor Code: 136