This program is available at the following location:

• Corvallis

Options available:

• Enology and Viticulture
• Fermentation Science
• Food Science

A bachelor's degree in Food Science and Sustainable Technologies 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 sustainable 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 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 major are Business, Innovation & Entrepreneurship, Microbiology, Sustainability, and Nutrition.

Major Code: 033

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.
• Demonstrate the ability to integrate and apply scientific principles to describe complex food systems and solve problems in Food Science.
• Effectively express themselves orally, graphically, and in writing.
• Engage in activities that enhance their professional development.

Grade Requirements

All courses required for completion of the 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.

The following prerequisite courses must be completed with a grade of C- or better: BI 204 or BI 221, BI 205 or BI 222, CH 331, CH 332, FST 360, MTH 112Z, PH 201 or PH 211, MTH 227 or MTH 251, and ST 351. 

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.

Major Requirements 

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Baccalaureate Core Course (BCC)

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Writing Intensive Course (WIC)

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Core Education course. Applies only to students admitted to an OSU undergraduate degree from Summer 2025 onwards

Postbaccalaureate Students

Students holding a bachelor's degree from an accredited institution who are otherwise eligible for admission to Oregon State University will be accepted into the major upon meeting the following additional criteria. Additional information for prospective postbaccalaureate students is available on the FST undergraduate department website.

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.

Major Code: 033

Degree plans are subject to change and the following is only an example of how students may complete their degree in four years. Students should consult their advisor to determine the best degree plan for them. Contact details for advisors can be found on the Academic Advising page.