Fermentation Science Option
This option is available within the Food Science and Sustainable Technologies major at the following location:
- Corvallis
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.
Option Code: 141
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.
| Code | Title | Credits |
|---|---|---|
| Foundation Science Courses | ||
| ST 352 | INTRODUCTION TO STATISTICAL METHODS | 4 |
| NUTR 225 | GENERAL HUMAN NUTRITION | 3 |
| or NUTR 240 | HUMAN NUTRITION | |
| Food Science and Technology Courses | ||
| FST 251 | INTRODUCTION TO WINES, BEERS, AND SPIRITS | 2-3 |
| or FST 280 | FOOD AND BEVERAGE FERMENTATION | |
| FST 420 | SENSORY EVALUATION OF FOOD | 3 |
| FST 479/MB 479 | FERMENTATION MICROBIOLOGY | 3 |
| FST 495 | FOOD MANUFACTURING & PACKAGING | 4 |
| Select two courses from the following: | 6 | |
| CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS | ||
| CHEMISTRY AND BIOCHEMISTRY OF BEER | ||
| CHEMISTRY AND BIOCHEMISTRY OF WINE | ||
| Select 6-9 credits from the following: | 6-9 | |
| FOOD ANALYSIS | ||
| FOOD SYSTEMS CHEMISTRY | ||
| PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS and PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS LABORATORY | ||
| PRODUCTION AND ANALYSIS OF BEER and PRODUCTION AND ANALYSIS OF BEER LABORATORY | ||
| PRODUCTION AND ANALYSIS OF WINE and PRODUCTION AND ANALYSIS OF WINE LABORATORY | ||
| Electives | ||
| Select 3-7 credits from the following courses: | 3-7 | |
| AGRICULTURAL AND FOOD MARKETING | ||
| PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | ||
| *PRINCIPLES OF BIOLOGY: POPULATIONS | ||
| *WORLD FOOD CROPS | ||
| *POLLINATORS IN PERIL | ||
| FOOD SCIENCE ORIENTATION | ||
| DAIRY PROCESSING | ||
| DAIRY PROCESSING LABORATORY | ||
| INTRODUCTION TO WINES, BEERS, AND SPIRITS (if not used above) | ||
| *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | ||
| *WINE IN THE WESTERN WORLD | ||
| FOOD AND BEVERAGE FERMENTATION (if not used above) | ||
| RESEARCH 1 | ||
| INTERNSHIP 1,2 | ||
| FOOD ANALYSIS (if not used above) | ||
| FOOD SYSTEMS CHEMISTRY (if not used above) | ||
| INNOVATION AND FOOD PRODUCT DEVELOPMENT | ||
| CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS (if not used above) | ||
| PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS and PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS LABORATORY (if not used above) | ||
| CHEMISTRY AND BIOCHEMISTRY OF BEER (if not used above) | ||
| PRODUCTION AND ANALYSIS OF BEER and PRODUCTION AND ANALYSIS OF BEER LABORATORY (if not used above) | ||
| CHEMISTRY AND BIOCHEMISTRY OF WINE (if not used above) | ||
| PRODUCTION AND ANALYSIS OF WINE and PRODUCTION AND ANALYSIS OF WINE LABORATORY (if not used above) | ||
| TOPICS IN FERMENTATION (up to 2 credits allowed) | ||
| SEMINAR 1 | ||
| FOOD MICROBIOLOGY | ||
| FOOD MICROBIOLOGY LABORATORY | ||
| *FOOD AND CULTURE | ||
| TOXIC SUBSTANCES IN FOOD | ||
| Total Credits | 38 | |
- *
Baccalaureate Core Course (BCC)
- ^
Writing Intensive Course (WIC)
- 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
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:
| Code | Title | Credits |
|---|---|---|
| BB 350 | ELEMENTARY BIOCHEMISTRY | 4 |
| or BB 450 | GENERAL BIOCHEMISTRY | |
| 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 | CHEMISTRY AND BIOCHEMISTRY OF BEER | 3 |
| FST 466 | CHEMISTRY AND BIOCHEMISTRY OF WINE | 3 |
| FST 479/MB 479 | FERMENTATION MICROBIOLOGY | 3 |
| FST 495 | FOOD MANUFACTURING & PACKAGING | 4 |
| MB 302 | GENERAL MICROBIOLOGY | 3 |
| MB 303 | GENERAL MICROBIOLOGY LABORATORY | 2 |
| Plus any of the following utilized in fulfillment of option requirements: | ||
| AEC 221 | AGRICULTURAL AND FOOD MARKETING | 3 |
| ANS 251 | PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | 3 |
| CROP 330 | *WORLD FOOD CROPS | 3 |
| ENT 331 | *POLLINATORS IN PERIL | 3 |
| FST 101 | FOOD SCIENCE ORIENTATION | 1 |
| FST 210 | FRUIT AND VEGETABLE PROCESSING | 3 |
| 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 280 | FOOD AND BEVERAGE FERMENTATION | 2 |
| FST 327 | INTRODUCTION TO SUSTAINABLE FOOD PROCESSING | 3 |
| FST 401 | RESEARCH | 1-16 |
| FST 410 | INTERNSHIP | 1-16 |
| FST 423 | FOOD ANALYSIS | 4 |
| FST 430 | INNOVATION AND FOOD PRODUCT DEVELOPMENT | 3 |
| FST 437 | CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS | 3 |
| FST 439 | PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS | 2 |
| FST 440 | PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS LABORATORY | 1 |
| FST 460 | CHEMISTRY AND BIOCHEMISTRY OF BEER | 3 |
| FST 463 | PRODUCTION AND ANALYSIS OF BEER | 2 |
| FST 464 | PRODUCTION AND ANALYSIS OF BEER LABORATORY | 1 |
| FST 466 | CHEMISTRY AND BIOCHEMISTRY OF WINE | 3 |
| FST 469 | PRODUCTION AND ANALYSIS OF WINE | 2 |
| FST 470 | PRODUCTION AND ANALYSIS OF WINE LABORATORY | 3 |
| FST 472 | FOOD ENGINEERING AND PROCESSING I | 4 |
| FST 473 | FOOD ENGINEERING AND PROCESSING II | 4 |
| FST 480 | TOPICS IN FERMENTATION | 2 |
| LEAD 407 | SEMINAR | 1-16 |
| MB 440 | FOOD MICROBIOLOGY | 3 |
| MB 441 | FOOD MICROBIOLOGY LABORATORY | 2 |
| NUTR 216 | *FOOD AND CULTURE | 3 |
| TOX 429 | TOXIC SUBSTANCES IN FOOD | 3 |
- *
Baccalaureate Core Course (BCC)
- ^
Writing Intensive Course (WIC)
Option Code: 141