Food Science Option
This option is available within the Food Science and Sustainable Technologies major 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.
Graduates of the Food Science option are typically employed in research and development of new products, food safety, sensory and flavor qualities, quality control or quality assurance. Some work as freelance food technologists or create their own food businesses. The option also provides a strong foundation for graduate education in this discipline.
Option 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.
- 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 | ||
| ST 352 | INTRODUCTION TO STATISTICAL METHODS | 4 |
| NUTR 225 | GENERAL HUMAN NUTRITION | 3 |
| or NUTR 240 | HUMAN NUTRITION | |
| Required Core | ||
| FST 420 | SENSORY EVALUATION OF FOOD | 3 |
| FST 423 | FOOD ANALYSIS | 4 |
| FST 425 | FOOD SYSTEMS CHEMISTRY | 4 |
| FST 428 | SENSORY EVALUATION OF FOOD LABORATORY | 1 |
| FST 495 | FOOD MANUFACTURING & PACKAGING | 4 |
| MB 440 | FOOD MICROBIOLOGY | 3 |
| Select 3 credits from the following processing courses: | 3 | |
| PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | ||
| FRUIT AND VEGETABLE PROCESSING | ||
| DAIRY PROCESSING | ||
| DAIRY PROCESSING LABORATORY | ||
| Electives | ||
| Select 7 credits from the following courses: | 7 | |
| AGRICULTURAL AND FOOD MARKETING | ||
| *INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL 1 | ||
| *PRINCIPLES OF BIOLOGY: POPULATIONS | ||
| *WORLD FOOD CROPS 1 | ||
| *SUSTAINABLE ENGINEERING 1 | ||
| *POLLINATORS IN PERIL | ||
| *FOOD JUSTICE 1 | ||
| FOOD SCIENCE ORIENTATION | ||
| INTRODUCTION TO WINES, BEERS, AND SPIRITS | ||
| *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | ||
| *WINE IN THE WESTERN WORLD | ||
| FOOD AND BEVERAGE FERMENTATION | ||
| RESEARCH (competitive selection and/or departmental approval required) | ||
| INTERNSHIP (competitive selection and/or departmental approval required) 2 | ||
| INNOVATION AND FOOD PRODUCT DEVELOPMENT | ||
| CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS | ||
| PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS 3 | ||
| FOOD AND CLIMATE CHANGE 1 | ||
| CHEMISTRY AND BIOCHEMISTRY OF BEER | ||
| PRODUCTION AND ANALYSIS OF BEER 3 | ||
| CHEMISTRY AND BIOCHEMISTRY OF WINE | ||
| PRODUCTION AND ANALYSIS OF WINE 3 | ||
| FERMENTATION MICROBIOLOGY | ||
| TOPICS IN FERMENTATION | ||
| *FOOD FROM THE SEA 1 | ||
| ORGANIC FARMING AND GARDENING | ||
| BERRY AND GRAPE PHYSIOLOGY AND CULTURE | ||
| SEMINAR | ||
| FOOD MICROBIOLOGY LABORATORY | ||
| *FOOD AND CULTURE | ||
| INTEGRATED POLICY: FOOD, ENERGY, WATER, CLIMATE 1 | ||
| *SUSTAINABILITY ASSESSMENT 1 | ||
| *SUSTAINABLE COMMUNITIES 1 | ||
| TOXIC SUBSTANCES IN FOOD | ||
Up to 3 credits of additional processing courses (if not used above) | ||
| Total Credits | 36 | |
- 1
If not used in fulfillment of major core requirement
- 2
Students may not earn internship credit in all states. Consult with internship coordinator for list of eligible states
- 3
Contingent on available capacity in laboratory. Students in the Fermentation Science Option have enrollment priority
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 (Food Science Option)
The following courses are included in calculation of the FST Major GPA for students in the Food Science option:
| Code | Title | Credits |
|---|---|---|
| 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 327 | INTRODUCTION TO SUSTAINABLE FOOD PROCESSING | 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 420 | SENSORY EVALUATION OF FOOD | 3 |
| FST 421 | FOOD LAW | 3 |
| FST 422 | FOOD CHEMISTRY FUNDAMENTALS | 4 |
| FST 423 | FOOD ANALYSIS | 4 |
| FST 425 | FOOD SYSTEMS CHEMISTRY | 4 |
| FST 472 | FOOD ENGINEERING AND PROCESSING I | 4 |
| FST 473 | FOOD ENGINEERING AND PROCESSING II | 4 |
| FST 495 | FOOD MANUFACTURING & PACKAGING | 4 |
| MB 302 | GENERAL MICROBIOLOGY | 3 |
| MB 303 | GENERAL MICROBIOLOGY LABORATORY | 2 |
| MB 440 | FOOD MICROBIOLOGY | 3 |
| Plus any of the following utilized in fulfillment of option requirements: | ||
| PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | ||
| ADVANCED PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | ||
| AGRICULTURAL AND FOOD MARKETING | ||
| *INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL | ||
| *WORLD FOOD CROPS | ||
| *POLLINATORS IN PERIL | ||
| *FOOD JUSTICE | ||
| FOOD SCIENCE ORIENTATION | ||
| FRUIT AND VEGETABLE PROCESSING | ||
| DAIRY PROCESSING | ||
| DAIRY PROCESSING LABORATORY | ||
| INTRODUCTION TO WINES, BEERS, AND SPIRITS | ||
| *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | ||
| *WINE IN THE WESTERN WORLD | ||
| FOOD AND BEVERAGE FERMENTATION | ||
| RESEARCH | ||
| INTERNSHIP | ||
| INNOVATION AND FOOD PRODUCT DEVELOPMENT | ||
| CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS | ||
| PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS | ||
| FOOD AND CLIMATE CHANGE | ||
| CHEMISTRY AND BIOCHEMISTRY OF BEER | ||
| PRODUCTION AND ANALYSIS OF BEER | ||
| CHEMISTRY AND BIOCHEMISTRY OF WINE | ||
| PRODUCTION AND ANALYSIS OF WINE | ||
| FERMENTATION MICROBIOLOGY | ||
| TOPICS IN FERMENTATION | ||
| *FOOD FROM THE SEA | ||
| ORGANIC FARMING AND GARDENING | ||
| BERRY AND GRAPE PHYSIOLOGY AND CULTURE | ||
| SEMINAR | ||
| FOOD MICROBIOLOGY LABORATORY | ||
| *FOOD AND CULTURE | ||
| INTEGRATED POLICY: FOOD, ENERGY, WATER, CLIMATE | ||
| *SUSTAINABILITY ASSESSMENT | ||
| *SUSTAINABLE COMMUNITIES | ||
| TOXIC SUBSTANCES IN FOOD | ||
- *
Baccalaureate Core Course (BCC)
- ^
Writing Intensive Course (WIC)
Option Code: 136