This major offers the following option(s):

• Enology and Viticulture
• Fermentation Science
• Food Science 

A bachelor's degree in Food Science and Technology 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 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 Food Science and Technology 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 Food Science and Technology major are Business and Entrepreneurship, Microbiology, and Nutrition.

Major Code: 135

• 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 Food Science and Technology 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.

1. A C– grade, or better, must be earned in the specified prerequisites for the following courses. (These courses have additional prerequisites, but the C– minimum applies to the prerequisites listed below).

   Course List

   Code	Title	Credits
   BEE 472	INTRODUCTION TO FOOD ENGINEERING PRINCIPLES	5
   Prerequisites
   MTH 112	*ELEMENTARY FUNCTIONS
   MTH 241	*CALCULUS FOR MANAGEMENT AND SOCIAL SCIENCE
   or MTH 251	*DIFFERENTIAL CALCULUS
   PH 201	*GENERAL PHYSICS
   FST 420	SENSORY EVALUATION OF FOOD	4
   Prerequisites
   ST 351	INTRODUCTION TO STATISTICAL METHODS
   FST 422	FOOD CHEMISTRY FUNDAMENTALS	4
   Prerequisites
   CH 331	ORGANIC CHEMISTRY
   CH 332	ORGANIC CHEMISTRY
   FST 460	CHEMISTRY AND BIOCHEMISTRY OF BEER	3
   Prerequisites
   BI 222	*PRINCIPLES OF BIOLOGY: ORGANISMS	4
   or BI 212	*PRINCIPLES OF BIOLOGY
   CH 331	ORGANIC CHEMISTRY
   CH 332	ORGANIC CHEMISTRY
   FST 466	WINE PRODUCTION PRINCIPLES	3
   Prerequisites
   BI 222	*PRINCIPLES OF BIOLOGY: ORGANISMS
   or BI 212	*PRINCIPLES OF BIOLOGY
   CH 331	ORGANIC CHEMISTRY
   CH 332	ORGANIC CHEMISTRY
   FST 479	FERMENTATION MICROBIOLOGY	3
   Prerequisites
   BI 222	*PRINCIPLES OF BIOLOGY: ORGANISMS	4
   or BI 212	*PRINCIPLES OF BIOLOGY
   CH 331	ORGANIC CHEMISTRY
   CH 332	ORGANIC CHEMISTRY

2. 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.

Earning the Degree

To earn a Bachelor of Science (BS) degree in Food Science and Technology, students must fulfill all of the FST major core requirements, and those of any one of three options: Enology and Viticulture, Fermentation Science, or Food Science.

The Baccalaureate Core (general studies) component of an OSU bachelor's degree is considered fulfilled by the student's first degree. Additionally, the university requires that a minimum of 45 credits applied to this degree (32 if the first degree is from OSU) must be completed with Oregon State University course work completed while enrolled in this degree program.

Additional information for prospective postbaccalaureate students is available at the FST undergraduate department website.

*

Baccalaureate Core Course (BCC)

^

Writing Intensive Course (WIC)

Postbaccalaureate Study in FST

Students holding a bachelor's degree from an accredited institution who are otherwise admissible to Oregon State University will be accepted into the Food Science and Technology major upon meeting the following additional criteria:

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: 135