Three rules apply to minimum grades: 1- The Department requires that graduate students obtain no less than a B on courses listed on their graduate programs, 2- The Department also requires that graduate students obtain no less than a ‘B’ in core courses. It is the responsibility of graduate students to assure that their grades satisfy the above department requirements, 3- The Graduate School requires that graduate students maintain satisfactory progress in their academic programs (see Graduate Catalog for details). This means that all graduate students must maintain a minimum cumulative grade point average (GPA) of 3.0 or greater. A grade point average of 3.0 ('B') is required for all courses included in the graduate program of study. If a student fails to maintain this GPA, a letter of warning will be sent by the Graduate School. Students are expected to improve their grades the following quarter. Students who fail to do so are not automatically dismissed. Cases are handled on an individual basis upon consultation with the student, academic advisor, and department head. The Department has the option of not extending the assistantships of students who fail to maintain satisfactory progress.

Special Note: Be sure to check "Academic Regulations" found in the "Schedule of Classes" for information on grading and taking courses.

FST Policy on unsatisfactory graduate student grades:

1. If a student’s cumulative GPA drops below 3.0, the student is placed on “probation” meaning that the student has been warned that this is unsatisfactory academic progress, and if not corrected by the end of the following term will lead to dismissal from the FST program. Summer term is included only if courses are taken during the summer.
   
2. If a student’s cumulative GPA remains below 3.0 at the end of the following term, the student will be dismissed, unless the major professor intercedes with a plan of action that is approved by the graduate committee. That plan cannot include taking letter-graded “blanket”- numbered courses— except FST 507/607 – to raise the GPA.
   
3. If a student’s cumulative GPA remains below 3.0 at the end of the third term, the student is dismissed.

Financial Aid
Source of Funds
Funds for the support of graduate research assistants (GRAs), traineeships, and student research are generally provided by the research grants of faculty advisors.

Graduate Research Assistants
It is expected that GRAs on a .49 FTE (Full Time Equivalent) appointment work 20 hours per week as assigned by their graduate advisors.

Time Limitation of Assistantships
Graduate students are expected to complete the requirements for the M.S. Degree within about 2 years and the Ph.D. Degree within about 3 years beyond completion of the M.S. Degree. Graduate Research Assistantships are generally awarded yearly for a maximum period of 2 years (M.S.), or 3 years (Ph.D.). If a student does not complete degree requirements within the above mentioned time frames, further support is not guaranteed.

FTE (Full Time Equivalent) and Credit Hour Allowances
GRAs must be registered for a minimum of 12 credit hours per term. The maximum number of hours varies:

	0.20 to 0.29 FTE	Minimum	Maximum
	Fall, Winter, Spring	12 credits	15 credits
	Summer	09 credits	09 credits
	0.30 to 0.49 FTE
	Fall, Winter, Spring	12 credits	12 credits
	Summer	09 credits	09 credits

For additional information on graduate appointments, please refer to the on-line Graduate Catalog or consult with the graduate committee.

Hourly Employees
Graduate students must get permission from their major professors before accepting hourly student work in the Department. Total gross earnings from any State of Oregon payroll source for students on GRA appointments cannot exceed the equivalent of a 0.49 appointment (0.49 FTE).

Students not on a graduate appointment who are U.S. citizens or resident aliens can work as student workers for a maximum of 20 hours per week while classes are in session.

Eligible student employees, not on a graduate appointment, may work full time (40 hours per week) or more during term breaks and must be paid overtime (1.5 x hourly rate) for all hours over 40 in one week. International students cannot work more than 40 hours per week during term breaks.

Departmental Committees
The Department committees and organization list is updated each fiscal year. A copy of the current list may be obtained in 100 Wiegand Hall. Students are invited to participate on a number of departmental committees including: Safety, Computer, Special Events, and Awards. Students interested in volunteering for committee assignments should see the Department Head or the Office Manager before the end of the year (June) to be appointed to a committee for the new year.

Graduate Committee
The Department Graduate Committee formulates the basic policy, procedures, and requirements for all graduate work in the Department within the general authority granted by the Department and the Graduate School. The committee establishes the specific rules and regulations for graduate work, recruits new graduate students, handles student petitions, and handles and approves other work related to graduate study such as graduate teaching assignments (for PhD candidates). The Graduate Committee consists of five faculty, a graduate student representative, and the Department Academic Programs coordinator.

Graduate Student Representative: A graduate representative is elected each Fall to represent graduate student interests. The graduate student representative serves as an advocate for fellow FST graduate students, is a peer resource of information concerning graduate student life in the Department, and helps to resolve questions and problems of fellow students. The graduate student representative attends faculty meetings and serves on the FST Graduate Committee.

Purchasing and Travel
There are specific guidelines for the acquisition of lab supplies and travel accommodations. PLEASE FOLLOW directions on forms “PURCHASING”; “Food Science Order Form” (Appendix XIII), and “Travel Guide for Students” (Appendix XIV).

M.S. in Food Science & Technology
Masters Program
The Program for a Master's Degree is developed under the guidance of the major professor (and minor professor when a minor is included), and signed by those professors and the Chair of the Department of Food Science before filing with the Graduate School. The Department Head approves the initial Program and any subsequent changes. The Graduate School requires that the "Masters Program" form (Appendix II, IIA) be filed with the Graduate School before the completion of 18 hours of graduate course work at OSU. "Masters Program" form and forms for changes to this program are available online at http://oregonstate.edu/dept/grad_school/current/forms.html#program. The completed forms must be signed by the major professor, minor advisor, and Department Head. A copy of the "Masters Program" form is also to be filed with the department Academic Program Coordinator.

A minimum of 45 credits is required for the Master of Science. Thirty credits must be earned at OSU after admission as a graduate student.

50% Rule
Effective Fall 2005, all graduate student programs of study submitted to the Graduate School must consist of, at a minimum, 50% graduate stand-alone courses. All graduate credits other than the 500 or 600 component of slash courses, including thesis, dissertation, research, internship, seminar, reading and conference, and projects are considered graduate stand-alone credits.

M.S. Program Requirements

	Maximum allowed thesis credits *	Maximum allowed non-thesis blanket- numbered courses **	Minimum remaining coursework credits needed ***	Total credits required for degree
M.S.	12	9	24	45

* While no more than 12 thesis credits can be listed on a program , students typically register for far more thesis credits over the course of their graduate career.

** More blanket-numbered credits can be taken but only 9 credits can be listed.

*** These courses must include a minimum of 2 “stand-alone” graduate credits. Note that thesis and graduate level blanket-numbered courses are already considered “stand alone” graduate credit.

Departmental M.S. Check-off Sheet
A file copy of the departmental check-off sheet (Appendix IV) is a permanent part of the student's file. As items are completed, the official file copy is updated.

Coursework Requirements
The following courses constitute a core and must be taken and passed with a grade of B or better by all graduate students. Equivalent courses taken at Oregon State University or elsewhere will be considered by the Graduate Committee as possible alternatives on a case-by-case basis. The credit hours required in the major and the minor fields are stated in the on-line Graduate Catalog. Two hours of seminar (FST 507) are required for the M.S. degree. Graduate students are expected to attend and participate in the Fall Faculty Seminars, when offered. Students registering for FST 503 must be working on thesis research under the supervision of a major professor.

Core Curriculum

	A) Food Microbiology
	MB540	3 credit hours
	MB541	2 credit hours
	B) Food Engineering
	BEE552	4 credit hours
	Effective for grad students entering the program Spring 2007 or later,      Food Engineering/BEE552 is now the core course requirement.      (BEE553 is no longer a core course requirement.)
	C) Food Chemistry
	FST522	5 credit hours
plus a choice of either...
	FST523 - Food Analysis	4 credit hours
	FST524 - Food Formulation Chemistry	3 credit hours
	FST628 - Flavor Chemistry	3 credit hours
	FST639 - Food Polymer Science	3 credit hours
A total of 8-9 credits of food chemistry will be required, depending on the non-FST 522 course chosen
FST 628, FST 639 will be taught alternate years. Other course substitutions to fulfill the Food Chemistry core will be considered on a case-by-case basis by the Department Graduate Committee.

Petitioning to waive core course requirement
Students may petition the graduate committee to waive core course requirements if equivalent courses have been taken elsewhere. Petitions must provide 1) a statement indicating the course to be waived; 2) a syllabus or course outline for the substitute course; and 3) a transcript for the substitute course.Grades obtained in the proposed substitute courses can be no less than a ‘B’. See Sample Petition Letter in Appendix I. Please present petition to Linda Dunn.

Minor
A minor is optional, but if a minor is declared, approximately two-thirds of the coursework (30 graduate credits) should be listed in the major field and one third (15 graduate credits) in the minor field. In such cases, the student’s thesis committee must include a member from the minor department.

The purpose of the minor is to provide supporting courses in basic and applied science for the courses and thesis research in Food Science. Examples in the basic sciences include chemistry, biochemistry, and microbiology. In the applied sciences, horticulture, bio-resource engineering, are sometimes chosen. When minor courses are taken in several departments or areas, the minor is designated an integrated minor.

Other Requirements
Registration/Continuous Enrollment
A graduate student using space and facilities or studying under supervision of a major professor must register for a minimum of 3 credit hours even though the student may have completed all course work. A minimum of 12 credit hours is required for all Graduate Teaching/Research Assistants fall, winter and spring terms, and 9 credit hours summer term. The maximum varies according to the specific assistantship appointment (FTE).

A graduate student intending to resume active graduate student status following interruption of his/her study program for one or more terms must apply for Regular Leave of Absence (Maximum: 3 terms for master’s students), or Planned Leave of Absence (Maximum: 9 terms) to maintain graduate student standing in their programs and to avoid registration for 3 credits for each term of unauthorized break in registration. (See on-line Graduate Catalog for further details).
http://oregonstate.edu/dept/grad_school/admitted/forms.html#resume

Thesis
A thesis, representing the results of the student’s independent research is required. Information on the number of copies required and the prescribed style for preparation may be found on the Graduate School website under Guide to Success, "Thesis Guide"   http://oregonstate.edu/dept/grad_school/current/success.html

The Major Professor will consult with the Department Head regarding the number of bindings to be ordered and the source of funds to be used. Bindings will be paid for as follows:

Library - University Account	Major Professor - Professor's Account
Department - Department Account	Student - Student

Thesis production costs are borne by the student (except for bindings as noted above) with the exception of those photographs, charts, etc. that will be used for subsequent journal publications. These charges will usually be covered by the sponsoring agency.

Thesis Committee
Your thesis committee serves as your final examining committee. The thesis committee is nominated by the student's Major Professor, subject to the approval of the Dean of the Graduate School, and consists of at least four members of the University Graduate faculty: the Major Professor, an additional faculty member from Food Science and Technology, one from the minor field (if applicable), and one from a field not directly connected with the candidate's studies and appointed by the Graduate School as the Graduate Council Representative. The Graduate School will provide a list of potential Graduate Council Representatives upon request. For programs without a minor, the minor professor is replaced with any member of the graduate faculty.

Final Examination
An oral thesis defense (public defense and closed oral examination by their Committee) should be scheduled for two hours and is required for an M.S. degree in Food Science and Technology. Students are required to schedule the final examination through the Graduate School one week prior to a Master’s Defense. See Appendix VI (Event Scheduling Form). Copies of the thesis should be submitted to committee members at least one week prior to the exam. The thesis committee will examine the student, deliberate, and vote in private after the oral examination has concluded. If more than one negative vote is recorded, the candidate will have failed the examination. (See "Graduate School Survival Guide" and "Food Science & Technology M.S. Program of Study" for University/Departmental requirements and deadlines).

Limitations
According to Graduate School regulations, all work toward a master’s degree, including transferred credits, coursework, thesis, and all examinations, must be completed within seven years.

Master of Agriculture (MAgr)
The Master of Agriculture degree requires a student to attain advanced knowledge and achievement integrated across three fields of study. Areas may be agricultural economics, agricultural education, animal science, botany and plant pathology, crop science, fisheries science, food science, horticulture, rangeland resources, soil science, wildlife science, or other areas approved by the College of Agricultural Sciences. Two of the three fields must be from the College of Agricultural Sciences or closely related areas. The third field can be from any approved graduate major. With appropriate justification, each of these three areas may contain integrated components.

The program is administered by the academic department of the major area and requires the department head’s signature. Students getting a MAgr with a major in Food Science are subject to the same admission requirements as students getting an M.S. or Ph.D. degree in Food Science. The FST graduate committee evaluates MAgr applicants just as M.S. applicants are evaluated. One difference is that such students are not required to take the FST core courses as part of their program.

The student’s committee will consist of a representative from the major and each minor area, and a Graduate Council representative. A final oral examination is required and may include questions covering coursework and the research paper or thesis.

Two options:
Thesis option. The thesis must coordinate work in the three fields. The requirement is 6 to 9 credits of Thesis 503. The thesis adviser must be a member of the graduate faculty authorized to direct theses.

Research paper option. The research paper does not necessarily integrate work from the three fields, but typically investigates a subject from one or possibly two of the three fields. The requirement is 4-7 credits, registered as Research 501 or Reading and Conference 505.

Ph.D. in Food Science & Technology
A Ph.D. degree with a major in Food Science and Technology prepares the student for research in a specialized field of study. A Master’s degree or equivalent (as evaluated by the Departmental Graduate Committee) is required for a student who intends to work towards a Ph.D. degree.

Students currently in an M.S. program may, on occasion, decide that they wish to pursue a Ph.D. degree in Food Science. Situations that can arise include:

1. A student may not wish to complete the M.S. and desires only to obtain the Ph.D. This may or may not involve a new major professor. Requests to enter the Ph.D. program without first obtaining an M.S. degree are considered exceptional and are handled by petition to the Graduate Committee on a case-by-case basis.
   
2. A student completes the M.S. degree and wishes to start a Ph.D. program in Food Science and Technology. Students are required to provide current transcripts, new statement of purpose, one letter of support from the M.S. major professor, and two letters from thesis committee members or other faculty members who have had opportunity to observe the student conducting research. If available, a list or copies of publications or pending publications from the M.S. work should be included. Decisions on continuation are made by recommendation of the Graduate Committee.

Study Program
A "Proposed Doctoral Program" form (Appendix III, IIIA) must be filed with the Graduate School before the beginning of the fourth academic term of enrollment as a doctoral student. "Proposed Doctoral Program" forms are available from the Academic Programs Coordinator, at the Graduate School Office and on the web at http://oregonstate.edu/dept/grad_school/current/forms.html. A minimum of 36 hours of graduate work must be earned in residence.

50% Rule
Effective Fall 2005, all graduate student programs of study submitted to the Graduate School must consist of 50% graduate stand-alone courses. All graduate credits other than the 500 or 600 component of slash courses, including thesis, dissertation, research, internship, seminar, reading and conference, and projects are considered graduate stand-alone credits.

Ph.D. Program Requirements

	Minimum allowed thesis credits (no maximum)	Maximum allowed blanket numbered courses **	Total credits required for degree
Ph.D.	36	15	108

* More blanket-numbered credits can be taken, but only 15 credits can be listed.

Departmental Ph.D. Check-off Sheet
A file copy of the departmental check-off sheet (Appendix V) is a permanent part of the student's file. As items are completed, the official file copy is updated.

Coursework Requirements
The following courses constitute a core and must be taken and passed with a grade of B or better by all graduate students. Equivalent courses taken at Oregon State University or elsewhere will be considered by the Graduate Committee as possible alternatives on a case-by-case basis. The credit hours required in the major and the minor fields are stated in the Graduate Catalog. Two hours of seminar (FST 607) are required for the Ph.D. degree. Graduate students are expected to attend and participate in the Fall Faculty Seminars.

Core Curriculum

	A) Food Microbiology
	MB540	3 credit hours
	MB541	2 credit hours
	B) Food Engineering
	BEE552	4 credit hours
	Effective for grad students entering the program Spring 2007 or later,      Food Engineering/BEE552 is now the core course requirement.      (BEE553 is no longer a core course requirement.)
	C) Food Chemistry
	FST522	5 credit hours
plus a choice of either...
	FST523 - Food Analysis	4 credit hours
	FST524 - Food Formulation Chemistry	3 credit hours
	FST628 - Flavor Chemistry	3 credit hours
	FST639 - Food Polymer Science	3 credit hours
A total of 8-9 credits of food chemistry will be required, depending on the non-FST 522 course chosen
FST 628, FST 639 will be taught alternate years. Other course substitutions to fulfill the Food Chemistry core will be considered on a case-by-case basis by the Department Graduate Committee.

Petition to waive core course requirement
Students may petition the graduate committee to waive core course requirements if equivalent courses have been taken elsewhere. Petitions must provide 1) a statement indicating the course to be waived; 2) a syllabus or course outline for the substitute course; and 3) a transcript for the substitute course. Grades obtained in the proposed substitute courses can be no less than a B.  See Sample Petition Letter in Appendix I.

Minor or Minors
A minor is optional, but if declared, it must consist of at least 18 credits (15 credits for an integrated minor) and the committee must include a member from the minor department. All committee members must be on the graduate faculty with appropriate authorization to serve on the student’s committee.

Minor fields in basic and applied sciences for a Ph.D. program are meant to support the thesis research. Three types of minors are available:

1. One minor - The student wants to become highly specialized in a particular field and declares one department as a minor. Two representatives from the minor department serve on the doctoral committee.
2. Two minors - The student wants a broader training in two fields but may or may not want to become highly specialized in either field.
3. Integrated minor - The student wants a background in several different subject areas. Two of the most emphasized departments would be represented on the doctoral committee through appropriate faculty representation.

Other Requirements
Registration/Continuous Enrollment
A graduate student using space and facilities or studying under supervision of a major professor must register for a minimum of 3 credit hours even though the student may have completed all course work. A minimum of 12 credit hours is required for all Graduate Teaching/Research Assistants. The maximum varies according to the specific assistantship appointment (FTE). See Graduate Catalog for details.

A graduate student intending to resume active graduate student status following interruption of his/her study program for one or more terms must apply for Regular Leave of Absence (Maximum: 3 terms for master’s students), or Planned Leave of Absence (Maximum: 9 terms) to maintain graduate student standing in their programs and to avoid registration for 3 credits for each term of unauthorized break in registration. (See on-line Graduate Catalog for further details). http://oregonstate.edu/dept/grad_school/current/registration/html

Teaching Assistantship
Students are required to serve as a TA for one term in the FST Department. This requirement shall normally be fulfilled during the second or third year of the Ph.D. program. The term and course shall be decided by the department Graduate Committee in consultation with the student and Major Professor.

Thesis Committee
The student and his/her major professor formulate the Ph.D. study program that is to be submitted to the student's thesis committee for approval. This committee consists of five members including the Major Professor (Committee Chair), at least one other faculty member from Food Science and Technology, and two faculty members from the minor or supporting fields. If no minor is declared, the committee members can be filled with graduate faculty members from any department. A representative of the Graduate Council is appointed by the Dean of the Graduate School as an additional committee member.

The student will make arrangements for a meeting of the thesis committee, generally during the third term. At least one week in advance of that meeting, the student will submit copies of the proposed program and transcripts of undergraduate and graduate studies to each member of the committee. The program must then be approved by the Department Head and the "Proposed Doctoral Program" form must be filed with the Graduate School (with copies to the Department Head and to the Academic Program Coordinator). Any modifications of the program must be approved by the student's thesis committee. This committee conducts both the preliminary exam (written and oral) and final exam.

Qualifying Exam
The purpose of the qualifying exam is to  evaluate a student's qualifications and potential for success in the Ph.D. program. Qualifications include competence in basic and applied sciences, ability to formulate and express ideas, ability to critically evaluate the food science literature, ability to speculate intelligently, and proficiency in the English language. Students will take the exam before completing coursework, and therefore, the objective of the exam is not to determine if the student is knowledgeable in all areas of his or her specialty, but rather whether the student is competent to discuss and evaluate scientific research relevant to Food Science.

The exam will be oral and will last no more than 1.5 hours. The student will present a 20-30 minute critical evaluation of a research paper from the relevant literature. The student will provide the examining committee with 2-4 papers of his or her choice at least 2 weeks before the exam. The committee will then choose one paper from the 2-4 suggested by the student and will inform the student of its choice no later than one week before the exam. The oral presentation will be followed by an open-ended discussion, not necessarily limited to the paper. Questions may include but are not limited to the following:

Why did you choose the paper and why is it important? What was the objective? Were the research methods adequate? What were the important results and conclusions? What future experiments would you recommend? What did you learn that can be applied to your own research interests?

While the paper will help the student prepare for the examination and will help the committee prepare questions, it is really meant to serve as a catalyst for a broader discussion about how one asks scientific questions, designs experiments, and evaluates data. Thus, questions of the examiners, and student study should not focus exclusively on the paper.

Pass/fail will be determined by majority vote. If the exam is failed, one re-examination may be allowed, at the discretion of the examining committee.

Initiating the Process - With the major professor's written approval, students will inform the Graduate Committee in writing of their wish to take the qualifying exam. The Graduate Committee will then form an examining committee. The student will be responsible for scheduling the exam at a time agreeable to all committee members. Students will be encouraged to take the qualifying exam during their first 12 months in the program. In order to maintain satisfactory academic progress, students will be required to pass the exam no later than the end of their 5 th quarter, with the summer counting as one quarter. A student beginning the Ph.D. program in the Fall, for example, would have to pass the exam before the end of the Fall quarter of the following year. Students will not be able to schedule the written or oral preliminary examinations until the qualifying exam has been passed.

Written Preliminary Examination
The thesis committee has responsibility for writing and administering a written preliminary examination. The exam is meant to evaluate the student’s readiness for independent research in the field of food science and technology and can take many forms, such as preparing a grant proposal, reviewing a research topic, solving or proposing solutions to specific problems, and so on. Students should plan to take the written preliminary examinations as soon as their coursework has been completed.

Oral Preliminary Examination
The purpose of the oral preliminary examination is to determine if the student has the preparation and the maturity of thought to advance to candidacy for the Ph.D. degree. The oral examination can only be scheduled after successful completion of the written preliminary exam. It is the student’s responsibility to schedule the oral prelim exam through the graduate school.

The oral preliminary examination is scheduled for two hours and is conducted by the student's doctoral committee. The examination can cover the major, minor(s), and supporting fields and the student’s research problem. A student must contact members of their committee to schedule the time and place, and report this action to the Graduate School at least one week before the examination. If more than one negative vote is recorded by the doctoral committee, the candidate will have failed the examination and may not repeat the examination until at least three months have elapsed. No more than two re-examinations are permitted by the Graduate School.

Thesis
Ph.D. thesis regulations are the same as those specified in the Graduate School Catalog. Some costs involved in the production of the thesis may be borne by the related grant or project funds or by the department as described for the M.S. thesis.

Corrections and revisions suggested by the committee members at the time of the examination will be made on the final draft. The Graduate Council Representative will not sign the examination card for acceptance of the thesis until an acceptable final copy is presented.

Final Examination
After completion of all work required by the program, the student must pass a final doctoral examination which includes a public thesis defense and a closed oral examination. The student must be registered during the quarter in which he or she will take the final examination. Students are required to schedule the final exam (i.e. defense) two weeks in advance through the Graduate School (Event Scheduling form). Copies of the thesis should be submitted to committee members at least one week prior to the exam. Under normal circumstances the final oral examination should be scheduled for two hours. The thesis defense portion of the final oral exam is open to all interested persons. Following the open portion of the exam, the examining committee should exclude all other persons and will continue with an oral examination of the candidate's knowledge of the field and the evaluation of the candidate's performance. Refer to the curren on-line Graduate Catalog for further details or the web site at http://oregonstate.edu/dept/gradcat/.

Cources That Can Be Taken For Graduate Credit

COURSE		CREDIT		COURSE		CREDIT
Food Science and Technology				Biochemistry, Biophysics
Seminar	FST 507/607	1		General Biochemistry	BB 550,551,552	4,3,3
Sensory Evaluation	FST 520	3		Biophysics	BB 581,582,583	3,3,3
Food Law	FST 521	3		Biochemistry	BB 590,591,592	3,3,3
Food Chemistry	FST 522*	5		Biochemistry Lab	BB 593,594,595	3,3,3
Food Analysis	FST 523	4		Selected Topics in Biochem/   Biophysics	BB 650,651,652	3,3,3
Food Formulation Chemistry	FST 524	3		Proteins	BB 654	3
Brewing Science	FST 560	3		Physical Methods	BB 664	3
Brewing Analysis	FST 561	3
Wine Production Principles	FST 566	3		Statistics
Wine Prod. Practices & Analysis	FST 567	2		Methods Data Analysis	ST 511,512*,513*	4,4,4
Wine Sensory Evaluation	FST 568	2		Sampling Methods	ST 531	3
Food Biotechnology	FST 579	3		Statistical Methods	ST 551,552*,553*	4,4,4
Pilot Plant Experiences	FST 590	3		Adv. Experimental Design	ST 555*	3
Food Packaging	FST 595	2		Applied Multivariate Analysis	ST 557	3
Food Polymer Science	FST 639	3		Environmental Sampling	ST 571	3
Food Engineering	BEE 552	4		Ecological Sampling	ST 573	3
Health Benefits of Functional    Foods, Nutraceuticals, Dietary    Supplements	FST 514	3
Flavor Chemistry	FST 628	3		Nutrition
				Human Nutrition Science Lab	NFM 517,518	4,4
Chemistry				Child Nutrition	NFM 521	3
Bioanalytical Chemistry	CH 524	3		Medical Nutrition Therapy	NFM 520	3
Structure Determination by Spectroscopic Methods	CH 535	3		Nutrition & Exercise:
Physical Chemistry	CH 540,541,542	3,3,3		Macronutrient & Energy Metab.	NFM 535	3
Molecular Spectroscopy	CH 567	4		Selected Topics in Nutrition	NFM 551	3
Separations: Chromatography &   Related Methods	CH 661	3		Lipid Metabolism	NFM 560	3
Mass Spectrometry of Organic   Compounds	CH 697	3		Metabolic Interrelationship in   Nutrition	NFM 617,618	3,3
				Other
Microbiology				Biotechnologies: Agriculture,   Food & Resource Issues	BI 530	3
Food Microbiology	MB 540,541	3,2		Electron Microscopy	BI 566	3
Pathogenic Microbiology	MB 530	3		Cognitive Engineering	IE 548	3
Microbial Genetics	MB 554	4		Statistical Process Control	IE 551	3
Diseases of Fish	MB 592	3
Toxicology				KEY:
Target Organ Toxicology	TOX 512*	3		Courses in blue are 500/600 level only
Environmental Toxicology and   Risk Management	TOX 513*	3		* Indicates enforced prerequisites.
Toxic Substances in Food	TOX 529	3		Courses in red indicate core required coursework. The Food Chemistry series requires an additional 2-5 credits beyond FST 522. FST 523,524,6288,639 currently meet that requirement.
Advanced Xenobiotic Metabolism	TOX 575	3
Testing for Genotoxicity	TOX 611*	4
Human Carcinogenesis	TOX 675*	3

Lab Safety
In Case of Fire

1. Activate the building fire alarm by pulling the nearest wall "fire pull" to alert occupants. The alarm does not always call fire fighters to the scene, but most alarms are connected to the campus notifier system that is monitored by the Public Safety Dispatch Center . (In Wiegand Hall there are seven fire pulls; three on the first floor and three on the second floor and one in the Pilot Plant.)
2. Call the Corvallis Fire Department (911), and give the exact location of the fire.
3. Evacuate occupants from the building. Follow building evacuation procedures. Send someone outside the building to direct fire fighters to the scene.
4. For small fires, use the closest appropriate fire extinguisher. Do not use water on electrical fires. Make sure while you are working in a lab that nothing is blocking the fire extinguisher.

Building Evacuation
When the alarm sounds, walk to the nearest usable exit. Use the stairways and NEVER use the elevator because it can quickly become filled with smoke and be a firetrap when electrical power is lost. Be aware of alternate exits from the building.

Before leaving the workstation, take personal valuables and lock up any valuable materials or documents. Do not, however, endanger life through delay. Assist non-ambulatory persons leaving the building.

Use fire escape ladders only when the stairways are closed by fire. Before opening a door during a fire, feel each door with the back of your hands before opening it. If it feels hot, use an alternate exit. If caught in smoke, keep low where the air is better. Take short breaths through the nose.

When outside the building, do not block doorways or driveways. Stay a minimum of 100 feet from the building. Do not return to the building until advised to do so by personnel in charge.