LOWER DIVISION

FST 102 Maraschino Cherry (1)
The interdisciplinary nature of Food Science and Technology is demonstrated by examining historical, technological, and scientific aspects of maraschino cherry production.

FST 199 Special Studies (1-16)
Graded P/N

FST 210 Fruit and Vegetable Processing (3)
Lectures, lab activities, and plant tours to help majors and non-majors understand traditional and modern fruit and vegetable processing technologies. PREREQ: CH 123 or CH 223

FST 212 Dairy Processing (2)
Methods of processing and preserving milk and milk products and related unit operations.
PREREQ: CH 123 or CH 223.

FST 213 Dairy Processing Lab (1) Laboratory and field work to accompany FST 212.
Field trip required. COREQ: FST 212.

FST 251 Introduction to Wines, Beers, and Spirits (3) A course designed to provide a descriptive introduction to the history, science, sensory, economic and societal aspects of alcoholic beverages.
PREREQ: High school biology and chemistry. Open to any major.

FST 260 Food Science and Technology in Western Culture (3)
Exploring the sciences and technologies of food processing and preservation within the context of their historical, current, and possible future influences on what we eat, the structure of our society, and our day-to-day lives. (Bacc Core Course)

UPPER DIVISION *

FST 360 Food Safety and Sanitation (3)
Principles, practices and regulations governing and ensuring the microbiological safety of our food supply through risk assessment, surveillance and intervention.

FST 401 Research (1-16)
   [Departmental Approval Required]

FST 403 Thesis (1-16)

FST 405 Reading & Conference (1-16)
   [Departmental Approval Required]

FST 407 Senior Seminar (1)

FST 410 Internship (1-6)
A work-internship to give students practical on-the-job training in the food processing or related industries. Submission of employer and employee evaluation forms, and written reports required. [Departmental Approval Required] PREREQ: Junior standing.

FST 420/520 Sensory Evaluation of Food (3)
For FST majors and  non-majors. Procedures and test methods used to evaluate the sensory properties of foods. PREREQ: ST 352 or ST 412.

FST 421/521 Food Law (3)
Concepts, statutes, regulations, and agencies controlling the production, processing, distribution and promotion of food. PREREQ: Junior or Senior standing. (Baccalaureate Core Course)

FST 422/522 Food Chemistry (5)
An integrated lecture/lab course in food chemistry. The lecture portion of the course focuses on the theoretical basis of common food phenomena related to the macrocomponents of foods (water, proteins, carbohydrates and lipids). The laboratory component provides opportunities for students to manipulate food/model systems to gain a better understanding of the functional properties, and related reactivity, of food macrocomponents. PREREG: CH 332, BB 350.

FST 423/523 Food Analysis (4)
An integrated lab/lecture course covering methods used for the quantitative analysis of the chemical composition of foods and agricultural products.
PREREQ: CH 324, CH 337; BB 350.

FST 424/524 Food Formulation Chemistry (3)
Writing Intensive Course Application of principles of food chemistry and analysis to product formulation. Student teams determine the composition of a commercial food product with the objective of formulating a replica from standard ingredients. Includes preparation of a technical project report with revision.
PREREQ: FST 423/523; WR 222 or WR 327

FST 460/560 Brewing Science (3)
Chemistry, microbiology, and engineering of malting and brewing operations for the production of beer, including the compositional analysis of barley malt, hops, water and beer, and their effects on beer quality.   PREREQ: MB 302, BEE 452.

FST 461 Brewing Analysis (3)
Compositional analysis, laboratory techniques and sensory evaluation of barley, malt, hops, water, yeast, and beer. PREREQ: MB 440/441. Must be 21 years of age.

FST 466/566 Wine Production Principles (3)
Principles of wine production technology from grape berry development through bottling, covering the microbiology and chemistry of fermentation, aging and production practices of red and white table wines, as well as sparkling and dessert wines. PREREQ: BB 350 and MB 302.

FST 467/567 Wine Production Practices and Analysis (2)
Fundamentals of commercial red and white label table wine processing practices from harvest to bottling and related quality control analytical procedures for juice and wine analysis. PREREQ: FST 466/567.

FST 468/568 Wine Sensory Evaluation (2)
Fundamentals of sensory evaluation of wines including character descriptions, defects, and sensory evaluation techniques. PREREQ: FST 466, 467.

FST 479/579 Fermentation Microbiology (3)
An introduction to industrial microbiology with a focus on the physiology of fermentation and use of microorganisms for the production of food ingredients, fermented foods, and beverages.
PREREQ: BB 350 or BI 314, MB 302. Crosslisted with MB 479/579.

FST 480 Topics in Fermentation (1-2)
Selected topics in fermentation science will be presented by department faculty and invited outside experts. Topics and format will change each quarter. Students may take the course for 1 to 2 credits as the topics change. 

FST 490/590 Food Processing Calculations(2)
Application of engineering principles to produce processed foods meeting consumer expectations for safety and quality. Validate process engineering models by comparing predicted values with new experimental data.   PREREQ: BRE 452/552, MB 440/540, Microsoft Excel.

FST 495/595 Food Packaging (2)
Fundamentals of food packaging covering the major packaging solutions with a focus on plastic, paper. PREREQ: Junior standing in a physical or biological science based major.

Graduate Courses

FST 503 Thesis (1-16)

FST 505 Reading and Conference (1-16)
   [Departmental Approval Required]

FST 507 Seminar (1)

FST 510 Internship (1-6)

FST 514 Health Benefits of Functional Foods, Nutraceuticals, and Dietary Supplements (3) Offered alternate years. Functional foods, nutraceuticals and dietary supplements represent a rapidly expanding segment of domestic and international markets. This course will overview the principles and procedures necesesary to evaluate and market these products. The chemistry and mechanisms of major nutraceutical ingredient categories and current scientific information supporting their biochemical and physiological efficacy will be addressed. Special dietary products, such as medical, weight control, sport, and herbal supplements, will be addressed. CH 332, BB 350 CROSSLISTED NFM 514.

FST 531 Carbohydrates in Foods (3)
Chemical, physical, and functional properties of carbohydrates and their changes during processing and storage. PREREQ: CH 332; BB 451 or BB 491.

FST 561 Pigments and Color Evaluation (3)
The chemical and physical properties of food pigments and the changes they undergo during processing and storage; color perception and evaluation. PREREQ: BB 451 or BB 491. Offered alternate years.

FST 601 Research (1-16)
   [Departmental Approval Required]

FST 603 Thesis (1-16)

FST 605 Reading and Conference (1-16)
   [Departmental Approval Required]

FST 607 Seminar (1)

FST 628 Flavor Chemistry (3)
The definition of flavor, analytical methods in flavor chemistry and mechanisms of odor interaction in food systems. In addition, an integrated approach will be used to study the flavor chemistry of economically important agricultural products in the Pacific Northwest such as dairy products, fruit, and alcoholic beverages.  PREREQ: FST 522, FST 523.

FST 639 Food Polymer Science (3) Investigates the theoretical principles and structure-function relationships of food macromolecules. The theoretical principles are related, where possible, to observable phenomena during thermal processing and storage of foods. PREREQ: FST 422 or FST 522

For additional information about the Food Science Option in Food Science and Technology, please contact:
Linda Dunn@oregonstate.edu , Academic Program Coordinator
Department of Food Science and Technology
Academic Program Support
100 Wiegand Hall
Oregon State University
Corvallis, OR 97331-6602
541.737.6486  or  800.823.2357

Page updated 01/07/08