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Description and Background
The Fermentation Science program, one of just a handful in the nation, is a “hands-on” applied science addressing the use of microorganisms as processing agents in the production of wine and beer, as well as a variety of other fermented foods such as cheese, yogurt, soy sauce, pickles, breads and fermented vegetables.
Courses specific to the degree address the biological, chemical and physical principles of fermentation as well as the engineering, processing, preservation, quality evaluation, public health aspects and use of beer, wine, and fermented food products. In addition to the core courses in food science & technology, chemistry, mathematics, biology, physics, and microbiology, courses distinguishing the Fermentation Science option include Brewing Science; Brewing Analysis; Wine Production Principles; Wine Production, Analysis, and Sensory Evaluation; Fermentation Microbiology; and Topics in Fermentation.
Career Opportunities
Fermentation science graduates enjoy career opportunities in the food and beverage industry: winemaking, brewing, cheesemaking, distilled spirits, baking and other fermented foods; and in regulatory agencies. Our graduates are found with employers of all scales, from Constellation Wines, E&J Gallo, Anheuser-Busch InBev, and Miller-Coors, to craft breweries, artisan cheese producers, and local wineries. Some graduates, possessing an entrepreneurial bent, have gone on to establish their own small businesses. Like all FST options, Fermentation Science is approved by the Institute of Food Technologists, and provides graduates with the breadth and depth of education to pursue careers in the food industry beyond the fermentation sector.
Facilities and Equipment
- Pilot Plant Brewhouse/Malt House: A state-of-the-art, two-barrel, temperature-controlled brewing system is located in the pilot plant in Wiegand Hall. The brewhouse allows students to participate in the brewing process from malt milling to lagering, and is complete with packaging and pasteurization capabilities. The system also serves as a teaching tool for extension workshops and for current and new research projects. The facility is available to industry on a fee basis. The OSU Mini-Malter is a fully programmable, automatic malting facility for grain (barley, wheat, sorghum, rye…). Once loaded, grains are steeped, germinated, and kilned in the same vessel.
- Pilot Plant Winery: The pilot plant winery is located in neighboring Withycombe Hall and is composed of equipment necessary for wine grape processing including a stemmer-crusher, presses, filtration systems, batch centrifuge, bottling systems and storage facilities. The winery serves as a research and teaching tool for both resident students and extension workshops. University-owned vineyards provide wine grapes for teaching and research purposes.
- Artisan Cheesemaking Plant: Recently remodeled state-of-the-art facility available for classes, research, and extension activities. Currently, students can make most types of cheese in dairy processing classes and during Food and Fermentation Science Club events.

Sensory Science Laboratory
Evaluation of beers and wines has been a major focus of the sensory science laboratory for over fifteen years. Funding by Indie Hops and the Hop Research Council has supported many studies on hop quality. Wine industry members regularly participate in sensory studies on experimental wines.
Fermentation Science Faculty and Specialization
Teaching Faculty
Alan Bakalinsky, PhD, University of California, Davis, 1989 - Yeast Genetics
Mark Daeschel, PhD, N. Carolina State Univ., Raleigh, 1982 - Microbiology
James Osborne, PhD, Washington State University, Pullman, 2005 - Enology
Tom Shellhammer, PhD, University of California, Davis, 1996 - Brewing Chemist
Elizabeth Tomasino, PhD, Lincoln University, New Zealand, 2010 - Enology Wine Science
Professional Faculty
Jeff Clawson, MS - Brewhouse Operations
Faculty Research Assistant
Cindy Lederer, MS - Sensory Science Laboratory
B.S. Degree Requirements*: Fermentation Science Option
| Course Title |
Course # |
Credits |
| Core Curriculum |
|
|
| Food Science & Technology Courses |
|
|
| Food Safety and Sanitation |
FST 360 |
03 |
| Senior Seminar |
FST 407 |
01 |
| Food Law (meets Bacc Core "Science , Technology & Society" req) |
FST 421 |
03 |
| Food Chemistry Fundamentals |
FST 422 |
04 |
| Food Systems Chemistry ^ |
FST 425 |
04 |
| Fermentation Microbiology |
FST 479 |
03 |
| Introduction to Food Engineering Principles |
BEE 472 |
05 |
| Introduction to Food Engineering Process Design |
BEE 473 |
03 |
| Chemistry/Biochemistry Courses |
|
|
| General Chemistry |
CH 231, 232, 233 |
04, 04, 04 |
| General Chemistry Lab |
CH 261, 262, 263 |
01, 01, 01 |
| Organic Chemistry/Lab |
CH 331, 332, 337 |
04, 04, 04 |
| Quantitative Analysis |
CH 324 |
04 |
| Elementary Biochemistry |
BB 350 |
04 |
| Physics/Statistics Courses |
|
|
| General Physics |
PH 201 |
05 |
| Introduction to Statistical Methods |
ST 351 |
04 |
| (alternate choice ST 201 + ST 211) |
ST 201, ST 211 |
03, 01 |
| Biological Sciences Courses |
|
|
| Principles of Biology |
BI 211, 212, 213 |
04, 04, 04 |
| General Microbiology/Lab |
MB 302, 303 |
03, 02 |
| Fermentation Science Option Courses |
|
|
| Elementary Functions/Calculus for Mgmt & Soc Science |
MTH 112, 241 |
04, 04 |
| or Differential/Integral Calculus |
or MTH 251, 252 |
04, 04 |
| General Physics |
PH 202 |
05 |
| Human Nutrition |
NUTR 225 or 240 |
03 |
| Food Analysis |
FST 423 |
04 |
| Brewing Science |
FST 460 |
03 |
| Brewing Analysis |
FST 461 |
03 |
| Wine Production Principles |
FST 466 |
03 |
| Wine Production, Analysis, and Sensory Evaluation |
FST 467 |
05 |
| Topics in Fermentation |
FST 480 |
01, 01 |
| (1-2 credits per class, to be taken for a total of 2 credits) |
|
|
| Food Processing Calculations/Lab |
FST 490, 491 |
02, 01 |
| Food Packaging |
FST 495 |
02 |
| Baccalaureate Core Courses |
|
|
| Skills Courses |
|
|
| English Composition |
WR 121 |
03 |
| Technical Writing |
WR 222, 327, or 362 |
03 |
| Public Speaking |
COMM 111 |
03 |
| Lifetime Fitness for Health |
HHS 231 |
02 |
| Fitness Class - Choose from: |
HHS 241-248 or 251
or any PAC Class |
01 |
| Perspectives Courses |
|
|
| Literature and the Arts |
|
03 |
| Cultural Diversity |
|
03 |
| Social Processes and Institutions |
|
03 |
| Western Culture |
|
03 |
| Difference, Power and Discrimination |
|
03 |
| Synthesis Courses |
|
|
| Contemporary Global Issues |
|
03 |
| Science, Technology and Society (FST 421 satisfies this requirement) |
|
03 |
Electives (to bring total to required 180 credits) |
|
Approx. 22 |
TOTAL Credits Required |
|
180 |
| ^ Writing Intensive Course |
|
| * Degree requirements subject to change in accordance with OSU policies. Requests for exceptions to major requirements should be made in consultation with academic advisor to the FST Undergraduate Committee. |
|
| |
Relevant Minors
(Be sure to declare your Minor through the Office of the Registrar) Food Science and Technology undergraduates are not required to take a minor; however there are minors available at Oregon State University which are particularly complementary to the B.S. Degree in Food Science & Technology: Fermentation Science Option.
These Minors are:
Business & Entrepreneurship: A minor in Business & Entrepreneurship requiring a minimum of 28 additional credits is available. All courses need to be taken on a graded basis with a 2.50 minimum overall GPA achievement. Additional information and specific courses needed for this minor may be found in the General Catalog. Students need to contact the College of Business, Office of Student Services, 214 Bexell Hall for the application form. 541-737-3716.
Chemistry: The FST required curriculum includes 31 credits of chemistry courses, distributed among general and organic chemistry and quantitative analysis. This course sequence satisfies the requirements for a Minor in Chemistry. Additional information and specific courses needed for this minor may be found in the General Catalog or by contacting the Chemistry Department, 153 Gilbert Hall. 541-737-2081
Microbiology: The Minor in Microbiology consists of a core of courses plus 13 additional upper division Microbiology courses. Additional information may be found in the General Catalog. Consultation with the chief adviser in the Department of Microbiology (220 Nash Hall) is necessary for this minor. 541-737-4441.
Nutrition: By taking an additional 22 credits in Nutrition (NUTR), a Food Science and Technology major can complete requirements for a minor in Nutrition. Additional information and specific courses needed for this minor may be found in the General Catalog. Students are strongly encouraged to consult an advisor in the Department of Nutrition before undertaking this minor. 541-737-3561.
For additional information about the Food Science Option in Food Science and Technology, please contact:
Linda Dunn, Academics 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 08/07/12 |