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Description and Background
Fermentation Science is the study of the fundamental and applied sciences related to the use of microorganisms as production and processing agents. The OSU Department of Food Science and Technology offers an interdisciplinary undergraduate degree in Food Science and Technology, with the opportunity to specialize in fermentation science. 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.
The Fermentation Science degree option has been developed in response to the growth of the brewing and wine industries within the state of Oregon and their demand for Food Science and Technology graduates with training in fermentation processes.
Courses comprising the Fermentation Science option include: Introduction to Wines, Beers, and Spirits; Brewing Science; Brewing Analysis; Wine Production Principles; Wine Production Practices and Analysis; Wine Sensory Evaluation; Fermentation Microbiology; and Topics in Fermentation (usually offered as 1-2 credits, with a total of 2 credits required).
Career Opportunities
Fermentation science graduates enjoy career opportunities in the food and beverage industry: winemaking, brewing, juice and soft drink production, distilled spirits, fermented foods; and in legal and regulatory governmental agencies. Some of the wineries and breweries that employ our graduates include: Ponzi, Archery Summit, Domaine Serene, Hogue Cellars, Gallo, Anheuser Busch, Coors, and a number of craft breweries. Facilities and Equipment
- Pilot Plant Brewhouse: A state-of-the-art, two-barrel, temperature-controlled brewing system is located in the pilot plant in Wiegand Hall. This research and development brewery was made available by the Nor'Wester Brewing Company. 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.
-
Pilot Plant Winery: The pilot plant winery is located in 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 teaching tool for extension workshops and University-owned vineyards provide the wine grapes for teaching and research purposes.
Industry Outreach Programs
- The Department of Food Science and Technology has an Enology Laboratory that provides wine and quality control analysis.
Sensory Science Laboratory
Evaluation of beers and wines has been a major focus of the sensory science laboratory for over twelve years. Funding by Anheuser Busch 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 Kennedy, PhD, University of California, Davis, 1999 - Wine Chemistry
James Osborne, PhD, Washington State University , Pullman, 2005 - Enology
Tom Shellhammer, PhD, University of California, Davis, 1996 - Brewing Chemist
Faculty Research Assistants
Jeff Clawson, MS - Brewhouse Operations
Cindy Lederer, MS - Sensory Science Laboratory
B.S. Degree Requirements: Fermentation Science Option
| Course Title |
Course # |
Credits |
| 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 |
FST 422 |
05 |
| Fermentation Microbiology |
FST 479 |
03 |
| Introduction to Process Engineering |
BEE 452 |
04 |
| Introduction to Process Engineering Design |
BEE 453 |
04 |
| Chemistry/Biochemistry Courses |
|
|
| General Chemistry |
CH 221 |
05 |
| General Chemistry |
CH 222 |
05 |
| General Chemistry |
CH 223 |
05 |
| Organic Chemistry |
CH 331 |
04 |
| Organic Chemistry |
CH 332 |
04 |
| Organic Chemistry Lab |
CH 337 |
04 |
| Quantitative Analysis |
CH 324 |
04 |
| Math/Physics Courses |
|
|
| General Physics |
PH 201 |
05 |
| Introduction to Statistical Methods |
ST 351 |
04 |
| Biological Sciences Courses |
|
|
| General Biology |
BI 212 |
04 |
| General Microbiology |
MB 302 |
03 |
| General Microbiology Lab |
MB 303 |
02 |
| Fermentation Science Option Courses |
|
|
| Food Analysis |
FST 423 |
04 |
| Brewing Science |
FST 460 |
03 |
| Brewing Analysis (Writing Intensive Course) |
FST 461 |
03 |
| Wine Production Principles |
FST 466 |
03 |
| Wine Production Practices & Analysis |
FST 467 |
02 |
| Wine Sensory Evaluation |
FST 468 |
02 |
| Topics in Fermentation |
FST 480 |
01 |
| Topics in Fermentation |
FST 480 |
01 |
| Food Processing Calculations |
FST 490 |
02 |
| Food Packaging |
FST 495 |
02 |
| Food Microbiology |
MB 440 |
03 |
| Food Microbiology Lab |
MB 441 |
02 |
| General Physics |
PH 202 |
05 |
| Choose one from each of the three choice sets for this option: |
|
|
| Human Nutrition NFM 225 or Human Nutrition NFM 240 |
NFM 225 or NFM 240 |
03 |
Elementary Biochemistry, or
Principles of Biology, Cell and Molecular Biology
(enforced prerequisites for BI 211, 212, 213) |
BB 350, or
BI 211, 213 and 314
|
04, or
04, 04, 04
|
Differential Calculus; Integral Calculus, or
Elementary Functions; Calculus for Mgmt and Social Science |
MTH 251 & 252, or
MTH 112 & 241
|
04, 04, or
04, 04 |
| Additional baccalaureate Core Courses |
|
|
| Skills Courses |
|
|
| Writing I: English Composition |
WR 121 |
03 |
| Writing II: Written Communication |
WR 222 or WR 327 |
03 |
| Writing III: Oral Communication |
COMM 111 |
03 |
| Lifetime Fitness for Health |
HHS 231 |
02 |
| Activity/Fitness Class (choose from HHS 241, 248 or 251) |
HHS 241-248 or 251 |
01 |
| Perspectives Courses |
|
|
| Western Culture |
|
03 |
| Cultural Diversity |
|
03 |
| Literature & Arts |
|
03 |
| Social Processes and Institutions (Econ 201 recommended) |
|
03 |
| Difference, Power and Discrimination |
|
03 |
| Synthesis Courses |
|
|
| Contemporary Global Issues |
|
03 |
Electives |
|
21-29 |
TOTAL Credits Required |
|
180 |
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 Administration: A minor in Business Administration 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. ECON 201 (3 credits) and MTH 111 (4 credits) are prerequisite courses. 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 27 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 15 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 19 credits in Nutrition and Food Management (NFM), 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 and Food Management before undertaking this minor. 541-737-3561.
Concurrent Baccalaureate Degrees Complementary to the Fermentation Science Option
Students must A) Meet the institutional college, and departmental requirements of the curricula represented by the degrees; B) complete for each additional degree a minimum of 32 credits more than the requirements of the curriculum requiring the least number of credits; C) complete each additional 32 credits in residence.
International Studies: Oregon State University has a unique International degree, offered only in conjunction with another undergraduate degree. The additional required credits include taking more Baccalaureate Core courses, foreign language courses (fourth year level), and a minimum of 10 weeks of experience (study, internship, etc.) in a foreign country.
Microbiology: Because "Microbiology" and "Food Science and Technology: Fermentation Science Option" have many of the same curricular requirements, several of our students have opted for a second baccalaureate degree in microbiology.
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 01/07/08 |
