Undergraduate Students
 
Food Science Option
 

Description and Background

Food Science and Technology is the application of science and engineering principles to the design, analysis, processing, packaging, production, preparation, evaluation and storage of foods,  food ingredients, and beverages.

The Food Scientist may specialize in: biotechnology, carbohydrates, citrus by-products, dairy, food engineering, food laws and regulations, food microbiology, food packaging, food service, fruit and vegetable products, international affairs, muscle foods, nutrition, quality assurance, refrigerated and frozen foods, seafood products, sensory evaluation, toxicology and safety evaluation. Typical jobs in the field would include: product development and design, production management, quality assurance and control, technical sales, regulatory affairs, research support, teaching, distribution of food aid commodities in developing countries, high pressure processing, food labeling, consulting, production flow, analytical testing, packaging, sanitation, and crop rotation.

Included are courses in chemistry, mathematics, biology, physics, communications, and writing. These provide a foundation for upper division, professionally related courses in food microbiology, chemistry, processing, engineering, toxicology, safety, sensory analysis and food law. In addition, principles of food technology/preservation are demonstrated in the classroom, the laboratory, through summer employment, field trips, and special projects. 

Study in the Food Science Option begins with...

B.S. Degree Requirements: Food Science Option

Course Title Course # Credits
Food Science & Technology Courses    
Food Safety FST 360 03
Seminar FST 407 01
Food Law 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, 222, 223 05, 05, 05
Organic Chemistry/Lab CH 331, 332, 337 04, 04, 04
Quantitative Analysis CH 324 04
Mathematics/Physics Courses
General Physics PH 201 05
Introduction to Statistical Methods ST 351 04
Biological Sciences    
Principles of Biology BI 212 04
General Microbiology/Lab MB 302, 303 03, 02
Food Science Option Courses    
Fruit and Vegetable Processing FST 210 03
Dairy Processing/Lab FST 212, 213 02, 01
Sensory Evaluation of Food FST 420 03
Food Analysis FST 423 04
Food Formulation Chemistry FST 424 03
Food Processing Calculations FST 490 02
Food Packaging FST 495 02
Food Microbiology/Lab MB 440, 441 03, 02
Human Nutrition NFM 225 or 240 03
Differential Calculus MTH 251 04
Integral Calculus MTH 252 04
Intro to Statistical Methods ST 352 04
Toxic Substances in Food TOX 429 03
Physics PH 202 05
Choose one of the two following courses:    
Elementary Biochemistry BB 350 04
General Biochemistry BB 450 04
Additional Baccalaureated Core Courses    
Skills Courses    
English Composition WR 121 03
Technical Writing WR 327 or WR 222 03
Public Speaking COMM 111 03
Lifetime Fitness for Health HHS 231 02
Fitness Class - Choose from: HHS 241-248, 251 01
Perspectives Courses    
Literature and Arts   03
Cultural Diversity   03
Social Processes and Institutions   03
Difference, Power and Discrimination   03
Western Culture   03
Synthesis Courses    
Contemporary Global Issues 03
Science, Technology and Society
  (FST 421 satisfies this requirement)
03
Electives
  25
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 select a minor; however the curriculum allows students to select elective credits to gain added expertise in the following areas. Upon completion of the program requirements for FST, all students qualify to receive a minor in Chemistry.  

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.

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.

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 Food 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: Since "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