The Department of Food Science and Technology offers a 27-credit minor. It's a great way to incorporate FOOD SCIENCE, FERMENTATION SCIENCE, or FOOD TECHNOLOGY into your future plans. Three minors available in the Department of Food Science: THE FOOD SCIENCE MINOR
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COURSE TITLE |
COURSE |
CREDITS |
TERM OFFERED |
Required Courses: (14 credit hours) |
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Food Safety and Sanitation |
FST 360 |
03 |
Spring |
* Food Chemistry Fundamentals |
FST 422 |
03 |
Fall |
Food Systems Chemistry |
FST 425 |
03 |
Winter |
Food Microbiology & Lab |
MB 440, 441 |
03, 02 |
Fall |
* One year of general chemistry, organic chemistry, CH 331, 332, and Elemental Biochemstry, BB 350 are required as prerequisites for Food Chemistry, FST 422 |
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Elective Courses: (Must take 13 hours) |
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| Fruit and Vegetable Processing | FST 210 | 03 | Fall |
| Dairy Processing & /Lab | FST 212, 213 | 02/01 | Winter |
Introduction to Wines, Beers and Spirits |
FST 251 |
03 |
Fall |
| Food Sci and Tech in Western Culture | FST 260 | 03 | Fall |
| Sensory Evaluation of Food | FST 420 | 03 | Winter |
| Food Law | FST 421 | 03 | Winter |
Food Analysis |
FST 423 |
04 |
Winter |
Food Formulation Chemistry |
FST 424 |
03 |
Spring |
Brewing Science |
FST 460 |
03 |
Fall |
| Brewing Analysis | FST 461 | 03 | Winter |
Wine Production Principles |
FST 466 |
03 |
Winter |
Wine Production Analysis & Sensory Evaluation |
FST 467 |
05 |
Spring |
Fermentation Microbiology |
FST 479 |
03 |
Spring |
Topics in Fermentation |
FST 480 |
01-02 |
Fall, Winter, Spring |
| Food Processing Calculations & Lab | FST 490, 491 | 02, 01 | Spring |
| Food Packaging | FST 495 | 02 | Spring |
| Intro to Process Engineering | BEE 452 | 04 | Winter |
| Intro to Process Engineering Design | BEE 453 | 04 | Spring |
| Toxic Substances in Food | TOX 429 | 03 | Fall |
THE FOOD TECHNOLOGY MINOR
The Food Technology Minor requires 27 additional credits
| COURSE TITLE | COURSE | CREDITS | TERM OFFERED |
| Required Courses: (16 credit hours) | |||
| Fruit and Vegetable Processing | FST 210 | 03 | Fall |
| Dairy Processing & Lab | FST 212, 213 | 02, 01 | Winter |
| Food Safety & Sanitation | FST 360 | 03 | Spring |
| Food Law | FST 421 | 03 | Winter |
| Introductory Microbiology | MB 230 | 04 | Fall, Winter, Spring |
Elective Courses: (Must take 11 credit hours) |
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| Introduction to Wine, Beers & Spirits | FST 251 | 03 | Fall |
| Food Sci and Tech in Western Culture | FST 260 | 03 | Fall |
| Sensory Evaluation of Food | FST 420 | 03 | Winter |
| Topics in Fermentation (may take up to 2 credits) | FST 480 | 01-02 | Fall, Winter, Spring |
| Food Packaging | FST 495 | 02 | Spring |
| Science of Foods | NUTR 235 | 04 | Fall, Winter |
| Human Nutrition | NUTR 225 | 04 | Fall, Winter, Spring |
| Principles of Animal Foods Tech | ANS 251 | 03 | Winter |
| Advanced Principles of Animal Foods Tech | ANS 351 | 04 | Fall |
THE FERMENTATION SCIENCE MINOR
The Fermentation Science Minor requires 27 additional credits
| COURSE TITLE | COURSE | CREDITS | TERM OFFERED |
| Required Courses: (12 credit hours) | |||
| Introduction to Wines, Beers and Spirits | FST 251 | 03 | Fall |
| * General Microbiology & Lab | MB 302,303 | 05 | Fall, Winter, Spring |
| * One year of general chemistry, organic chemistry, CH 331, 332, and Biology, BI 212 are required as prerequisites for General Microbiology & Lab, MB 302, 303 | |||
| Select one of the following two: | |||
| Elementary Biochemistry | BB 350 | 04 | Fall |
| Cell and Molecular Biology | BI 314 | 04 | Fall, Winter, Spring |
| Elective Courses: (must take 15 credit hours) | |||
| Bioreactors I | BIOE 457 | 03 | Fall |
| Metabolic Engineering | BIOE 460 | 03 | Spring |
| Food Safety and Sanitation | FST 360 | 03 | Spring |
| Fermentation Microbiology | FST 479 | 03 | Spring |
| Brewing Science | FST 460 | 03 | Fall |
| Brewing Analysis | FST 461 | 03 | Winter |
| Wine Production Principles | FST 466 | 03 | Winter |
| Wine Production Analysis & Sensory Evaluation | FST 467 | 05 | Spring |
| Topics in Fermentation (may take up to 4 credits) | FST 480 | 01-02 | Fall, Winter, Spring |
| Food Microbiology & Lab | MB 440, 441 | 03, 02 | Fall |
*Food Microbiology MB 440 is a corequisite for MB 441
For additional information about a Minor in Food Science and Technology, please contact:
Linda Dunn, Academic Programs Coordinator
Department of Food Science and Technology
100 Wiegand Hall
Oregon State University
Corvallis, OR 97331-6602
541.737.6486 or 800.823.2357
Page updated 09/30/08