Undergraduate Students
 
Minors in Food Science & Technology
 
 

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:

     Food Science          Food Technology          Fermentation Science

THE FOOD SCIENCE MINOR
The Food Science Minor requires 27 additional credits

COURSE TITLE
COURSE
CREDITS
TERM OFFERED
Required Courses:  (13 credit hours)
Food Safety and Sanitation
FST 360
03
Spring
Food Chemistry
FST 422
05
Fall
Food Microbiology *
MB 440
03
Fall
Food Microbiology Lab
MB 441
02
Fall
Elective Courses: (Must take 14 hours)
Maraschino Cherry
FST 102
01
Winter
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 Spring
Sensory Evaluation of Food FST 420 03 Spring
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
Spring
Wine Production Practices & Analysis
FST 467
02
Fall
Wine Sensory
FST 468
02
Winter
Fermentation Microbiology
FST 479
03
Spring
Topics in Fermentation
FST 480
01-02
Fall, Winter, Spring
Food Processing Calculations FST 490 02 Spring
Food Packaging FST 495 02 Spring
Food Engineering BEE 452, 453 04, 04 Winter, 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: (17 credit hours)
Maraschino Cherry FST 102 01 Winter
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 10 credit hours)
 (6 of which must be upper division):
Introduction to Wine, Beers & Spirits FST 251 03 Fall
Food Sci and Tech in Western Culture FST 260 03 Spring
Sensory Evaluation of Food FST 420 03 Spring
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 NFM 235 04 Fall, Winter
Human Nutrition NFM 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
  Select between the following two:      
Elementary Biochemistry BB 350 04 Fall
Cell and Molecular Biology BI 314 04 Fall, Winter, Spring
  *One year of general chemistry, organic chemistry    CH 331, 332 and Biology 212 are required as    prerequisites for MB 302/303.
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 Winter
Brewing Science FST 460 03 Fall
Brewing Analysis FST 461 03 Winter
Wine Production Principles FST 466 03 Spring
Wine Production Practices & Analysis FST 467 02 Fall
Wine Sensory Evaluation FST 468 02 Winter
Topics in Fermentation (may take up to 4 credits) FST 480 01-02 Fall, Winter, Spring
Food Microbiology and Lab MB 440, 441 05 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, Academics Program 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 01/07/08