Food Science and Technology concerns the chemistry and engineering necessary to deliver safe, appealing and convenient food products from the farm gate to the food marketer. The academic program integrates principles and concepts in the physical, biological, and engineering sciences, and applies them to the scientific and technological aspects of food processing. The role of the food scientist is to successfully integrate these disciplines to assure an abundant, high quality, and nutritious food supply.
The Department of Food Science and Technology offers undergraduates three options, Food Science, Fermentation Science, and Enology and Viticulture (E&V), each leading to a Bachelor of Science Degree in Food Science and Technology. All options require that a student complete a "core curriculum", consisting of courses in food science and technology, chemistry and biochemistry, math and physics, and biological sciences. In addition, each option features a group of additional courses that provide greater specificity in the student’s chosen area.
All FST options are approved by the Higher Education Committee of the Institute of Food Technologists (IFT), signifying to potential employers and graduate schools that the curricula provide the depth and breadth of preparation for success in a wide variety of careers in Food Science and Technology. IFT approval of the program also makes our students eligible to compete for IFT National and Oregon Section scholarships.
Academic advising provides one-on-one guidance in academic and career planning. Additionally, faculty mentors regularly provide opportunities for talented undergraduates to participate in food science research projects. The faculty also maintains strong relationships with the food industry, and other FST benefactors, that help generate scholarships and career related summer employment opportunities for our students.
Page updated 07/12/11