A STUDENT’S GUIDE & INTRODUCTION TO
FOOD SCIENCE AND TECHNOLOGY
Department of Food Science and Technology
oregonstate.edu/foodsci/
College of Agricultural Sciences
Oregon State University
100 Wiegand Hall
Corvallis, OR 97331-6602
Head Advisor: Dan Smith | dan.smith@oregonstate.edu | 541.737.2590
Fermentation Instructor and Advisor: Jessica Just Jessica.just@oregonstate.edu
541.737.1684
Academic Program Coordinator: Linda Dunn | linda.dunn@oregonstate.edu | 541.737.6486
Department Head: Robert McGorrin
2015-2016
Welcome to the Department of Food Science!! You are on your way to becoming part of the world’s
largest industry.
This guide provides helpful information about the Department, the requirements for Food Science and Technology
majors, as well as university resources that will be helpful to you.
Our department is here to set you up for success!! The Food Science and Technology Department (FST) provides a
personal, student-friendly environment. Because classes are smaller, you are better able to know your professors,
your advisor, and one another. We have a comfortable student lounge in Room 107 where you can use your lap top
with wifi access.
ADVISING
You should meet with your advisor, Dan Smith or Jessica Just, at least once a quarter to discuss your academic
progress, update your course plans, and obtain the registration PIN required for each quarter’s registration.
(Summer enrollment does not require a PIN.) Mr. Smith is located in Wiegand 128A. Ms. Just is located in Wgnd 200.
To schedule your advising appointment, contact Linda Dunn (either by telephone, 541.737.6486, or email,
linda.dunn@oregonstate.edu)
For general support questions please contact Linda Dunn.
COLLEGE TRANSFER AND DEGREE PARTNERSHIP PROGRAM STUDENTS
Many foundation science and Baccalaureate Core courses can be completed at other institutions. Students who
plan to transfer coursework from another school to OSU should follow as closely possible the FST model curriculum
schedule for the freshman and sophomore years. Consult OSU transfer guides
http://oregonstate.edu/admissions/transfer-credit and articulation tables
http://oregonstate.edu/admissions/oregon-college-articulation-tables for assistance. It is best to contact the
department for guidance prior to enrollment at OSU or concurrent to enrollment at the community colleges.
MAJOR OPTIONS
Food Science offers undergraduates three options, each leading to a Bachelor of Science Degree. They are “Food
Science”, “Fermentation Science”, and “Enology and Viticulture”. All options require that a student take courses in
the Core Curriculum which contains courses in Food Science and Technology, Chemistry and Biochemistry, Math and
Physics, and Biology. In addition, each option requires a group of courses specific to that option. Students must
specify which option they will pursue. It is best if this is done by the end of the first year of studies (before beginning
of the junior year for transfer students).
In fulfilling the required Chemistry courses in the major curriculum, FST students also earn a Chemistry minor,
provided they meet the required 2.00 GPA in these courses. You must officially declare the minor through the
Registrar’s office. Pick up Change of Program forms from either Dan Smith or Linda Dunn.
MINORS/ELECTIVES/AREAS OF INTEREST
There are many options for a student interested in minors or other science electives. Minors in other subjects often
complement the Food Science Degree. Most commonly selected minors are: 1) Business & Entrepreneurship, 2)
Microbiology, and 3) Nutrition. The Department of Food Science and Technology offers minors in Food Science, Food
Technology and Fermentation Science.
OSU 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.
FST GRADING POLICY AND REQUIREMENTS
Minimum Cumulative Grade Point Average
 To remain in good standing, and be eligible for graduation, a student must maintain a cumulative GPA of at
least 2.00 for all OSU course work.
 More information on grades and grading policies may be found in the Academic Regulations (sections 17, 18
& 19), of the OSU General Catalog & Schedule of Classes.
Additional FST Major-Specific Policies
A-F vs. S/U Grading
1. All courses required for completion of the FST major must be passed, graded on the A-F scale. Included are
both “core” and “option” courses in FST, as well as supporting courses in math, sciences, and written and oral
communication.
2. Any other courses, including Baccalaureate Core courses (except for those that are also used in fulfillment of
major requirements) may be taken on an S/U graded basis
(http://catalog.oregonstate.edu/ChapterDetail.aspx?key=75#Section2886 ), to the maximum allowable (36
credits) by the university.
Minimum 2.00 GPA required in the Major

To ensure you and your future employers of your competence in this discipline, FST has the following additional
grade requirement in each option. The cumulative GPA of specified FST and related science courses completed
at OSU (as listed in the option-specific tables on reverse) must be at least 2.00. This GPA appears as your “major”
GPA in My Degrees.
Repeated Courses
Repeated grade details here: http://catalog.oregonstate.edu/ChapterDetail.aspx?key=75#Section2888
If necessary to earn a passing grade, a student may repeat a required course in the major more than once.
The passing grade will be accepted in fulfillment of the major requirement, but, in keeping with university
policy, the 2nd OSU grade earned in the course will be calculated in the OSU and major GPA.
Minimum C- or better grade is required in the following courses:
BI 212, CH 331-332, MTH 112, MTH 241 or 251, PH 201 and ST 351
Courses included in Major GPA calculation – by option
Food Science
Fermentation Science
Enology and Viticulture
BB350 Elementary Biochemistry
BB350 Elementary Biochemistry
BB350 Elementary Biochemistry
BEE472 Intro to Food Engineering Principles
BEE4 BEE472 Intro to Food Engineering
Principles
BEE472 Intro to Food Engineering Principles
BEE473 Intro to Food Engineering Process
Design
BEE473 Intro to Food Engineering Process
Design
BEE473 Intro to Food Engineering Process
Design
CH324 Quantitative Analysis
CH324 Quantitative Analysis
BOT331 Plant Physiology
FST360 Food Safety and Sanitation
FST360 Food Safety and Sanitation
CH324 Quantitative Analysis
FST370 Industry Preparation/HACCP
FST370 Industry Preparation/HACCP
FST360 Food Safety and Sanitation
FST 385 Communicating Food and
Fermentation Science
FST 385 Communicating Food and
Fermentation Science
FST 385 Communicating Food and
Fermentation Science
FST407 Senior Seminar
FST407 Senior Seminar
FST370 Industry Preparation/HACCP
FST420 Sensory Evaluation of Food
FST421 Food Law
FST407 Senior Seminar
FST421 Food Law
FST422 Food Chemistry Fundamentals
FST421 Food Law
FST422 Food Chemistry Fundamentals
FST423 Food Analysis
FST422 Food Chemistry Fundamentals
FST423 Food Analysis
FST425 Food Systems Chemistry
FST425 Food Systems Chemistry
FST425 Food Systems Chemistry
FST460 Brewing Science
FST466 Wine Production Principles
FST490 Food Processing Calculations
FST466 Wine Production Principles
FST467 Wine Production, Analysis, and
Sensory Evaluation
FST491 Food Process Calculations Lab
FST479 Fermentation Microbiology
FST479 Fermentation Microbiology
FST495 Food Packaging
FST490 Food Processing Calculations
HORT453 Grapevine Growth and Physiology
MB302 General Microbiology
FST491 Food Process Calculations Lab
HORT454 Principles and Practices of
Vineyard Production
MB303 General Microbiology Lab
FST495 Food Packaging
MB302 General Microbiology
MB 440 Food Microbiology
MB302 General Microbiology
MB303 General Microbiology Lab
MB303 General Microbiology Lab
Plus any courses used in fulfillment of
“option electives”. See list of option
electives at
http://catalog.oregonstate.edu/OptionDetai
l.aspx?code=136&majorid=27
Plus any courses used in fulfillment of
“option electives”. See list of option
electives at
http://catalog.oregonstate.edu/OptionDetai
l.aspx?code=141&majorid=27
Plus any courses used in fulfillment of
“option electives”. See list of option
electives at
http://catalog.oregonstate.edu/OptionDetai
l.aspx?code=635&majorid=27
EMPLOYMENT/INTERNSHIPS
All students are encouraged to gain as much practical industrial experience as possible in their FST program – getting
summer (and sometimes fall) jobs in the food and fermented beverage industry is an absolute key to landing a good
job after graduation. Students typically work in brewing, wineries, dairy processing, and seasonal fruit and vegetable
processing. Students may also participate in international internship programs.
Drs. Lisbeth Goddik (dairy and food industry), Tom Shellhammer (brewing industry) , and James Osborne (wine industry)
coordinates employment as well as internship opportunities for FST students. Students with summer/seasonal industry
jobs may register for official internship credits. Up to three internship credits may be utilized on a student’s program.
SCHOLARSHIPS
Thanks to various food companies, food industry trade associations, professional societies and individuals, the OSU
Department of Food Science and Technology is fortunate to coordinate a reasonable number of scholarships and
grants. Typically, about $50,000 in scholarships is available to be awarded each year from the College of Agricultural
Sciences and the FST Department.
Most student awards are undergraduate scholarships which recognize academic performance and achievement in
Food Science (which includes club activities, internships, or other professional development activities within the Food
Science field).
Institute of Food Technologists (IFT) Scholarships
The application is available at: http://www.ift.org/community/students/scholarships.aspx. Application deadlines vary
(Feb 1 – Mar 1). Even though these are scholarships are from a national organization, several of our students have
received them!
College of Agriculture Sciences Scholarships
 Since the Department of Food Science and Technology is within the College of Agricultural Sciences (CAS),
you are eligible to apply for CAS scholarships.



To apply for CAS scholarships, complete the Application Form. Completed applications must be submitted
by February 1. (Note: If you are an entering OSU student (first-year or transfer) you should not use this
application. You will automatically be considered for CAS Agricultural Honors Scholarships by answering the
scholarship questions in the OSU Admissions online application.
You may ask questions about the CAS scholarships by e-mailingcasstudy@oregonstate.edu, or calling
541.737.2211.
The scholarship application is available from November 15 until February 15.
OSU Academic Scholarships
 This application is included in your Application for Admission to OSU, and is for university-wide academic
scholarships ONLY.
 Apply by February 1.
Need-based scholarships and FINANCIAL AID for all OSU Students
Apply for Financial Aid such as loans, need-based scholarships, grants, and tuition waivers by filling out a FAFSA and
submitting it with OSU as one of your school selections. You can do this online or submit it by mail. The preferred
deadline is February 28, but if you apply after that you may still be eligible for remaining funds.
OSAC Scholarships
The Oregon Student Assistance Commission administers privately funded scholarships for Oregon residents. The
application deadline is March 1.
Food and Fermentation Science Club
Club Officers, 2015-2016
President
Vice President
Secretary
Treasurer
Food Chair
Food Vice Chair
Undergrad OSIFT
Grad OSIFT
Ferm Chair
Ferm Vice Chair
Brewmaster
Assistant Brewmaster
Liz Hagerman
Jessica Chance
Haley Ellett
Brandt Bastow
Danielle Lacy
Daria Van De Grift
Amber Barnard
Eva Kuhn
Ian Hartzog
Christina Hahn
Jason Zeno
Ryan Howe
The Food and Fermentation Science club is comprised of undergraduate and graduate students with an interest in
food production, fermented foods and beverages. The Club is open to any OSU student and all FST majors are
encouraged to participate. General meetings are held monthly in the student lounge, Wiegand 107. We encourage
entering students to become involved with the Food and Fermentation Science Club. Signing up on the Food and
Fermentation Science Club list makes you an automatic member. (Choose the join the club email link.)
The Club hosts monthly, hands-on pilot plant experiences such as Brew house wort production, food production
(salsa, sausage, and jelly, to name a few), and cheese production. The Club is also active in IFT Student Association
events such as the Product Development Team and the College Bowl Team.
Each year the Club sponsors special events such as a fall term Oktoberfest “Welcome” picnic, a spring picnic,
presentations by special speakers, various seminars, and field trips.
For those students interested in just wine, the Vitis Club welcomes and encourages students to get involved.
PROFESSIONAL AFFILIATIONS
Most professional organizations allow student membership. You are encouraged to join at least one professional
organization to gain a professional edge which will also provide you a network for employment, scholarships, and
opportunities to know what is going on in your field of interest.

Institute of Food Technologist (IFT) - FST students are eligible and encouraged to become student members of IFT
– the international scientific society for professional food scientists. IFT offers unique resources to help position
you for career development. You’ll benefit from unique opportunities to get involved, obtain valuable experience,
network with peers and leading food specialists worldwide.
Applications for IFT membership ($50/year for students) are available on the IFT website. An additional $10/year is
required for member to the Oregon Section IFT (OSIFT). Membership includes a subscription to Food Technology
magazine and ensures that student members receive a 50% meal subsidy when attending Oregon Section IFT
technical meetings (held monthly, generally on the second Tuesday). In addition, transportation to the monthly
meetings is available free of charge!

Master Brewers Association of the Americas (MBAA) – If you want to stay abreast of new advances and
developments in the brewing industry and network with people world-wide, you can join MBAA for $42/year. Find
more information at the MBAA website.

American Society of Brewing Chemists (ASBC) – By joining ASBC, you can stay in connection with industry news by
receiving the Journal of the American Society of Brewing Chemists. The cost of membership is $56/year, and
students must be endorsed by a faculty member.

American Society of Enology and Viticulture (ASEV) – Students interested in Enology and Viticulture gain added
awareness of the industry by becoming members of the student chapter of the American Society for Enology and
Viticulture. Membership is $45/year, and students must be endorsed or recommended by a faculty member.
Food Science and Technology: COURSE DESCRIPTIONS
LOWER DIVISION
UPPER DIVISION
FST 101 Food Science Orientation (1) For food science majors. Orientation and
academic guidance toward career planning in food science and technology.
FST 360 Food Safety (3) Principles, practices and regulations governing and
ensuring the microbiological safety of our foods through risk assessment,
surveillance and intervention. Prereq: (BI 211 [D-] or BI 211H [D-] or BI 212 [D] or BI 212H [D-] or BI 213 [D-] or BI 213H [D-] ) and (CH 121 [D-] or CH 221 [D-]
or CH 221H [D-] or CH 231 [D-] or CH 231H [D-]).
FST 199 Special Studies (1-16) Graded P/N.
FST 210 Fruit & Vegetable Processing (3) Lectures, lab activities, and plant tours
to help majors and non-majors understand traditional and modern fruit &
vegetable processing technologies. PREREQ: CH 123 OR CH 223. Taught
alternate years. Taught again Fall 2015.
FST 212 Dairy Processing (2) Methods of processing and preserving milk and
milk products and related unit operations. PREREQ: CH 123 or CH 223.
FST 213 Dairy Processing Lab (1) Laboratory and field work to accompany FST
212. Field trip required. Prereq: Concurrent enrollment in FST 212.
FST 251 Introduction to Wines, Beers, and Spirits (3) A descriptive introduction
to the history, science, sensory, economics and societal aspects of alcoholic
beverages. PREREQ: High school biology and chemistry. Open to any major.
FST 370 Industry Preparation/HACCP. (3) Assists students in preparation for
internships and employment in the food industry by introducing compliance
with food safety regulations, HACCP, and audits. Prereq: One year of chemistry
and one year of biology.
FST 385 Communicating Food and Fermentation Science (3) This writing
intensive course (WIC) will guide students in the investigation and critical
evaluation of literature on a topic of current interest in food and fermentation
science, and the development of their ability to write concisely and with
precision about technical subject matter in this disciple. Lec/rec. Prereq: WR
121 [C-] and FST 360 [D-] and MB 302 [D-] and fulfillment of Bacc Core Writing
II requirement.
FST 399H Special Topics (0-16) Repeatable for a maximum of 16 credits.
FST 260 Food Science & Technology in Western Culture (3) Exploring the
sciences and technologies of food processing and preservation within the
context of their historical, current, and possible future influences on what we
eat, the structure of our society, and our day-to-day lives. (Bacc Core- Western
Culture) E-course.
FST 273 Wine in the Western World (3) A study of wine throughout history,
from its accidental discovery and refinement through today, with a focus on the
profound role wine plays in agriculture, social rituals, human health, economics,
and the ambivalent pursuit of happiness.
(Bacc Core-Western Culture)
FST 401 Research (1-16) [Departmental Approval Required]
FST 403 Thesis (1-16)
FST405 Reading & Conference (1-16) [Departmental Approval Required]
FST 407 Seminar (1)
FST 410 Internship (1-16) A work-internship to give students practical on-thejob training in the food processing or related industries. PREREQ: Junior
standing. Submission of employer and employee evaluation forms, and written
reports required. Departmental Approval Required
FST 420/520 Sensory Evaluation of Food (4) Sensory test methods used in the
evaluation of the taste, smell, texture, and color of foods as well as the
evaluation of consumer acceptance of foods. This includes methods for
measuring sensory qualities, underlying psychological principles, statistical
methods for analyzing data, and proper interpretation of these results.
PREREQ: (ST 351 [C-] or ST 411 [C-]) and (ST 352* [D-] or ST 412* [D- ).
FST 421/521 Food Law (3) Concepts, statutes, regulations, and agencies
controlling the production, processing, and distribution and promotion of food.
(Baccalaureate Core- Synthesis Course).
FST 422/522 Food Chemistry Fundamentals (4) An integrated
lecture/lab/recitation course applying theories of molecular reactivity to model
food systems. Lectures focus on the molecular bases of chemical phenomena
that dictate the behavior of foods. Laboratories and recitations provide
opportunities for students to observe, manipulate, and explore model food
systems. Emphasis on major food components (water, lipids, proteins, and
carbohydrates) and their behavior under conditions of particular relevance to
food processing. PREREQS: ((CH 331 [C-] and CH 332 [C-]) or (CH 334 [C-] and
CH 335 [C-] and CH 336 [C-]) and BB 350 [D-] and (MTH 241 [D-] or MTH 252 [D] or MTH 252H [D-])
FST 423/523 Food Analysis (4) An integrated laboratory/ lecture course
covering methods used for the quantitative analysis of the chemical
composition of foods and agricultural products. PREREQ: CH 324, CH 337; BB
350.
FST 425 Food Systems Chemistry (4) The chemistry of food components in realworld food systems. Focused on water, proteins, carbohydrates, lipids, and
food polymers, their interactions, and the effects of food processing and
storage. Integrates writing as a learning tool and means of professional
communication. PREREQ: FST 422 [D-] and / or equivalent or instructor’s
discretion.
FST 460/560 Brewing Science and Analysis (3) Chemistry, microbiology and
engineering of malting and brewing operations for the production of beer,
including the compositional analysis of barley, malt, hops, water, and beer and
their effects on beer quality. PREREQ: (BI 212 [C-] or BI 212H [C-] ) and CH 331
[C-] and CH 332 [C-] and BEE 472* and MB 302*
FST 466/566 Wine Production Principles (3) Principles of wine production
technology from grape berry development through bottling, covering the
microbiology and chemistry of fermentation, aging and production practices of
red and white table wines, as well as sparkling and dessert wines. PREREQ: (BI
212 [C-] or BI 212H [C-]) and CH 331 [C-] and CH 332 [C-] and BB 350 and MB
302
FST 467/567 Wine Production Analysis and Sensory Evaluation (5) An
integrated lecture/lab course that focuses on the practical fundamentals of red
and white wine production. Students will make wine and monitor its
progression from the grape to the bottle using standard chemical, microbial,
and sensorial techniques. PREREQ: (FST 466 [D-] and FST 479* [D-])
FST 479/579 Fermentation Microbiology (3). An introduction to industrial
microbiology with a focus on the physiology of fermentation and use of
microorganisms for the production of food ingredients, fermented foods, and
beverages. PREREQ: (BI 212 [C-] or BI 212H [C-]) and CH 331 [C-] and CH 332 [C] and (BB 350 [D-] or BB 450 [D-]) and MB 302 [D-] Cross listed as MB 479/579.
FST 480 Topics in Fermentation (1-2) Selected topics in fermentation science
will be presented by department faculty and invited outside experts. Topics
and format will change each quarter. Repeatable for a maximum of 8 credits.
FST 490 Food Processing Calculations (2)
Application of engineering principles to produce safe processed foods meeting
consumer expectations for safety and quality. Validate process engineering
models by comparing predicted values with new experimental data. PREREQ:
(BEE 472 [D-] and FST 360 [D-]) COREQS: FST 491
FST 491 Food Processing Calculations Lab (1) Experiments in a pilot plant
supported by a computer laboratory. Prepare samples of novel process
technology products. PREREQS: Excel skills. COREQ: FST 490
FST 495 Food Packaging (2) Fundamentals of food packaging covering the
major packaging solutions with a focus on plastic, paper, and paperboard.
PREREQ: Junior standing in a physical or biological science based major.
FST 461/561 Brewing Analysis (3) Compositional analysis, laboratory
techniques and sensory evaluation of barley, malt, hops, water, yeast and beer.
Lec/lab.. PREREQ: (FST 460 [D-] and (MB 303 [D-] or MB 303H [D-])
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Bldg
129 Snell Hall
737-9032
http://oregonstate.edu/dept/iss/ujima
737-9030
http://oregonstate.edu/dept/indian/
737-6370
http://oregonstate.edu/main/campus-diversity
337 Waldo Hall
737-3628
http://oregonstate.edu/dept/eop/
330 Snell Hall
737-4381
http://oregonstate.edu/admin/multicultural/
B9 Kerr Admin
Bldg
117A Memorial
Union East
Adams Hall
500 Snell Hall
737-9811
737-2583
737-2131
http://oregonstate.edu/dept/student_affairs/studentmed
ia/
http://oregonstate.edu/dept/facilities/taps/node/44
http://oregonstate.edu/counsel/
110 Plageman
Building
500 Snell Hall
737-3491
http://studenthealth.oregonstate.edu/
737-2131
http://oregonstate.edu/dept/counsel/
200 Cascade Hall
737-3010 nonemergency
737-7000
emergency
737-2937
http://oregonstate.edu/dept/security/
Legal Assistance
Library
Loans & Grants
National Student
Exchange Program
Newspaper
(Barometer)
Parking Permits
Personal Problems
Public Safety
Facilities Services
Counseling &
Psychological
Services
Student Health
Services
Counseling &
Psychological
Services
Security
Recreation
Craft Center
Pharmacy
Psychological
Testing
Dixon recreation
Center
Memorial Union
East
26th St across
from IM fields
http://surplus.oregonstate.edu/lost-and-found
737-2233
737-3748
http://mu.oregonstate.edu/craftcenter/
http://oregonstate.edu/recsports/dixon-recreation-center
Residence Halls
Residency
Requirements
Safe Ride
(hours on website)
Scholarship
Information
Services for
Students with
Disabilities
Sexual Assault
Services
Sororities
Student Activities
Summer Classes
Telephone (room)
Transfer Credit (as
applies to major)
Transfer Credit
(upon admission
Tutoring
Undecided Major
Indoor Climbing
Center
Intramural Sports
Outdoor
Recreation Center
Housing & Dining
Services
Admissions Office
Safe
Transportation
Financial Aid &
Scholarships
Services for
Students with
Disabilities
Counseling &
Psychological
Services
Panhellenic
Council
Student
Involvement
Summer Session
Telecommunicatio
ns Office
Consult Academic
Advisor
Admissions
Consult Academic
Advisor
University Expl.
Studies Program
Dixon Recreation
Center
Dixon Rec Ctr
26th & Jefferson
737-3748
http://oregonstate.edu/recsports/indoor-climbing-center
737-3748
737-3748
102 Buxton Hall
767-4771
http://oregonstate.edu/recsports/intramural-sports
http://oregonstate.edu/recsports/outdoor-recreationcenter
http://oregonstate.edu/uhds/
104 Kerr
Bldg
737-4411
http://oregonstate.edu/admissions/
737-5000
http://asosu.oregonstate.edu/saferide/
218 Kerr Admin
Bldg
A 200 Kerr Admin
Bldg
737-2241
http://oregonstate.edu/admin/finaid/
737-4098
http://ds.oregonstate.edu/
500 Snell Hall
737-7604
http://oregonstate.edu/dept/counsel/
16 Memorial
Union
149 MU East
737-7742
http://oregonstate.edu/greeklife/greek-chapters
737-2101
http://oregonstate.edu/sli/
346 Snell Hall
8 Kerr Admin
Bldg
737-1470
737-3500
http://oregonstate.edu/summer/
http://oregonstate.edu/dept/telecom
104 Kerr Admin
Bldg
737-4411
http://oregonstate.edu/admissions/
Admin
http://success.oregonstate.edu/
102 Waldo Hall
737-8144
http://oregonstate.edu/uesp/
SUBJECT
DEPARTMENT
LOCATION
PHONE
WEB SITE
Withdrawal (classes
& OSU)
Women’s Center
Verification
/Enrollment
Yearbook
Registrar’s
Windows
Women’s Center
Registrar’s Office
102 Kerr Admin
Bldg
Benton Annex
102 Kerr Admin
Bldg
231 Memorial
Union East
737-4331
http://oregonstate.edu/registrar/late-course-withdrawal
737-3186
737-4331
http://oregonstate.edu/womenscenter/
http://oregonstate.edu/registrar/verify-your-enrollment
737-3501
http://oregonstate.edu/dept/student_affairs/studentmed
ia/beaver-yearbook
Beaver Yearbook