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
Academic Program Coordinator: Linda Dunn | linda.dunn@oregonstate.edu | 541.737.6486
Department Head: Robert McGorrin
2014-2015
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 and a student computer lab in
Room 200.
ADVISING
After you arrive you will be given a mailbox in the student lounge, Room 107, and (with your permission) have your
photo taken to display in the FST showcase.
You should meet with your advisor, Dan Smith, 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. 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, 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) must be at least 2.00. This GPA appears as your “major” GPA in My
Degrees.
Repeated Courses
Repeated grade details are available in the “repeated courses” section of the OSU General Catalog & Schedule of
Classes. 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 the university policy,
the 2nd OSU graded 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
BB 350 Elementary Biochemistry
BEE 472 Intro to Food Eng. Principles
BEE 473 Intro to Food Engineering Process
Design
CH 324 Quantitative Analysis
FST 360 Food Safety& Sanitation
FST 370 Industry Preparation/HACCP
FST 407 Senior Seminar
FST 420 Sensory Evaluation of Food
FST 421 Food Law
FST 422 Food Chem Fundamentals
FST 423 Food Analysis
FST 425 Food Systems Chemistry
FST 490 Food Processing Calculations
Fermentation Science
BB 350 Elementary Biochemistry
BEE 472 Intro to Food Eng. Principles
BEE 473 Intro to Food Engineering Process
Design
CH 324 Quantitative Analysis
FST 360 Food Safety & Sanitation
FST 370 Industry Preparation/HACCP
FST 407 Senior Seminar
FST 421 Food Law
FST 422 Food Chem Fundamentals
FST 423 Food Analysis
FST425 Food Systems Chemistry
FST 460 Brewing Science
FST466 Wine Production Principles
FST 491 Food Processing Calculations Lab
FST 495 Food Packaging
MB302 General Microbiology
FST479 Fermentation Microbiology
FST490 Food Processing Calculations
FST491 Food Processing Calculations Lab
MB 303 General Microbiology Lab
MB 440 Food Microbiology
FST495 Food Packaging
MB302 General Microbiology
MB303 General Microbiology Lab
Enology and Viticulture
BB 350 Elementary Biochemistry
BEE 472 Intro to Food Eng. Principles
BEE 473 Intro to Food Engineering Process
Design
BOT 331 Plant Physiology
CH324 Quantitative Analysis
FST360 Food Safety & Sanitation
FST 370 Industry Preparation/HACCP
FST 407 Senior Seminar
FST 421 Food Law
FST 422 Food Chem Fundamentals
FST425 Food Systems Chemistry
FST466 Wine Production Principles
FST467 Wine Production, Analysis & Sensory
Evaluation
FST479 Fermentation Microbiology
HORT 453 Grapevine Growth & Physiology
HORT 454 Principles & Practices of Vineyard
Production
MB 302 General Microbiology
MB 303 General Microbiology Lab
Plus any courses used in fulfillment of “option electives.” A list of option electives is available in the OSU General
Catalog & Schedule of Classes.
EMPLOYMENT/INTERNSHIPS
Dr. Lisbeth Goddik, (Lisbeth.goddik@oregonstate.edu (Wiegand Hall Room 108, 737-8322), 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. All students
are encouraged to gain as much practical industrial experience as possible in their FST program – getting summer jobs
in the food and fermented beverage industry is an absolute key to landing a good job after graduation.
Because of the educational value of professional work experience, the department strongly encourages students to
gain practical work experience during summer and fall terms. Students typically work in brewing, wineries, dairy
processing, and seasonal fruit and vegetable processing. Students may earn internship credit with prior approval of
the department and of the employer. OSU students may also participate in international internship programs.
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 $30,000 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).
Department of Food Science and Technology Scholarships
These scholarships are only for FST students. Go to the FST website and complete the Scholarship Application. The
application deadline is around April 15th each year. You can fill out the application and SUBMIT ONLINE, or you can
PRINT IT and MAIL or DELIVER it to us.
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, 2014-2015
President
Vice President:
Secretary:
Treasurer:
Members at Large:
Food Chair:
Food Vice Chair:
OSIFT Reps:
Ferm Chair:
Ferm Vice Chair:
Brewmaster:
Assistant Brewmaster:
Jack Twilley
Liz Hagermann
Sarah Tensa
Liz Hagermann
Meghan Peltz and Daria Van De Grift
Amber Barnard
Katya Toporkova
Mike Adams and Rachel Silver
John Renyck
Amanda Cech
Christina Hahn
Jason Zeno
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 the
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
FST 101 Food Science Orientation (1) For food science majors. Orientation
and academic guidance toward career planning in food science and
technology.
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 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) .
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)
UPPER DIVISION
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, BI 212, BI 213 (H), and
CH 221, CH 231 (H).
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 399H Special Topics (0-16) Repeatable for a maximum of 16 credits.
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 or FST 411) and (ST 352 or ST 412).
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. PREREQ: CH 332 or 336; BB 350; MTH 252 or
252H (H) or MTH 241.
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
real-world 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 (Writing Intensive Course- WIC)
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 (H) , CH 331, CH 332, MB 302;
BEE 472.
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; MB 303 (H)
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 (H) CH 331, CH 332, 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 and FST 479
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: BB 350 or BB 450 and MB 302. 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, FST 360 Coreq: 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.
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Student Health
Services
Counseling &
Psychological
Services
Security
Recreation
Craft Center
Pharmacy
Psychological
Testing
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
Dixon recreation
Center
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
Memorial Union
East
26th St across
from IM fields
Dixon Recreation
Center
Dixon Rec Ctr
26th & Jefferson
737-2233
737-3748
http://mu.oregonstate.edu/craftcenter/
http://oregonstate.edu/recsports/dixon-recreation-center
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