• Identify and explain essential foundational principles in Food Science: Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing and Engineering, Sensory Science.
• Demonstrate the ability to integrate and apply scientific principles to describe complex food systems and solve problems in Food Science.
• Effectively express themselves orally, graphically, and in writing.
• Engage in activities that enhance their professional development.

Grade Requirements

All courses required for completion of the 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.

1. A C– grade, or better, must be earned in the specified prerequisites for FST 420, FST 422, FST 460, FST 466, FST 472, and FST 479. These courses have additional prerequisites, but the C– minimum applies to the prerequisites listed below.

   Course List

   Code	Title	Credits
   BI 222	*PRINCIPLES OF BIOLOGY: ORGANISMS	4
   or BI 205	*INTRODUCTORY BIOLOGY II
   CH 331	ORGANIC CHEMISTRY	4
   CH 332	ORGANIC CHEMISTRY	4
   FST 360	FOOD SAFETY AND SANITATION	3
   MTH 112	*ELEMENTARY FUNCTIONS	4
   PH 201	*GENERAL PHYSICS	5
   or PH 211	*GENERAL PHYSICS WITH CALCULUS
   MTH 227	*CALCULUS AND PROBABILITY FOR THE LIFE SCIENCES I	4
   or MTH 251	*DIFFERENTIAL CALCULUS
   ST 351	INTRODUCTION TO STATISTICAL METHODS	4

2. Students must earn at least a 2.00 "major" GPA. The major GPA is a cumulative GPA calculated on a list of courses particular to each option. Selected core and option courses are included, as specified in the list accompanying requirements of each option.

Major Requirements 

Course List

Code	Title	Credits
Required Core
Chemistry/Biochemistry Foundation
BB 350	ELEMENTARY BIOCHEMISTRY	4
or BB 450	GENERAL BIOCHEMISTRY
CH 231 & CH 261	GENERAL CHEMISTRY and *LABORATORY FOR CHEMISTRY 231	5
CH 232 & CH 262	GENERAL CHEMISTRY and *LABORATORY FOR CHEMISTRY 232	5
CH 233 & CH 263	GENERAL CHEMISTRY and *LABORATORY FOR CHEMISTRY 233	5
CH 324	QUANTITATIVE ANALYSIS	4
CH 331 & CH 332	ORGANIC CHEMISTRY and ORGANIC CHEMISTRY	8
CH 337	ORGANIC CHEMISTRY LABORATORY	4
Mathematics, Physics, and Statistics Foundation
PH 201	*GENERAL PHYSICS	5
or PH 211 & PH 221	*GENERAL PHYSICS WITH CALCULUS and RECITATION FOR PHYSICS 211
ST 351	INTRODUCTION TO STATISTICAL METHODS	4
Select one of the following calculus pairs:		8
MTH 227 & MTH 228	*CALCULUS AND PROBABILITY FOR THE LIFE SCIENCES I and CALCULUS AND PROBABILTITY FOR THE LIFE SCIENCES II
MTH 251 & MTH 252	*DIFFERENTIAL CALCULUS and INTEGRAL CALCULUS
Biological Science Foundation
Select one of the following biology sequences:		8-12
BI 221 & BI 222	*PRINCIPLES OF BIOLOGY: CELLS and *PRINCIPLES OF BIOLOGY: ORGANISMS
BI 204 & BI 205 & BI 206	*INTRODUCTORY BIOLOGY I and *INTRODUCTORY BIOLOGY II and *INTRODUCTORY BIOLOGY III
MB 302	GENERAL MICROBIOLOGY	3
MB 303	GENERAL MICROBIOLOGY LABORATORY	2
Communication Foundation
COMM 111	*PUBLIC SPEAKING	3
Select one course from the following:		3
WR 222	*ENGLISH COMPOSITION
WR 327	*TECHNICAL WRITING
WR 362	*SCIENCE WRITING
Food Science and Technology Core
FST 327	INTRODUCTION TO SUSTAINABLE FOOD PROCESSING	3
FST 360	FOOD SAFETY AND SANITATION	3
FST 370	INDUSTRY PREPARATION/HACCP	3
FST 385	^COMMUNICATING FOOD AND FERMENTATION SCIENCE	3
FST 407	SENIOR SEMINAR	1
FST 421	FOOD LAW	3
FST 422	FOOD CHEMISTRY FUNDAMENTALS	4
FST 472	FOOD ENGINEERING AND PROCESSING I	4
FST 473	FOOD ENGINEERING AND PROCESSING II	4
Food Systems and Communities
Select one course from the following:		3-4
CROP 330	*WORLD FOOD CROPS
ENGR 350	*SUSTAINABLE ENGINEERING
FST 455	FOOD AND CLIMATE CHANGE
FW 324	*FOOD FROM THE SEA
SUS 350	*SUSTAINABLE COMMUNITIES
Food Systems Assessment
AEC 411	*INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL	3-4
or SUS 304	*SUSTAINABILITY ASSESSMENT
Food Policy and Social Justice
Select one course from the following:		4
ANTH 361/FCSJ 361	*FOOD JUSTICE
PPOL 447	INTEGRATED POLICY: FOOD, ENERGY, WATER, CLIMATE
PS 470	GLOBAL FOOD POLITICS AND POLICY
Required Option
Select one of the following options:		36-44
Enology and Viticulture
Fermentation Science
Food Science
Additional Requirements
Remaining Bacc Core and Electives		23-31
Total Credits		180

*

Baccalaureate Core Course (BCC)

^

Writing Intensive Course (WIC)

Postbaccalaureate Students

Students holding a bachelor's degree from an accredited institution who are otherwise eligible for admission to Oregon State University will be accepted into the major upon meeting the following additional criteria. Additional information for prospective postbaccalaureate students is available on the FST undergraduate department website.

All of the following courses (or equivalents) must be completed with a cumulative GPA of 2.25 (4.00 maximum scale). In the case of repeated courses, the second grade earned in the course will be used in the GPA calculation.

Course List

Code	Title	Credits
BI 221 & BI 222	*PRINCIPLES OF BIOLOGY: CELLS and *PRINCIPLES OF BIOLOGY: ORGANISMS	8
CH 231 & CH 261	GENERAL CHEMISTRY and *LABORATORY FOR CHEMISTRY 231	5
CH 232 & CH 262	GENERAL CHEMISTRY and *LABORATORY FOR CHEMISTRY 232	5
CH 233 & CH 263	GENERAL CHEMISTRY and *LABORATORY FOR CHEMISTRY 233	5
MTH 111	*COLLEGE ALGEBRA	4
MTH 112 & MTH 241	*ELEMENTARY FUNCTIONS and *CALCULUS FOR MANAGEMENT AND SOCIAL SCIENCE	4-8
or MTH 251	*DIFFERENTIAL CALCULUS
PH 201	*GENERAL PHYSICS	5
or PH 211	*GENERAL PHYSICS WITH CALCULUS

 

Degree plans are subject to change and the following is only an example of how students may complete their degree in four years. Students should consult their advisor to determine the best degree plan for them. Contact details for advisors can be found on the Academic Advising page.

Plan of Study Grid

First Year
FALL		CREDITS
BI 221	*PRINCIPLES OF BIOLOGY: CELLS	4
CH 231	GENERAL CHEMISTRY	4
CH 261	*LABORATORY FOR CHEMISTRY 231	1
Bacc Core		4
Math Foundation Course		3
	Credits	16
WINTER
BI 222	*PRINCIPLES OF BIOLOGY: ORGANISMS	4
CH 232	GENERAL CHEMISTRY	4
CH 262	*LABORATORY FOR CHEMISTRY 232	1
WR 121	*ENGLISH COMPOSITION	4
Math Foundation Course		3
	Credits	16
SPRING
CH 233	GENERAL CHEMISTRY	4
CH 263	*LABORATORY FOR CHEMISTRY 233	1
FST 360	FOOD SAFETY AND SANITATION	3
HHS 231	*LIFETIME FITNESS FOR HEALTH	2
MTH 251 or MTH 227	*DIFFERENTIAL CALCULUS or *CALCULUS AND PROBABILITY FOR THE LIFE SCIENCES I	4
Bacc Core		1
	Credits	15
Second Year
FALL
CH 331	ORGANIC CHEMISTRY	4
COMM 111	*PUBLIC SPEAKING	3
MTH 252 or MTH 228	INTEGRAL CALCULUS or CALCULUS AND PROBABILTITY FOR THE LIFE SCIENCES II	4
Food Policy and Social Justice		4
	Credits	15
WINTER
CH 332	ORGANIC CHEMISTRY	4
PH 211	*GENERAL PHYSICS WITH CALCULUS	4
PH 221	RECITATION FOR PHYSICS 211	1
Bacc Core or Elective		3
Option Course		3
	Credits	15
SPRING
MB 302	GENERAL MICROBIOLOGY	3
MB 303	GENERAL MICROBIOLOGY LABORATORY	2
BB 350 or BB 450	ELEMENTARY BIOCHEMISTRY or GENERAL BIOCHEMISTRY	4
WR 327	*TECHNICAL WRITING	3
Bacc Core		3
	Credits	15
SUMMER
FST 410	INTERNSHIP	1
	Credits	1
Third Year
FALL
FST 370	INDUSTRY PREPARATION/HACCP	3
FST 422	FOOD CHEMISTRY FUNDAMENTALS	4
Food Systems and Communities Course		3
Bacc Core		3
Option Course		3
	Credits	16
WINTER
FST 407	SENIOR SEMINAR	1
Bacc Core or Elective		3
Option Course		3
Option Course		3
Option Course		3
	Credits	13
SPRING
CH 337	ORGANIC CHEMISTRY LABORATORY	4
ST 351	INTRODUCTION TO STATISTICAL METHODS	4
Option Course		3
Option Course		3
	Credits	14
Fourth Year
FALL
FST 472	FOOD ENGINEERING AND PROCESSING I	4
Food Systems Assessment		4
Option Course		3
Option Course		3
	Credits	14
WINTER
FST 421	FOOD LAW	3
FST 473	FOOD ENGINEERING AND PROCESSING II	4
CH 324	QUANTITATIVE ANALYSIS	4
Option Course		3
	Credits	14
SPRING
FST 327	INTRODUCTION TO SUSTAINABLE FOOD PROCESSING	3
FST 385	^COMMUNICATING FOOD AND FERMENTATION SCIENCE	3
Option Course		4
Option Course		3
Option Course		3
	Credits	16
	Total Credits	180