Food Science and Technology

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 | [email protected] | 541.737.2590 Fermentation Instructor and Advisor: Jessica Just [email protected] | 541.737.1684 Academic Program Coordinator: Holly Templeton | [email protected] | 541.737.6486 Department Head: Robert McGorrin 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 Holly Templeton (either by telephone, 541.737.6486, or email, [email protected]) For general support questions please contact Holly Templeton.

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 Holly Templeton.

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 231-233, CH 331-332, MTH 111, 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

BB 350 Elementary Biochemistry BB 350 Elementary Biochemistry BB 350 Elementary Biochemistry

BEE 472 Intro to Food Engineering Principles BEE 472 Intro to Food Engineering Principles BEE 472 Intro to Food Engineering Principles

BEE 473 Intro to Food Engineering Process BEE 473 Intro to Food Engineering Process BEE 473 Intro to Food Engineering Process Design Design Design

CH 324 Quantitative Analysis CH 324 Quantitative Analysis BOT 331 Plant Physiology

FST 360 Food Safety and Sanitation FST 360 Food Safety and Sanitation CH 324 Quantitative Analysis

FST 370 Industry Preparation/HACCP FST 370 Industry Preparation/HACCP FST 360 Food Safety and Sanitation

FST 385 Communicating Food and FST 385 Communicating Food and FST 385 Communicating Food and Fermentation Science Fermentation Science Fermentation Science

FST 407 Senior Seminar FST 407 Senior Seminar FST 370 Industry Preparation/HACCP

FST 420 Sensory Evaluation of Food FST 421 Food Law FST 407 Senior Seminar

FST 421 Food Law FST 422 Food Chemistry Fundamentals FST 421 Food Law

FST 422 Food Chemistry Fundamentals FST 423 Food Analysis FST 422 Food Chemistry Fundamentals FST 423 Food Analysis FST 425 Food Systems Chemistry FST 425 Food Systems Chemistry

FST 425 Food Systems Chemistry FST 460 Brewing Science FST 466 Wine Production Principles

FST 467 Wine Production, Analysis, and FST 490 Food Processing Calculations FST 466 Wine Production Principles Sensory Evaluation

FST 491 Food Process Calculations Lab FST 479 Fermentation Microbiology FST 479 Fermentation Microbiology

FST 495 Food Packaging FST 490 Food Processing Calculations HORT 453 Grapevine Growth and Physiology

HORT 454 Principles and Practices of MB 302 General Microbiology FST 491 Food Process Calculations Lab Vineyard Production

MB 303 General Microbiology Lab FST 495 Food Packaging MB 302 General Microbiology

MB 440 Food Microbiology MB 302 General Microbiology MB 303 General Microbiology Lab

MB 303 General Microbiology Lab

Plus any courses used in fulfillment of Plus any courses used in fulfillment of Plus any courses used in fulfillment of “option electives”. See list of option “option electives”. See list of option “option electives”. See list of option electives at electives at electives at http://catalog.oregonstate.edu/OptionDetai http://catalog.oregonstate.edu/OptionDetai http://catalog.oregonstate.edu/OptionDetai l.aspx?code=136&majorid=27 l.aspx?code=141&majorid=27 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 [email protected], 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, 2016-2017 President Danielle Lacy Vice President Jenni Davis Secretary Megan Ooi Treasurer Brian Chapman Food Chair Lauren Olson Food Vice Chair Charlie Lamphere Ferm Chair Devin Boner Ferm Vice Chair Alicia Collier Undergrad OSIFT Jenni Davis Grad OSIFT Jack Twilley

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 FST 360 Food Safety (3) Principles, practices and regulations governing and FST 101 Food Science Orientation (1) For food science majors. Orientation ensuring the microbiological safety of our foods through risk assessment, and academic guidance toward career planning in food science and surveillance and intervention. Prereq: (BI 211 [D-] or BI 211H [D-] or BI 212 technology. [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 370 Industry Preparation/HACCP. (3) Assists students in preparation for FST 210 Fruit & Vegetable Processing (3) Lectures, lab activities, and plant internships and employment in the food industry by introducing compliance tours to help majors and non-majors understand traditional and modern fruit with food safety regulations, HACCP, and audits. Prereq: One year of & vegetable processing technologies. PREREQ: CH 123 OR CH 223. Taught chemistry and one year of biology. alternate years. Taught again Fall 2015. FST 385 Communicating Food and Fermentation Science (3) This writing FST 212 Dairy Processing (2) Methods of processing and preserving milk and intensive course (WIC) will guide students in the investigation and critical milk products and related unit operations. PREREQ: CH 123 or CH 223. 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 FST 213 Dairy Processing Lab (1) Laboratory and field work to accompany FST precision about technical subject matter in this disciple. Lec/rec. Prereq: WR 212. Field trip required. Prereq: Concurrent enrollment in FST 212. 121 [C-] and FST 360 [D-] and MB 302 [D-] and fulfillment of Bacc Core Writing II requirement. FST 251 Introduction to Wines, Beers, and Spirits (3) A descriptive introduction to the history, science, sensory, economics and societal aspects FST 399H Special Topics (0-16) Repeatable for a maximum of 16 credits. of alcoholic beverages. PREREQ: High school biology and chemistry. Open to any major. FST 401 Research (1-16) [Departmental Approval Required] FST 403 Thesis (1-16) FST 260 Food Science & Technology in Western Culture (3) Exploring the FST405 Reading & Conference (1-16) [Departmental Approval Required] sciences and technologies of food processing and preservation within the FST 407 Seminar (1) 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 FST 410 Internship (1-16) A work-internship to give students practical on-the- Culture) E-course. job training in the food processing or related industries. PREREQ: Junior standing. Submission of employer and employee evaluation forms, and FST 273 Wine in the Western World (3) A study of wine throughout history, written reports required. Departmental Approval Required from its accidental discovery and refinement through today, with a focus on the profound role wine plays in agriculture, social rituals, human health, FST 420/520 Sensory Evaluation of Food (4) Sensory test methods used in the economics, and the ambivalent pursuit of happiness. evaluation of the taste, smell, texture, and color of foods as well as the (Bacc Core-Western Culture) 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- ). UPPER DIVISION FST 421/521 Food Law (3) Concepts, statutes, regulations, and agencies microbiology and chemistry of fermentation, aging and production practices controlling the production, processing, and distribution and promotion of of red and white table wines, as well as sparkling and dessert wines. PREREQ: food. (Baccalaureate Core- Synthesis Course). (BI 212 [C-] or BI 212H [C-]) and CH 331 [C-] and CH 332 [C-] and BB 350 and MB 302

FST 422/522 Food Chemistry Fundamentals (4) An integrated FST 467/567 Wine Production Analysis and Sensory Evaluation (5) An lecture/lab/recitation course applying theories of molecular reactivity to integrated lecture/lab course that focuses on the practical fundamentals of model food systems. Lectures focus on the molecular bases of chemical red and white wine production. Students will make wine and monitor its phenomena that dictate the behavior of foods. Laboratories and recitations progression from the grape to the bottle using standard chemical, microbial, provide opportunities for students to observe, manipulate, and explore model and sensorial techniques. PREREQ: (FST 466 [D-] and FST 479* [D-]) food systems. Emphasis on major food components (water, lipids, proteins, and carbohydrates) and their behavior under conditions of particular FST 479/579 Fermentation Microbiology (3). An introduction to industrial relevance to food processing. PREREQS: ((CH 331 [C-] and CH 332 [C-]) or (CH microbiology with a focus on the physiology of fermentation and use of 334 [C-] and CH 335 [C-] and CH 336 [C-]) and BB 350 [D-] and (MTH 241 [D-] microorganisms for the production of food ingredients, fermented foods, and or MTH 252 [D-] or MTH 252H [D-]) 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 FST 423/523 Food Analysis (4) An integrated laboratory/ lecture course 479/579. covering methods used for the quantitative analysis of the chemical composition of foods and agricultural products. PREREQ: CH 324, CH 337; BB FST 480 Topics in Fermentation (1-2) Selected topics in fermentation science 350. 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 425 Food Systems Chemistry (4) The chemistry of food components in real-world food systems. Focused on water, proteins, carbohydrates, lipids, FST 490 Food Processing Calculations (2) and food polymers, their interactions, and the effects of food processing and Application of engineering principles to produce safe processed foods meeting storage. Integrates writing as a learning tool and means of professional consumer expectations for safety and quality. Validate process engineering communication. PREREQ: FST 422 [D-] and / or equivalent or instructor’s models by comparing predicted values with new experimental data. PREREQ: discretion. (BEE 472 [D-] and FST 360 [D-]) COREQS: FST 491

FST 460/560 Brewing Science and Analysis (3) Chemistry, microbiology and FST 491 Food Processing Calculations Lab (1) Experiments in a pilot plant engineering of malting and brewing operations for the production of beer, supported by a computer laboratory. Prepare samples of novel process including the compositional analysis of barley, malt, hops, water, and beer and technology products. PREREQS: Excel skills. COREQ: FST 490 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 495 Food Packaging (2) Fundamentals of food packaging covering the major packaging solutions with a focus on plastic, paper, and paperboard. FST 461/561 Brewing Analysis (3) Compositional analysis, laboratory PREREQ: Junior standing in a physical or biological science based major. 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-]) FST 466/566 Wine Production Principles (3) Principles of wine production technology from grape berry development through bottling, covering the

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