Ecampus Schedule of Classes - All Terms

College of Agricultural Sciences

FST 214 – Food Preservation Basics (3)

Explores diverse food preservation techniques (freezing, thermal processing, fermentation, and reduced water activity) and explains how each approach controls foodborne hazards. Performs and reports on food preservation techniques using their own experiences. Critically evaluates recipes/instructions to determine potential risk and suggest modifications to eliminate risk. Categorizes the risk of incorrectly following validated food preservation methods. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.

For more information, contact OSU Ecampus at 800-667-1465 (option 1) or

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TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
Su21749294003StaffOnline Cancelled0000
Class Notes: Jun 21-Sep 3 Session 1


Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Session: Full TermSession 1 (Full Term)
Find textbooks for FST 214 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

= Signifies the course as a Baccalaureate Core Course.
= Signifies that fees may apply to the course.
+ = Include restriction.
- = Exclude restriction.
* = Prereq may be taken prior to or simultaneously with this course.