Ecampus Schedule of Classes - All Terms

College of Agricultural Sciences

FST 455X – Food for Change (3)

Focus on traditional regional recipes, explore and document how global change has affected food production and demand until today and how projected climate change will affect it in the future by analyzing the ingredient lists. Focus on one recipe/ingredient, find maps of past/current crop ranges, document changes, establish the carbon footprint, and identify possible replacement ingredients projecting future culinary solutions. 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 ecampus.ess@oregonstate.edu.

Continue to Registration.

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F20206694003StaffOnline Cancelled0000
Class Notes: Online section.

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
W21400704003Bachelet, D.Online Open252500
Class Notes: Online section.  [ Textbooks]
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
Find textbooks for FST 455X at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

Legend
= This is a Baccalaureate Core course
= Fees may apply to this course
Registration Restrictions:
+ = Include restriction (may register if you meet this criteria)
- = Exclude restriction (may not register if you meet this criteria)
* = Prerequisite may be taken prior to or simultaneously with this course