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College of Agricultural Sciences
FST 260 – Food Science and 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 Course) This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.
Course Attributes
Core, Pers, West Culture
For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.
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Term | CRN | Sec | Cr | P/N | Instructor | Type | Status | Cap | Avail | WL Cap | WL Avail |
---|---|---|---|---|---|---|---|---|---|---|---|
W21 | 34269 | 400 | 3 | Shay, N. | Online | Open | 50 | 15 | 0 | 0 | |
Class Notes: Online section. Proctored exam(s) required; may involve an additional fee. | |||||||||||
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. | |||||||||||
Sp21 | 56992 | 400 | 3 | Shay, N. | Online | Open | 80 | 80 | 0 | 0 | |
Class Notes: Online section. Proctored exam(s) required; may involve an additional fee. | |||||||||||
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. | |||||||||||
Su21 | 71916 | 400 | 3 | Smith, D. | Online | Open | 40 | 40 | 10 | 10 | |
Class Notes: Jun 21-Jul 16 Session 2 | |||||||||||
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. | |||||||||||
Session: Summer 1st 4 Week Session![]() | |||||||||||
F21 | 17279 | 400 | 3 | Staff | Online | Open | 40 | 40 | 5 | 5 | |
Class Notes: Online section. Proctored exam(s) required; may involve an additional fee. | |||||||||||
Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus. |
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