Ecampus Schedule of Classes - All Terms

College of Agricultural Sciences

FST 327 – Introduction to Sustainable Food Processing (3)

Examines principles and assessment of sustainable food processing. Develops concepts of sustainable food processing technologies and food manufacture operations. Explores sustainable processing of various food commodities and products. 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
Sp22580164003Zhao, Y.Online Open404000
Registration Restrictions
Enforced Prereqs: FST 210 [D] or FST 212 [D] or FST 280 [D]
Major Restrictions: +135, +136, +137, +141, +635 (Food Science and Technology, Food Science, Food Technology, Fermentation Science, Enology and Viticulture)
Class Notes: Online section.
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
Find textbooks for FST 327 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.