Ecampus Schedule of Classes - All Terms

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.

Continue to Registration.

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
W23334044003Shay, N.Online Closed65000
Class Notes:

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. (Note: An ONID account is required to view OSU's online directory.)
Sp23555104003Shay, N.Online Open656500
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. (Note: An ONID account is required to view OSU's online directory.)
Su23715554003StaffOnline Open40401010
Class Notes: Jun 26-Jul 21 Session 2
Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Session: Summer 1st 4 Week SessionSession 2 (Summer 1st 4 Week Session)
F23151814003StaffOnline Open505055
Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Find textbooks for FST 260 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

Legend
= 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.