Ecampus Schedule of Classes - All Terms

Food Science and Technology Course Schedule

Click on course title(s) below to access course description, syllabi, and textbook information for your course(s). Contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu for assistance.

Note: The Ecampus schedule of classes includes available courses for the current term and up to three future terms. Class offerings are continually updated and may be added, removed, or rescheduled without notice. Check back frequently for current information.

FST 212 – Dairy Processing (2)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
Sp23567114002StaffOnline Open202000
Registration Restrictions
Major Restrictions: +125, +135, +136, +137, +142, +635 (Animal Sciences, Food Science and Technology, Food Science, Food Technology, Sustainable Ecosystems, Enology and Viticulture)
Recommended: CH 123 or CH 233
Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Find textbooks for FST 212 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.


FST 251 – Introduction to Wines, Beers, and Spirits (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F22167664003Osborne, J.Online Open501255
Registration Restrictions
Recommended: High school biology and chemistry
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.)
W23370494003Li, Z.Online Open505000
Registration Restrictions
Recommended: High school biology and chemistry
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.)
Sp23564104003StaffOnline Open505055
Registration Restrictions
Recommended: High school biology and chemistry
Class Notes: High school biology and chemistry recommended
Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Find textbooks for FST 251 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.


FST 260 – Food Science and Technology in Western Culture (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F22161154003Mc Gorrin, R.Online Waitlisted50052
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.)
W23334044003Shay, 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.)
Sp23555104003StaffOnline Open656500
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.


FST 273 – Wine in the Western World (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F22167654003Curtin, C.Online Waitlisted501109
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.)
W23371684003Curtin, C.Online Open505055
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.)
Find textbooks for FST 273 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.


FST 375 – Food Safety and Quality Assurance (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F22192524003StaffOnline Cancelled0000
Registration Restrictions
Recommended: FST 370
Class Notes:

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
W23384134003Mohamed, H.Online Open404000
Registration Restrictions
Recommended: FST 370
Class Notes: FST 370 recommended  [ 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.)
Sp23585004003StaffOnline Open404000
Registration Restrictions
Recommended: FST 370
Class Notes: FST 370 recommended
Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Find textbooks for FST 375 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.


FST 437 – Chemistry and Biochemistry of Distilled Spirits (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
Sp23568874003StaffOnline Open505000
Registration Restrictions
Enforced Prereqs: FST 251 [C-] and BB 350* [D-]
Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Find textbooks for FST 437 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.


FST 455 – Food and Climate Change (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F22197454003Bachelet, D.Online Open201700
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.)
Find textbooks for FST 455 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.


FST 466 – Chemistry and Biochemistry of Wine (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F22192344003StaffOnline Cancelled0000
Registration Restrictions
Enforced Prereqs: MB 302* [C-]
Class Notes:

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Find textbooks for FST 466 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.


FST 537 – Chemistry and Biochemistry of Distilled Spirits (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
Sp23568884003StaffOnline Open101000
Class Notes: Does not meet Graduate School's stand-alone requirement.
Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Find textbooks for FST 537 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.


FST 555 – Food and Climate Change (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F22197464003Bachelet, D.Online Open201100
Class Notes: Does not meet Graduate School's stand-alone requirement.

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.)
Find textbooks for FST 555 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.


FST 566 – Chemistry and Biochemistry of Wine (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F22192354003StaffOnline Cancelled0000
Class Notes: Does not meet Graduate School's stand-alone requirement.

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Find textbooks for FST 566 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.