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

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F24147324003Osborne, J.Online Open502255
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.)
W25344444003Hughes, P.Online Open505000
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.)
Sp25541914003Shellhammer, T.Online Open656555
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 instructor to request syllabus. (Note: An ONID account is required to view OSU's online directory.)
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
F24143504003Mc Gorrin, R.Online Waitlisted65055
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.)
W25323714003Shay, N.Online Open656500
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.)
Sp25537504003Shay, 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.)
Su25709944003StaffOnline Open65651010
Class Notes: Jun 23-Jul 18 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)
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
F24147314003Curtin, C.Online Waitlisted30-121010
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.)
W25345164003Curtin, C.Online Open505088
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.)
Sp25558704003Curtin, C.Online Open50501010
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
Sp25552184003Mohamed, H.Online Open404000
Registration Restrictions
Recommended: FST 370
Class Notes: FST 370 recommended
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 375 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
W25394604003Bachelet, D.Online Open202000
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 460 – Chemistry and Biochemistry of Beer (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F24198574003StaffOnline Cancelled0000
Registration Restrictions
Enforced Prereqs: (BI 205 [C-] or BI 221 [C-] or BI 221H [C-] ) and CH 331 [C-] and CH 332 [C-]
Recommended: Completion or concurrent enrollment in (BEE 472 or FST 472), MB 302, and BB 350 or BB 450
Class Notes:

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
F24204944013StaffOnline Cancelled0000
Registration Restrictions
Enforced Prereqs: (BI 205 [C-] or BI 221 [C-] or BI 221H [C-] ) and CH 331 [C-] and CH 332 [C-]
Recommended: Completion or concurrent enrollment in (BEE 472 or FST 472), MB 302, and BB 350 or BB 450
Class Notes:

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Find textbooks for FST 460 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.


FST 463 – Production and Analysis of Beer (2)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
W25389314002Shellhammer, T.Online Open252500
Registration Restrictions
Enforced Prereqs: FST 460 [C-] and (MB 302* [C-] or MB 302H* [C-] )
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 463 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.


FST 479 – Fermentation Microbiology (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F24192164003Curtin, C.Online Open201800
Registration Restrictions
Enforced Prereqs: (BB 350 [D-] or BB 450 [D-] ) and (MB 302 [D-] or MB 302H [D-] )
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 479 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
W25394664003Bachelet, D.Online Open202000
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.



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.