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
Sp22576724002Goddik, L.Online Open202000
Registration Restrictions
Major Restrictions: +125, +135 (Animal Sciences, Food Science and Technology)
Recommended: CH 123 or CH 223 or CH 233 or CH 233H
Class Notes: Online section.
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor 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
F21182444003Hughes, P.Online Open501055
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.
W22380704003Osborne, J.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.
Sp22572524003Tomasino, E.Online Open505055
Registration Restrictions
Recommended: High school biology and chemistry
Class Notes: Online section.
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor 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
F21172794003Mc Gorrin, R.Online Open45155
Class Notes:

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
W22337624003Shay, N.Online Open505000
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
Sp22561684003Shay, N.Online Open606000
Class Notes: Online section.
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor 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
F21182434003Curtin, C.Online Waitlisted5001010
Class Notes:

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
W22382604003Curtin, C.Online Open505055
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
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 327 – Introduction to Sustainable Food Processing (3)

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 (Food Science and Technology)
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.


FST 350 – Food Safety Management: a Practical Guide (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
W22399494003Waite-Cusic, J.Online Inactive-Not Offered404000
Registration Restrictions
Recommended: Microbiology and statistical background
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
Find textbooks for FST 350 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
F21207534003StaffOnline Cancelled0000
Registration Restrictions
Recommended: FST 370
Class Notes: FST 370 recommended

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
W22400274003Mohamed, 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.
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 430 – Food Product Development (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
W22380714003Shay, N.Online Open303000
Registration Restrictions
Recommended: Junior or senior standing
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
Find textbooks for FST 430 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
Sp22579874003Hughes, P.Online Open505000
Registration Restrictions
Enforced Prereqs: FST 251 [C-] and BB 350* [D-]
Class Notes: Online section.
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor 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 455X – Food and Climate Change (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F21200274003Bachelet, D.Online Open251900
Class Notes:

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
Sp22579894003Bachelet, D.Online Open252500
Class Notes: Online section.
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
Find textbooks for FST 455X 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
Sp22579884003Hughes, P.Online Open101000
Class Notes: Online section. Does not meet Graduate School's stand-alone requirement.
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor 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 555X – Food and Climate Change (3)

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F21200284003Bachelet, D.Online Open302500
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.
Sp22579904003Bachelet, D.Online Open302500
Class Notes: Online section. Does not meet Graduate School's stand-alone requirement.
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
Find textbooks for FST 555X 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.