FST is integrating Sustainability into its program for the 2022-23 year.
B.S. in Food Science & Technology 4-Year Sample Plan | 2022-2023
This is a sample schedule intended for informational purposes only. Students should consult with their OSU academic advisor to create a personalized degree plan.
| FALL | WINTER | SPRING | ||||
|---|---|---|---|---|---|---|
| First Year | BI 221 Prins of Bio | 4 | BI 222 Prins of Bio | 4 | BACCORE* | 3-4 |
| CH 231 Gen Chem | 4 | CH 232 Gen Chem | 4 | CH 233 Gen Chem | 4 | |
| CH 261 Lab for Chem 231 | 1 | CH 262 Lab for Chem 232 | 1 | CH 263 Lab for Chem 233 | 1 | |
| BI 223 Prins of Bio | FST 101 Food Science Orientation | 1 | MTH 112 Elementary Functions | 4 | COMM 111 Public Speaking | 3 |
| MTH 111 College Algebra | 4 | WR 121 Eng Comp | 4 | HHS 231 Lifetime Fitness | 2 | |
| PAC | 1 | |||||
| Total Credits | 14 | Total Credits | 17 | Total Credits | 14-15 | |
| Second Year | CH 331 Organic Chem | 4 | CH 332 Organic Chem | 4 | BB 350 Elem Biochem** | 4 |
| OPTION COURSE** | 3 | OPTION COURSE** | 3 | FST 360 Food Safety and Sanit. | 3 | |
| PH 202 Gen Physics OR SOIL 205+206 Soil Science** | PH 201 General Physics | 5 | OPTION COURSE** | 3 | MTH 227/251 Differential Calc | 4 |
| WR 327 | 3 | NUTR 240 Human Nutrition** | 3 | OPTION COURSE** | 3 | |
| FST 299 Careers in Food | 1 | Elective or BACCORE* | 1-3 | |||
| Total Credits | 15 | Total Credits | 14 | Total Credits | 15-17 | |
| Third Year | FST 472 Food Engineering and Processing | 4 | FST 473 Food Engr & Processing II | 4 | FST 370 Ind Preparation/HACCP | 3 |
| CH 337 Organic Chem Lab** | 4 | CH 324 Quantitative Analysis | 4 | ST 351 Intro Stats Meths | 4 | |
| MTH 228/252 Integral Calc | 4 | MB 302 Gen Microbiology | 3 | FST 327 Intro to Sustain Food Processing | 3 | |
| BACCORE* | FST 370 Ind Preparation/HACCP | 3 | Gen Microbiology Lab | 2 | OPTION COURSE** or BACCORE* | 3 |
| FST 421 Food Law | 3 | FST 385 Comm Food & Ferm Sci | 3 | |||
| Total Credits | 15 | Total Credits | 16 | Total Credits | 16 | |
| Fourth Year | OPTION COURSE** | 3 | FST 420 Sensory Eval of Food | 3 | FST 485 Food Packaging | 4 |
| FST 407 Senior Seminar | 1 | OPTION COURSE** | 3-4 | OPTION COURSE** | 3-5 | |
| FST 422 Food Chem Fundamentals | 4 | OPTION COURSE** | 3 | OPTION COURSE** OR BACCORE* | 3 | |
| OPTION COURSE** or BACCORE* | 4 | BACCORE* | 3 | BACCORE* or Unrestricted Elective | 3 | |
| Unrestricted Elective | 1-3 | Elective | 1 | |||
| Total Credits | 13-15 | Total Credits | 13-14 | Total Credits | 13-15 | |
| Total Credits | 180 |
*BACCORE = HHS 231 + Physical Activity Course, Perspective Courses – Choose a course from each category: Western Culture, Cultural Diversity, Literature & Arts, Social Processes, Difference, Power, & Discrimination (met with FW Human Dimension Course). Synthesis Courses – Choose a course from each category: Science Tech & Society, and Contemporary Global Issues.
**OPTION COURSE= Course taken depends on option student selects – see the full list of requirements and options at https://catalog.oregonstate.edu