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Food Science and Technology concerns the chemistry and engineering necessary to deliver safe, appealing and convenient food products from the farm gate to the food marketer. The academic program integrates principles and concepts in the physical, biological and engineering sciences, and applies them to the scientific and technological aspects of food processing. The role of the food scientist is to successfully integrate these disciplines to assure an abundant, high quality and nutritious food supply.
Each option leads to a Bachelor of Science Degree in Food Science and Technology. All options require that a student complete a "core curriculum", consisting of courses in food science and technology, chemistry and biochemistry, math and physics, and biological sciences. In addition, each option features a group of additional courses that provide greater specificity in the student’s chosen area. Example Four Year Program (all degree options)
All FST options are approved by the Higher Education Committee of the Institute of Food Technologists (IFT), signifying to potential employers and graduate schools that the curricula provide the depth and breadth of preparation for success in a wide variety of careers in Food Science and Technology. IFT approval of the program also makes our students eligible to compete for IFT National and Oregon Section scholarships.
Academic advising provides one-on-one guidance in academic and career planning. Additionally, faculty mentors regularly provide opportunities for talented undergraduates to participate in food science research projects. The faculty also maintains strong relationships with the food industry, and other FST benefactors, that help generate scholarships and career related summer employment opportunities for our students.
Our graduates get jobs—good ones. Our students have historically enjoyed a 100% placement rate. Starting salaries vary, but according to a recent industry survey, nationwide, food science graduates with a B.S. have a median starting salary of around $40,000.
You may work for a small company or a large corporation—or start your own business. You may work in a government laboratory or for a university. Our graduates work in Oregon as well as throughout the United States—even internationally. Some have jobs that keep them close to home, while others travel extensively.
You may be developing new foods or beverages, improving packaging or processing techniques, ensuring food safety, producing more convenient or nutritious foods, or any number of other exciting possibilities.
Whether you like to be around a lot of people or just a few—whether you enjoy working more with machines or people, whether you are interested in things at the cellular or molecular level, or dealing with issues at the corporate level, food science and fermentation science offer a wide variety of job settings, with plenty of upward and lateral mobility.
For more information about the Undergraduate Program and resources for current students...
For additional information about the Undergraduate Program in Food Science and Technology, please contact: Deborah Gould Academic Program Coordinator 100 Wiegand Hall, Corvallis, OR 97331 541-737-6486