The Food Scientist may specialize in: biotechnology, carbohydrates, citrus by-products, dairy, food engineering, food laws and regulations, food microbiology, food packaging, food service, fruit and vegetable products, international affairs, muscle foods, nutrition, quality assurance, refrigerated and frozen foods, seafood products, sensory evaluation, toxicology and safety evaluation. Typical jobs in the field would include: product development and design, production management, quality assurance and control, technical sales, regulatory affairs, research support, teaching, distribution of food aid commodities in developing countries, high pressure processing, food labeling, consulting, production flow, analytical testing, packaging, sanitation and crop rotation.

Included are courses in chemistry, mathematics, biology, physics, communications, and writing. These provide a foundation for upper division, professionally related courses in food microbiology, chemistry, processing, engineering, toxicology, safety, sensory analysis and food law. In addition, principles of food technology/preservation are demonstrated in the classroom, the laboratory, through summer employment, field trips and special projects.


(Be sure to declare your Minor through the Office of the Registrar) Food Science and Technology undergraduates are not required to select a minor; however the curriculum allows students to select elective credits to gain added expertise in the following areas. Upon completion of the program requirements for FST, all students qualify to receive a minor in Chemistry.  

Chemistry:  The FST required curriculum includes 27-31 credits of chemistry courses, distributed among general and organic chemistry and quantitative analysis. This course sequence satisfies the requirements for a Minor in Chemistry. Additional information and specific courses needed for this minor may be found in the General Catalog or by contacting the Chemistry Department, 153 Gilbert Hall. 541.737.2081.

Business & Entrepreneurship: A Minor in Business & Entrepreneurship requiring a minimum of 28 additional credits is available. All courses need to be taken on a graded basis with a 2.50 minimum overall GPA achievement. Additional information and specific courses needed for this minor may be found in the General Catalog. Students need to contact the College of Business, Office of Student Services, 214 Bexell Hall for the application form. 541.737.3716.

Also available through the College of Business is the Innovation Management Double Degree focusing on the development and commercialization of new ideas.  FST Students completing this program earn a secondary degree (to the Bachelor of Science in FST) in IM.

Microbiology: The Minor in Microbiology consists of a core of courses plus 13 additional upper division Microbiology courses. Additional information may be found in the General Catalog. Consultation with the chief adviser in the Department of Microbiology (220 Nash Hall) is necessary for this minor. 541.737.4441.

Nutrition: By taking an additional 22 credits in Nutrition (NUTR), a Food Science and Technology major can complete requirements for a Minor in Nutrition. Additional information and specific courses needed for this minor may be found in the General Catalog. Students are strongly encouraged to consult an advisor in the Department of Nutrition before undertaking this minor. 541.737.3561.

Agricultural Business Management: Offered by the Department of Applied Economics, this minor (consisting of 27 credits) provides tools to help a student analyze and manage agricultural businesses or organizations. Contact Head Advisor Tjodie Richardson | | 541.737.1399.

Toxicology: Offered by the Department of Environmental and Molecular Toxicology, the minor consists of 28 credits.  Several courses in the minor overlap FST major requirements. Contact Dr. Andrew Buermeyer for more information, | 541-737-8919.

Food Science
Undergraduate Minor
Department of Food Science and Technology
Class Location: 
Corvallis Campus