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(Be sure to declare your Minor through the Office of the Registrar) Food Science and Technology undergraduates are not required to take a minor; however there are minors available at Oregon State University which are particularly complementary to the B.S. Degree in Food Science & Technology: Fermentation Science Option.
These Minors are:
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.
Chemistry: The FST required curriculum includes 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.
Food Science & Technology: The Food Manufacturing Minor (16-21 credits beyond FST major requirements) enhances the value of a Food Science and Technology degree by further developing an understanding of manufacturing operations, quality assurance, and project management. Courses are drawn from Food Science, Business Administration, Statistics and Mechanical, Industrial and Manufacturing Engineering. Required Pilot Plant Experience (FST 315) and a Food Industry Internship (FST 410), provide experiential application of food manufacturing principles. For more information about this minor you may contact Dr. Lisbeth Goddik, 541.737.8322.
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 (226 Nash Hall) is necessary for this minor. Email Linda Bruslind.
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.