FST is integrating Sustainability into its program for the 2022-23 year.
B.S. in Food Science & Sustainable Technologies 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 | BI 223 Prins of Bio | 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 | |
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 | 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 201 General Physics | 5 |
PH 202 Gen Physics OR SOIL 205+206 Soil Science** |
4-5 | MTH 227/251 Differential Calc | 4 | |
WR 327 | 3 | NUTR 240 Human Nutrition** | 3 | OPTION COURSE** | 3 | |
Elective | 1 | |||||
Total Credits | 15 | Total Credits | 14-15 | Total Credits | 15 | |
Third Year | BEE 472 Intro Food Engineering | 5 | BEE 473 Intro to Food Engr Process Design | 3 | 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 | Option Course** | 3-4 | Option Course** | 3 | |
BACCORE* OR MB 302 Gen Microbiology** | 3 | Option Course** | 2-4 | OPTION COURSE** or BACCORE* | 3 | |
Option Course** or Unrestricted Elective | 1-4 | FST 355 Comm Food & Ferm Sci | 3 | |||
Total Credits | 15 | Total Credits | 13-15 | Total Credits | 16 | |
Fourth Year | FST 385 Comm Food and Ferm Sci | 3 |
FST 420 Sensory Eval of Food OR FST 421 Food Law** |
3-4 | FST 425 Food Systems Chem | 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 | |
MB 303 Gen Microbiology Lab | 2 | BACCORE* | 3 | BACCORE* or Unrestricted Elective | 3 | |
Option Course** or BACCORE* | 4 | Elective | 1 | |||
Unrestricted Elective | 1-2 | |||||
Total Credits | 15-16 | Total Credits | 13-15 | 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