Your web browser is not supported by the CPS application.
To prevent loss of data, please use Firefox, Internet Explorer 6 or 7, or Safari 3.1.

Change Undergraduate Major
Food Science and Technology - BS, CRED, HBS

Status: Draft

Proposal

Proposal ID: 102208
Type: Change Major/Option/Minor/Certificate
Effective Term: Winter 2018
Justification:
The Math Department, after soliciting the input of departments in the biological sciences, has created a new calculus series: Calculus and Probability for the Life Sciences I and II (MTH 227-228). These courses provide the introduction to differential and integral calculus required by students in Food Science and Technology major. Compared to MTH 251-252 Differential and Integral Calculus, for FST students, the new series has the added advantage of providing examples of application in the life sciences, as well as introduction to probability, linear algebra and other mathematics commonly employed in this field. The series MTH 251-252 remains adequate preparation for food science studies, so our proposal is to permit students to select either pair: (MTH 227 and 228) or (MTH 251 and 252).
Comments:
This proposal also makes minor changes in language regarding prerequisites and minimum grades, and adds the new Food Manufacturing minor to the list of minors that are complementary to this major.

Originators

Name Title Department/School
Daniel Smith Instructor Food Science and Techno

Contacts

Name Title Department/School
James Osborne Assistant Professor Food Science and Techno

Liaisons

Liaison Status Required
Marita Barth - Instructor / Chemistry
No concerns
(Responded on Dec 15, 2017)
Responded Yes
Jerri Bartholomew - Department Head / Microbiology (Science)
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Peter Betjemann - Director-SWLF / Liberal Arts Admin
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
John Bolte - Department Head / Biol & Ecol Engineering
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Linda Bruslind - Senior Instructor II / Microbiology (Science)
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Mary Flahive - Professor / Mathematics
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Kevin Gable - Professor / Chemistry
No concerns
(Responded on Dec 15, 2017)
Responded Yes
Lee Ann Garrison - Director-Sch of Arts & Comm / Liberal Arts Admin
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Anita Helle - Professor / Sch of Wrtg Lit & Film
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Henri Jansen - Professor / Physics
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Carlos Jensen - Assoc Dean-Undergrad Prog / College of Engineering
ok
(Responded on Dec 15, 2017)
Responded Yes
Brett Jeter - Head Advisor / College of Engineering
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Jeffrey Kollath - Senior Instructor I / Statistics (Science)
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Virginia Lesser - Director-Survey Research Cntr / Statistics (Science)
Great idea. Approve.
(Responded on Dec 15, 2017)
Responded Yes
Robert Mason - Administrator 2-Assoc Dpt Head / Integrative Biology
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Robert Mc Gorrin - Professor-Endowed / Food Science and Techno
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
J Brock Mc Leod - Advisor-Academic / Biology
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Heidi Schellman - Department Head / Physics
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Enrique Thomann - Professor / Mathematics
The Department of Mathematics fully support this proposal.
(Responded on Dec 15, 2017)
Responded Yes
Dorthe Wildenschild - Professor / Sch of Chem/Bio/Envr Eng
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes
Lan Xue - Associate Professor / Statistics (Science)
> Waiting for liaison to reply.
(Request sent Dec 15, 2017)
Contacted Yes

Program Information

Program Title: Food Science and Technology - BS, CRED, HBS 
College/Department or College/School: College of Agricultural Sciences / Food Science and Technology 

Program Type: Undergraduate Major 
Description: Updated 

A bachelor's degree in Food Science and Technology provides the necessary foundation to pursue any of the many possible food and beverage related career paths. The program integrates principles and concepts in the physical, biological and engineering sciences (including courses in general chemistry, organic chemistry, biology, physics, math and statistics, biochemistry, microbiology, and food engineering) and applies them to the scientific and technical aspects of food and beverage processing. Students who achieve at least a 2.00 GPA in the required foundation courses in chemistry additionally earn a Chemistry minor.

In addition to completing the Food Science and Technology Core, students must select from among three options (areas of concentration):

  1. Enology and Viticulture
  2. Fermentation Science
  3. Food Science

All curricula are approved by the Higher Education Committee of the Institute of Food Technologists, making students eligible for national and Oregon IFT scholarships, as well as providing universal degree recognition within the food industry. Beyond choosing an option, students are able to further customize their studies through a menu of elective credits, facilitating the development of additional expertise in food related areas such as microbiology, toxicology, nutrition, horticulture, and animal sciences, and crediting formalized career and professional development experiences. Among minors that complement the Food Science and Technology major are Food Manufacturing, Business and Entrepreneurship, Microbiology, and Nutrition.

A bachelor's degree in Food Science and Technology provides the necessary foundation to pursue any of the many possible food and beverage related career paths. The program integrates principles and concepts in the physical, biological and engineering sciences (including courses in general chemistry, organic chemistry, biology, physics, math and statistics, biochemistry, microbiology, and food engineering) and applies them to the scientific and technical aspects of food and beverage processing. Students who achieve at least a 2.00 GPA in the required foundation courses in chemistry additionally earn a Chemistry minor.

In addition to completing the Food Science and Technology Core, students must select from among three options (areas of concentration):

  1. Enology and Viticulture
  2. Fermentation Science
  3. Food Science

All curricula are approved by the Higher Education Committee of the Institute of Food Technologists, making students eligible for national and Oregon IFT scholarships, as well as providing universal degree recognition within the food industry. Beyond choosing an option, students are able to further customize their studies through a menu of elective credits, facilitating the development of additional expertise in food related areas such as microbiology, toxicology, nutrition, horticulture, and animal sciences, and crediting formalized career and professional development experiences. Among minors that complement the Food Science and Technology major are Business and Entrepreneurship, Microbiology, and Nutrition.

A bachelor's degree in Food Science and Technology provides the necessary foundation to pursue any of the many possible food and beverage related career paths. The program integrates principles and concepts in the physical, biological and engineering sciences (including courses in general chemistry, organic chemistry, biology, physics, math and statistics, biochemistry, microbiology, and food engineering) and applies them to the scientific and technical aspects of food and beverage processing. Students who achieve at least a 2.00 GPA in the required foundation courses in chemistry additionally earn a Chemistry minor.

In addition to completing the Food Science and Technology Core, students must select from among three options (areas of concentration):

Enology and ViticultureFermentation ScienceFood Science

All curricula are approved by the Higher Education Committee of the Institute of Food Technologists, making students eligible for national and Oregon IFT scholarships, as well as providing universal degree recognition within the food industry. Beyond choosing an option, students are able to further customize their studies through a menu of elective credits, facilitating the development of additional expertise in food related areas such as microbiology, toxicology, nutrition, horticulture, and animal sciences, and crediting formalized career and professional development experiences. Among minors that complement the Food Science and Technology major are Food Manufacturing, Business and Entrepreneurship, Microbiology, and Nutrition.

Requirements: Updated 

Grade Requirements

All courses required for completion of the Food Science and Technology major must be passed, graded on the A–F scale. Included are both "core" and "option" courses in FST, as well as supporting courses in math, sciences, and written and oral communication.

  1. A C– grade, or better, must be earned in the specified prerequisites for the following courses. (These courses have additional prerequisites, but the C– minimum applies to the prerequisites listed below).
    • BEE 472: MTH 112 and (MTH 227 or MTH 251) and PH 201
    • FST 420: ST 351
    • FST 422: CH 331 and CH 332
    • FST 460: BI 212 and CH 331 and CH 332
    • FST 466: BI 212 and CH 331 and CH 332
    • FST 479: BI 212 and CH 331 and CH 332
  2. Students must earn at least a 2.00 "major" GPA. The major GPA is a cumulative GPA calculated on a list of courses particular to each option. Selected core and option courses are included, as specified in the list accompanying requirements of each option.


Food Science and Technology Core (104 credits)

Chemistry/Biochemistry Foundation Courses

BB 350. Elementary Biochemistry (4)
CH 231, CH 232, CH 233. *General Chemistry (4,4,4)
CH 261, CH 262, CH 263. *Laboratory for Chemistry 231–233 (1,1,1)
CH 324. Quantitative Analysis (4)
CH 331, CH 332. Organic Chemistry (4,4)
CH 337. Organic Chemistry Laboratory (4)

Physics, Statistics and Mathematics Foundation Courses

PH 201. *General Physics (5)
ST 351. Introduction to Statistical Methods (4)

Calculus - select one pair: (MTH 227 and MTH 228) or (MTH 251 and MTH 252)

MTH 227. *Calculus and Probability for the Life Sciences I (4)
MTH 228. Calculus and Probability for the Life Sciences II (4)
MTH 251. *Differential Calculus
MTH 252. Integral Calculus

Biological Science Foundation Courses

BI 211. *Principles of Biology (4)
BI 212. *Principles of Biology (4)
BI 213. *Principles of Biology (4)
MB 302. General Microbiology (3)
MB 303. General Microbiology Laboratory (2)

Communication Foundation Courses

COMM 111. *Public Speaking (3)

Select one of WR 222, WR 327 or WR 362:
WR 222. *English Composition (3)
WR 327. *Technical Writing (3)
WR 362. *Science Writing (3)

Food Science and Technology Core Courses (29)

BEE 472. Introduction to Food Engineering Principles (5)
BEE 473. Introduction to Food Engineering Process Design (3)
FST 360. Food Safety and Sanitation (3)
FST 370. Industry Preparation/HACCP (3)
FST 385. ^Communicating Food and Fermentation Science (3)
FST 407. Senior Seminar (1)
FST 421. *Food Law (3)
FST 422. Food Chemistry Fundamentals (4)
FST 425. Food Systems Chemistry (4)

Footnotes:

* Baccalaureate Core Course
^ Writing Intensive Course
A C– or better grade is required in the following courses: BI 212, CH 231-233, CH 263, CH 331–CH 332, (MTH 111 and MTH 112 or placement into higher level math),(MTH 227 or MTH 251), PH 201 and ST 351 (only if using this course as a prerequisite for FST 420).

 

Post-Baccalaureate Study in FST

Admission

Students holding a bachelor's degree from an accredited institution who are otherwise admissible to Oregon State University (see: http://oregonstate.edu/admissions/main/post-baccalaureate) will be accepted into the Food Science and Technology major upon meeting the following additional criteria:

All of the following courses (or equivalents) must be completed with a cumulative GPA of 2.25 (4.00 maximum scale). In the case of repeated courses, the second grade earned in the course will be used in the GPA calculation.

  • BI 211–BI 213 Principles of Biology
  • CH 231–CH 233 General Chemistry and CH 261–CH 263 General Chemistry Laboratory
  • MTH 111 College Algebra; MTH 112 Elementary Functions and (MTH 227 Calculus and Probability for the Life Science I or MTH 251 Differential Calculus)
  • PH 201 General Physics


Earning the Degree

To earn a Bachelor of Science (BS) degree in Food Science and Technology, post-baccalaureate students must fulfill all of the FST major core requirements, and those of any one of three options: Enology and Viticulture, Fermentation Science, or Food Science (see: http://oregonstate.edu/foodsci/prospective-undergraduate-students).

The Baccalaureate Core (general studies) component of an OSU bachelor's degree is considered fulfilled by the student's first degree. Additionally, the university requires that a minimum of 45 credits applied to this degree (32 if the first degree is from OSU) must be completed with Oregon State University course work completed while enrolled in this degree program.

Additional information for prospective post-baccalaureate students is available at the FST undergraduate department website: http://oregonstate.edu/foodsci/home.

Grade Requirements

All courses required for completion of the Food Science and Technology major must be passed, graded on the A–F scale. Included are both "core" and "option" courses in FST, as well as supporting courses in math, sciences, and written and oral communication.

  1. A C– grade, or better, must be earned in the specified prerequisites for the following courses. (These courses have additional prerequisites, but the C– minimum applies to the prerequisites listed below).
    • BEE 472: MTH 112 and (MTH 241 or MTH 251) and PH 201
    • FST 420: ST 351
    • FST 422: CH 331 and CH 332
    • FST 460: BI 212 and CH 331 and CH 332
    • FST 466: BI 212 and CH 331 and CH 332
    • FST 479: BI 212 and CH 331 and CH 332
  2. Students must earn at least a 2.00 "major" GPA. The major GPA is a cumulative GPA calculated on a list of courses particular to each option. Selected core and option courses are included, as specified in the list accompanying requirements of each option.

Food Science and Technology Core (104 credits)


Chemistry/Biochemistry Foundation Courses

BB 350. Elementary Biochemistry (4)
CH 231, CH 232, CH 233. *General Chemistry (4,4,4)
CH 261, CH 262, CH 263. *Laboratory for Chemistry 231–233 (1,1,1)
CH 324. Quantitative Analysis (4)
CH 331, CH 332. Organic Chemistry (4,4)
CH 337. Organic Chemistry Laboratory (4)

Physics, Statistics and Mathematics Foundation Courses

MTH 251. *Differential Calculus (4)
MTH 252. Integral Calculus (4)
PH 201. *General Physics (5)
ST 351. Introduction to Statistical Methods (4)

Biological Science Foundation Courses

BI 211. *Principles of Biology (4)
BI 212. *Principles of Biology (4)
BI 213. *Principles of Biology (4)
MB 302. General Microbiology (3)
MB 303. General Microbiology Laboratory (2)

Communication Foundation Courses

COMM 111. *Public Speaking (3)

Select one of WR 222, WR 327 or WR 362:
WR 222. *English Composition (3)
WR 327. *Technical Writing (3)
WR 362. *Science Writing (3)

Food Science and Technology Core Courses (29)

BEE 472. Introduction to Food Engineering Principles (5)
BEE 473. Introduction to Food Engineering Process Design (3)
FST 360. Food Safety and Sanitation (3)
FST 370. Industry Preparation/HACCP (3)
FST 385. ^Communicating Food and Fermentation Science (3)
FST 407. Senior Seminar (1)
FST 421. *Food Law (3)
FST 422. Food Chemistry Fundamentals (4)
FST 425. Food Systems Chemistry (4)

Footnotes:

* Baccalaureate Core Course
^ Writing Intensive Course
A C– or better grade is required in the following courses: BI 212, CH 331–CH 332, MTH 112,  MTH 251, PH 201 and ST 351.

Postbaccalaureate Study in FST


Admission

Students holding a bachelor's degree from an accredited institution who are otherwise admissible to Oregon State University (see: http://oregonstate.edu/admissions/main/post-baccalaureate) will be accepted into the Food Science and Technology major upon meeting the following additional criteria:

All of the following courses (or equivalents) must be completed with a cumulative GPA of 2.25 (4.00 maximum scale). In the case of repeated courses, the second grade earned in the course will be used in the GPA calculation.

  • BI 211–BI 213 Principles of Biology
  • CH 231–CH 233 General Chemistry and CH 261–CH 263 General Chemistry Laboratory
  • MTH 111 College Algebra; MTH 112 Elementary Functions and MTH 251 Differential Calculus
  • PH 201 General Physics


Earning the Degree

To earn a Bachelor of Science (BS) degree in Food Science and Technology, postbaccalaureate students must fulfill all of the FST major core requirements, and those of any one of three options: Enology and Viticulture, Fermentation Science, or Food Science (see: http://oregonstate.edu/foodsci/prospective-undergraduate-students).

The Baccalaureate Core (general studies) component of an OSU bachelor's degree is considered fulfilled by the student's first degree. Additionally, the university requires that a minimum of 45 credits applied to this degree (32 if the first degree is from OSU) must be completed with Oregon State University course work completed while enrolled in this degree program.

Additional information for prospective postbaccalaureate students is available at the FST undergraduate department website: http://oregonstate.edu/foodsci/home.

Grade Requirements

All courses required for completion of the Food Science and Technology major must be passed, graded on the A–F scale. Included are both "core" and "option" courses in FST, as well as supporting courses in math, sciences, and written and oral communication.

A C– grade, or better, must be earned in the specified prerequisites for the following courses. (These courses have additional prerequisites, but the C– minimum applies to the prerequisites listed below).below). BEE 472: MTH 112 and (MTH 241 227 or MTH 251) and PH 201FST 420: ST 351FST 422: CH 331 and CH 332FST 460: BI 212 and CH 331 and CH 332FST 466: BI 212 and CH 331 and CH 332FST 479: BI 212 and CH 331 and CH 332Students must earn at least a 2.00 "major" GPA. The major GPA is a cumulative GPA calculated on a list of courses particular to each option. Selected core and option courses are included, as specified in the list accompanying requirements of each option.


Food Science and Technology Core (104 credits)


Chemistry/Biochemistry Foundation Courses

BB 350. Elementary Biochemistry (4)
CH 231, CH 232, CH 233. *General Chemistry (4,4,4)
CH 261, CH 262, CH 263. *Laboratory for Chemistry 231–233 (1,1,1)
CH 324. Quantitative Analysis (4)
CH 331, CH 332. Organic Chemistry (4,4)
CH 337. Organic Chemistry Laboratory (4)

Physics, Statistics and Mathematics Foundation Courses

MTH 251. *Differential Calculus (4)
MTH 252. Integral Calculus (4)
PH 201. *General Physics (5)
ST 351. Introduction to Statistical Methods (4)

Calculus - select one pair: (MTH 227 and MTH 228) or (MTH 251 and MTH 252)

MTH 227. *Calculus and Probability for the Life Sciences I (4)
MTH 228. Calculus and Probability for the Life Sciences II (4)
MTH 251. *Differential Calculus
MTH 252. Integral Calculus

Biological Science Foundation Courses BI 211. *Principles of Biology (4)
BI 212. *Principles of Biology (4)
BI 213. *Principles of Biology (4)
MB 302. General Microbiology (3)
MB 303. General Microbiology Laboratory (2) Communication Foundation Courses COMM 111. *Public Speaking (3) Select one of WR 222, WR 327 or WR 362:

WR 222. *English Composition (3)
WR 327. *Technical Writing (3)
WR 362. *Science Writing (3)

Food Science and Technology Core Courses (29) BEE 472. Introduction to Food Engineering Principles (5)
BEE 473. Introduction to Food Engineering Process Design (3)
FST 360. Food Safety and Sanitation (3)
FST 370. Industry Preparation/HACCP (3)
FST 385. ^Communicating Food and Fermentation Science (3)
FST 407. Senior Seminar (1)
FST 421. *Food Law (3)
FST 422. Food Chemistry Fundamentals (4)
FST 425. Food Systems Chemistry (4) Footnotes: * Baccalaureate Core Course
^ Writing Intensive Course
A C– or better grade is required in the following courses: BI 212, CH 231-233, CH 263, CH 331–CH 332, (MTH 111 and MTH 112,  112 or placement into higher level math),(MTH 227 or MTH 251, 251), PH 201 and ST 351. Postbaccalaureate 351 (only if using this course as a prerequisite for FST 420).  Post-Baccalaureate Study in FST Admission Students holding a bachelor's degree from an accredited institution who are otherwise admissible to Oregon State University (see: http://oregonstate.edu/admissions/main/post-baccalaureate) will be accepted into the Food Science and Technology major upon meeting the following additional criteria: All of the following courses (or equivalents) must be completed with a cumulative GPA of 2.25 (4.00 maximum scale). In the case of repeated courses, the second grade earned in the course will be used in the GPA calculation. BI 211–BI 213 Principles of BiologyCH 231–CH 233 General Chemistry and CH 261–CH 263 General Chemistry LaboratoryMTH 111 College Algebra; MTH 112 Elementary Functions and and (MTH 227 Calculus and Probability for the Life Science I or MTH 251 Differential CalculusCalculus)PH 201 General Physics Earning the Degree To earn a Bachelor of Science (BS) degree in Food Science and Technology, postbaccalaureate post-baccalaureate students must fulfill all of the FST major core requirements, and those of any one of three options: Enology and Viticulture, Fermentation Science, or Food Science (see: http://oregonstate.edu/foodsci/prospective-undergraduate-students). The Baccalaureate Core (general studies) component of an OSU bachelor's degree is considered fulfilled by the student's first degree. Additionally, the university requires that a minimum of 45 credits applied to this degree (32 if the first degree is from OSU) must be completed with Oregon State University course work completed while enrolled in this degree program. Additional information for prospective postbaccalaureate post-baccalaureate students is available at the FST undergraduate department website: http://oregonstate.edu/foodsci/home.

Documents

None
Oregon State University
Corvallis, OR 97331
Copyright © Oregon State University, 2017