Food Science and Technology Undergraduate Major (BS, HBS)

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 Chemistry minor. In addition to completing the Food Science and Technology Core, students select from among three options (areas of concentration): Enology and Viticulture Fermentation Science Food Science Enology and Viticulture The wine industry in the United States is centered on the West Coast, which produces about 95 percent of our nation's wines. Oregon is third in the nation in terms of the number of wineries and fourth in the nation in total volume of wine produced. The Oregon wine industry is a rapidly growing industry and is becoming increasingly important to the larger Oregon economy. The Enology and Viticulture option within the Department of Food Science and Technology prepares students to become successful winemakers. Courses in enology, taught by food science faculty, provide a scientifically-based understanding of wine production. Supporting course work in horticulture, botany and crop and soil science, helps students develop an understanding of the interaction between grape production and winemaking. Graduates in this option will possess the necessary breadth and depth of knowledge and associated practical skills to become independently thinking and successful winemakers. Fermentation Science The Fermentation Science option, one of just a handful of such programs in the nation, is a hands-on applied science addressing the biological, chemical and physical processes of fermented foods, including those used in the production of wine, beer, and spirits, as well as a variety of other fermented foods such as cheese, yogurt, soy sauce, pickles, breads, and fermented vegetables. Graduates enjoy a wide variety of employment opportunities—including some of the nation’s largest wineries and breweries, artisan cheese plants, coffee, soy, and pickle companies, among others. Graduates of the Fermentation Science option can readily cross over from the beverage industry to the food industry with good preparedness. Food Science Food scientists belong to one of the world’s largest industries—the food industry. From the farm gate to the market, food scientists develop foods and beverages in response to society’s needs and demands, working to make foods safe, nutritious, convenient, economical, and tasty. Food scientists look for better ways to select, preserve, process, and package food products, including the ingredients that go into them. Society’s focus on food has increased as a heightened awareness of diet, health, and bio security (or food safety) has increased worldwide. Graduates of the Food Science option are typically interested in research and development of new products, food safety, sensory and flavor qualities, quality control or quality assurance. Some even work as freelance food technologists.