Oregon State University
Department of Food Science
100 Wiegand Hall,
Corvallis, Oregon 97331-6602
Oregon State UniversityCorvallis, OR. Food Science
Food Science and Technology concerns the chemistry and engineering necessary to deliver safe, appealing and convenient food products from the farm gate to the food marketer. The academic program integrates principles and concepts in the physical, biological, and engineering sciences, and applies them to the scientific and technological aspects of food processing. The role of the food scientist is to successfully integrate these disciplines to assure an abundant, high quality, and nutritious food supply.
The Department of Food Science and Technology offers undergraduates three options, each leading to a Bachelor of Science Degree in Food Science and Technology. Two of the options, Food Science and Fermentation Science are approved by the Higher Education Committee of the Institute of Food Technologists (IFT). IFT approval signifies that each option provides the depth and breadth of preparation for success in a wide variety of careers in Food Science and Technology. Students in these two "approved" options are also eligible to compete for IFT scholarships. A third option is added effective Summer 2005, in Enology and Viticulture (E&V). The E&V option specifically prepares students to practice the art of winemaking with a solid understanding of the underlying scientific principles.