We welcome you to explore Food Science and Technology Ecampus courses
FST Ecampus Courses
FST 212 - Dairy Processing - 2 credits, TBA
FST 214 - Food Preservation Basics - 3 credits, TBA
FST 251 - Introduction to Wines, Beers, and Spirits - 3 credits, offered all terms
FST 260 - Food Science and Technology in Western Culture - 3 credits, offered all terms
FST 273 - Wine in the Western World - 3 credits
FST 327 - Introduction to Sustainable Food Processing - 3 credits, TBA
FST 350 - Food Safety Management: A Practical Guide - 3 credits, TBA
FST 375 - Food Safety and Quality Assurance - 3 credits, winter term
FST 430 - Food Product Development - 3 credits, winter term
FST 437 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, TBA
FST 455 - Food and Climate Change - 3 credits, fall and spring term
FST 537 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, TBA
FST 555 - Food and Climate Change - 3 credits, TBA
FST Ecampus courses descriptions
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FST 251 - Introduction to Wines, Beers, and Spirits - 3 credits (offered all terms) A descriptive introduction to the history, science, sensory, economics, and societal aspects of alcoholic beverages. This second level course is brought to you by experts in beers, wines, spirits, and ciders too; with insight from a range of subject specialists and established industry professionals to provide you with a comprehensive introduction to these growing industry sectors. |
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FST 260 - Food Science and Technology in Western Culture - 3 credits (offered all terms) Exploring the sciences and technologies of food processing and preservation within the context of their historical, current, and possible future influences on what we eat, the structure of our society, and our day-to-day lives. |
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FST 273 - Wine in the Western World - 3 credits
A study of wine throughout history, from its accidental discovery and refinement through today, with a focus on the profound role wine plays in agriculture, social rituals, human health, economics, and the ambivalent pursuit of pleasure. |
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FST 375 - Food Safety and Quality Assurance - 3 credits Focuses on the total quality management for the food industry. Describes the role of quality assurance and quality control personnel as important functions within the food processing organizations. Establishes and assesses a food safety and quality system within a food processing organization based on the total quality management principles and risk-based thinking concept. Explains statistical process control tools and laboratory control concepts for food processing. |
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FST 430 - Food Product Development - 3 credits Provides technical background and hands-on experience in food product development and food innovation. |
