We welcome you to explore
Food Science and Technology
Ecampus courses


FST Ecampus Courses

FST 251 - Introduction to Wines, Beers, and Spirits - 3 credits, two sessions Summer 2020; 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, offered Fall 2020

FST 430 - Innovation and Food Product Development - 3 credits, offered Summer 2020; **NEW TO ECAMPUS**

FST 437 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, offered Summer 2020

FST 537 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, offered Summer 2020

 

FST Ecampus courses offered Summer 2020

FST 251 - Introduction to Wines, Beers, and Spirits - 3 credits; offered twice Summer 2020, June 22 and July 20

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.

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.

FST 430 - Innovation and Food Product Development - 3 credits; **NEW TO ECAMPUS**
Explore the fascinating world of food product development and innovation! Learn the basics of food product development and then take a deeper dive into the health and wellness, kids, and beverage sectors. Every student will develop their own new product from idea to actual food development, including packaging and marketing materials.

FST 437 and FST 537 - Chemistry and Biochemistry of Distilled Spirits - each 3 credits

Learn the underlying science of the production of the major distilled spirits categories. Explore the scientific principles of fermentation, in the context of both ethanol and secondary metabolite production. Distillation will be considered, in terms of the physics and chemistry of liquid-liquid separations, before discussing post-fermentation options such as blending, maturation and product finishing.