FST Ecampus Courses

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, Winter 2022

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 2022

FST 430 - Food Product Development - 3 credits, Winter 2022

FST 437 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, TBA

FST 455X - Food and Climate Change - 3 credits, Spring 2022

FST 537 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, TBA

FST 555X - Food and Climate Change - 3 credits, Spring 2022

 

 


FST Ecampus courses offered Winter 2022

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.

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 273 - Wine in the Western World - 3 credits

**Almost Full**

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.

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.

FST 430 - Food Product Development - 3 credits
 

Provides technical background and hands-on experience in food product development and food innovation.