We welcome you to explore Food Science and Technology 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, offered Summer 2021, Fall 2021, Winter 2022
FST 327 - Introduction to Sustainable Food Processing - 3 credits, TBA
FST 350 - Food Safety Management: A Practical Guide - 3 credits, TBA
FST 430 - Innovation and Food Product Development - 3 credits, TBA
FST 437 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, TBA
FST 455X - Food and Climate Change - 3 credits, offered Fall 2021, Spring 2022
FST 537 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, TBA
FST 555X - Food and Climate Change - 3 credits, offered Fall 2021, Sprint 2022
FST Ecampus courses offered Fall 2021
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
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 455X and FST 555X - Food and Climate Change - 3 credits each
Focus on traditional regional recipes, explore and document how global change has affected food production and demand until today and how projected climate change will affect it in the future by analyzing the ingredient lists.
Focus on one recipe/ingredient, find maps of past/current crop ranges, document changes, establish the carbon footprint, and identify possible replacement ingredients projecting future culinary solutions.