We welcome you to explore
Food Science and Technology
Ecampus courses


FST Ecampus Courses

FST 251 - Introduction to Wines, Beers, and Spirits - 3 credits, offered Fall 2020, Spring 2021

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, TBA

FST 437 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, offered Winter 2021

FST 455X - Food for Change - 3 credits, offered Fall 2020, **NEW TO ECAMPUS**

FST 537 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, offered Winter 2021

FST 555X - Food for Change - 3 credits, offered Fall 2020, **NEW TO ECAMPUS**

 

 


 

FST Ecampus courses offered Fall 2020

FST 251 - Introduction to Wines, Beers, and Spirits - 3 credits

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; **NEW TO ECAMPUS**
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 455X and FST 555X -
Food for Change
- each 3 credits
**NEW TO ECAMPUS**
See flyer for more information

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.