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FST 212 - Dairy Processing - 2 credits, offered Spring 2021
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 Winter 2021, Summer 2021, Fall 2021
FST 327 - Introduction to Sustainable Food Processing - 3 credits, offered Spring 2021
FST 430 - Innovation and Food Product Development - 3 credits, offered Winter 2021
FST 437 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, offered Spring 2021
FST 455X - Food and Climate Change - 3 credits, offered Winter 2021, Spring 2021
FST 537 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, offered Spring 2021
FST 555X - Food and Climate Change - 3 credits, offered Winter 2021, Spring 2021
FST 212 - Dairy Processing -
Methods of processing and preserving milk and milk products and related unit operations.
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 327 - Introduction to Sustainable Food Processing -
Examines principles and assessment of sustainable food processing.
Develops concepts of sustainable food processing technologies and food manufacture operations.
Explores sustainable processing of various food commodities and products.
FST 437 and FST 537 - Chemistry and Biochemistry of Distilled Spirits - each 3 credits
The underlying science of the production of the distilled spirits will be discussed systematically.
The course will cover the requirements for water, the major raw materials (eg. cereals, fruits, agave, syrups, and woods for maturation) and the conversion of these into fermentable extract.
The scientific principles of fermentation will be explored, 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.
FST 455X and FST 555X -
Food and Climate Change -
each 3 credits
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.