We welcome you to explore Food Science and Technology Ecampus courses
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 all terms
FST 375 - Food Safety and Quality Assurance - 3 credits, Spring term
FST 437 - Chemistry and Biochemistry of Distilled Spirits - 3 credits
FST 439 - Production and Analysis of Distilled Spirits - 2 credits
FST 455 - Food and Climate Change - 3 credits, term TBA
FST 460 - Chemistry and Biochemistry of Beer - 3 credits
FST 463 - Production and Analysis of Beer - 2 credits
FST 466 - Chemistry and Biochemistry of Wine - 3 credits
FST 469 - The Practice and Analysis of Winemaking - 2 Credits
FST 479 - Fermentation Microbiology - 3 credits
FST 555 - Food and Climate Change - 3 credits
FST Ecampus courses descriptions
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 455 - Food and Climate Change - 3 credits
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. - Course term offering to be determined.