The Food Science and Technology department features programs that pair academic rigor with hands-on experience, preparing students for careers in the food industry or as research professionals. With access to outstanding facilities and world-class faculty, our graduates are among the best prepared in fields such as food chemistry, food microbiology, production management, food and package engineering, product development, brewing, winemaking, cheesemaking, and sensory science, to name a few.
Discover resources for current students, both undergraduate and graduate.
For additional information about the Undergraduate and Graduate programs in Food Science and Technology, please contact:
Deborah Gould | Academic Program Coordinator | 100 Wiegand Hall, Corvallis, OR 97331 | 541-737-6486