FIND YOUR FUTURE IN FOOD SCIENCE
Food scientists create safe, healthy, and sustainable foods for the world. As a student, you’ll gain hands-on experience and prepare for careers in product development, food safety, quality control, or even launching your own food business.
Food Science Courses That Open Doors
Hands-on labs, industry-relevant topics, and real-world skills to launch your career.
Food scientists belong to one of the world’s largest industries—the food industry. From the farm gate to the market, food scientists develop foods and beverages in response to society’s needs and demands, working to make foods safe, nutritious, convenient, economical, and tasty. Food scientists look for better ways to select, preserve, process, and package food products, including the ingredients that go into them. Society’s focus on food has increased as a heightened awareness of diet, health, biosecurity (food safety) and sustainable food production has increased worldwide.
Graduates of the Food Science option are typically employed in research and development of new products, food safety, sensory and flavor qualities, quality control or quality assurance. Some work as freelance food technologists or create their own food businesses. The option also provides a strong foundation for graduate education in this discipline.
* Baccalaureate Core course. Applies to general education requirements for undergraduate students in a catalog year up to 2024-2025
+ Core Education course. Applies to general education requirements for undergraduate students in catalog year 2025-2026 and beyond
^ Writing Intensive Curriculum (WIC) course
1 Competitive selection and/or departmental approval required
2 Students may not earn internship credit in all states. Consult with internship coordinator for list of eligible states
Students may complete more than one option. Courses must be selected so that at least 12 credits in each option are counted uniquely toward requirements of that option
An IFT Accredited Program
Oregon State Universities B.S. in Food Science and Sustainable Technologies degree is an IFT HERB- Approved Undergraduate Program (The Institute of Food Technologists’ (IFT) mission and vision, the IFT Higher Education Review Board (HERB) rigorously assesses undergraduate food science programs that meet its high IFT Undergraduate Education Standards for Degrees in Food Science. Additionally, HERB provides the department with assessment guidelines and resources to facilitate a quality education for each student who participates in our program.
Learning Outcomes
Upon successful completion of the program, students will meet the following learning outcomes:
- Identify and explain essential foundational principles in Food Science: Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing and Engineering, Sensory Science.
- Integrate and apply scientific principles to describe complex food systems and solve problems in Food Science.
- Effectively express themselves orally, graphically, and in writing.
- Engage in activities that enhance their professional development.
Grade Requirements
All courses used in completion of the major and options must be passed, graded on the A–F scale. Included are the Foundation Core, Food Science and Technology Core and all option courses.
The following prerequisite courses must be completed with a grade of C- or better: BI 204 or BI 221Z, BI 205 or BI 222Z, CH 331, CH 332, FST 360, MTH 112Z, PH 201
or PH 211, MTH 227 or MTH 251Z, and ST 351.
Students must earn at least a 2.00 major GPA. The major GPA is a cumulative GPA calculated on a list of courses particular to each option. Selected core and option courses are included, as specified in the list accompanying requirements of each option.
THE JOBS AND CAREERS THAT COME WITH A FOOD SCIENCE EDUCATION
Explore the Science Behind What We Eat — and Shape the Future of Food
Food Science and Sustainable Technologies combines science, engineering, and innovation to improve the way we produce, process, package, and preserve food and beverages. In this field, you’ll learn how to make food safer, healthier, more sustainable, and more enjoyable — from farm to table and beyond. Whether you're passionate about solving global food challenges, developing the next big food product, or advancing sustainability in the food industry, this program gives you the tools to make a real impact.
Food Science is a dynamic and versatile field that opens the door to a wide range of specialized career paths. Below is a list of potential jobs and brief descriptions to help you explore where this degree can take you:
Food Quality and Microbiology
Food Chemistry
Food Engineering
Sensory Science
Product Development
Food Marketing and Sales
Contact us!
For more information about the FSST Undergraduate program, please contact:
Sue Queisser
Lead Academic Advisor
100 Wiegand Hall, Corvallis, OR 97331
P: 541-737-2590
Frequently Asked Advising Questions
To schedule a tour with the department, please contact:
Hailey Light
Student Recruitment, Outreach, & Marketing Coordinator
100 Wiegand Hall, Corvallis, OR 97331
P: 541-737-6483