Courses

FST 1 - Principles of Food Science
FST 3 - Introduction to Brewing and Beer
FST 3V - Introduction to Brewing and Beer
FST 10 - Food Science Folklore and Health
FST 50 - Introduction to Food Preservation
FST 55 - Food in American Culture
FST 100A - Food Chemistry
FST 100B - Food Properties
FST 100C Food Physical Chemistry
FST 101A - Food Chemistry Laboratory
FST 101B - Food Properties Laboratory
FST 102A - Malting and Brewing Science
FST 102B - Practical Malting and Brewing
FST 103 - Physical and Chemical Methods for Food Analysis
FST 104 - Food Microbiology
FST 104L - Food Microbiology Laboratory
FST 106 Food Chemistry for Clinical Nutrition
FST 109 - Principles of Quality Assurance in Food Processing
FST 110 - Physical Principles in Food Processing
FST 110L - Food Processing Laboratory
FST 114/ VEN 114 - Fermented Foods
FST 117 - Design and Analysis for Sensory Food Science
FST 119 - Chemistry and Technology of Milk and Dairy Products
FST 123 - An Introduction to Enzymology
FST 123L - Enzymology Laboratory
FST 127 - Sensory Evaluation of Foods
FST 128 - Food Toxicology
FST 159 - New Product Food Ideas
FST 160 - Food Product Development
FST 190 - Senior Seminar
FST 198 Directed Group Study