Oregon State University College of Agricultural Sciences 22 courses 27 total credits
Fermentation Science addresses the use of microorganisms as processing agents in the production of wine and beer, as well as a variety of other fermented foods such as cheese, yogurt, soy sauce, pickles, breads and fermented vegetables.
| Total Credits | 27 credits |
Required Core
| Code | Course Title | Credits |
|---|---|---|
| FST 251 or FST 280 | Introduction to Wines, Beers, and Spirits or Food and Beverage Fermentation | 3 |
| MB 302 | General Microbiology | 3 |
| FST 360 | Food Safety and Sanitation | 3 |
| MB 303 | General Microbiology Laboratory | 2 |
| BB 314 or BB 350 | Cell and Molecular Biology or Elementary Biochemistry | 4 |
Electives
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