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Oregon State University-Department of Food Science & Technology

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Introduction: Located within the College of Agricultural Sciences, the Department of Food Science and Technology (FST) offers undergraduate and graduate programs of study supported by 17 tenured and tenure-track faculty, a number of adjunct faculty, and 35 graduate students. Most faculty are housed in Wiegand Hall. Off campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon.

The Department's learning outcomes are integrated with its mission and long-range goals. Food Science and Technology has active research programs supported by more than $1.9 million in funding and offers M.S. and Ph. D. programs with specializations in:
Food Chemistry and Biochemistry
Food Microbiology and Biotechnology
Flavor Chemistry and Sensory Evaluation
Food Processing and Engineering
Enology (Winemaking)
Brewing Science
Dairy Processing
Seafood Science and Surimi
Value-Added Foods
 
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