BSc in Food Science and Sustainable Technology in Eugene United States | Oregon State University

A bachelor's degree in Food Science and Sustainable Technologies equips students with the fundamental knowledge to explore diverse career opportunities in the food and beverage sector. This program combines core scientific and engineering principles (covering subjects like general chemistry, organic chemistry, biology, physics, mathematics, statistics, biochemistry, microbiology, and food engineering) and applies them to sustainable food and beverage production. Students maintaining a minimum 2.00 GPA in foundational chemistry courses also qualify for a Chemistry minor.

Alongside the core curriculum, students must choose one of three specialization tracks:

Enology and Viticulture
Fermentation Science
Food Science
All programs are accredited by the Higher Education Committee of the Institute of Food Technologists, granting students access to national and Oregon IFT scholarships and ensuring broad industry recognition. Beyond selecting a concentration, students can tailor their education through elective courses, allowing them to gain specialized knowledge in areas like microbiology, toxicology, nutrition, horticulture, and animal sciences, while also earning credit for professional development activities. Recommended complementary minors include Business, Entrepreneurship, Microbiology, Sustainability, and Nutrition.