Food Science and Technology - Oregon State University

Food Science and Technology from Oregon State University is a Campus Master Food Science degree that prepares you for a Agriculture career. The Department of Food Science and Technology offers graduate programs leading toward the Master of Science and Doctor of Philosophy degrees . A variety of research specializations are available covering the chemical, physical, microbiological and biotechnological, and sensory properties of foods. Food engineering research concerns measurement and modeling of thermo-physical properties of foods , and modeling of heat and mass transfer phenomena. Studies in food microbiology focus on food safety and the characterization and improvement of wine yeasts. Flavor chemistry and sensory evaluation studies are ongoing with a wide variety of foods and beverages. Food chemistry research concerns the occurrence, role, formation, stability and analysis of various food constituents. Biomass conversion processes involve chemical treatments, enzymatic treatments and microbial fermentations. The work focuses primarily on lignocellulosic residues, and involves mechanistic studies of chemical and enzymatic reactions, modeling for process optimization and metabolic studies of fermentation efficiency. Adulteration in fruit juice concentrates is being determined through compositional analyses. Other studies are directed toward an understanding of the mechanism of anthocyanin pigment degradation in foods. Food processing research deals with the use of high pressure as a means of food preservation and use of edible food coatings to enhance the nutritional quality of fresh fruits and vegetables. Enological research emphasizes the effects of wine processing and vineyard practices on wine quality. Research in brewing focuses on the effects of processing on beer quality and stability. Dairy research concerns characterization and use of processing by-products. Investigations on seafood processing and by-product utilization are being conducted on campus, and at the Coastal Oregon Marine Experiment Station Seafood Laboratory in Astoria, Oregon. Packaging and sensory evaluation of value-added food products occurs at the Food Innovation Center in Portland, Oregon. View more details on Oregon State University . Ask your questions and apply online for this program or find other related Food Science courses.