Food and Fermentation Science emphasis, Associate of Science
Students who successfully complete the Associate of Science degree with an emphasis in Food and Fermentation will:
- Describe and explain chemical and physical phenomena using scientific terminology, concepts, methods, and equipment.
- Communicate scientific ideas in oral, written, graphical, and pictorial form.
- Apply scientific principles using the appropriate problem solving techniques.
- Read, interpret, and safely perform laboratory procedures using the appropriate techniques and instrumentation.
- Collect and analyze laboratory data, arrive at reasonable conclusions, and write comprehensive laboratory reports.
- Relate scientific knowledge to societal issues.
- Participate as an effective member of a team.
Requirements
General Education Requirements: 43
See the graduation requirements for the Associate of Science degree.
Program Requirements: 47
The following term-by-term plan represents a suggested pathway through the curriculum. The exact order in which the courses are taken may vary. Students are advised to speak with a faculty advisor to create a term-by-term plan that best fits their needs.
First Year
Fall Term
CH 221 Four credits apply toward general education requirements; one credit applies toward program.
BI 211, COMM 111 and WR 121 satisfy general education requirements.
Winter Term
| BI 212 | Principles of Biology | 4 |
| CH 222 | General Chemistry | 5 |
| Social Processes & Institutions | 3 |
| Writing/Composition | 3 |
BI 212 satisfies a general education requirement.
Spring Term
MTH 241 and MTH 251 satisfy a general education requirement.
MTH 251 Four credits apply toward general education requirements; one credit applies toward program.
Second Year
Fall Term
PE 231 satisfies a general education requirement.
Winter Term
| CH 242 | Organic Chemistry | 4 |
| PH 201 | General Physics | 5 |
| Cultural Diversity | 3 |
| Western Culture | 3 |
Spring Term
| CH 243 | Organic Chemistry | 4 |
| PH 213 | General Physics With Calculus | 5 |
| Difference Power & Discrimination | 3 |
| Literature & the Arts | 3 |
| Elective | 1 |
| or | |
| Electives | 2 |
Students are advised to speak with a faculty advisor about approved elective coursework.
Total Credit Hours: 90
The CH 221, CH 222, CH 223 sequence will meet the CH 231 (261), 232 (262), and 233 (263) requirement at OSU. TheCH 241, CH 242, CH 243 sequence will meet the CH 331, 332, 337 or the CH 334, 335, 336, 361 requirement at OSU, but will transfer in as lower division. In addition, students who have passed the entire organic chemistry sequence at LBCC with a grade of “C” or better may receive upper division (300 level) credit at OSU with an acceptable score on the ACS national exam. For further details, see:http://www.chemistry.oregonstate.edu/undergrad/advising/organicchemistrytransfer.htm.
To aid in transferability, if a student begins the Organic Chemistry sequence at LBCC, the student should complete the sequence at LBCC.
The following course substitutions are recommended for students pursuing the various options associated with the OSU degree in Food Science and Technology:
Enology and Viticulture Option
FST 251: Introduction to Wines, Beers and Spirits (OSU) or HORT 251: Temperate Tree Fruit, Berries, Grapes and Nuts (OSU) in place of
PH 202 General Physics.
Fermentation Science Option and Enology & Viticulture option may substitute MTH 112 and MTH 241 in place of MTH 251 and 252.
Students will need 3–4 credits of approved electives (see advisor) to meet the 90-credit requirement for the AS degree. It is recommended that students seek admission to the LBCC/OSU Degree Partnership Program and take some or all of these elective credits through the Food Science and Technology Department at OSU.
Food Science Option
Approved electives (see advisor) in place of BI 211: Principles of Biology and BI 212: Principles of Biology. It is recommended that students seek admission to the LBCC/OSU Degree Partnership Program and take some or all of these elective credits through the Food Science and Technology Department at OSU.