Food and Fermentation Science emphasis, Associate of Science
Students who successfully complete all Food and Fermentation Science emphasis, Associate of Science degree requirements will be able to:
- 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, both individually and as a team member, 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.
Total Credit Hours: 90
Note: The CH 221, CH 222, CH 223 sequence will meet the CH 231 (261), 232 (262), and 233 (263) requirement at OSU. The CH 241, CH 242, CH 243 sequence will meet either the CH 331, 332, and 337 requirement or the CH 334, 335, 336, and 361 requirement at OSU, but will transfer in as lower division. 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 OSU's transfer policyat: https://chemistry.oregonstate.edu/content/organic-chemistry-transfer-policies. To aid in transferability, if a student begins the Organic Chemistry sequence at LBCC, the sequence should be completed at LBCC.
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.
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.