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.

Program Course Requirements

See the graduation requirements for the Associate of Science degree. For information on the advised sequence of program courses, see the Food and Fermentation, Food and Fermentation Track and the Food and Fermentation, Enology Track Program Maps.

General Education Courses

BI 221	Principles of Biology I	4
BI 222	Principles of Biology II	4
CH 221	General Chemistry	5
COMM 111	Public Speaking	3
MTH 251	Differential Calculus	5
PE 231	Lifetime Health & Fitness	3
WR 121	English Composition	4
	Cultural Diversity	3
	Difference Power & Discrimination	3
	Literature & the Arts	3
	Social Processes & Institutions	3
	Western Culture	3
	Writing/Composition	3
Total Credit Hours:		44

CH 221 and MTH 251: Four credits apply toward general education requirements; one credit applies toward program requirements.

Core Courses

CH 222	General Chemistry	5
CH 223	General Chemistry	5
CH 241	Organic Chemistry	4
CH 242	Organic Chemistry	4
CH 243	Organic Chemistry	4
MTH 252	Integral Calculus	5
NUTR 225	General Human Nutrition	3
PH 201	General Physics	5
	Electives	9
Total Credit Hours:		46

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 policy To aid in transferability, if a student begins the Organic Chemistry sequence at LBCC, the sequence should be completed at LBCC.

Food Science Option

Recommended electives: BI 223 and AREC 221. It is recommended that students seek admission to the LBCC/OSU Degree Partnership Program and take the remaining credits through the Food Science and Technology Department at OSU.

Fermentation Science Option

Students need 9 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 all elective credits through the Food Science and Technology Department at OSU.

Enology and Viticulture Option

Recommended elective: CSS 205. It is recommended that students seek admission to the LBCC/OSU Degree Partnership Program and take the remaining credits through the Food Science and Technology Department at OSU. NUTR is not required for the Enology and Viticulture option.