AA/AS in Food Science and Technology

Food and Fermentation Science at LBCC is a transfer degree built around the chemistry, biology and engineering behind safe, appealing food products. Students learn how these disciplines combine in processing, between agriculture and the grocery shelf. The curriculum leans on mathematics and physical science, and learners can choose a general, fermentation or enology track while working with an advisor. Because some lower-division courses exist only at Oregon State, the college urges students to join its Degree Partnership Program so that credits line up with the OSU food science degrees. Program maps and catalog entries on the college website lay out the course sequence term by term. Working with an advisor early helps students line up credits with the destination university and avoid repeating classes. Tuition follows the college's standard rate rather than a program-specific price, and prospective students can ask for further details through an online request form.