FTEC courses
29 courses · Colorado State University-Fort Collins · Fall 2026
- FTEC 110 — Food-From Farm to Table Credits: 31 section
- FTEC 115 — Cultural Aspects of Fermented Foods Credits: 31 section
- FTEC 155 — Introduction to Food Science Credits: 31 section
- FTEC 205 — Beer Styles and Tasting Credits: 21 section
- FTEC 206 — Wine Experience, Appreciation, and Tasting Credits: 21 section
- FTEC 210 — Science of Food Fermentation Credits: 31 section
- FTEC 292 — Careers in Fermentation and Food Science Credit: 11 section
- FTEC 350 — Fermentation Microbiology Credits: 31 section
- FTEC 351 — Fermentation Microbiology Laboratory Credits: 21 section
- FTEC 360 — Brewing Processes Credits: 41 section
- FTEC 375 — Introduction to Fermentation Unit Operations Credits: 41 section
- FTEC 400 — Food Safety Credits: 31 section
- FTEC 422 — Brewing Science I Credits: 51 section
- FTEC 430 — Sensory Evaluation of Food Products Credits: 21 section
- FTEC 447 — Food Chemistry Credits: 31 section
- FTEC 460 — Brewing Science II Credits: 51 section
- FTEC 465 — Food Production Operations Credits: 31 section
- FTEC 487 — Internship Credits: Var[1-15]1 section
- FTEC 492 — Senior Seminar Fermentation and Food Science Credits: 21 section
- FTEC 495 — Independent Study Credits: Var[1-18]1 section
- FTEC 496A — Group Study Fermentation Science: Current Issues Credit: 11 section
- FTEC 496B — Group Study Fermentation Science: Functional Foods in Health Credit: 11 section
- FTEC 570 — Food Product Development Credits: 21 section
- FTEC 572 — Food Biotechnology Credits: 21 section
- FTEC 574 — Current Issues in Food Safety Credits: 21 section
- FTEC 578 — Phytochemicals and Probiotics for Health Credits: 31 section
- FTEC 698 — Research Credits: Var[1-18]1 section
- FTEC 699 — Thesis Credits: Var[1-18]1 section
- FTEC 799 — Dissertation Credits: Var[1-18]1 section
Spot missing or incorrect course data?