Nutrition and Food Science, Food Science Option, B.S.

This degree is approved for distance education by the WSCUC.

Food Science is the study of the physical, biological and chemical make up of food and the concepts underlying food processing. Food technology is the application of food science to the selection, preservation, processing, packaging distribution and use of safe food.

Prerequisites

A passing score on the Chemistry Placement Examination.

Requirements

Nutrition and Food Science Core Courses

Take all of the following:

BIOL 201 - General Microbiology for Health Professionals (4 units) (“C” oe better required)
CHEM 111A - General Chemistry (5 units) (“C” or better required)
FSCI 232 - Food Science (3 units)
FSCI 338 - Food Law, Safety, and Regulation (3 units)
HM 176 - Fundamentals of Food Preparation (3 units)
NUTR 132 - Introductory Nutrition (3 units)
NUTR 336 - Social and Cultural Aspects of Food and Health (3 units)
NUTR 337 - Introduction to Nutrition Research Methods (3 units)
PSY 100 - General Psychology (3 units)

Choose one of the following:

CHEM 227 - Fundamentals of Organic Chemistry (3 units)

OR

Two (2) semester Organic Chemistry Sequence:

CHEM 220A - Organic Chemistry I (3 units)
CHEM 223A - Organic Chemistry Laboratory I (1 unit)
and
CHEM 220B - Organic Chemistry II (3 units)
CHEM 223B - Organic Chemistry Laboratory II (1 unit)

Choose one of the following options:

(“C” or better required)

MATH 112A - Essential Algebra A (3 units)
and
MATH 112B - Essential Algebra B (3 units)
or
MATH 113 - Precalculus Algebra (3 units)
or
MATH 119A - Survey of Calculus I (3 units)
or
MATH 122 - Calculus I (4 units)

Take one of the following courses:

(“C” or better required)

BIOL 260 - Biostatistics (3 units)
EDP 419 - Educational Statistics (3 units)
HDEV 190 - Elementary Statistics (4 units)
PSY 110 - Introductory Statistics (4 units)
SOC 170 - Elementary Statistics (4 units)
STAT 108 - Statistics for Everyday Life (3 units)
STAT 118 - Introductory Business Statistics (3 units)

Complete all of the following major courses:

*”C” or better required

CAFF 321 - Family and Consumer Resource Management (3 units)
CHEM 448 - Fundamentals of Biological Chemistry (3 units)
CHEM 449 - Nutritional Biochemistry Laboratory (1 unit)
FSCI 101 - Franken Food: Fact or Science Fiction (3 units)
FSCI 432 - Food Chemistry and Analysis (3 units)
FSCI 435 - Food Processing and Preservation (3 units)
FSCI 469 - Food Product Development (3 units)
FSCI 492F - Internship in Food Science (3 units)
PHYS 100A - General Physics (4 units)

Take 6 units from the following courses:

AMST 310 - Foodways in Contemporary America (3 units)
BIOL 200 - General Biology (4 units)
CAFF 307 - Crimes against Consumers (3 units)
or
CRJU 307 - Crimes against Consumers (3 units)
CLSC 380 - Ancient Eats (3 units)
COMM 434 - Advanced Oral Presentation Skills (3 units)
ENGL 317 - Professional and Technical Writing (3 units)
FSCI 490 - Selected Topics in Food Science (1-3 units)
FSCI 497 - Directed Studies (1-3 units)
MKTG 300 - Principles of Marketing (3 units)

Note:

Each course on the student’s program planner must be completed with a grade of “C” or better. In addition, a course in which a grade lower than “C” is recieved must be retaken and successfully completed prior to enrolling in a course for which it is a prerequisite. A student receiving a grade lower than a “C” may proceed with other courses with approval of the Area Coordinator.