Dietetics and Food Administration, Food Science Option, B.S.

Take all of the following support courses:

*”C” or better required

• BIOL 201 - General Microbiology for Health Professionals (4 Units)
• CHEM 111A - General Chemistry (5 units)
• CHEM 448 - Fundamentals of Biological Chemistry (3 units)

Choose one of the following:

• CHEM 227 - Fundamentals of Organic Chemistry (3 units)

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:

• MATH 113 - Precalculus Algebra (3 units)
• MATH 119A - Survey of Calculus I (3 units)
• MATH 122 - Calculus I (4 units)

Take the following support courses:

*”C” or better required

• NUTR 132 - Introductory Nutrition (3 units)
• PSY 100 - General Psychology (3 units)

Take one of the following courses:

*”C” or better required

• BIOL 260 - Biostatistics (3 units)
• HDEV 190 - Elementary Statistics in Social and Behavioral Sciences (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)
• FCS 299 - Introduction to Family and Consumer Sciences (1 unit)
• FCS 499 - Professionalism and Leadership in Family and Consumer Sciences (1 unit)
• HFHM 176 - Fundamentals of Food Preparation (3 units)
• FSCI 101 - Franken Food: Fact or Science Fiction (3 units)
• FSCI 232 - Food Science (3 units)
• FSCI 338 - Food Law, Safety, and Regulation (3 units)
• FSCI 432 - Food Analysis (3 units)

Choose one of the following:

• FSCI 435 - Food Processing, Preservation and Packaging (3 units)
• FCS 490 - Selected Topics in Family and Consumer Sciences (1-3 units)

In addition, take the following two courses:

• FSCI 469 - Food Product Development (3 units)
• FSCI 492F - Internship in Food Science (3 units)

Take 6 units from the following courses:

• AMST 310 - Foodways in Contemporary America (3 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 - Technical Communication (3 units)
• RSCH 361 - Scientific Research Communication (3 units)
• FCS 497 - Directed Studies (1-3 units)
• MKTG 300 - Principles of Marketing (3 units)
• NUTR 336 - Social and Cultural Aspects of Food and Health (3 units)

• “C” or better required.