Apr 03, 2025

2019-2020 Undergraduate and Graduate Catalog

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2019-2020 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]

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

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

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)
CHEM 449 - Nutritional Biochemistry Laboratory (1 unit)
NUTR 132 - Introductory Nutrition (3 units)
PHYS 100A - General Physics (4 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:

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

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 - Technical Communication (3 units)
RSCH 361 - Scientific Research Communication (3 units)
FCS 490 - Selected Topics in Family and Consumer Sciences (1-3 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.