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)
• 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)

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:

• 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)
• 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 299 - Introduction to Family and Consumer Sciences (1 unit)
• CAFF 321 - Family and Consumer Resource Management (3 units)
• CAFF 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)
• FSCI 490 - Selected Topics in Food Science (1-3 units)
• FSCI 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)