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California State University, Long Beach
Department of Family and Consumer Sciences

Food Science

Students in food science will be able to:

  1. Identify the principles of food science and technology.
  2. Describe the composition of food and their functional effects on food structure and other characteristics.
  3. Determine the factors affecting the quality of food products.
  4. Evaluate the processes and methods used for food preservation.
  5. Identify the regulatory agencies, their functions and the laws applied to consumer protection.
  6. Demonstrate appropriate procedures for judging food quality and wholesomeness.
  7. Evaluate the overall performance, methods and processes of food preservation used for food products.
  8. List the steps of marketing a new product as related to cost vs. technology.
  9. Present a detailed plan for manufacturing a new product.
  10. Explain the role of food fortification in final products and nutrition labeling requirements.
  11. Evaluate the relationship between packaging foods and estimated shelf life period.