Bachelor of Science in Dietetics and Food Administration
The Department of Family and Consumer Sciences offers students a Bachelor of Science degree in three option areas of study:
• Nutrition and Dietetics
• Food Science
• Hospitality Foodservice and Hotel Management
Specific degree and certificate information as well as option requirements are listed under each option alphabetically in this Catalog.
Requirements for the major include a minimum of 130 units for Food Science. The courses which will provide these units are determined by the option the student chooses. In addition to general education requirements (51 units), a minimum of 40 units in Family and Consumer Sciences is required, 24 of which must be upper division. Students transferring from another college or university will receive transfer credit in required courses if the course is equivalent to the course at this University and it is accepted by the University.
The Food Science curriculum has an interdisciplinary focus which includes food science, food processing, sensory evaluation, nutrition, chemistry, and microbiology, plus a variety of supporting course work in related disciplines. All courses are designed to develop an understanding of the physical and chemical nature of foods and how it relates to the food industry and consumer safety. The food industry careers awaiting graduates offer diverse opportunities as the world supply expands with technological developments. Career options for professionals in the field of food science include: research and product development, food formulation and processing, consumer safety, sensory evaluation, quality assurance, government organization, and food ingredient sales and marketing.
Option in Food Science (code FCS_BS02) (130 units)
BIOL 207; BIOL 260 or ED P 419 or H SC 403; CHEM; 111A, 327, and 448; COMM 110; ENGL 101 or 317; MATH 119A; MICR 200; MKTG 300; PHYS 100A; PSY 100 or SOC 100; CAFF 321; FCSE 299, 486, 499 ; NUTR 132, 234, 331A, 336; HFHM 235; FSCI 330, 332, 338, 432, 435, 469, 492F; and 12 units to be selected from: CHEM 111B, FSCI 464, HFHM 477, FCSE 497; IS 233 or 300 or FCSE 387; MICR 473, and NUTR 331B or 433.
Minor in Food Science (code FCS_UM04)
Significant preparation for employment in the Food Science Industry may be developed through completion of this program of study.
Eighteen units including FSCI 332, 338, 432, 435, 492F; 3 units selected from FSCI 330, 464, 469, and FCSE 497. It is the student’s responsibility to adhere to all prerequisites listed below. Some of the prerequisites fulfill General Education requirements.
1. HFHM 235, CHEM 327, and MICR 200 are prerequisites for FSCI 332;
2. FSCI 332 is a prerequisite for FSCI 338, 432, 435, and 492F;
3. NUTR 132 and FSCI 332 are prerequisites for FSCI 330;
4. FSCI 332 and BIOL 260 or equivalent statistics class are prerequisites for FSCI 464.
The Minor in Food Science is available to any non-Food Science major.