The Department of Family and Consumer Sciences offers students a Bachelor of Science degree in Dietetics and Food Administration with two option areas of study:
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 120 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 (48 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.
BIOL 207; ED P 419 or H SC 403; CHEM 101, 111A, 327, and 448; CAFF 321I; COMM 110; ENGL 101 or 317; FCSE 299, 486, 499; FSCI 330, 332, 338, 432, 435, 469, 492F; HFHM 235; MATH 113; MICR 200, 473; NUTR 132, 234, 331A, 336; PSY 100 or SOC 100; and 8 units to be selected from: CHEM 111B; FCSE 497; NUTR 331B; HFHM 275, 477; IS 233 or 300.
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, 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.
The Minor in Food Science is available to any non-Food Science major.