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Food Science

College of Health and Human Services

A CSULB Student works on the grass

Food Science - FSCI Programs

Bachelor of Science in Dietetics and Food Administration

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:

  • Nutrition and Dietetics
  • Food Science

Degree and certificate information and requirements are listed under each option alphabetically in this Catalog.

Requirements for the major include a minimum of 128 units for Nutrition and Dietetics. 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.

Option in Food Science (code FCS_BS02) (120 units)

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.

Prerequisites

Take the following course or a passing score on the Chemistry Placement Examination:

  • CHEM 101 Introduction to General Chemistry (4)

Requirements

  • Take all of the following courses:
    • BIOL 207 Human Physiology (4)
    • CHEM 111A General Chemistry (5)
    • CHEM 327 Fundamentals of Organic Chemistry (3)
    • CHEM 448 Fundamentals of Biological Chemistry (3)
    • MATH 113 Precalculus Algebra (3)
    • MICR 200 General Microbiology (4)
    • MICR 473 Food and Industrial Microbiology (3)
    • COMM 110 Interpersonal Communication (3)
    • CAFF 321I Family & Consumer Resource Management (3)
    • FCSE 299 Introduction to FCS (1)
    • FCSE 486 Instructional Strategies for Family and Consumer Sciences Professionals (3)
    • FCSE 499 Professionalism and Leadership in FCS (2)
    • FSCI 330 Dairy Science (2)
    • FSCI 332 Food Science (3)
    • FSCI 338 Introduction to Food Processing (3)
    • FSCI 432 Food Analysis (3)
    • FSCI 435 Food Processing, Preservation & Packaging (3)
    • FSCI 469 Food Production Development (1)
    • FSCI 492F Internship in Food Science (3)
    • HFHM 235 Principles of Food Preparation (3)
    • NUTR 132 Introductory Nutrition (3)
    • NUTR 234 Orientation Dietetics & Food Administration (2)
    • NUTR 331A Fundamentals of Human Nutrition (3)
    • NUTR 336 Cultural Aspects of Food and Nutrition (3)
  • Take one of the following courses:
    • ED P 419 Educational Statistics (3)
    • H SC 403 Community Health Statistics (3)
  • Take one of the following courses:
    • ENGL 101 Composition (3)
    • ENGL 317 Technical Communication (3)
  • Take one of the following courses:
    • PSY 100 General Psychology (3)
    • SOC 100 Principles of Sociology (3)
  • Take 8 units from the following courses:
    • CHEM 111B; FCSE 497; NUTR 331B; HFHM 275, 477; IS 233 or 300.

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:

  • Take all the following:
    • FSCI 332 Food Science (3)
    • FSCI 338 Introduction to Food Processing (3)
    • FSCI 432 Food Analysis (3)
    • FSCI 435 Food Processing, Preservation, Packaging (3)
    • FSCI 492F Internship in Food Science (3)
  • Take 3 units from the following:
    • FSCI 330, 469; FCSE 497

Adhere to prerequisites below, some fulfill GE 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, & 492F;
  • 3. NUTR 132 and FSCI 332 are prerequisites for FSCI 330;

The Minor in Food Science is available to any non-Food Science major.