Food Science

Undergraduate Programs

Option in Food Science (120 units)

Admission to this program is currently suspended to new students.

Prerequisites

A passing score on the Chemistry Placement Examination.

Requirements

Take all of the following courses:

BIOL 207 Human Physiology (4)
Prerequisites: GE Foundation requirements.
CHEM 111A General Chemistry (5)
Prerequisites: A passing score on the Chemistry Placement Examination (credit in CHEM 101 does not substitute for a passing score on the Chemistry Placement Examination), and a "C" or better in MATH 113 or 117 or 119A or 122. One year of high school chemistry is strongly recommended.
CHEM 327 Fundamentals of Organic Chemistry (3)
Prerequisites: CHEM 111A with a grade of "C" or better; CHEM 111B is recommended.
CHEM 448 Fundamentals of Biological Chemistry (3)
Prerequisites: CHEM 327 or 322B either with a grade of "C" or better.
MATH 113 Precalculus Algebra (3)
Prerequisites: Appropriate ELM score, ELM exemption or MAPB 11.
MICR 200 General Microbiology (4)
Prerequisites: CHEM 111A or 140 with a grade of "C" or better and GE Foundation requirements.
MICR 325 Emerging Infectious Diseases (3)
Prerequisites: MICR 211 with a grade of "C" or better and consent of instructor.
CAFF 321 Family and Consumer Resource Management (3)
Prerequisites: GE Foundation requirements, one or more Exploration courses, and upper division standing.
FCSE 299 Introduction to FCS (1)
Prerequisites: None.
FCSE 486 Instructional Strategies for Family and Consumer Sciences Professionals (3)
Prerequisites: Senior standing.
FCSE 499 Professionalism and Leadership in FCS (2)
Prerequisites: FCSE 299, CAFF 321, 12 units of upper division course work in Family and Consumer Sciences.
FSCI 332 Food Science (3)
Prerequisites: CHEM 327; HFHM 235; MICR 200 or equivalent.
FSCI 338 Introduction to Food Processing (3)
Prerequisites: FSCI 332.
FSCI 432 Food Analysis (3)
Prerequisites: CHEM 327, FSCI 332 or equivalent.
FSCI 435 Food Processing, Preservation and Packaging (3)
Prerequisites: FSCI 332 or consent of instructor.
FSCI 492F Internship in Food Science (3)
Prerequisites: Senior standing; a 2.5 overall GPA or a 3.0 major GPA; approval of faculty advisor in Food Science; and FSCI 332.
HFHM 235 Principles of Food Preparation (3)
Prerequisites: None.
NUTR 132 Introductory Nutrition (3)
Prerequisites/Corequisites: One Foundation course.
NUTR 234 Orientation Dietetics and Food Administration (2)
Prerequisites: None.
NUTR 331A Fundamentals of Human Nutrition (3)
Prerequisites: NUTR 132, BIOL 207, CHEM 302 or 327 or equivalent.
NUTR 336 Cultural Aspects of Food and Nutrition (3)
Prerequisites: PSY 100 or SOC 100 or ANTH 120 or equivalent; NUTR 132.

Note: MICR 200 will meet the prerequisite for MICR 325 for Food Science majors.

Take one of the following courses:

ED P 419 Educational Statistics (3)
Prerequisites: Satisfactory completion of an undergraduate mathematics course suitable for general education math credit and, if required by the major, a lower-division statistics course.
H SC 403 Community Health Statistics (3)
Prerequisites: GE Math and SOC 250 or PSY 210 or equivalent.

Take one of the following courses:

ENGL 101 Composition (3)
Prerequisites: ENGL 100.
ENGL 317 Technical Communication (3)
Prerequisites: GE Foundation requirements, upper-division standing, and a previous composition course, i.e., ENGL 100, 101, 102, 300, or equivalents.

Take one of the following courses:

PSY 100 General Psychology (3)
Prerequisites/Corequisites: GE A1 requirement.
SOC 100 Principles of Sociology (3)
Prerequisites/Corequisites: A GE Foundation course.

Take 9 units from the following courses: