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Food Science

The Food Science option at CSULB has a 90% employment rate. Food science draws upon many disciplines, such as nutrition, chemistry, microbiology, math, marketing, and law. CSULB’s Family and Consumer Sciences department offers a food chemistry and analysis lab to provide students with hands-on laboratory experience. Additionally, the Food Science program provides several opportunities to study abroad on a short-term OR semester basis. Moreover, students can gain real-life industry experiences while enrolled in the program through the Food Science Internship (FSCI 492F) course.  A minor in food science is also available to students in related fields such as dietetics, chemistry, and microbiology. A Graduate Program is also available to expand on the education and research in food science.

What is Food Science?

According to the Institute of Food Technologists (IFT), “Food Science is the study of the physical, biological and chemical make up of food and the concepts underlying food processing. Food technology is the application of food science to the selection, preservation, processing, packaging distribution and use of safe food.” To learn more about food science visit IFT.

Sensory Evaluation Lab Facility 

CSULB FCS department is equipped with a fully operational sensory evaluation lab where consumer testing is performed using analytical (i.e., discriminating between samples) and affective testing (i.e., consumer preference) methods. Our sensory analysis lab allows faculty to work closely with industry, research, and academic partners to design studies and collect data to support original research as well as research and product development, and marketing of food products.

samples
Chitin (cricket bar) difference test

Core Food Science Courses 

  • FSCI 101 Franken Food: Fact or Science Fiction
  • FSCI 232 Food Science
  • FSCI 338: Food Law, Safety and Regulation
  • FSCI 432 Food Chemistry and Analysis
  • FSCI 469: Food Product Development
  • FSCI 492F: Internship in Food Science
  • FSCI 435 Food Processing, Preservation and Packaging
  • FCS 490: Distilling and Brewing Technology in Barbados – can be taken in the place of FSCI 435 (Summer and Instructor Consent only)

Product Development
Product Development poster 2016

Refer to the University Catalog for the list of required courses to fulfill graduation requirements.

Internships

The Sugarfina Internship is for the following:

  • Recent graduates only
  • This is a full-time position with a competitive hourly rate of pay. The intern will have a potential for a long-term permanent opportunity.
  • To apply, please have applicants submit their cover letters/resumes to HR@Sugarfina.com with Subject Line: QA & OPS Intern – Full Name

Minor in Food Science

Significant preparation for employment in the Food Science Industry may be developed through completion of this program of study.

Eighteen units including FCSI 101, 232, 432, 435 or 490, and 469; 3 units selected from FCSI 338, 492F or NUTR 336, and FCSI 497. It is the student's responsibility to adhere to all prerequisites listed below. Some of the prerequisites fulfill General Education requirements.

  1. HM 176 is a prerequisites for FSCI 232.
  2. FSCI 232 is a prerequisite for FSCI 338, 432, 435, 469, and 492F.

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