Dec 27, 2024

University Catalog 2013-2014

University Catalog 2013-2014 [ARCHIVED CATALOG]

Food Science and Technology, B.S.

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The Bachelor of Science Degree in Food Science and Technology is organized to provide knowledge and skills in the area of food safety, food preservation technologies, food analysis, quality assurance, and new product development. This degree is designed to provide technical opportunities for students interested in a career in the food industry in positions such as production manager, food technologist, HACCP coordinator, quality assurance manager, quality control manager, technical service leader, sales representative, regulatory affairs manager, new product innovation manager, health inspection, and research. Students may also prepare for graduate study in Food Science and Technology.

Requirements for the Major (122 units)

The total number of units required for the Bachelor of Science degree in Food Science and Technology is 180 units. After completing the General Education courses required for the Food Science Technology major, the remaining major requirements consist of a lower division core of 29 units and an upper division core of 48 units for a total of 77 units, 21 units of Food Safety Emphasis courses and 3 units of directed elective. A minimum C grade is required in all courses used to meet major requirements.

Students completing the University requirements and the lower and upper division General Education (G.E.) course requirements listed below as well as the requirements in the major will have fulfilled all university and general education requirements for the degree.

University Requirements (6-8 units)

Note:

Students must pass HHS 101 or HHS 301 within their first two quarters of enrollment.

General Education (G.E.) Lower Division Requirements for Food Science and Technology Majors (61 Units)

The following GE program is required for students majoring in Food Science and Technology.

Note: Two Diversity courses (d) must be included in the GE Coursework.

Block A: Basic Subjects (16 Units)

A1 Written Communication

ENGL 101 - Composition I (4)

A2 Oral Communication

COMM 150 - Oral Communication (4) *

A3 Critical Thinking

Select a critical thinking course (4)

A4 Mathematical Concepts and Quantitative Reasoning

MATH 104A - Precalculus: Algebra (4)

American Institutions (8 Units)

See the University Catalog for required G.E. courses

Block B: Natural Sciences (9 Units)

B1 Biological

MICR 151 - Biology of Microorganisms (4) *

B2 Physical

CHEM 151† - Fundamentals of Chemistry I (5) *

Block C: Humanities (12 Units)

Select 12 units from three different areas listed in Block C

Block D: Social Sciences (12 Units)

PSY 150 - Introductory Psychology (4) *
Select 8 additional units from two different disciplines listed in Block D

Block E: Lifelong Understanding (4 Units)

Select a Lifelong Understanding course listed in Block E

Note: HHS 101 satisfies both IHE and Block E

* = Required for major program and Lower Division GE

General Education (G.E.) Coursework Upper Division (12 Units)

Block F: Upper Division Theme (12 Units)

Select an Upper GE Division Theme of your choice with the provision that the two diversity (d) course requirement is being met if it has not already been met with lower division G.E. coursework.

Required Core (77 Units)

Lower Division Required Core Courses (29 Units)

These courses must be completed prior to enrollment in upper division major courses:

CHEM 152† - Fundamentals of Chemistry II (Organic) (5)
MATH* 109 - Quantitative Reasoning with Statistics (4) also listed as
ECON 109 - Quantitative Reasoning with Statistics (4)
MATH 242 - Mathematics for Business and Economics Majors (4)
PHYS 156 - Physics for the Twenty-first Century (4)
NTRS 210 - Foundations of Food (4)
NTRS 250 - Human Nutrition (4)

Upper Division Required Core Courses (48 Units)

CHEM 353† - Nutritional Aspects of Biochemistry (5)
FST 320 - Food Chemistry (4)
FST 323 - Food Analysis (4)
FST 327 - Principles of Food Engineering I (3)
FST 328 - Principles of Food Engineering II (3)
FST 332 - Food Law (3)
FST 421 - Sensory Evaluation of Food Products (4)
FST 425 - Food Preservation Technologies (4)
FST 429 - Food Packaging (4)
FST 431 - Quality Assurance of Food Products (4)
FST 446 - Food Product Development (4)
FST 454 - Special Topics in Food Science (1–4) (2)
FST 479 - Professional Interactions and Writing Skills (4) also listed as
NTRS 479 - Professional Interactions and Writing Skills (4)

Food Safety Emphasis Courses (21 Units)

FST 325 - Food Microbiology (5)
NTRS 438 - Food-Borne Illnesses: Etiology, Prevention and Control (4) also listed as
PH 438 - Food-Borne Illnesses: Etiology, Prevention and Control (4)
FST 444 - Food Safety Programs (4)
FST 475 - Food Safety: Current Challenges and Trends (4)
FST 495 - Field Work in Food Safety (4)

Directed Elective (3 units)

With adviser approval, student completes 3 units of elective course work in Food Science and Technology or related fields.

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