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.

Required Prerequisites (9 units)

Note

NOTE: Courses count towards General Education requirements.

Requirements for the Major (72 units)

The total number of units required for the Bachelor of Science degree in Food Science and Technology is 120 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 13 units and an upper division core of 40 units for a total of 53 units, 13 units of Food Safety Emphasis courses and 6 units of directed electives. A minimum C grade is required in all courses used to meet major requirements.

Required Core (72 Units)

Lower Division Required Core Courses (13 Units)

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

Upper Division Required Core Courses (40 Units)

Food Safety Emphasis Courses (13 Units)

Directed Elective (6 units)

With adviser approval, student completes 6 units of elective course work in Food Science and Technology or related fields.

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