BS Food Science

Program Learning Objectives

1. Graduates demonstrate critical thinking skills in addressing food science issues.
2. Graduates demonstrate the knowledge, ethics, and technical skills needed to succeed in food science fields and post-graduate studies.
3. Graduates demonstrate effective written and oral communication skills.
4. Graduates demonstrate the ability to work effectively as part of a problem-solving team.
5. Graduates demonstrate cultural competence with interacting diverse populations.

Program Educational Outcomes

• Food Science program graduates can integrate and apply principles of food chemistry, analysis, microbiology, processing and engineering to assure food quality and safety.

Degree Requirements and Curriculum

In addition to the program requirements listed on this page, students must also satisfy requirements outlined in more detail in the Minimum Requirements for Graduation section of this catalog, including:

• 60 units of upper division courses
• Graduation Writing Requirement (GWR)
• 2.0 GPA
• U.S. Cultural Pluralism (USCP)

Note: No major, support or concentration courses may be selected as credit/no credit.

MAJOR COURSES
FSN 101	Orientation to the Food Science and Nutrition Majors	1
FSN 125	Introduction to Food Science	4
FSN 204	Food Processing Operations	4
FSN 210	Nutrition	4
FSN 250	Food and Nutrition: Customs and Culture (USCP) (D4 ) 1	4
FSN 311	Sensory Evaluation of Food	4
FSN 330	Introduction to Principles of Food Engineering	4
FSN 334	Food Packaging	3
FSN 335	Food Quality Assurance	4
FSN 364	Food Chemistry	4
FSN 368	Food Analysis	4
FSN 370	Food Plant Sanitation and Prerequisite Programs	4
FSN 374	Food Laws and Regulations	4
FSN 375	Food Safety	4
FSN 408	Food Product Development	4
FSN 461	Senior Project I	3
FSN 462	Senior Project II	3
Concentration courses (see below)		19-20
SUPPORT COURSES
AGB 214	Agribusiness Financial Accounting	4
or BUS 212	Financial Accounting for Nonbusiness Majors
BIO 111	General Biology (B2 & B4) 1	4
CHEM 127 & CHEM 128	General Chemistry for Agriculture and Life Science I and General Chemistry for Agriculture and Life Science II (B3 & B4) 1	8
CHEM 312	Survey of Organic Chemistry	5
CHEM 313	Survey of Biochemistry and Biotechnology	5
MATH 118	Precalculus Algebra (B1) 1	4
MCRO 221	Microbiology	4
MCRO 421	Food Microbiology	4
PHYS 121	College Physics I	4
STAT 218	Applied Statistics for the Life Sciences (B1) 1	4
GENERAL EDUCATION (GE)
(See GE program requirements below.)		52
FREE ELECTIVES
Free Electives		0-1
Total units		180

1	Required in Major or Support; also satisfies GE.

 Concentrations

• Advanced Food Science
• Applied Food Technology
• Culinary

General Education (GE) Requirements

• 72 units required, 20 of which are specified in Major and/or Support.
• See the complete GE course listing.
• Minimum of 12 units required at the 300 level.

Area A	Communication
A1	Expository Writing	4
A2	Oral Communication	4
A3	Reasoning, Argumentation and Writing	4
Area B	Science and Mathematics (no additional units required)
B1	Mathematics/Statistics (8 units in Support) 1	0
B2	Life Science (4 units in Support) 1	0
B3	Physical Science (4 units in Support) 1	0
B4	One lab taken with either a B2 or B3 course
Area C	Arts and Humanities
C1	Literature	4
C2	Philosophy	4
C3	Fine/Performing Arts	4
C4	Upper-division elective	4
Area C elective	(Choose one course from C1-C5)	4
Area D/E	Society and the Individual
D1	The American Experience (Title 5, Section 40404 requirement)	4
D2	Political Economy	4
D3	Comparative Social Institutions	4
D4	Self Development (CSU Area E) (4 units in Major) 1	0
D5	Upper-division elective	4
Area F	Technology
F	Upper-division elective	4
Total units		52

1	Required in Major or Support; also satisfies GE.