Nutrition and Food Industries Concentration

Catalog Home

FSN 275Elements of Food Safety4
or FSN 375 Food Safety
FSN 311Sensory Evaluation of Food4
FSN 335Food Quality Assurance4
FSN 364Food Chemistry4
FSN 368Food Analysis4
FSN 374Food Laws and Regulations4
FSN 408Food Product Development4
FSN 341Fermented Foods 24
or FSN 410 Nutritional Implications of Food Industry Practices
Approved electives 1
Select from the following:18
California Fruit Growing
Introduction to Vegetable Science
Plants, Food, and Biotechnology
Organic Crop Production
The Global Environment
Agricultural Publications
Agricultural Leadership
Meat Science
Processed Meat Products
HACCP for Meat and Poultry Operations
Genetic Engineering Technology
Business and Professional Communication
General Dairy Husbandry
General Dairy Manufacturing
Corporate Communication
Food Processing Operations
Cereal and Bakery Science
Advanced Culinary Principles and Practice
Contemporary Issues in Food Choice and Preparation
Introduction to Principles of Food Engineering
Food Packaging
Fermented Foods
Institutional Foodservice I
Institutional Foodservice II
Food Plant Sanitation and Prerequisite Programs
Nutrition and Foodservice Systems Management
Food Engineering
Professional Practice in Nutrition and Dietetics
Advanced Food Processing
News Reporting and Writing
Agricultural Communications
Public Relations
Contemporary Advertising
Public Relations Writing and Editing
Feature Writing
Food Microbiology
World Aquaculture: Applications, Methodologies and Trends
College Physics I
General Psychology
General Psychology
Total units50

Please consult the FSN advising materials and catalog for prerequisites.


FSN 341 may not be double-counted as an approved elective.