Brewing Option

Bachelor of Science Program in Food Science

Freshman Year
Fall (units)    Winter (units) Spring (units)
General Chemistry CHE2A 5 General Chemistry CHE2B 5 General Chemistry CHE2C        5
Short Calculus MAT16A 3 Short Calculus MAT16B 3 Short Calculus MAT16C       3
GE Course  4 GE Course 4 Elementary Statistics STA13 4
Open Elective 1-3 Intro to Brewing FST3 3 Open Elective 1-3
(13-15) (15) 13-15
Sophomore Year
Fall  (units)    Winter (units) Spring (units)
Organic Chemistry CHE8A 2 Organic Chemistry CHE8B 4 Biology (Structure) BIS102      3
General Physics PHY7A 4 General Physics PHY7B 4 General Physics PHY7C       4
Intro to Biology BIS2A 5 Nutrition NUT10 3 Public Speaking CMN1      4
Food Preservation FST50 3 GE Course 4 GE Course 4
(14) (15) (15)
Junior Year
Fall  (units)    Winter (units) Spring (units)
Food Composition FST100A 4 Food Properties  FST100B 4 Quality Assurance FST109* 3
Food Comp. Lab    FST101A 3 Food Prop. Lab   FST101B    3 Professional Writing UWP104A/E 4
Sensory Exp. Design FST117 4 Sensory Science FST127   4 Intro Microbiology  MIC102 3
Bioenergetics BIS103   3 GE/Restrictive Elective 4 GE/Restrictive Elective 4
(14) (15) (14)
Senior Year
Fall  (units)    Winter (units) Spring (units)
Food Processing  FST110 4 Food Analysis FST103 4 Food Micro Lab FST104L 4
Food  Proc. Lab   FST110L 2 Food Microbiology FST104    3 Product Development FST160*   4
Food Product Ideas FST 159* 3 GE/Restrictive Elective 4 Senior Seminar FST190 1
Intro Microbiology MIC103L 2 Malting/Brewing FST102B 4 Intro Enzymology FST123
Malting/Brewing FST102A 4 GE 3
(15) (15) (15)

180 unites are required for graduation

32 units of General Education (GE) in the Arts & Humanities and Social Sciences

* indicates suggested elective

Open Elective refers to any class in the UC Davis catalog (these may or may not count towards GE or Restricted Elective credit)