Food Science Degree

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
Open Elective
   1-3
Open Elective
1-3
(13-15)
  (13-15)
(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/Restricted Elective
3
GE/Restricted Elective
3
(14)
(14)
(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/Restricted Elective
3
GE/Restricted Elective
4
(14)
(14)
(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 FST159*
3
GE/Restricted Elective
4
Senior Seminar FST190
1
Intro Microbiology Lab MIC103L
2
GE/Restricted Elective
4
GE/Restricted Elective
3
GE/Restricted Elective
3
GE/Restricted Elective
3
(14)
(15)
(15)

180 units are required for graduation

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

18 units of Restricted Electives are required (some restricted electives will count towards GE)

* indicates suggested Restricted Electives

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