BS Major Requirements

For convenience in program planning, the usual courses taken to satisfy the requirements are shown in parentheses. Equivalent or more comprehensive courses maybe taken with the advisor's approval.

English Composition Requirements


See College requirement (CMN 1 and UWP 104 A/E, 102F will satisfy this and are required for the major)  8

Preparatory Subject Matter


UWP 102F, 104A or 104E (can be used to satisfy College Composition Requirement) 

counted above
Introduction to Public Speaking: CMN 1 (can be used to satisfy College Composition Requirement) counted above

Calculus: (MAT 16A-16B-16C) or more advanced series

Biological Sciences: (BIS 2A)


General Chemistry: (CHE 2A-2B-2C) 


Organic Chemistry (CHE 8A-8B) or more advanced series 6
Physics: (7A-7B-7C) or more advanced series


Food Science and Society: FST 1and/or FST 10 (both recommended but neither are required)


Introduction to Food Science and Technology: FST 50


Nutrition: (NUT 10)


Statistics: STA 100 4
 Breadth/General Education


 Satisfaction of General Education requirements


 Depth Subject Matter


General Microbiology: MIC 102 & 103L 5
General Biochemistry: BIS 102-103  6
Food Composition: FST 100A 4
Food Composition Lab: FST 101A 2
Food Properties: FST 100B 4
Food Properties Lab: FST 101B 2
Food Analysis: FST 103
Food Microbiology: FST 104 3
Food Microbiology Lab: FST 104L 4
Food Processing: FST 110 and FST 110L 6
Design and Analysis for Food Sensory Science: FST 117 or STA 106 4
Food Sensory Science: FST 127 or FST 107 4
Food Science Seminar: FST 190 1
 See options for additional requirements and restricted electives
 Unrestricted Elective Varies with Option
 Total Units for the Degree 180