Food Science, B.S.

Food Science Requirements

These requirements will go into effect Fall 2023. Requirements from previous years can be found in the General Catalog Archive. For convenience in program planning, the usual courses taken to satisfy the requirements are shown in parentheses. Equivalent or more comprehensive courses may be taken with the advisor's approval.



Preparatory Subject Matter


Calculus: MAT 17A-17B-17C 12
Biological Sciences: BIS 2A 5
General Chemistry: CHE 2A-2B-2C 15
Physics: PHY 7A-7B-7C  12
Food Preservation: FST 50 3
Nutrition: NUT 10 3
Statistics: STA 13 4



Depth Subject Matter


General Microbiology: MIC 102 3
General Biochemistry: BIS 102-103 6
Food Composition: FST 100A 4
Food Composition Lab: FST 101A 3
Food Chemistry: FST 100C 4
Food Properties Lab: FST 101B 2
Food Analysis: FST 103 4
Food Microbiology: FST 104 3
Food Microbiology Lab: FST 104L 4
Food Processing: FST 110 4
Food Processing Lab: FST 110L 2
Design and Analysis for Food Sensory Science: FST 117 4
Food Sensory Science: FST 127 4
Food Science Seminar: FST 190 1

Restricted Electives (RE)


Restricted Electives (REs) are a set of upper‐division courses (with exception FST3 and FST55), with a combined minimum of 18 units, from which Food Science students get to choose. Restricted Electives give students an opportunity to personalize the Food Science degree with classes that provide depth and breadth in focused areas within the fields of Food System and Sustainability, Sensory and Consumer Science, Nutrition, Food Safety and Microbiology, Chemistry and Biochemistry, and Food Processing & Preservation.  
Approved RE Courses
Total Units