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.
| Units | |
|---|---|
| English Composition Requirements |
8 |
| College of Agricultural and Environmental Sciences (CA&ES) Writing Requirement | 8 |
|
Preparatory Subject Matter |
57-63 |
|
Calculus: MAT 16A-16B-16C or more advanced series |
9 |
| Biological Sciences: BIS 2A |
5 |
| General Chemistry: CHE 2A-2B-2C |
15 |
| Organic Chemistry: CHE 8A-8B or more advanced series | 6 |
| Physics: 7A-7B-7C or more advanced series |
12 |
| Food Preservation: FST 50 |
3 |
| Nutrition: NUT 10 |
3 |
| Statistics: STA 13 | 4 |
| Breadth/General Education |
44 |
| Satisfaction of General Education requirements |
|
| Depth Subject Matter |
53 |
| General Microbiology: MIC 102 | 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 | 4 |
| 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 | 4 |
| Food Science Seminar: FST 190 | 1 |
| 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 Chemistry and Biochemistry, Food Safety and Microbiology, Brewing, Food Processing & Preservation, Sensory and Consumer Science, and Food Sustainability. | |
| (RE) Restricted Electives | 18 |
| Brewing Option | 18 |
| Total Units for the Degree | 180 |