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 |
| See College requirement (CMN 1 and UWP 104 A/E, 102F will satisfy this and are required for the major) | 8 |
|
Preparatory Subject Matter |
57-63 |
|
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 |
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 Science and Society: FST 1and/or FST 10 (both recommended but neither are required) |
(0-6) |
| Introduction to Food Science and Technology: FST 50 |
3 |
| Nutrition: (NUT 10) |
3 |
| Statistics: STA 13 | 4 |
| Breadth/General Education |
32 |
| Satisfaction of General Education requirements |
|
| Depth Subject Matter |
53 |
| 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 | 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 |
| See options for additional requirements and restricted electives | |
| Unrestricted Elective | Varies with Option |
| Total Units for the Degree | 180 |