Document Actions
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.
| Units | |
| English Composition Requirements | 0-8 |
| See College requirement | |
Preparatory Subject Matter | 52 (62) |
English 102F, 104A or 104E (if not already taken to satisfy college English requirement) | (4) |
Calculus: (MAT 16A-16B-16C) | 9 |
| Biological Sciences: (BIS 1A-1C) | 10 |
| General Chemistry: (CHE 2A-2B-2C) | 15 |
| Organic Chemistry (see option for requirement) | |
| Physics: (7A-7B-7C) | 12 |
| Food Science and Society: FST 1and/or FST 10 (both recommended but not required) | (3-6) |
| Introduction to Food Science and Technology: FST 50 | 3 |
| Nutrition: (NUT 10) (or approved substitute) | 3 |
| Breadth/General Education | 24 |
| Satisfaction of General Education requirements plus social science and humanities electives to total 24 units. | 24 |
| Depth Subject Matter | 50 |
| General Biochemistry: BS 102-103 | 6 |
| Statistics: AMR 120 | 4 |
| Food Composition: FST 100A | 4 |
| Food Composition Lab: FST 101 | 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 Engineering: FST 110A-110B | 6 |
| Food Engineering Laboratory: ABT 110L | 2 |
| Food Sensory Science: FST 127 or FST 107 | 4 |
| Food Product Development: FST 160 | 4 |
| Food Science Seminar: FST 190 | 1 |
| See options for additional requirements and restricted electives | 27-40 |
| Unrestricted Elective | Varies with Option |
| Total Units for the Degree | 180 |