Consumer Food Science Option
The consumer food science option prepares students for jobs in food product formulation, research and development oriented marketing and sensory analysis, quality assurance, extension service, creative writing, and community service. Some jobs include working directly with consumers to determine the sensory characteristics of food and how they are liked and disliked. Some students obtain the requirements for teaching credential and teach elementary or high school home economics, while others go on to obtain an M.S. or Ph. D. in a related field.
| Additional Requirements | |
| Specific Course requirements | 19 |
| Organic Chemistry: (Chemistry 8A-8B) | 6 |
| Food Sensory Science: One course in addition to the depth subject matter requirement | 4 |
| Food Product Development Field Trip: FST 47 | 1 |
| Consumer Behavior: CNS 100 | 3 |
| Quality Assurance: FST 109 | 3 |
| New Food Product Ideas: FST 159 | 2 |
| Additional courses to be selected from an up-to-date list of approved courses available from the Department Advising Center (see below) | 10 |
| | Course | Units | Quarter Offered |
| | Food Science and Technology (FST) | | |
| 128 | Food Toxicology | 3 | Spring |
| 131 | Food Packaging | 4 | Fall |
| 192 | Internship for Advanced Undergraduates | 1-3 | All Quarters |
| 198 | Directed Group Study | 1-4 | All Quarters |
| 199 | Special Study for Advanced Undergraduates | 1-3 | All Quarters |
| | Agricultural Management and Rangeland Resources (AMR) | | |
| 122 | Management of Info. for the Agricultural and Environ. Science | 4 | Spring (odd years) |
| | Agricultural and Resource Economics (ARE) | | |
| 112 | Fundamentals of Business Organization | 4 | Fall, Spring, Summer |
| 113 | Fundamentals of Marketing Management | 4 | Fall |
| | Biotechnology (BIT) | | |
| 171 | Professionalism and Ethics in Genomics and Biotechnology | 3 | Fall |
| | Biological Sciences (BIS) | | |
| 1B | Introductory Biology | 5 | All Quarters |
| | Neurobiology, Physiology and Behavior (NPB) | | |
| 101 | Systemic Physiology | 5 | All Quarters |
| | Nutrition (NUT) | | |
| 111AV | Introduction to Nutrition and Metabolism | 3 | Spring |
| 111B | Recommendations and Standards for Human Nutrition | 2 | Spring |
| 112 | Nutrition Assessment | 3 | Spring |
| 116A-B | B Clinical Nutrition | 3-3 | Fall, Winter |
| 118 | Community Nutrition | 4 | Winter |
| 120A | Nutrition Anthropology | 4 | Fall (Odd years) |
| 120B | Nutrition Geography | 4 | Fall (Even years) |
| | Plant Pathology (PLP) | | |
| 140 | Agricultural biotechnology, Ethics and Public Policy (or BIT 171) | 4 | Spring |
| | Psychology (PSC) | | |
| 41 | Research Methods in Psychology | 4 | All Quarters |
| | Communication (CMN) | | |
| 1 | Introduction to Public Speaking | 4 | All Quarters |
| 3 | Interpersonal Communication Competence | 4 | All Quarters |
| 130 | Group Communication Processes | 4 | Fall |
| 136 | Organizational Communication | 4 | See Catalog |
| 140 | The Media Industry | 4 | All Quarters |
| | Sociology (SOC) | | |
| 139 | Corporations and Society | 4 | See Catalog |
To view Consumer Food Science Suggested 4-year Schedule
