Food Biochemistry Option
The food Biochemistry option prepares students for graduate study and research in food and science, biochemistry, biotechnology, microbiology, pharmacology, post-harvest biology, and commodity emphasis. The program is designed for students interested in graduate or professional school, leading to careers in research in universities, food companies or government laboratories or in teaching at academic institutions. The option can also serve to prepare students for professional schools such as pharmacy, optometry, dentistry, public health or medicine.
| Additional Requirements | |
| Specific course requirements | 31 |
| Biological Sciences: BIS 1B | 5 |
| Biochemistry: BIS 104 | 3 |
| Organic Chemistry: CHE 118A, 118B, 118C | 12 |
| Physical Chemistry: CHE 107A, 107B | 6 |
| Enzymology and Enzymology Laboratory: FST 123, 123L | 5 |
| Additional courses to be selected from an up-to-date list of approved courses available from the Department Advising Center (see below) | 9 |
| Course | | Units | Quarters Offered |
| | Food Science and Technology (FST) | | |
| 102A | Malting and Brewing Science | 4 | Winter |
| 102B | Practical malting and Brewing | 4 | Spring |
| 107 | Food Sensory Science | 4 | Fall |
| 119 | Chemistry and Technology of Milk and Dairy Products | 4 | Spring (Odd years) |
| 120 | Principles of Meat Science | 3 | Spring |
| 120L | Meat Science Laboratory | 2 | Spring |
| 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 |
| Biological Sciences (BIS) | | |
| 101 | Genes and Gene Expression | 4 | All Quarters, Summer |
| Cell Biology and Human Anatomy (CHA) | | |
| 101 | Human Gross Anatomy | 4 | Winter |
| Chemistry (CIS) | | |
| 108 | Physical Chemistry of Macromolecules | 3 | Spring |
| Environmental Toxicology | | |
| 111 | Introduction to mass Spectrometry | 3 | Winter |
| Microbiology (MIC) | | |
| 102 | General Bacteriology | 4 | All Quarters, Summer |
| 102L | General Bacteriology Laboratory | 3 | All Quarters |
| 105 | Bacterial Diversity | 5 | Winter |
| 120 | Microbial Ecology | 3 | Spring |
| 140 | Bacterial Physiology | 3 | Fall |
| 150 | Bacterial Genetics | 3 | Winter |
| 155L | Bacterial Physiology Laboratory | 3 | Spring |
| 162 | General Virology | 4 | Winter |
| 170 | Yeast Molecular Genetics | 3 | Spring |
| Molecular and Cellular Biology (MCB) | | |
| 120L | Biochemistry laboratory | 6 | All Quarters, Summer |
| 121 | Molecular and Eukaryotic Cells | 3 | Winter, Spring |
| 122 | Structure and Function of Proteins | 3 | Fall, Winter |
| 123 | Behavior and Analysis of Enzyme and Receptor Systems | 3 | Fall, Spring |
| 126 | Plant Biochemistry | 3 | Spring |
| 140L | Cell Biology Laboratory | 4 | Winter |
| 150 | Embryology | 4 | Fall, Spring, Summer |
| 160L | Principles of Genetics Laboratory | 4 | All Quarters, Summer |
| 161 | Molecular Genetics | 3 | Winter |
| Neurobiology, Physiology and Behavior (NPB) | | |
| 101 | Systemic Physiology | 5 | All Quarters |
| 101L | Systemic Physiology Laboratory | 3 | All Quarters |
| Population Health and Reproduction (PHR) | | |
| 150 | Food-borne Infections and Intoxications | 4 | Spring |
| 450 | HACCP and Risk Assessment | 3 | Winter |
| Plant Biology (PLB) | | |
| 105 | Developmental Plant Anatomy | 5 | Fall |
| 111 | Plant Physiology | 3 | Fall, Summer |
| 126 | Plant Biochemistry | 3 | Spring |
| 140 | Culinary and Medicinal Herbs (Also ERS 140) | 3 | Spring |
| 148 | Introduction Mycology | 4 | Fall |
| 150 | Plant Natural Product Chemistry | 3 | Fall |
| 172 | Post-harvest Physiology and handling of Horticultural Commodities | 3 | Fall |
| Plant Pathology (PLP) | | |
| 130 | Fungal biotechnology and Biochemistry | 3 | Winter |
| 148 | Introductory Mycology (See PLB 148) | 4 | Fall |
| Pathology, Microbiology, and Immunology (PMI) | | |
| 126 | Fundamentals of Immunology | 3 | Winter |
| 127 | Medical Microbiology | 5 | Spring |
| Viticulture and Enology (VEN) | | |
| 128 | Wine Microbiology | 2 | Winter |
| 140 | Distilled Beverage Technology | 3 | ?? |
To view Food Biochemistry Suggested 4-Year Schedule
