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Food Technology Option
The food technology option provides students a broad exposure to food chemistry, food microbiology, food engineering, and food processing. The course of study prepares students for food industry positions in quality assurance, product development, and food processing. Some students go on to obtain an M.S. or Ph. D. degree by taking additional preparative coursework. A graduate degree opens doors to product and process development positions in corporate research with the food industry, related research and regulatory functions in government, and teaching and researching positions in academic institutions.
Additional Requirements | |
| Specific Course Requirements | 11 |
| Organic Chemistry: (CHE 8A-8B) | 6 |
| Plant Sanitation: FST 108 | 2 |
| Quality Assurance: FST 109 | 3 |
| Additional courses to be selected from an up-to-date list of approved courses available from the Department Advising Center (see below) | 15 |
Course | Units | Quarter Offered | |
Food Science and Technology (FST) | |||
| 47 | Food production Development Field Study | 1 | Spring |
| 99 | Special Study for Undergraduates | 1-3 | All quarters |
| 102A | Malting and Brewing | 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 |
| 123 | Introduction to Enzymology | 3 | Spring |
| 123L | Enzymology laboratory | 2 | Spring |
| 128 | Food Toxicology | 3 | Spring |
| 131 | Food packaging | 4 | Fall |
| 151 | Food Freezing | 1 | Winter |
| 159 | New Food Product Ideas | 2 | 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 |
Chemistry (CHE) | |||
| 107A | Physical Chemistry for the Life Sciences | 3 | Fall |
| 107B | Physical Chemistry for the Life Sciences | 3 | Winter |
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 |
| 140 | Culinary and Medicinal Herbs (also ERS 140) | 3 | Spring |
| 172 | Postharvest Physiology and Handling of Horticultural Commodities | 3 | Fall |
| 172L | Postharvest Physiology and Handling Laboratory | 2 | Fall |
Plant Pathology (PLP) | |||
| 40 | Edible Mushroom Cultivation | 2 | Winter |
Communication (CMN) | |||
| 3 | Interpersonal Communication Competence | 4 | All Quarters |
Viticulture and Enology | |||
| 123 | Analysis of Musts and Wines | 2 | Fall |
| 124 | Wine Production | 2 | Fall |
| 140 | Distilled Beverage Technology | 3 | Spring (odd years) |
View the Four-Year Suggested Schedule for the Food Technology Option