Program: B.S., Nutrition, Dietetics and Food Science
The Nutrition, Dietetics and Food Science program focuses on the biological, chemical and physical components of food and the ways in which these ingredients affect health. The Food Science option focuses on the physical, microbiological and chemical makeup of food and examines how it is grown and/or manufactured, processed, preserved, packaged, transported, and otherwise prepared according to industry and government specifications and regulations.
1. Required Core Courses (51-62 units)
BIOL 101 and BIOL 101L General Biology and Lab (3/1)
or BIOL 106 and BIOL 106L Biological Principles I and Lab (3/1)
and BIOL 107 and BIOL 107L Biological Principles II and Lab (3/1)
BIOL 215/L Introductory Microbiology and Lab (2/2)
BIOL 281 Human Physiology (3)
CHEM 103 and CHEM 103L Introductory Chemistry I and Lab (3/1)
or CHEM 101 and CHEM 101L and CHEM 101D General Chemistry I and Lab and Discussion (3/1/1)
CHEM 104 and CHEM 104L Introductory Chemistry II and Lab (3/1)
or CHEM 102 and CHEM 102L and CHEM 102D General Chemistry II and Lab and Discussion (3/1/1)
CHEM 235/L Introductory Organic Chemistry and Lab (3/1)
or CHEM 333/L and CHEM 333D Organic Chemistry I and Lab and Discussion (3/1/1)
and CHEM 334/L Organic Chemistry II and Lab (3/1)
FCS 201/L Introductory Food Science and Lab (2/1)
FCS 207 Nutrition for Life (3)
or HSCI 337 Nutrition and Health (3)
FCS 301 Food Science and Technology (3)
FCS 307 Advanced Nutrition: Macronutrients (3)
FCS 321/L Contemporary Issues in Foods and Nutrition and Lab (2/1)
FCS 380 Family and Consumer Sciences Foundations and Research (3)
FCS 404/L Food Service System Management and Lab (2/1)
FCS 494 Academic Internship (2)
FCS 494I Academic Internship Evaluation (1)
2. Food Science Option Courses (17 units)
FCS 302 Food Product Development (2)
FCS 306 Food Safety and Quality Assurance (3)
FCS 400 Food Chemistry (3)
FCS 401/L Food Analysis and Lab (2/1)
Electives (6 units)
BIOL 285 Biology of Cancer (2)
BIOL 431/L Food Microbiology and Lab (2/2)
BLAW 280 Business Law I (3)
EOH 456 Fundamentals of Toxicology (3)
FCS 308 Advanced Nutrition: Micronutrients (3)
FCS 323 Family and Individual Money Management (3)
FCS 324 Consumer Rights, Issues, and Problems (3)
FCS 428 Corporate Consumer Affairs (3)
JOUR 100 Mass Communication (3)
JOUR 110/L News Reporting I and Lab (2/1)
JOUR 310 Feature Writing (3)
JOUR 350 Photojournalism (3)
JOUR 460 Magazine Journalism (3)
MATH 150A Calculus I (5)
PHYS 100A and PHYS 100AL General Physics I and Lab (3/1)
PHYS 100B and PHYS 100BL General Physics II and Lab (3/1)
SUST 310 Best Practices in Sustainability (3)
SUS 500 Foundations of Sustainable Systems (3)
3. General Education (48 units)
Undergraduate students must complete 48 units of General Education as described in this Catalog, including 3 units of coursework meeting the Ethnic Studies (ES) graduation requirement.
12 units are satisfied by the following courses in the major: CHEM 101 or CHEM 103 satisfies B1 Physical Science; BIOL 101 or BIOL 106 satisfies B2 Life Science; BIOL 101L or BIOL 106L satisfies B3 Science Laboratory Activity; and MATH 140 satisfies B4 Mathematics and Quantitative Reasoning. FCS 207 satisfies E Lifelong Learning and fulfills Information Competence, or HSCI 337 satisfies B5 Scientific Inquiry and Quantitative Reasoning or E Lifelong Learning.
If taken, FCS 323 or FCS 324 satisfies B5 Scientific Inquiry and Quantitative Reasoning or E Lifelong Learning and fulfills Information Competence; BLAW 280, JOUR 100 or SUST 310 satisfies E Lifelong Learning.
Total Units in the Major/Option: 68-79
General Education Units: 36
Additional Units: 5-16
Total Units Required for the B.S. Degree: 120
Department of Family and Consumer Sciences
Chair: Yi Cai
Sequoia Hall (SQ) 141
Student Learning Outcomes
- Demonstrate proficiency in locating, interpreting, evaluating and citing scientific literature to solve problems and make ethical, evidence-based, practice decisions.
- Communicate effectively in their field of study using written, oral, visual and/or electronic forms.
- Apply a critical understanding of theoretical and scientific knowledge from subdisciplines in nutrition and food science to current and future issues of health and well-being for individuals, families and global communities.
- Describe sociocultural competence relative to diversity, equity and/or inclusion.