BS FOOD
SCIENCE – 2005-07 Catalog
Food Science and Nutrition Department
Agricultural Sciences
Bldg. (11), Room 244
(805) 756-2660
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o 60
units upper division |
o GWR |
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o 2.0
GPA |
o USCP |
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|
* = Satisfies General
Education requirement |
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MAJOR COURSES |
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FSN 125 Introduction to Food
Science |
5 |
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FSN 204 Food Processing
Operations |
4 |
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FSN 210 Nutrition |
4 |
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FSN 250 Food/Nutrition:
Customs/Culture (D4)* |
4 |
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FSN 270 Food and Wine Plant
Sanitation |
4 |
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FSN 275 Principles of Food
Safety & Hazard Analysis |
4 |
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FSN 311 Sensory Evaluation of
Food |
4 |
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FSN 330 Intro to Principles of
Food Engineering |
4 |
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FSN 334 Food Packaging |
3 |
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FSN 335 Food Quality Assurance |
4 |
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FSN 364 Food Chemistry |
4 |
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FSN 368 Food Analysis |
4 |
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FSN 374 Food Laws and
Regulations |
4 |
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FSN 408 Food Comp Science and
Product Dev. |
4 |
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FSN 444 Engineering Concepts in
Food Processing |
4 |
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FSN 461 Senior Project I |
3 |
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FSN 462 Senior Project II |
3 |
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FSN 463 Undergraduate Seminar |
1 |
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FSN 474 Advanced Food Processing |
4 |
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Concentration courses (see
below) |
20-21 |
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_____ |
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SUPPORT
COURSES |
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BIO 111 General Biology
(B2 & B4)* |
4 |
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CHEM 312 Survey of Organic
Chemistry or CHEM 316 Organic
Chemistry I |
5 |
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CHEM 313 Survey of Biochemistry and Biotechnology |
5 |
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ENGL 148 Reasoning,
Argumentation and Professional Writing (A3)* |
4 |
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MATH 118 Pre-Calculus Algebra
(B1)* |
4 |
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MCRO 221 Microbiology |
4 |
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MCRO 421 Food Microbiology |
4 |
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PHYS 104 Introductory Physics |
4 |
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STAT 218 Applied Statistics/Life
Sciences (B1)* |
4 |
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Advisor approved electives |
9-10 |
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_____ |
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GENERAL
EDUCATION (GE) |
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72 units
required; 24 units are in Major/Support. (Corrected |
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®Minimum of 12 units required at the 300-400
level. |
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Area A Communication (12
units) |
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A1 Expository Writing |
4 |
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A2 Oral Communication |
4 |
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A3 Reasoning,
Argumentation, and Writing * 4 units in Support |
0 |
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Area B
Science and Mathematics (no additional units are required) |
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B1
Mathematics/Statistics * 8 units in
Support |
0 |
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B2 Life Science * 4 units
in Support |
0 |
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B3 Physical Science * 4
units |
0 |
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B4 One lab taken with
either a B2 or B3 course |
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Area C Arts and Humanities
(20 units) |
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C1 Literature |
4 |
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C2 Philosophy |
4 |
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C3 Fine/Performing Arts |
4 |
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C4 Upper-division elective
|
4 |
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Area C elective (Choose
one course from C1-C4) |
4 |
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Area D/E Society and the
Individual (20 units) |
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D1 The American Experience
(40404) |
4 |
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D2 Political Economy |
4 |
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D3 Comparative Social
Institutions |
4 |
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D4 Self Development (CSU
Area E) * 4 units in Major |
0 |
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D5 Upper-division elective
|
4 |
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Area F Technology Elective (upper
division) |
|
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ELECTIVES |
0 |
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___ |
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CONCENTRATIONS (select one)
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Basic Food Science Concentration |
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BIO 303 Survey of Genetics |
4 |
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CHEM 127 General Chemistry (B3)* |
4 |
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CHEM 128 General Chemistry |
4 |
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MATH 161 Calculus for Life
Sciences I |
4 |
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MATH 162 Calculus for Life
Sciences II |
4 |
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Applied Food Technology Concentration |
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CHEM 111 Survey of Chemistry (B3)* |
5 |
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FSN 410 Nutritional Implications
of Food Industry Practices |
4 |
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Commodity
courses |
11-12 |
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ASCI 209, ASCI 384, ASCI 415; |
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DSCI 231, DSCI 223, DSCI 434; |
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FSN 244, FSN 341; |
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FRSC 230, FRSC 231, FRSC 331; |
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PM 325, PM 330; |
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VGSC 230 |
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