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Bachelor of Science in Dietetics and Food Administration - Option in Food Science (120 units)


A passing score on the Chemistry Placement Examination.


Take all of the following courses:

  • BIOL 201 General Microbiology (4)
    Prerequisites: CHEM 111A or CHEM 140 with a grade of "C" or better and GE Foundation requirements.
  • BIOL 207 Human Physiology (4)
    Prerequisites: GE Foundation requirements.
  • BIOL 325 Emerging Infectious Diseases (3)
    Prerequisites: BIOL 311 or MICR 211 with a grade of "C" or better and consent of instructor.
  • CHEM 111A General Chemistry (5)
    Prerequisites: A passing score on the Chemistry Placement Examination. 
    Corequisite:  MATH 109 or higher.
  • CHEM 227 Fundamentals of Organic Chemistry (3)
    Prerequisites: CHEM 111A with a grade of "C" or better; CHEM 111B is recommended.
  • CHEM 448 Fundamentals of Biological Chemistry (3)
    Prerequisites: CHEM 220B or CHEM 227 either with a grade of "C" or better.
  • MATH 113 Precalculus Algebra (3)
    Prerequisites: Appropriate ELM score, ELM exemption or MAPB 11.
  • CAFF 321 Family and Consumer Resource Management (3)
    Prerequisites: GE Foundation requirements, one or more Exploration courses, and upper division standing.
  • FCS 299 Introduction to FCS (1)
    Prerequisite: None.
    Not open for credit to students with credit in FCSE 299.
  • FCS 499 Professionalism and Leadership in FCS (1)
    Prerequisites: FCS 299, CAFF 321, 12 units of upper division course work in Family and Consumer Sciences. Must be taken in one of the last two semesters prior to graduation.
    Not open for credit to students with credit in FCSE 499.
  • FSCI 332 Food Science (3)
    Prerequisites: CHEM 227, HFHM 176, BIOL 201 or MICR 200.
  • FSCI 338 Introduction to Food Processing (3)
    Prerequisite: FSCI 332.
  • FSCI 432 Food Analysis (3)
    Prerequisites: CHEM 227, FSCI 332 or equivalent.
  • FSCI 435 Food Processing, Preservation and Packaging (3)
    Prerequisite: FSCI 332 or consent of instructor.
  • FSCI 492F Internship in Food Science (3)
    Prerequisites: Senior standing; a 2.5 overall GPA or a 3.0 major GPA; approval of faculty advisor in Food Science; and FSCI 332.
  • HFHM 235 Principles of Food Preparation (3)
    Prerequisite: None.
  • NUTR 132 Introductory Nutrition (3)
    Prerequisite/Corequisite: One Foundation course.
  • NUTR 234 Orientation Dietetics and Food Administration (2)
    Prerequisite: None.
  • NUTR 336 Social and Cultural Aspects of Food and Health (3)
    Prerequisites: For Dietetics Concentration NUTR 132, NUTR 234, SOC 335; for Nutritional Sciences Concentration NUTR 132, SOC 335.
    Note: BIOL 201 or MICR 200 will meet the prerequisite for BIOL 325 for Food Science majors.

Take one of the following courses:

  • ED P 419 Educational Statistics (3)
    Prerequisites: Satisfactory completion of an undergraduate mathematics course suitable for general education math credit and, if required by the major, a lower-division statistics course.
  • H SC 403 Community Health Statistics (3)
    Prerequisite: GE Math and SOC 170 or PSY 110 (PSY 100 prereq) or STAT 108.

Take the following course:

  • ENGL 317 Technical Communication (3)
    Prerequisites: GE Foundation requirements, upper-division standing, and a previous composition course, i.e., ENGL 100, ENGL 102, ENGL 300, or equivalents.

Take one of the following courses:

  • PSY 100 General Psychology (3)
    Prerequisite/Corequisite: GE A1 requirement.
  • SOC 100 Principles of Sociology (3)
    Prerequisite/Corequisite: A GE Foundation course.

Take 9 units from the following courses:

  • CHEM 111B; FCS 497; HFHM 275, HFHM 477; IS 233.

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