The Bachelor of Science Degree in Food Science and Technology is organized to provide knowledge and skills in the area of food safety, food preservation technologies, food analysis, quality assurance, and new product development. This degree is designed to provide technical opportunities for students interested in a career in the food industry in positions such as production manager, food technologist, HACCP coordinator, quality assurance manager, quality control manager, technical service leader, sales representative, regulatory affairs manager, new product innovation manager, health inspection, and research. Students may also prepare for graduate study in Food Science and Technology. |
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PROFESSIONAL OPPORTUNITIES |
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Students who complete the B.S. in Food Science and Technology have numerous opportunities for professional advancement in the food industry in positions such as production manager, food technologist, HACCP coordinator, quality assurance manager, quality control manager, technical service leader, sales representative, regulatory affairs manager, new product innovation manager, health inspection, and research. Students may also prepare for graduate study in Food Science and Technology. |
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FACULTY |
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The faculty members of the School of Kinesiology and Nutritional Science are committed to helping students achieve excellence. They have recognized expertise in such areas as food science, food technology, food research, food manufacturing, and food industry. |
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DEGREE REQUIREMENTS |
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The total number of units required for the Bachelor of Science degree in Food Science and Technology is 180 units. After completing the General Education courses required for the Food Science Technology major, the remaining major requirements consist of a lower division core of 29 units and an upper division core of 44 units for a total of 73 units, 24 units of Food Safety Emphasis courses and 4 units of directed elective. With the current configuration of courses, a total of 122 quarter units are required for the major.
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| University Required Courses (HHS 101/301, ENGL 102): | 6 units |
Lower Division GE Course Requirements for the Major: |
61 units |
Upper Division GE Courses: |
12 units |
FST Lower Division Required Core Courses: |
29 units |
FST Upper Division Core Course: |
44 units |
Food Safety Emphasis Courses: |
24 units |
Directed Elective |
4 units |
Total: |
180 units |
UNIVERSITY REQUIREMENTS (6 UNITS)
| ENGL 102 | Composition II (4) |
HHS 101 |
Introduction to Higher Education in Health & Human Services (2) or |
HHS 301 |
Transition to CSULA for Health and Human Services Majors (2) |
UNIV 400 |
Writing Proficiency Exam (WPE) (0) |
GENERAL EDUCATION (G.E.) LOWER DIVISION REQUIREMENTS FOR FOOD SCIENCE AND TECHNOLOGY MAJORS (61 UNITS)
The following GE program is required for students majoring in Food Science and Technology.
Block A – Basic Subjects (16 Units)
A1 Written Communication
ENGL 101 Composition (4)
A2 Oral Communication
COMM 150* Oral Communication (4)
A3 Critical Thinking
Select a critical thinking course (4)
A4 Mathematical Concepts and Quantitative Reasoning
MATH 102* College Algebra (4)
American Institutions (8 Units)
See the University Catalog for required G.E. courses
Block B: Natural Sciences (9 Units)
B1 Biological
MICR 151* Biology of Microorganisms (4)
B2 Physical
CHEM 151* Fundamentals of Chemistry I (5)
BLOCK C: Humanities (12 Units)
Select 12 units from three different areas listed in Block C
Block D: Social Sciences (12 Units)
PSY 150* Introductory Psychology (4)
Select 8 additional units from two different disciplines listed in Block D
Block E: Lifelong Understanding (4 Units)
Select a Lifelong Understanding course listed in Block E
* = Required for major program and Lower Division GE
GENERAL EDUCATION (G.E.) COURSEWORK UPPER DIVISION
(12 UNITS )
Block F: Upper Division Theme (12 Units)
REQUIRED CORE (73) UNITS)
LOWER DIVISION REQUIRED CORE COURSES (29 UNITS)
These courses must be completed prior to enrollment in upper division major courses:
| BIOL 165 | Humans and the Biological Environment (4) |
CHEM 152 |
Fundamentals of Chemistry II (5) |
MATH/ECON 109 |
Quantitative Reasoning with Statistics (4) |
MATH 242 |
Mathematics for Business and Economics (4) |
PHYS 150 |
Principles of Physics (4) |
NTRS 210 |
Foundations of Food (4) |
NTRS 250 |
Human Nutrition (4) |
UPPER DIVISION REQUIRED CORE COURSES (44 UNITS)
| CHEM 353 | Nutritional Aspects of Biochemistry (5) |
FST 320 |
Food Chemistry (4) |
FST 323 |
Food Analysis (2) |
FST 327 |
Principles of Food Engineering (4) |
FST 332 |
Food Law (3) |
FST 421 |
Sensory Evaluation of Food Products (4) |
FST 425 |
Food Preservation Technologies ; (4) |
| FST 429 | Food Packaging (4) |
FST 431 |
Quality Assurance of Food Products (4) |
FST 446 |
Food Product Development(4) |
FST 454 |
Special Topics in Food Science (2) |
FST/NTRS 479 |
Professional Interactions and Writing Skills (4) |
FOOD SAFETY EMPHASIS COURSES (24 units)
| FST 325 | Food Microbiology (5) |
NTRS/HS 438 |
Foodborne Illnesses: Etiology, Prevention and Control (4) |
FST 444 |
Food Safety Programs (3) |
FST 447 |
Water for Food Processing (4) |
FST 475 |
Special Topics in Food Safety (4) |
FST 495 |
Field Work in Food Safety (4) |
FINANCIAL AID
- Also, please visit Cal State LA's Information about Financial Aid and Scholarships Page.
School of Kinesiology and Nutritional Science |
California State University, Los Angeles |
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