Skip to Side Navigation Skip to Content Skip to Accessibility Settings

The Minor in Food Science

Course Requirements for the Minor: 18-19 units

The following courses, or their approved transfer equivalents, are required of all candidates for this minor.

4 courses required:

SUBJ NUM Title Sustainable Units Semester Offered Course Flags
An elementary study of the chemical, physical and sensory properties of foods. An emphasis on food science principles as they relate to food preparation, ingredient function and interaction, purchasing, storage, nutrient preservation, safety and sanitation. 2 hours discussion, 3 hours laboratory. (004271)
Knowledge of national (FDA's Food Code and statewide (California Retail Food Code) health and sanitation principles for retail food facilities. A student may receive a ServSafe® Certification from the National Restaurant Association certification if he or she receives a minimum of 75% on the respective examinations. Good Agricultural Practices are reviewed alongside various food safety topics. 2 hours lecture. (020596)
Prerequisites: CHEM 107 or CHEM 111, NFSC 120, NFSC 122.
Application of principles and methods of physical and sensory analysis of food; effects of functional ingredients, processing, and biotechnology on the food supply. Group research projects are conducted, presented, and evaluated. 2 hours discussion, 3 hours laboratory. (004293)
Prerequisite: NFSC 320.
Development of knowledge and skills in food chemistry, microbiology, processing, packaging, and sensory evaluation, with an emphasis on current food industry practices. 3 hours lecture. (021729)

1 course selected from:

SUBJ NUM Title Sustainable Units Semester Offered Course Flags
Prerequisites: Completion of ELM requirement, Intermediate Algebra.
A survey of the principles of chemistry, primarily for students in agriculture, industry and technology, and pre-nursing. 3 hours lecture, 3 hours laboratory. This is an approved General Education course. (001826)
Prerequisites: Completion of ELM requirement; second-year high school algebra; one year high school chemistry. (One year of high school physics and one year of high school mathematics past Algebra II are recommended.)
Principles of chemistry for students in science and engineering programs. Topics include atoms, molecules and ions, reactions, stoichiometry, the periodic table, bonding, chemical energy, gases, and solution chemistry. The laboratory sequence supports the above topics including both qualitative and quantitative experiments, analysis of data, and error propagation. 3 hours lecture, 3 hours laboratory. This is an approved General Education course. (001816)

1 course selected from:

SUBJ NUM Title Sustainable Units Semester Offered Course Flags
Prerequisites: CHEM 111 with a grade of C- or better.
A continuation of CHEM 111. Topics include kinetics, equilibrium, acid-base chemistry, electrochemistry, chemical thermodynamics, coordination chemistry, and nuclear chemistry. The laboratory sequence supports the above topics including both qualitative and quantitative experiments, analysis of data, and error propagation. 3 hours lecture, 3 hours laboratory. (001817)
Muscle growth and composition, nutritional and health concerns, meat safety and advances in product development, preparation and storage. 2 hours lecture, 3 hours laboratory. (000447)
Prerequisites: ANSC 101; CHEM 107 or CHEM 111.
This course is intended for students involved in producing, selling, and handling food products who are interested in a course on principles of food sanitation and quality control from a management standpoint. 3 hours seminar. (000468)
Prerequisites: At least 21 years of age.
Grape-growing, and winemaking in California wine regions. Wine and food matching. Sensory evaluation. 2 hours lecture, 1 hour discussion. (007781)

Advisory: If you plan to pursue a career or post-baccalaureate education in food science, please see the advisor for The Minor in Food Science. Additional courses in organic chemistry and biochemistry are highly recommended.

Catalog Cycle:18