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Curriculum Path for Nutritional Science: Food Science and Technology

Curriculum Plan

50 Units: Supporting Courses for the Major
ApSc 101 Computer Applications for Professionals   Micr 020 Microbiology
Chem 001A 1
Chem 001B		 General Chemistry Math 030 Calculus I
Chem 008
 Chem 009		 Organic Chemistry and Lab Math 031 Calculus II
Chem 135 Biochemistry Phys 002A Fundamentals of Physics
Biol 010 General Biology Hprf 100W Writing Workshop
Biol 066 Human Physiology Stat 095,
Biol 155, or HS 167 2		 Statistics
39 Units: Major Requirements
NuFS 008 Nutrition for the Health
   Professions		   NuFS 122 Chemical Analysis of
   Food
NuFS 101A Food Science NuFS 133 Food Processing II
NuFS 103 Food Processing I NuFS 150 Food Toxicology
NuFS 106A Human Nutrition in the 
   Life Span		 NuFS 155 Food Process Engineering
NuFS 117 Food Evaluation Techniques NuFS 192 Field Experience
NuFS 118 Food Chemistry Pkg 050 Introduction to Packaging
   Principles
NuFS 121 Professionalism in NuFS Micr 123 Food Microbiology
________
126 = Total units required for the degree

1 A minor in chemistry is recommended for some students. The minor requires Chem 001A,
Chem 001B, Chem 008, Chem 009, and Chem 135. An additional 2 units of upper division chemistry are required to complete the minor, as well as a chemical safety course (1 unit). The NuFS majors are exempt from the General Education requirement because a minimum of 15 units of science are completed.
Suggested Upper Division chemistry course choices to complete a Chemistry minor:
  Biol 138 and Biol 138L - Principles of Toxicology and Lab
  Chem 172 - Chemistry of Wine
  NuFS 108A - Nutrition and Metabolism

2 Stat 095, Bus 090, or HS 167 meet General Ed: Mathematical Concepts B-4
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page last modified December 16, 2003