Nutrition and Food Sciences, BS

The Nutrition and Food Sciences major prepares students for careers in human nutrition, food science, food technology, and food management and processing. This program will also provide students with the necessary background to pursue advanced degrees in dietetics, public health, or food science and technology.

Traditional Major Program Requirements (66 units)

Lower Division Requirements

BIO 153 - Anatomy and Physiology I
BIO 153L - Anatomy and Physiology I Lab
BIO 163 - Anatomy and Physiology II
BIO 163L - Anatomy and Physiology II Lab
BIO 205 - Human Microbiology
BIO 205L - Human Microbiology Lab
CHE 112 - Organic and Biochemistry for Health Sciences
CHE 112L - Organic and Biochemistry for Health Sciences Lab
CHE 115 - General Chemistry I with Lab
HSC 100 - Introduction to the Health Science Professions
NFS 101 - Introduction to Nutrition and Food Sciences
PSY 213 - General Psychology
STA 144 - Introduction to Statistics

Upper Division Requirements

HSC 410 - Health Behavior Change
HSC 495 - Practicum OR
HSC 499 - Health Science Capstone
NFS 315 - Experimental Foods and Research Methods
NFS 400 - Special Topics in Nutrition and Food Sciences
NFS 420 - Quantity Food Management

Concentration Courses (21 units)

Students must complete all requirements in one of the following concentrations: Nutrition Science; Food Science and Management

Nutrition Science (21 units)

NFS 300 - Lifecycle Nutrition
NFS 310 - Community and Public Health Nutrition
NFS 320 - Nutritional Biochemistry
NFS 455 - Medical Nutrition Therapy I
NFS 460 - Human Nutrition Assessment Lecture
NFS 465 - Medical Nutrition Therapy II
NFS 475 - Advanced Human Nutrition

Food Science and Management (21 units)

BUS 463 - Business and Organizational Management
HSC 406 - Food Safety and Consumer Protection
MKT 333 - Principles of Marketing
NFS 335 - Food Chemistry
NFS 345 - Food Processing and Engineering
NFS 355 - Food Sensory Analysis
NFS 445 - Food Microbiology