About this Major
The major was established in fall 1999 in response to increasing demands from the fast-growing Southern California food industry for food scientists and technologists. It allows students to apply knowledge from basic disciplines such as chemistry, microbiology, physics
Competencies in these areas enable graduates to succeed in the food industry as well as in local and federal
The bachelor's degree program in food science and technology (FST) at Cal Poly Pomona is an interdisciplinary program that draws faculty and courses from nutrition and food science, and other science, applied science, and business programs. Students have the option of choosing science and technology, business, Culinology®, or pre-professional (for students interested in pre-vet, pre-med or pre-dental academics) tracks while moving through a curriculum designed to meet the Institute of Food Technologists (IFT) undergraduate standards and guidelines. Students will be able to tailor the program to their general interests and career goals by choosing one of the following career tracks.
Science and Technology
This track emphasizes learning scientific concepts with the application of technology. It provides the opportunity to expand beyond the background provided by the core courses of the major. This track is for students interested in pursuing a master’s and/or a doctoral program in a science or technology field in the future. In addition, this track provides additional background for research and development jobs in industry and the public sector and it will prepare one to become a food chemist, food microbiologist, or a food processing technologist. By carefully selecting electives, students may also earn a minor in chemistry, microbiology, or foods and nutrition.
This track applies food science and technology knowledge to marketing and entrepreneurship. With a science and technology foundation and an emphasis
Culinology is a trademark of the Research Chefs Association (RCA). This track is one of few programs approved by RCA in the U.S. The curriculum blends food science and culinary arts and will provide tools to successfully develop new foods for retail and food service consumption. This track is particularly attractive to those interested in product development. Students will receive a bachelor’s degree in food science and technology under the Institute of Food Technologists’ guidelines while taking a number of courses in culinary arts.
The pre-professional track prepares students for a degree in