Food Science and Technology - General
Bachelor of Science – B.S.
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Undergraduate
About the Program
Create the next popular food craze or prepare for countless science careers. The General Subplan/Option is created to provide students with a more flexible pathway for graduation, while still completing the core requirements of a Food Science and Technology major program. In this option students have the flexibility to choose elective courses that could meet the requirements of a pre-professional degree (pre-med, pre-dental, pre-pharm, pre-vet) or several minors such as plant-based foods and nutrition, business, nutrition, and more.
The Polytechnic Approach
Become a pioneer of the food industry. Study recent advancements in plant-based foods and nutrition, test the sensory experience of food products and receive an introduction to an expanding industry. Receive a variety of certifications in food safety. Earn a minor. With real-world projects and a focus on practical skills, you’ll be prepared to navigate an exciting and ever-changing field.
Career Outcomes
Courses
The General option allows students in the Food Science and Technology major to tailor their education according to their career goals. Students can choose electives that align with pre-professional tracks or pursue minors in related areas such as plant-based foods and nutrition, business, or nutrition. This flexibility supports a diverse range of career interests, from food industry roles to advanced studies in related fields. The General option is particularly suited for students who want to customize their education to fit specific career aspirations or explore multiple areas within food science and technology.
Polytechnic Experiences
Student-Created Salsa now at the Farm Store
The Farm Store is now offering a unique restaurant-style salsa created by Cal Poly Pomona food science and technology students with ingredients grown on the campus farm. Food science and technology students have long generated good product ideas in the major’s product development course. Student Natalee Wolley worked on developing the idea, which follows a unique “farm to jar” concept for a restaurant-style salsa using tomatoes, onions and jalapeños grown on the campus farm. After numerous iterations, she created the formulation and conducted sensory tests to validate the product's appeal.
