Nutrition, Food Science and Packaging Department

BS - Nutritional Science, Concentration in Applied Nutrition and Food Science

University Graduation Requirements

Students must complete all residency, curriculum, unit, and GPA requirements as outlined in the Graduation Requirements section of the Policies and Procedures.

4-Year Program Roadmap

Students may find a roadmap for this program here. These roadmaps are an advising tool that outlines a path of courses a student can take to complete requirements for graduation. Roadmaps should be used in consultation with the catalog and your advisor to identify additional requirements for completing the major (for example course grade minimums).

Course Requirements

University Graduation Requirements32
Core Lower Division General Education21
Of the 39 units required by the university, 18 units may be satisfied by coursework outlined below. Courses that meet GE Areas A1, A2, A3 or B4 must be passed with a "C-" or better to meet the requirement. Consult with major advisor for details.
Note: Students who have completed the ADT Transfer Degree (under SB 1440) for this major will have completed all Lower Division GE Requirements and should follow the 60 unit guarantee roadmap. Meet with an advisor prior to registering for your first semester for the 60 unit roadmap or specific questions.
Upper Division General Education3
Of the 9 units required by the university, 6 units may be satisfied by coursework outlined below. Consult with major advisor for details.
American Institutions6
The 6 units of American Institutions (US123) coursework shown below also fulfills GE Areas D2 and D3. Other courses meet the American Institutions requirement, but may not include additional GE areas. The American Studies (AMS 1A/B) and Humanities Honors (HUM 1A/B, 2A/B) programs both offer larger integrated packages that meet this requirement. Consult with major advisor for details.
Complete one sequence from:
African American Studies6
AFAM 002A. African-Americans and the Development of America's History and GovernmentD23
AFAM 002B. African-Americans and the Development of America's History and GovernmentD3+US1233
Asian American Studies6
AAS 033A. Asian Americans in U.S. History ID23
AAS 033B. Asian Americans in U.S. History IID3+US1233
U.S. History and Government6
HIST 015. Essentials of U.S. History D2+US13
POLS 015. Essentials of U.S. & California Government D3+US233
Mexican American Studies6
MAS 010A. Mexican Americans and the Development of U.S. History and GovernmentD23
MAS 010B. Mexican Americans and the Development of U.S. History and GovernmentD3+US1233
Physical Education2
Graduation Writing Assessment Requirement
At SJSU, students must pass both the SJSU Writing Skills Test (WST) and a 100W course. For additional information on the WST, please see Exceptions to the GWAR may be found at
A grade of C or better (C- not accepted) is required to meet graduation requirement.
Preparation for the Major27
BIOL 066. Human PhysiologyB2+B35
CHEM 001A. General ChemistryB1+B35
Food Management can substitute CHEM 30A for CHEM 1A
CHEM 030B. Introductory Chemistry3
HPRF 100W. Writing WorkshopZ3
MICR 020. General BacteriologyB2+B35
PSYC 001. Introduction to PsychologyD13
Complete one course from:
STAT 095. Elementary StatisticsB43
HS 067. Introductory Health StatisticsB43
UNVS 015C or UNVS 016C may be used in lieu of the statistics course required by this major. Except for the those specializing in Food and Health Specialist.
Requirements of the Major61
Major Core32
HPRF 135. Health Issues in a Multicultural SocietyS3
NUFS 008. Nutrition for the Health Professions3
NUFS 020. Sanitation and Environmental Issues in the Hospitality Industry2
NUFS 031. Professionalism in Nutrition, Food Science and Packaging1
NUFS 101A. Food Science4
NUFS 103. Food Processing and Packaging I2
NUFS 106A. Human Nutrition in the Life Span3
NUFS 106B. Research Methodology in Nutrition and Food Science3
NUFS 111. Foodservice Production Management3
NUFS 192. Field Experience in Nutrition and Food Science and Packaging Technology1-6
PKG 107. Principles of Packaging3
Complete one course from:
NUFS 139. Hunger and Environmental NutritionR3
NUFS 144. Food Culture: Consuming PassionsV3
Applied Nutrition and Food Sciences29
Complete 29 units from:
CHEM 132. Introductory Biochemistry4
CHEM 132L. Introductory Biochemistry Lab1
ENVS 001. Introduction to Environmental IssuesD33
KIN 155. Exercise Physiology3
KIN 162. Advanced Fitness Assessment and Exercise Prescription3
NUFS 021. Culinary Principles and Practice3
NUFS 022. Catering and Beverage Management2
NUFS 103L. Food Processing Laboratory1
NUFS 104A. Cultural Aspects of Food3
NUFS 105. Current Issues in Nutrition3
NUFS 108A. Nutrition and Metabolism3
NUFS 114A. Community Nutrition for Majors3
NUFS 116. Aging and Nutrition3
NUFS 117. Food Evaluation Techniques2
NUFS 118. Food Chemistry3
NUFS 122. Chemical Analysis of Food3
NUFS 123. Nutrition for Sport3
NUFS 124. Disordered Eating and Nutrition Therapy3
NUFS 134. Complementary and Alternative Health Practices3
NUFS 150. Food and Nutritional Toxicology2
NUFS 180. Individual Studies1-6
NUFS 190. Nutrition Education and Counseling3
NUFS 194. Entrepreneurial Nutrition1
SPAN 004A. Basic Spanish I4
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Total Units:120