Food Science Technology - FDST
6 courses · Bakersfield College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
FDST B1 Introduction to Food Science and Technology
- Units
- 3
- Hours
- 36 lecture hours, 54 lab hours
- Transfers to
- CSU, UC
This course will focus on the calculations, procedures, and instrumentational skills used in food science and technology. During this course students will learn basic scientific skills, methodologies, and principles used in a food science laboratory. Students will be introduced to topics that include the physical, chemical, and biochemical properties of food, food analysis, and the phenomenon of human sensory evaluation. Additionally, students will evaluate how math, biology, physics, and chemistry concepts are applied to food science and technology. Students will be required to research and communicate scientific concepts related to food science and technology in written and oral presentations. Note: Field trips may be required.
FDST B2 Food Customs and Culture
- Units
- 3
- Hours
- 54 lecture hours
- Transfers to
- CSU, UC
This course examines the regional, ethnic, cultural, religious, historical, and social influences on food patterns, cuisines, and health as well as the perspective of traditional and contemporary food customs within cultures. Major emphasis on U.S. cultures including Native American, Hispanic American, African American, and Asian American. Opportunities to explore personal cultural food experiences.
FDST B3 Principles of Food Science
- Units
- 3
- Hours
- 36 lecture hours, 54 lab hours
- Transfers to
- CSU, UC
This course will examine the principles of food chemistry, food biochemistry, food microbiology, and food engineering. Students will learn hands-on techniques, procedures, calculations, instrumentation skills, and experimental methodologies used in a food science laboratory. This course will also introduce students to food processing technologies, food laws, food labeling, food safety principles, food quality, sensory evaluation, and nutrition. During this course, students will be required to practice writing and oral communication skills to accurately communicate scientific results and analysis. Note: Field trips may be required.
FDST B4 Food Safety
- Units
- 3
- Hours
- 54 lecture hours
- Transfers to
- CSU
This course introduces students to the principles, practices, and regulations governing and ensuring the physical, chemical, and biological control of microorganisms in food products. Students will focus on foodborne disease agents and their control, Hazard Analysis Critical Control Points (HACCP), risk assessment, and traceability.
FDST B5 Food Processing Technology
- Units
- 3
- Hours
- 36 lecture hours, 54 lab hours
- Transfers to
- CSU
In this course, students will learn common manufacturing processing methods and equipment, pre-and post-harvest processing of safe, high-quality food products, and use of pilot labs used in the food production industry. Laboratories will focus on applied food processing techniques with an emphasis on fermentation, dehydration, freezing, heating, pressing, raw material handling, bottling, and food labeling requirements. Note: Field trips may be required.
FDST B10 Food Systems Management
- Units
- 3
- Hours
- 54 lecture hours
- Transfers to
- CSU
This course is designed to provide students with a working knowledge of food supply chain topics, including food regulatory laws, sustainability, safety, quality, social and environmental issues, food waste, global food trade, and allergen controls. Students will learn about supply chain issues pertaining to animal protein, seafood, produce, beverages, food adulteration, food fraud, labeling, environmental policies, and food trends.