FOOD SCIENCE AND TECHNOLOGY
www.csupomona.edu/~foodsci
Martin F. Sancho-Madriz, Professor, Department Chair and FST Program Director
Lisa Kessler, Assistant Professor & Didactic Program Director
Wayne R. Bidlack, Professor
Mark S. Meskin, Professor Emeritus
Bonny Burns-Whitmore, Associate Professor & Graduate Coordinator
Sharonda Wallace, Assistant Professor
Kara Caldwell-Freeman, Professor and Dietetic Internship Directore
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 and
engineering to different areas of Food Science and Technology such as
food chemistry, food processing, sensory evaluation, food analysis,
product development, packaging, and food safety among others.
Competencies in these areas enable graduates to succeed in the food
industry as well as in local and federal governmental agencies as they
face challenges in food manufacturing, research and development,
quality control, food regulations, and marketing.
The Food Science and Technology (FST) Bachelor of Science curriculum
at Cal Poly Pomona is an interdisciplinary program that draws faculty
and courses from Human Nutrition and Food Science, and other science,
applied science, and business programs. Students have the option of
choosing science and technology, business, culinology®, or preprofessional
(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.
Business
This track applies food science and technology knowledge to
marketing and entrepreneurship. With a science and technology
foundation and an emphasis in business, students can successfully
compete for food industry jobs in project management, technical
sales, marketing and advertising. This track is designed for students
interested in pursuing a Master of Business administration (MBA)
program later on.
Culinology®
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.
Pre-professional
The Pre-professional track prepares students for a degree in Food
Science and Technology while preparing them to enter veterinary,
medical, and other professional graduate programs. With a
professional degree in veterinary sciences, an undergraduate
degree in FST will prepare students to be successful in jobs related
to inspection, safety, and processing of animal foods.
