Food Service Management, Minor College of Agricultural & Environmental Sciences

Francene M. Steinberg, Ph.D., RD., Chair of the Department
Fawaz G. Haj, Ph.D., Vice Chairperson of the Department

Department Office

3135 Meyer Hall; 530-752-4630; Nutrition; Faculty

The Department of Nutrition offers four minor programs open to students majoring in other disciplines who wish to complement their study programs with a concentration in the area of food and nutrition.

Minor Advisor

3202 Meyer Hall; 530-752-2512; 530-752-7094

Graduate Study

Programs of study leading to M.S. and Ph.D. degrees are available in Nutrition. For information on graduate study, contact the Nutrition Graduate Group.

Note: If the student’s major program requires the same course in biochemistry and physiology, only one of the courses may duplicate credit toward the minor. Each program below lists replacement courses to fulfill the minimum unit requirement.


Plan in advance to include the required course prerequisites.
Food Science & Technology13
Food Chemistry
Food Properties
Food Chemistry Laboratory
Food Properties Laboratory
Food Service Management9
Principles of Quantity Food Production
Quantity Food Production Laboratory
Food Service Systems Management
Agricultural & Resource Economics4
Fundamentals of Organization Management
Replacement courses; see note above:
Discoveries & Concepts in Nutrition
Discoveries & Concepts in Nutrition
Discoveries & Concepts in Nutrition
Introduction to Nutrition & Metabolism
Recommendations & Standards for Human Nutrition
Developmental Nutrition
Clinical Nutrition
Clinical Nutrition
Nutritional Anthropology
Nutritional Geography
Principles of Microeconomics
Principles of Microeconomics
Principles of Microeconomics
Principles of Macroeconomics
Principles of Macroeconomics
Total Units26