You are in the official 2000-2001 General Catalog
for California State University, Fresno.
Department of
Food Science and Nutrition
COURSES
- Enology (ENOL)
- Food Science (FSC)
- Food Systems Management (FSM)
- Nutrition (NUTR)
- Agriculture (AGRI) --- Graduate Courses
- Agriculture (AGRI) --- In-Service Courses
Note: Active immunization against tetanus (available through Student
Health Services) is a prerequisite for registration in any laboratory course
in agriculture and for any student employment on the University Farm.
Enology (ENOL)
15. Introduction to Enology (3)
History and development of the wine industry; mechanics of various processes
and factors affecting wine quality and consumer acceptance.
45. Wine Evaluation Techniques (2; max total 4)
Parameters that determine sensory quality in wines. Wine appreciation.
Critical evaluation of wines including premium varietals. Must be 21 years
of age - State law. (1 lecture, 2 lab hours) (Formerly ENOL 25; ENOL 35)
102T. Topics in Sensory Evaluation of Wines
(1-6; max total 6 if no topic repeated)
Prerequisites: ENOL 15 and 45; ENOL 164 recommended. Critical evaluation
of selected varietal wines with regard to appellation of origin, vintage,
and wine-making practices. (15-hour weekend lecture-demonstration)
105. Advanced Sensory Evaluation of Wines (3)
Prerequisites: ENOL 45 and ENOL 164 (ENOL 164 may be taken concurrently).
Factors affecting the quality of wines in terms of growing region, grape
maturity, harvesting, vinification, cellaring, blending, and storage practices;
attributes and defects in premium varietals. Statistical concepts. (2 lecture,
2 lab hours)
125. Wine Microbiology (4)
Prerequisites: ENOL 15; MICRO 140; CHEM 150. Identification, physiology,
and biochemistry of bacte ria and yeasts involved in winemaking and spoilage
of wines. Vinous and malo-lactic fermentations. Sherry organisms and other
film yeasts. (2 lecture, 4 lab hours)
135. Field Studies (2; max total 6)
Prerequisite: ENOL 15 or permission of instructor. A six-day field trip
during the spring recess visiting wineries to study the techniques and handling
methods employed by the many vintners. Students must provide own transportation,
meals, housing, and insurance.
145. Brandy Production (3)
Prerequisites: ENOL 164; CHEM 101 or 109 or I T 112 recommended. Distillation
principles and practices for the production of brandy and other distilled
beverages. Raw materials, aging, and sensory evaluation. Students may be
required to purchase supplementary materials for class use. (2 lecture,
3 lab hours)
151. Winery Equipment (2)
Prerequisites: ENOL 15, 135 concurrently. Evaluation, use, location,
operation, and repair of winery equipment. Winery safety. Safety equipment
required. (1 lecture, 3 lab hours) (Formerly ENOL 165)
162T. Topics in Enology and Fermentation Science
(1-4; max total 12 if no topic repeated)
Prerequisite: ENOL 15. Topics in winemaking and fermentation science. Some
topics may include labs.
163. Fermentation Laboratory (2; max total 6)
Prerequisite: ENOL 15 or concurrently. Vinification/Fermentation Laboratory
practice at the university's Enology Pilot Plants. Individual winemaking.
Required every fall semester of all enology majors not enrolled in ENOL
164, 194, or 196. Students must supply their own grapes. (6 lab hours)
164. Wine Analysis and Production (6; max total 12)
Prerequisites: CHEM 1A; CHEM 1B or 105; CHEM 8; ENOL 151. Only open to Enology
- Wine Production Option and to viticulture students. Laboratory and winery
experience in winemaking operations, including harvest, scheduling, crushing,
fermentation, safety, sanitation procedures, record keeping, analysis, and
operation of enology facility equipment. Safety equipment required. (2 lecture,
four 3-hour labs) (Formerly ENOL 100; ENOL 161)
166. Cellar Operations (2; max total 4)
Prerequisite: ENOL 164 must be taken the previous semester. Survey of cellaring
operations and equipment. Analytical methods, blending, fining, ion exchange,
finishing, and bottling. May be repeated once for credit. (1 lecture, 3
lab hours; local field trips)
168. Juice and Concentrate Production (2)
Prerequisites: ENOL 15 or FSC 1; VTF 1 recommended. Principles and practice
of fruit juice and concentrate production. Vacuum pan operation and essence
recovery. (1 lecture, 3 lab hours; field trips)
173. Wine Marketing (2)
Prerequisites: ENOL 35, 161; AG EC 1. Marketing principles as applied to
wine. Role of wholesalers, distributors, retailers, cooperatives. Advertising.
Regulations. Interstate and international trade.
175. Winery Management (3)
Prerequisites: ENOL 15 and permission of instructor. Physical properties
of a winery; administrative organizational set-up; personnel; purchasing,
packaging and shipping; local, state, and federal regulatory statutes.
180. Undergraduate Research (1-4; max total 4)
Prerequisite: ENOL 164. Open to juniors or seniors with permission of instructor.
Exploratory work on a suitable agricultural problem in enology. Approved
for SP grading.
190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for SP grading.
193. Wine Marketing Internship (2-12; max total 12)
Prerequisites: ENOL 173; ENOL 105 and AG EC 164 recommended; approval of
internship committee. Emphasis on development of decision-making ability
through marketing organization experience integrated with principles acquired
in the classroom. CR/NC grading only.
194. Enology Internship (2-12; max total 12)
Prerequisites: junior or senior standing and approval of internship committee.
Emphasis on development of decision-making ability through industrial experience
integrated with basic principles acquired in the classroom. CR/NC
grading only.
196. Enterprise Management (1-6; max total 6)
Prerequisites: ENOL 166, 175; FSC 145, 178; VTF 101, 102. Application of
management principles in wine production. Operation of the California State
University, Fresno commercial winery. Open only to enology or viticulture
students. Safety equipment required. CR/NC grading only.
199. Undergraduate Seminar (1; max total 2)
Prerequisite: senior standing. Oral presentations of topics of current interest
in enology, wine grapes, and fermentation science.
Food Science (FSC)
1. Introduction to Food Science and Technology (3)
Survey of specific types of industries, chemical composition, microbiological
concerns, processing, and environmental risks and their control to ensure
food quality and safety. Introduction to governmental regulation. Current
issues in the food industry.
3. Introduction to Dairy Industry (3)
History and processing of dairy products including their composition and
description with emphasis on fluid milk. Introduction to dairy chemistry
and microbiology. Laboratory includes plant tours and recognizing defects
in finished dairy products. (Field trips) (2 lecture, 3 lab hours)
41. Introduction to Food Processing (2)
Prerequisites: FSC 1. Introduction to the technology of processing foods
with special reference to unit operations and sanitation. Laboratory includes
computer applications related to food technology. (1 lecture, 2 lab hours)
(Field trips)
50. Basic Foods (3)
Introduction to high quality food. Emphasis on principles of food safety,
nutrition, food preparation, and sensory evaluation. (2 lecture, 2 lab hours)
(CAN H EC 8)
100. Sensory Evaluation (3)
Prerequisite: adviser approved general statistics class. Analysis, measurement,
and methods used in sensory evaluation of foods. (2 lecture, 3 lab hours)
110. Food Chemistry and Biochemistry (4)
Prerequisites: CHEM 1B; CHEM 150 or concurrently. Chemical and biochemical
changes in foods during production, processing, and utilization.
112. Functional Properties of Food Components (4)
Prerequisites: CHEM 150 or concurrently; FSC 41. Study of the functional
properties of water, dispersed systems, carbohydrates, proteins, enzymes,
lipids, and colligative properties with respect to their role in processing
and shelf-life. Computer applications. (3 lecture, 3 lab hours)
115. Food Analysis (4)
Prerequisites: FSC 41, 110 or 112; adviser approved general statistics class;
permission of instructor. Application of analytical techniques and instrumental
methods used in the analysis of food composition. Laboratory analyses include
proximate, fatty acids, °Brix, titratable acidity, mineral, peroxidase,
peroxide values, reducing sugars, vitamins, and filth. (2 lecture, two 3-hour
labs)
120. Quality Assurance in the Food Industry (4)
Prerequisites: FSC 1 or 3; FSC 178; CHEM 1A; MICRO 20; adviser approved
general statistics class; junior standing or consent of the instructor.
Physical, chemical, and microbiological methods for determining quality
in food processing. Total Quality Management (TQM) and Statistical Quality
Control (SQC) principles utilized. Food product standards and Hazard Analysis
Critical Control Points (HACCP) guidelines and applications. Computer applications.
(3 lecture, 3 lab hours) (Field trips)
125. Food Microbiology (4)
Prerequisites: FSC 41, 178; MICRO 20; or consent of the instructor. Physical,
chemical, and biological control of microorganisms in foods. Beneficial
microorganisms used in food production. Laboratory emphasis on microbiological
methods used in examining foods. Computer applications. (2 lectures, two
3-hour labs) (Field trips)
141. Fruit and Vegetable Processing (3)
Prerequisites: CHEM 8; FSC 41, 178; MATH 72; PHYS 2A; MICRO 20. Characteristics
of raw fruits and vegetables. Application of storage and thermal dehydration,
refrigeration/freezing, and packaging principles that influence quality.
Computer applications. (2 lecture, 3 lab hours) (Field trips)
142. Dairy Processing (3)
Prerequisite: FSC 3 and A SCI 65; or FSC 115 and 125; or consent of the
instructor. Manufacture of high temperature short time (HTST), ultra high
temperature (UHT), and evaporated milks, cream, non fat dried milk (NFDM)
powder, ice cream, butter, and cheese. Laboratory includes routine chemical
and microbiological analysis of raw and finished products. (2 lecture, 3
lab hours) (Field trips)
144. Food Engineering (4)
Prerequisite: FSC 41; PHYS 2A; MATH 72; permission of instructor. The application
of the engineering concepts and unit operations that include energy balance,
heat transfer, fluid flow, thermodynamics, and mass transfer. (2 lectures,
two 3-hour labs) (Field trips) (Formerly AET 109)
145. Food Industry Waste Management (2)
Prerequisite: PHYS 2A. Waste material, collection and transportation. Mechanical
and thermal processing, composting, and energy recovery. Management, reduction
and recycling in food plants. (1 lecture, 2 activity hours) (Field trips)
(Formerly AET 108)
150. Advanced Foods (3)
Prerequisites: FSC 50; CHEM 1A or 3A; permission of instructor. Experimental
approach to foods emphasizing sensory and objective tests, standards for
high quality foods and scientific principles that affect food preparation
and product development. (2 lecture, 3 lab-discussion hours)
152. Food for Health (3)
Prerequisites: FSC 50; NUTR 53 or 54; computer competency required. Planning
a nutritious diet implementing the Dietary Guidelines for Americans. Cooking
principles, recipe modification, and food selection at supermarkets and
restaurants to increase dietary complex carbohydrates and decrease fat,
sugar, and sodium. (2 lecture, 2 lab hours)
162T. Topics in Food Science (1-4; max total 12 if no topic repeated)
Prerequisites: FSC 50; NUTR 54. Topics relating to food science. Some topics
may have labs.
178. Food Laws, Regulations, Inspection, and Grading (2)
Prerequisites: FSC 1. Federal and state laws and regulations pertaining
to the food industry. Federal Register, Code of Federal Regulations, United
States codes, California state codes, and other government documents as
they pertain to the FDA, USDA, EPA, and other agencies. Grading and inspection
of food products. (1 lecture, 2 activity hours)
180. Undergraduate Research (1-4; max total 4)
Prerequisites: junior or senior standing and permission of instructor. Exploratory
work on a suitable problem in food science. Approved for SP grading.
190. Independent Study (1-3; max total 6)
See Academic Placement - Independent
Study. Approved for SP grading.
192. Readings and Conference (1-3; max total 3)
Prerequisite: permission of instructor. Individually directed readings;
reports and evaluation. (Hours arranged)
193. Supervised Work Experience (1-6; max total 6)
Prerequisites: second semester junior standing and permission of instructor.
Supervised work experience in food science. CR/NC grading only.
199. Senior Seminar (1)
Prerequisites: permission of instructor. Faculty, student, and industry
presentations of current food science topics. Discussion of topics of practical
importance to graduating students.
Food Systems Management (FSM)
131. Introduction to Food Systems Management (3)
Prerequisite: FSC 50. A managerial and systems approach to foodservice operations.
Impact of legislation, labor relations, and marketing on industry.
133. Quantity Food Production (4)
Prerequisites: FSM 131; FSC 150; health clearance and health and accident
insurance required. Preparation and service of conventional and convenience
foods in quantity foodservice operations. Menu planning, recipe standardization,
equipment and layout, production controls, work simplification, and quality
assurance. Serv Safe certification. (3 lecture, 3 lab hours)
134. Cost Analysis in Food Systems Management (3)
Prerequisites: FSM 133; ACCT 4A; computer competency required. Advanced
concepts of planning, analyzing, decision-making and reporting procedures
unique to food systems management. Cost analysis and control, computer applications,
and purchasing in food service. (2 lecture, 2 lab hours)
135. Institutional Experience (3)
Prerequisites: FSM 134; health clearance and health and accident insurance
required. Supervised work experience in food systems management. (1 lecture,
4 lab hours)
162T. Topics in Food Systems Management
(1-4; max total 12 if no topic repeated)
Prerequisites: FSC 50; NUTR 54. Topics relating to food systems management.
180. Undergraduate Research (1-4; max total 4)
Prerequisites: junior or senior standing and permission of instructor. Exploratory
work on a suitable problem in food systems management. Approved for SP grading.
190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for SP grading.
192. Readings and Conference (1-3; max total 3)
Prerequisite: permission of instructor. Individually directed readings;
reports and evaluation. (Hours arranged)
193. Supervised Work Experience (1-6; max total 6)
Prerequisites: second semester junior standing and permission of instructor.
Supervised work experience in food systems management. CR/NC
grading only.
Nutrition (NUTR)
53. Nutrition and Health: Realities and Controversies (3)
Optimal nutrition to reduce the risk of cancer, heart disease, allergies,
obesity, and other diseases. Social, psychological, and cultural dictates
that affect food selection and health. Personal strategies to develop a
nutrition plan for better health. G.E. Breadth E1.
54. Elementary Nutrition (3)
Elementary knowledge of high school chemistry and biology strongly recommended.
Scientific principles underlying normal nutritional requirements.
147. Nutrition and the Athlete (3)
Prerequisite: PHYAN 33 or 65. Physiological principles underlying the normal
nutritional requirements and the application of these principles to athletic
performance. Role of diet in training.
149. Food and Nutrition Communication (4)
Prerequisites: FSC 50; NUTR 153; computer competency required. Integrating
and translating food and nutritional science concepts into easily understood
consumer messages. Activities include developing instructional materials,
writing lesson plans, and making presentations to a target audience.
153. Advanced Nutrition (3)
Prerequisites: NUTR 54; CHEM 150. Relationship of nutrients to maintenance
of homeostasis. Factors affecting the nutrient demands with interpretation
of biochemical indices. Structural and functional properties of nutrients.
Gross and microscopic structures related to cell metabolism, digestion,
bone mineralization and body composition.
156. Nutrition Assessment (3)
Prerequisites: NUTR 153; PHYAN 65. Assessment of nutritional status
emphasizing dietary evaluation, nutrition care planning, and intervention.
Application of dietary standards and principles for disease prevention and
control. Methods for monitoring quality of nutritional care. (2 lecture,
3 lab hours) (Formerly NUTR 157A)
157. Medical Nutritional Therapy (4)
Prerequisite: NUTR 156. Advanced concepts of nutritional therapy in
disease. Identification of goals of nutritional therapy, principles of dietary
modification, and meal planning for specific conditions. Calculation of
diet prescriptions. Application of nutrition counseling skills to therapeutic
diets. (3 lecture, 3 lab hours) (Formerly NUTR 157B)
160. Nutrition across the Life Cycle (3)
Prerequisite: NUTR 54 or equivalent. The influence of nutrition on age,
growth, and normal development. Nutrition recommendations from conception
through late adulthood. Socioeconomic, cultural, and psychological factors
influencing food and nutrition behavior. The role of exercise throughout
the life cycle.
161. Professional Issues in Dietetics (1)
Prerequisite: permission of instructor. Promotion of food and nutrition
services and programs. Identification of ethical and legislative issues
in dietetics. Development of individual career plan. Preparation for dietetic
internships. (1 lecture)
162T. Topics in Nutrition
(1-4; max total 12 if no topic repeated)
Prerequisites: FSC 50; NUTR 54. Topics relating to nutrition. Some topics
may have labs.
162T. Topics in Nutrition
(1-4; max total 12 if no topic repeated)
Prerequisites: FSC 50; NUTR 54. Topics relating to nutrition. Some topics
may have labs.
166. Community Nutrition (3)
Prerequisite: NUTR 54. Survey of nutrition programs created to improve community
health. Development and examination of public health nutrition policy. Proposal
writing.
180. Undergraduate Research (1-4; max total 4)
Prerequisites: junior or senior standing and permission of instructor. Exploratory
work on a suitable problem in nutrition and dietetics. Approved for SP grading.
190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for SP grading.
192. Readings and Conference (1-3; max total 3)
Prerequisite: permission of instructor. Individually directed readings;
reports and evaluation. (Hours arranged)
193. Supervised Work Experience (1-6; max total of 6)
Prerequisites: second semester junior standing and permission of instructor.
Supervised work experience in dietetics and nutrition. CR/NC grading only.
GRADUATE COURSES
(See Course Numbering System.)
The following graduate courses are open to students who have been accepted
into the graduate program. Students who are not in graduate standing should
contact the department graduate coordinator prior to enrolling.
Food and Nutrition (FN)
200. Research Methods in Food and Nutrition (3)
Prerequisite: permission of instructor. Quantitative and qualitative research
design in food and nutritional sciences. Methods of data collection and
analysis. Evaluation of research design and outcomes. Reporting research
results. Students will develop a research proposal.
204. Food Carbohydrates and Sweeteners (3)
Prerequisites: CHEM 150 and FSC 110 or 150. Advanced studies in the chemical
and biochemical changes of food carbohydrates during processing and storage;
quality control; nutritional aspects.
205. Food Lipids (3)
Prerequisites: CHEM 150 and FSC 110 or 150. Advanced studies in the chemical
and biochemical changes of food lipids during processing and storage. Mechanisms
of formation and degradation. Importance in flavor and texture; quality
control; and nutritional aspects.
206. Proteins (3)
Prerequisite: CHEM 150. Advanced studies in the chemical and biochemical
properties of protein. Synthesis and catabolism of tissue proteins. Protein
quality. Functional properties of proteins in foods.
209. Vitamins and Biocatalysts (3)
Prerequisite: CHEM 150. Mechanisms of action of vitamins, coenzymes, and
cofactors in biological transformations involving food processing and human
nutrition. Emphasis on the fundamental nature of biochemical reactions related
to food science and nutrition.
221T. Topics in Food Science and Nutrition (3; max total 9)
Prerequisites: upper-division food science and nutrition course appropriate
to study topic; permission of instructor. Advanced studies in a given area
of food science and nutrition. Some topics may require lab hours.
223. Food, Nutrition, and Health (3)
Prerequisite: CHEM 150. Review and discussion of the recent scientific literature
relating to food consumption, nutrient intake, and human health.
229. Seminar (1; required total 3)
Prerequisite: permission of instructor. Students investigate and present
current research problems. Observation and evaluation of additional assigned
seminars. Oral and written reports required.
290. Independent Study (1-3; max total 3)
See Academic Placement -- Independent
Study. Approved for SP grading.
292. Readings in Food Science and Nutrition (1-3; max total 3)
Prerequisite: permission of instructor. Individually directed readings in
a field of special concern to students in the graduate program; appropriate
reports and evaluations required; individual conferences, no formal class
meetings. Approved for SP grading.
299. Thesis (2-6; max total 6)
Prerequisite: prior advancement to candidacy. See Criteria
for Thesis and Project. Preparation, completion, and submission of an
acceptable thesis for the master's degree. Approved for SP
grading.
IN-SERVICE COURSE
(See Course Numbering System.)
Agriculture (AGRI)
300. Topics in Agriculture (1-3; max total 6)
Topics may require lab hours. In-service professional training in selected
areas of agriculture.
Food Science and Nutrition Degrees
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