You are in the official 2002-2003 General Catalog
for California State University, Fresno.
Department of
Food Science and Nutrition
Food Science and Nutrition
COURSES
- 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.
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.
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 HEC 8)
100. Sensory Evaluation (3)
Prerequisite: MATH 11. 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; MATH 11; or 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; FSC 178; CHEM 1A; MICRO 20; MATH 11;
or permission of 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 permission of 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 125; or permission of 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)
Prerequisites: FSC 41; PHYS 2A; MATH 75; or 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)
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)
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 recommended.
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 41, 50; NUTR 54. Topics relating to food science.
Some topics may have labs.
178. Food Laws, Regulations, Inspection, and Grading (2)
Prerequisite: 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)
Prerequisite: 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)
Prerequisite: 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)
A managerial and systems approach to food service operations.
Impact of legislation, labor relations, and marketing on industry.
133. Quantity Food Production (4)
Prerequisites: FSM 131; FSC 50; 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 recommended.
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 or permission of instructor; 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; FSM 131; NUTR 54. Topics relating to food
systems management.
180. Undergraduate Research (1-4; max total 4)
Prerequisite: 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)
Prerequisite: 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: NUTR 156 (may be taken concurrently); computer
competency recommended. 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 or concurrently. 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. 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, 160. 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)
Prerequisite: 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)
Prerequisite: 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.
230. Advanced Nutrition Counseling (3)
Prerequisite: NUTR 157. Advanced counseling techniques including
learning and behavioral theories and principals of goal setting.
Design, delivery, and evaluation of nutrition counseling. Development
and evaluation of nutrition education materials. Role-playing
and case studies assigned. (Formerly FN 221T)
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
Courses
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