You are in the official 2002-2003 General Catalog
for California State University, Fresno.
Department of
Food Science and Nutrition
Food Science and Nutrition
Bachelor of Science Degree Requirements
Food and Nutritional Sciences Major
General Education requirements (51 units)
(Includes 12 upper-division units, to be taken no sooner than
the term in which 60 units of coursework are completed.)
Major requirements (45 units)
Options (select one) (45 units)
---Dietetics and Food Administration: FSC 1, 50, 150, 152;
FSM 131, 133, 134; NUTR 54, 149, 153, 156, 157, 160, 166
---Enology - Wine Production***
---Food Science: FSC 1, 41, 100, 112, 115, 120, 125, 141, 142,
144, 145, 178, 199; NUTR 54; plus 3 units of restricted electives
selected in consultation with adviser
Additional requirements (32-33 units)
Dietetics and Food Administration (32 units)
ACCT 4A; CHEM 8, 150; MICRO 20; PHYAN 65; PSYCH 174; approved
statistics course
Enology -- Wine Production***
Food Science (32-33 units)
CHEM 1A, 1B, 8, 150; MATH 11; MATH 71, 72 or MATH 70*, 75** or
MATH 75, 76; MICRO 20; PHYS 2A
(Note: It is anticipated that some of the aforementioned courses
will also meet General Education requirements. Consult the Schedule of Courses
for a current list of approved G.E. courses.)
Electives and remaining degree requirements (5-6 units)
(See Degree Requirements); may
be used toward a dual major or minor
Total units (128)
__________
* MATH 70 cannot be taken after MATH 75.
** MATH 75 recommended for Food Science option.
***The B.S. in Enology was still awaiting approval when the catalog
went to press.
Advising Notes
- Students should contact the program coordinator to schedule an academic advising appointment. Since many courses are sequential in nature, it is important for new, transfer, or returning students to contact the program coordinator one semester prior to intended enrollment.
- The total units reflect that each of the following required courses also satisfies 3 units of the General Education requirements, as follows: MATH 75 in Foundation B4; CHEM 1A or 3A or PHYS 2A in Breadth B1; and PSYCH 10 in Breadth D3. Consult your major adviser for details.
- CR/NC grading is not permitted for courses included in the
major and additional requirements, except
work experience (ENOL 194; FSC 193; FSM 193; and NUTR 193). - Grade Policy - all courses listed under major and additional requirements require a grade of C or better.
- General Education courses designated as required by the department are prerequisite to many courses in the program of study.
- The upper-division writing skills requirement can be met by passing the university upper-division writing examination or by passing an approved upper-division writing skills course. One unit of credit (in ENGL 100W) may be earned for passing the examination if requested by the student; by obtaining a letter grade of C or higher in an approved course (e.g., PLANT 110W) the student meets the university writing skills requirement.
- One semester prior to graduation make an appointment with
your academic adviser to prepare and file an
official Certification of Major requirement form.
Food and Nutritional Sciences Minor
The Minor in Food and Nutritional Sciences consists of 21 units, of which 9 must be upper-division. All courses must be selected in consultation with the department chair. The minor program must be certified by the department chair. The certified minor program will be filed with the Office of Evaluations.
Note: The Food and Nutritional Sciences Minor also requires
a 2.0 GPA and 6 upper-division units in residence.
Graduate Programs
The Master of Science in Food and Nutritional Sciences is a 30-unit degree program designed to provide the student with professional competence in the technology and science of food and nutrition-related disciplines: food science, and nutrition.
Full-time graduate students may earn the degree within two years when working closely with an adviser. To accommodate part-time students, graduate courses are offered in the late afternoon or evenings.
Admission Materials. To be considered for admission
to the graduate program, the candidate must submit the following
materials: evidence of a baccalaureate degree in food science,
nutrition, agricultural chemistry, or a related area from an accredited
institution; official transcripts of all college work; official
scores from the Graduate Record Examination Aptitude Test (GRE);
a university application; three letters of reference from employers
or faculty at the university most recently attended; and a statement
of 500 words or less indicating reasons for pursuing a master's
degree.
Admission Criteria. Candidates for admission will be evaluated
using the following criteria: undergraduate coursework; grade
point average of 3.0 or better (last 60 semester units); GRE scores
(480V/580Q are equivalent to the 50th percentile), 500-word or
less statement of professional goals; and letters of reference.
Students lacking in any area with compensating strengths in other
areas are encouraged to apply. Admission by the university does
not imply acceptance in the Master of Science in Food and Nutritional
Sciences program. Applicants whose preparatory education was in
a language other than English must earn a minimum TOEFL score
of 550 and a minimum score of 4 on the Test of Written English
(TWE).
Classified standing will be granted to students who meet
all of the admission criteria.
Conditional classified standing may be granted to applicants
with a 2.75 to 2.99 GPA (last 60 semester units) and/or those
required to complete prerequisite coursework. Prerequisite coursework
is not included in the 30-unit master's program. Students must
request classified standing in the program by the semester in
which a minimum of 10 units to be used toward the degree are completed.
Master of Science Program
Food and Nutritional Sciences
Mission. The Master of Science in Food and Nutritional Sciences at California State University, Fresno provides for development of advanced level knowledge, development of research abilities, and the mentoring of future leaders.
Outcomes. The program graduates will be able to (a) use knowledge and critical thinking skills to identify innovative solutions to problems, (b) communicate research findings through professional presentations and publications, (c) advance their careers, and (d) take an active role in their profession.
This program provides a graduate-level proficiency in food science or nutrition. The degree is applicable to specializations in food research, production, processing, chemistry, and microbiology; and dietetics, nutrition, nutrition education, and food service systems management.
Prerequisite Courses. The Master of Science in Food and Nutritional Sciences assumes preparation equivalent to a California State University, Fresno undergraduate major in food science, dairy science, nutrition, dietetics and food administration, or related areas.
Students with undergraduate degrees in other fields or from other institutions who need to make up course deficiencies should consult with the graduate coordinator. The following specific prerequisite foundation courses, or their equivalents, are required:
- Food Science: FSC 110 or 112, 115, 125, 141, 144; NUTR 54
- Nutrition/Dietetics: Completion of an ADA-accredited didactic program in dietetics as evidenced by a signed verification statement.
Program Requirements
All students must complete a 12-unit common core. Under the direction of the graduate adviser, students may focus a program in a specialized area to meet their career goals. This is accomplished by the selection of a minimum of 12 units of electives. A 6-unit thesis completes the program of study. A minimum of 21 units must be taken at the 200 level.
Core
FN 200 (3 units)
200-level statistics course (3 units)
(See Graduate Advising Notes.)
FN 223 (3 units)
FN 229 (1+1+1 units)
Approved Electives
200- or 100-level courses appropriate to
individually designed program; must be
approved by adviser prior to enrollment (12 units)
Culminating Experience
FN 299 (6 units)
Total minimum (30 units)
Advising Notes for M.S. in Food and Nutritional Sciences
- Several of the 200-level and approved elective courses have prerequisites other than courses listed as admission requirements.
- The statistics requirement may be met with any adviser approved 200-level statistics course offered by the university.
- Students should request specific information concerning the master of science degree and the program advising sheet from the department office.
- Upon admission, students should see the department graduate program coordinator for assistance in selection of a graduate adviser.
- To progress through the graduate program, the student must:
a. Maintain a minimum of 3.0 GPA
b. Complete all prerequisite coursework
c. Attain classified standing
d. Meet the graduate writing proficiency requirement
e. File for advancement to candidacy
f. Complete the program requirements
g. File a master thesis committee assignment form
h. Formally present and defend the thesis results - Students are required to receive a B or higher in FN 200 to meet the graduate writing proficiency requirement.
- Advancement to candidacy requires the completion of 9 program units in residence, a minimum GPA of 3.0, meeting the graduate writing proficiency requirement, and filing a petition for advancement to candidacy a minimum of one semester prior to enrollment in thesis and within the deadline.
- Students may apply a maximum of 3 units each of FN 290 or 292 to their program.
- See Division of Graduate Studies
in this catalog for university requirements.
Certificate of Advanced Study
in Dietetics (Dietetic Internship)
The Certificate of Advanced Study in Dietetics is a postbaccalaureate professional program that meets the requirements for supervised practice experience for entry-level generalist dietitians. The Commission on Accreditation for Dietetics Education of the American Dietetic Association has granted developmental accreditation to the program as a dietetic internship. The American Dietetic Association can be reached at 216 W. Jackson Blvd., Chicago, IL 60606-6995 or at (312)899-4876. Students completing the program will be eligible to take the dietetic registration exam administered by the Commission on Dietetic Registration of the American Dietetic Association.
Admission Requirements. Candidates for admission will be evaluated using the following criteria: undergraduate coursework, grade point average of 3.0 or better (last 60 semester units/90 quarter units), completion of an accredited/approved didactic program in dietetics within the last five years, GRE scores (480V/580Q recommended), statement of professional goals, and letters of reference. Preference is given to those applicants with work or volunteer experience in dietetics. Applicants whose native language is other than English must earn a minimum TOEFL score of 550.
Admission Materials. Prospective students must submit an application to the university for postbaccalaureate standing, evidence of an acceptable baccalaureate degree from an accredited institution, two official transcripts of all college work, official report of GRE scores, an application to the dietetic internship, three letters of reference from employers or faculty, statement of professional goals, and a verification statement or declaration of intent from a didactic program in dietetics. Applicants must also apply to D & D Digital Systems for enrollment in the computer matching process. For more information on computer matching, contact D & D Digital Systems at (515) 292-0490.
Program Requirements
FN 221T (3 units)
FN 230 (3 units)
FN 229 (2 units)
FN 290 (1 unit)
NUTR 193 (4 units)
FSM 193 (3 units)
Food Science and Nutrition
Courses