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.
23. Dairy Foods and Man (3)
The history and geography, processes and processing of dairy products; their
description, composi tion, and nutritive values; current role of the dairy
industry and dairy foods. (Field trips)
80. Undergraduate Research (1-4; max total 4)
Open to freshmen and sophomores with permission of instructor. Exploratory
work on a suitable agricultural problem in dairy industry. Approved for
SP grading.
103. Manufacturing Dairy Products (3)
Prerequisite: FScN 3 or permission of instructor. Making common varieties
of cheese, mix making and freezing desserts, churning butter, and culturing
dairy products. (2 lecture, 3 lab hours; field trips)
113. Dairy and Food Plant Sanitation (3)
Prerequisites: FScN 3; Micro 140 or equivalent, or permission of instructor.
Food plant and dairy farm sanitation as related to food safety. Public health
issues. Requirements of regulatory agencies. Clean ing, sanitation procedures,
housekeeping, and waste disposal. (Field trips)
143. Market Milk Products (3)
Prerequisite: D Ind 23. Market milk production, marketing, processing, and
distribution; common laboratory practices and processing methods. (2 lecture,
3 lab hours; field trips)
153. Dairy Inspection (3)
Prerequisite: D Ind 23 or permission o1 instructor. Application of the California
Agricultural and the United States Public Health Codes to the inspection
of dairies, dairy plants and dairy products. (Field trips)
l60T. Topics in Agriculture (1-4; max total 6 per discipline if no
topic repeated)
Prerequisite: junior standing, permission of instructor. Dairy industry.
Topics may require lab hours.
180. Undergraduate Research (1-4; max total 4)
Open to juniors or seniors with permission of instructor. Exploratory work
on a suitable agricultural problem in dairy industry. Approved for SP grading.
190. Independent Study (1-3; max see reference)
See Academic Placement - Independent Study. Approved for SP grading.
100. Winery Practice (3)
Prerequisite: Enol 15; Chem 8 or concurrent. Pilot plant experience in wine
making operations, including harvest, scheduling, crushing, fermentation,
safety, sanitation procedures, record keeping, analysis, and operation of
enology facility equipment. (1 lecture, 6 lab hours)
101. Fermentation Laboratory (1; max total 4)
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
100, 165, 194, or 196. Students must supply their own grapes. (3 lab hours)
102T. Topics in Sensory Evaluation of Wines
(1-6; max total 6 if no topic repeated)
Prerequisites: Enol 15 and 35; Enol 161 recommended. Critical evaluation
of selected varietal wines with regard to appellation of origin, vintage,
and wine making practices. (15-hour weekend lecture-demonstration)
104. Review of Award Wines (1; max total 4)
Prerequisite: Enol 35. Professional wine judging. Choice of panelists. Award
process. Presentation of wines which have received awards at recent judgings.
(Must be 21 years of age or older State Law).
105. Advanced Sensory Evaluation of Wines (3)
Prerequisites: Enol 35, 115 or concurrently. Factors affecting the quality
of wines in terms of grow ing region, grape maturity, harvesting, vinification,
cellaring, blending, and storage practices; at tributes and defects in premium
varietals. Statistical concepts. (2 lecture, 2 lab hours)
110. Enological Science (4)
Prerequisites: Chem 8, 150; Enol 15, 165; Micro 140; VTF 104. Critical study
of chemical and biochemical interactions in winemaking.
115. Wine Analysis (4)
Prerequisites: Chem 105; Enol 161 or 165. Principles and practices of wine
and fermented beverage analysis. (2 lecture, 6 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 4)
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.
145. Brandy Production (3)
Prerequisites: Enol 161; 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)
155. Winery Equipment (2)
Prerequisite: Enol 161. Description and specifications of modern commercial
winery equipment. Principles of operation. Layout and cost. (1 lecture,
3 lab hours)
160. Fruit Wine Production (3)
Prerequisite: permission of instructor. Theory and practice of fruit wine
production. Harvesting, selection, grading, and fermentation techniques.
Use of enzymes. (1 lecture, 6 lab hours)
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.
165. Wine Technology (3)
Prerequisite: Enol 160 or 161. Technological study of winery equipment;
evaluation, location and operation; sanitation procedures. (2 lecture, 3
lab hours; 3- or 4-day field trip)
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 regu latory statutes.
178. Regulations -- Wine and Brandy (2)
Prerequisite: Enol 161. BATF and other agencies. Rules and regulations concerning
wine and brandy. Licensing. Record keeping, taxation enological practices,
rule making. Viticultural areas and exceptions. Interstate and international
commerce. Export requirements.
180. Undergraduate Research (1-4; max total 4)
Prerequisite: Enol 161. Open to juniors or seniors with permission of instructor.
Exploratory work on a suitable agricultural problem in enology. Approved
for SP grading.
185. Cellar Operations (3)
Prerequisite: Enol 161. Survey of cellaring operations and equipment blending,
fining, ion exchange, finishing, and bottling. (1 lecture, 3 lab hours;
local field trips)
190. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study. Approved for SP grading.
193. Wine Marketing Internship (2-8; max total 8)
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 (1-8; max total 8)
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.
195. CSUF-UCD Cooperative Wine Talks (1; max total 2)
Prerequisite: junior standing. Wine industry seminars conducted in cooperation
with UC Davis Department of Viticulture and Enology, hosted alternately
by California State University, Fresno and UC Davis during the spring semester.
(16-hour weekend seminar)
196. Enterprise Management (1-6; max total 6)
Prerequisites: Enol 115, 155, 161, 166, 175; AET 109; I T 102 and 112 recommended.
Application of management principles in wine production. Op eration of the
California State University, Fresno commercial winery. Open only to enology
majors or to viticulture majors with the appropriate background.
199. Undergraduate Seminar (1; max total 2)
Prerequisite: senior standing. Oral presentations of topics of current interest
in enology, wine grapes, and fermentation science.
30. Microcomputers in Food and Nutrition (2)
An introduction to the use of the microcomputer in food and nutrition..
Management of data through dietary analysis, spreadsheet and word processing
programs. (1 lecture, 2 lab hours)
48. Nutrition in the Life Cycle (3)
Nutritional requirements during prenatal period, infancy, childhood, adolescence,
and young/middle/older adult with emphasis on social, psychological, cultural,
and clinical factors. (Former FScN 148)
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)
52. Diet Therapy (3)
Not open to dietetic and food administration majors. Introduction to normal
nutrition and diet related to disease.
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. General Education BREADTH, Division 4.
(Formerly FScN 53) (CAN H EC 2)
54. Elementary Nutrition (3)
Elementary knowledge of high school chemistry and biology strongly recommended.
Scientific principles underlying normal nutritional requirements. (Formerly
FScN 54)
56. Food for Health (3)
Planning a nutritious diet implementing the Dietary Goals for the United
States and 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)
80. Undergraduate Research (l-4; max total 4)
Open to freshmen and sophomores with permission of Instructor. Exploratory
work on a suitable agricultural problem in food science. Approved for SP
grading.
100. Food Appraisal and Evaluation (3)
Prerequisite: intermediate algebra; FScN 1. Analysis, measurement, and methods
used in sensory evaluation of foods. (2 lecture, 3 lab hours)
110. Food Chemistry and Biochemistry (4)
Prerequisites: Chem 150 (or concurrent); D Ind 23 or FScN 1. Chemical and
biochemical changes in foods during production, processing, and utilization.
125. Food Laws and Regulations (3)
Prerequisite: junior or senior standing. Federal and state laws and regulations
pertaining to the food industry, including product liability and recall
systems. (Formerly FScN 162T)
130. Food Analysis (4)
Prerequisite: one year of general chemistry, Chem 105; D Ind 23 or FScN
1 (FScN 110 recommended). Principles of food analysis; sampling, separation,
physical measurements, chemical and biochemical techniques. (2 lecture,
.two 3-hour labs)
131. Introduction to Food Systems Management (3)
Prerequisite: FScN 50. Responsibilities in organization and administration
of the quantity foodservice establishment. Emphasis upon menu planning,
recipe standardization, supervision of personnel and computer applications.
(Formerly FScN 155)
132. Food and Equipment Purchasing (3)
Prerequisite: FScN 50. Work simplification; plant layout; selection, procurement,
and maintenance of equipment and furnishings for foodservice units. Quantity
food selection, specification, and purchasing. (Formerly FScN 156)
133. Quantity Food Production (3)
Prerequisites: FSM 131; FScN 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. (3 lecture, 3 lab hours) (Formerly FScN 158)
134. Cost Analysis in Food Systems Management (3)
Prerequisites: FSM 30, 133; Acct 4A. Advanced concepts of planning, analyzing,
decision-making and reporting procedures unique to food systems management.
Cost analysis and control, computer applications, and purchasing in foodservice.
(2 lecture, 2 lab hours) (Formerly FScN 162T section)
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) (Formerly FScN 159)
141. Food Unit Operations I (3)
Prerequisites: Chem 8 (or concurrent); D Ind 23 or FScN 1. Basic and applied
processing systems for fruit, vegetables, frozen and fermented foods; facilities
and equipment; scheduling and control of operations; postharvest operations;
computer, instrumental, and traditional methods of quality control for composition,
costs, color, flavor, body, and texture; packaging. (2 lecture, 3 lab hours;
field trips)
142. Food Unit Operations II (3)
Prerequisites: Chem 8 (or concurrent); D Ind 23 or FScN 1. Basic and applied
processing systems for lipids, proteins and carbohydrates; formulated foods
and food ingredients; equipment, facilities, science, technology and packaging
required for the production and use of these foods. (2 lecture, 3 lab hours;
field trips)
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. (Formerly FScN 147)
149. Food and Nutrition Resources (3)
Prerequisites: FScN 50 and FScN 54. Counseling techniques for the dietitian.
Selection of food and nutrition content and learning activities for a variety
of teaching situations including the classroom, community, or clinic setting.
Activities include writing lesson plans, developing instructional materials,
and presenting lessons.
150. Advanced Foods (3)
Prerequisites: FScN 50; FSM 30; Chem 3A. Experimental approach to foods
emphasizing sensory and objective tests, standards for high quality foods
and scientific principles which affect food prepara tion and product development.
(2 lecture, 3 lab-discussion hours)
151. Experimental Food Study (3; max total 6)
Prerequisite: FScN 150. Principles, procedures, sensory and objective evaluation
methods necessary to organize professionally and carry through a food research
project. Lectures, demonstrations, individual research, and field trips.
(1 lecture, 4 lab-discussion hours)
153. Advanced Nutrition (3)
Prerequisites: FScN 54; Chem 150. Present knowledge of the metabolism of
carbohydrates, fats, proteins, vitamins, and minerals. Dietary evaluation.
Identification and characterization of nutrient in foods; experiment on
their digestion and metabolism.
157A. Diet in Disease (3)
Prerequisites: FScN 54; PhyAn 64, 65; Chem 150 (or concurrently). Exploration
of nutritional aspects and dietary treatment of disease.
157B. Diet in Disease (3)
Prerequisite: FScN 157A. Advanced concepts of nutritional therapy in disease
with emphasis on the calculation of nutrients for modified diets.
160. Meal Management (3)
Prerequisite: FScN 50. Principles of foods and nutrition applied to meal
planning, preparation, and service for various cultural groups. Computerized
diet analysis. Economic, aesthetic, nutritional, and managerial aspects
of meal planning. (2 lecture, 2 lab hours)
162T. Topics in Food, Nutrition, and Dietetics
(1-4; max total 12 if no topic repeated)
Prerequisites: FScN 50, 54. Topics relating to food science. Some topics
may have labs.
163. Beverage and Juice Concentrate (3)
Prerequisite: Enol 15 or FScN 1, VTF 1. Principles and practice of fruit
juice and concentrate production. Vacuum pan operation, essence recover.
(2 lecture 2 lab hours; field trips) (Formerly FScN 166)
166. Community Nutrition (3)
Prerequisite: FScN 54. Survey of existing federal, state, and local food
assistance programs. Proposal writing and subsequent steps in establishing
a new program.
169. Nutrition and the Consumer (3)
FScN 53 or 54. Consumer's view of nutrition; factors influencing food choices.
Evaluation of dietary guides and popular nutritional issues.
170. Food Microbiology (3)
Prerequisite: D Ind 23 or FScN 1; Micro 20. Control of microorganisms, including
pathogens, in production and handling of foods. Food spoilage organisms
and microbiological methods of examining foods. (2 lecture, 3 lab 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 see reference)
See Academic Placement -- Independent Study. Approved for SP grading.
192. Readings and Conference (1-3)
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.
(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.
Agriculture (Agri)
200. Biometrics in Agriculture (3)
Prerequisites: Math 101 or Plant 99; permission of instructor. Advanced
concepts in the design of agricultural experiments. Emphasis is placed on
the selection of ap propriate designs to meet the objectives of well-planned
experiments. Relative merits of various designs and topics in analysis,
interpretation, and regression are covered.
201. Agricultural Laboratory Techniques (3)
Prerequisite: One of the following courses: Bot 130; Chem 105, 109, 151;
Enol 115 or FScN 115. Agricultural problem solving through the application
of advances in laboratory technology, crop management, foods, nutrition,
soil, and water quality. Theory and practice operation of scientific instruments
and techniques are taught. Student-defined project and report required.
(2 lecture, 3 lab hours)
203. Advances in Food Processing (3)
Prerequisite: FScN 141, AET 109 or Enol 165. Advanced studies in food processing:
canning, freezing, dehydration, fermentation, and food preservation.
204. Food Carbohydrates and Sweeteners (3)
Prerequisites: Chem 150 and FScN 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 FScN 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.
209. Vitamins and Biocatalysts (3)
Prerequisite: Chem 150; FScN 100 or 150. Mechanisms of action of vitamins,
coenzymes, and cofactors in biological transformations involving food processing
and human nutrition. (Formerly Agri 221T section)
220. Research Communications in Agriculture (3)
Prerequisite: completion of university graduate writing skills requirement.
Emphasis on critical literature review, scientific writing, and oral presentation
of research results. Approved for SP grading.
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.
222. Advanced Food Fermentation (3)
Prerequisite: Chem 150, Micro 104, 130, FScN 170; D Ind 113 recommended.
Chemical, biochemical, and physiologic processes of microorganisms important
in food production. Lectures and lab demonstrations.
223. Human Nutrition (3)
Prerequisite: Chem 150, FScN 153. Review and discussion of the recent scientific
literature in nutrition, physiological chemistry, and medicine.
224. Clinical Nutrition (3)
Prerequisite: FScN 153, 157A, 157B and Chem 150. Recent developments in
the treatment of disease through modification of the normal diet. Nutritional
assessment.
226. Special Issues in Food Science and Nutrition (3)
Prerequisite: graduate standing. Current issues in food science and nutrition
from a nutritional, consumer, agricultural, and business perspective.
229. Seminar in Food Science and Nutrition (1; max total 4)
Prerequisite: permission of instructor. Investigation of current research
and problems related to food science and nutrition. Oral and written reports.
290. Independent Study (1-3; max total 3)
See Academic Placement --Independent Study. 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.
(See Course Numbering System.)
Agriculture (Agri)
300. Topics in Agriculture (1-3)
Topics may require lab hours. In-service professional training in selected
areas of agriculture.
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