You are in the official 1993-94 General Catalog for California State University, Fresno.




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.

25. Wine Evaluation Techniques I (2)
Parameters which determine sensory quality in wines. Principles of wine appreciation.

35. Wine Evaluation Techniques II (2; max total 4)
Prerequisite: Enol 25 or equivalent. Critical sensory evaluation of various wine types and styles including premium varietals.

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)

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)

161. Winery Practice (3; max total 6)
Prerequisites: Enol 15; Chem 8 or concurrently. Pilot plant experience in wine making operations, including harvest, scheduling, crushing, fermentation, safety, sanitation procedures, record keeping, analysis, and operation of enology facility equipment. May be repeated once for credit. (1 lecture, 6 lab hours) (Formerly Enol 100)

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 (1; max total 4)
Prerequisite: Enol 15 or concurrently. Vinification/Fermentation Laboratory prac tice at the university's Enology Pilot Plants. Individual winemaking. Required every fall semester of all enol ogy majors not enrolled in Enol 161, 165, 194, or 196. Students must supply their own grapes. (3 lab hours) (Formerly Enol 101)

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)

166. Cellar Operations (2; max total 4)
Prerequisite: Enol 161. Survey of cellaring operations and equipment blending, fining, ion exchange, finishing, and bottling. May be repeated once for credit. (1 lecture, 3 lab hours; local field trips) (Formerly Enol 185)

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) (Formerly FScN 163)

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.

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.

190. Independent Study (1-3; max see reference)
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.

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.



Food Science (FSc)

1. Introduction to Food Science and Technology (3)
Basic characteristics of processed foods and the technology of their production. Applications to modern food processing; world food problems. (Formerly FScN 1)

3. Introduction to Dairy Industry (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) (Formerly D Ind 23)

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) (Formerly FScN 50) (CAN H EC 8)

100. Food Appraisal and Evaluation (3)
Prerequisite: Plant 99. Analysis, measurement, and methods used in sensory evaluation of foods. (2 lecture, 3 lab hours) (Formerly FScN 100)

110. Food Chemistry and Biochemistry (4)
Prerequisites: Chem 4, 150 or concurrently. Basic chemical composition, structure, and properties of foods. Chemical and biochemical changes in foods during production, processing, and utilization. (Formerly FScN 110)

111. Food Chemistry Lab (1)
Prerequisite: FSc 110 or concurrently. Laboratory techniques for determining chemical composition, structure, and biochemical changes in food. (3 lab hours)

115. Food Analysis (4)
Prerequisites: FSc 110, 111. Quantitative food analysis; sampling, separation, phy sical measurements, chemical and biochemical techniques. Quality control. Analyses compared to standards and regulations of food processing. (2 lecture, two 3-hour labs) (Formerly FScN 130)

123. Dairy and Food Plant Sanitation (3)
Prerequisites: FSc 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) (Formerly D Ind 113)

125. Food Microbiology (3)
Prerequisite: Micro 140. The physical, biological, and chemical control of micro organisms in foods. Microbiological methods of examining foods and public health and sanitation microbiology. (2 lecture, 3 lab hours) (Formerly FScN 170)

140. Food Thermodynamics (3)
Prerequisites: Math 72; Phys 2A. Mechanical, rheological, electrical, optical and thermal properties of food. Applications in engineering design and analysis of food processing. (2 lecture, 3 lab hours)

141. Food Processing I (3)
Prerequisites: Chem 8; FSc 1; Phys 2A; Micro 140. Characteristics of raw fruits and vegetables. Processing principles. Processing factors which influence quality, packaging, water and waste management, and sanitation. (2 lecture, 3 lab hours; field trips) (Formerly FScN 141)

142. Food Processing II (3)
Prerequisite: FSc 141, senior-level standing. Application of the principles of food chemistry, food microbiology, food engineering, food processing, nutrition, sensory analysis, and statistics to the manufacturing of food, with emphasis on dairy products. (2 lecture, 3 lab hours; field trips) (Formerly FScN 142)

143. Manufacturing Dairy Products (3)
Prerequisite: FSc 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) (Formerly D Ind 103)

150. Advanced Foods (3)
Prerequisites: FSc 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) (Formerly FScN 150)

151. Experimental Food Study (3; max total 6)
Prerequisite: FSc 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) (Formerly FScN 151)

152. Food for Health (3)
Prerequisites: FSc 50; FSM 30; Nutr 53 or 54. 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) (Formerly FScN 56; FScN 152)

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. (Formerly FScN 162T)

178. Food Laws and Regulations (2)
Federal and state laws and regulations pertaining to the food industry, including product liability and recall systems. (Formerly FScN 125)

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. (Formerly FScN 180)

190. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study. Approved for SP grading. (Formerly FScN 190)

192. Readings and Conference (1-3)
Prerequisite: permission of instructor. Individually directed readings; reports and evaluation. (Hours arranged) (Formerly FScN 192)

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. (Formerly FScN 193)



Food Systems Management (FSM)

30. Microcomputers in Food and Nutrition (1)
An introduction to the use of the microcomputer in food and nutritional sciences. (2 lab hours) (Computer lab fee, $15) (Formerly FScN 30)

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. Safety and sanitation applied to quantity foodservice operations. (Formerly FScN 131)

132. Food and Equipment Purchasing (3)
Prerequisite: FSc 50. Work simplification; plant layout; selection, procurement, and maintenance of equipment and furnishings for foodservice units. Quantity food selection, specification, and purchasing. (Formerly FScN 132)

133. Quantity Food Production (3)
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. (3 lecture, 3 lab hours) (Formerly FScN 158; FScN 133)

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; FScN 134)

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; FScN 135)

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. (Formerly FScN 162T)

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. (Formerly FScN 180)

190. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study. Approved for SP grading. (Formerly FScN 190)

192. Readings and Conference (1-3)
Prerequisite: permission of instructor. Individually directed readings; reports and evaluation. (Hours arranged) (Formerly FScN 192)

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. (Formerly FScN 193)



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. 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)

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: FSc 50; FSM 30; Nutr 54. 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. Counseling techniques for health professionals. (Formerly FScN 149)

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. (Formerly FScN 153)

157A. Diet in Disease (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 FScN 157A)

157B. Diet in Disease (3)
Prerequisite: Nutr 157A. Advanced concepts of nutritional therapy in disease. Identification of goals of nutritional therapy and principles of dietary modification for specific conditions. Calculation of diet prescriptions and identification of appropriate foods to meet prescription. (2 lecture, 3 lab hours) (Formerly FScN 157B)

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. (Formerly FScN 162T)

166. Community Nutrition (3)
Prerequisite: Nutr 54. Survey of existing federal, state, and local food assistance programs. Proposal writing and subsequent steps in establishing a new program. (Formerly FScN 166)

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. (Formerly FScN 180)

190. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study. Approved for SP grading. (Formerly FScN 190)

192. Readings and Conference (1-3)
Prerequisite: permission of instructor. Individually directed readings; reports and evaluation. (Hours arranged) (Formerly FScN 192)

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. (Formerly FScN 193)

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.



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 FSc 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)

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.

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.

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.

223. Human Nutrition (3)
Prerequisite: Chem 150, Nutr 153. Review and discussion of the recent scientific literature in nutrition, physiological chemistry, and medicine.

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.

IN-SERVICE COURSE

(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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