You are in the official 2004-2005 General Catalog
for California State University, Fresno.
Department of
Food Science and Nutrition
COURSES
- Food Science (FSC)
- Food Systems Management (FSM)
- Nutrition (NUTR)
- Food and Nutrition (FN) --- 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 and Dairy Processing (2)
Prerequisite: FSC 1. Introduction to the technology of processing foods,
including dairy products, with special reference to unit operations and
sanitation. Laboratory includes computer applications related to food technology.
(1 lecture, 3 lab hours) (Field trips)
50. Food and Culinary Science (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)
112. Food and Dairy Chemistry (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 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 and Dairy 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 and dairy 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 and Dairy 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 and dairy 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 Culinary Science (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 150; NUTR 53 or 54 or permission of instructor; 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 RP grading.
190. Independent Study (1-3; max total 6)
See Academic Placement - Independent
Study. Approved for RP 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)
60. ServSafe (1)
Up-to-date information on all aspects of handling food, from receiving and
storing to preparing and serving.
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 (3)
Prerequisites: FSM 60 or concurrently; FSM 131; FSC 50; health clearance
and health and accident insurance required. Preparation and service in quantity
foodservice operations. Menu planning, recipe standardization, equipment
and layout, production controls, work simplification, and quality assurance.
(2 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 RP grading.
190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for RP 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.
61. Introduction to the Profession of Dietetics (1)
Survey of food and nutrition services and programs. Identification of marketing
and legislative issues in dietetics. (1 lecture) (Formerly NUTR 161)
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 (3)
Prerequisites: COUN 174; 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. Application of nutrition counseling skills. (2 lecture
2 lab hours)
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. (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.
162T. Topics in Nutrition
(1-4; max total 12 if no topic repeated)
Prerequisites: 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 160 or permission of instructor. 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 RP grading.
190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for RP 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.
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 RP 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 RP 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 RP
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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