California State University, Fresno
General Catalog
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Enology - Courses



You are in the official 1998-99 General Catalog
for California State University, Fresno.

Department of Enology,
Food Science, and Nutrition

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.

45. Wine Evaluation Techniques (2; max total 4)
Parameters that determine sensory quality in wines. Wine appreciation. Critical evaluation of wines including premium varietals. Must be 21 years of age - State law. (1 lecture, 2 lab hours) (Formerly Enol 25; Enol 35)

102T. Topics in Sensory Evaluation of Wines
(1-6; max total 6 if no topic repeated)
Prerequisites: Enol 15 and 45; Enol 164 recommended. Critical evaluation of selected varietal wines with regard to appellation of origin, vintage, and wine-making practices. (15-hour weekend lecture-demonstration)

105. Advanced Sensory Evaluation of Wines (3)
Prerequisites: Enol 45 and Enol 164 (Enol 164 may be taken concurrently). Factors affecting the quality of wines in terms of growing region, grape maturity, harvesting, vinification, cellaring, blending, and storage practices; attributes and defects in premium varietals. Statistical concepts. (2 lecture, 2 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 6)
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. Students must provide own transportation, meals, housing, and insurance.

145. Brandy Production (3)
Prerequisites: Enol 164; 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)

151. Winery Equipment (2)
Prerequisites: Enol 15, 135 concurrently. Evaluation, use, location, operation, and repair of winery equipment. Winery safety. Safety equipment required. (1 lecture, 3 lab hours) (Formerly Enol 165)

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 (2; max total 6)
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 164, 194, or 196. Students must supply their own grapes. (6 lab hours)

164. Wine Analysis and Production (6)
Prerequisites: Chem 8; Chem 105 recommended; Enol 151. Only open to Enology - Wine Production Option and to viticulture students. Laboratory and winery experience in winemaking operations, including harvest, scheduling, crushing, fermentation, safety, sanitation procedures, record keeping, analysis, and operation of enology facility equipment. Safety equipment required. May be repeated once for credit. (2 lecture, four 3-hour labs) (Formerly Enol 100; Enol 161)

166. Cellar Operations (2; max total 4)
Prerequisite: Enol 164 must be taken the previous semester. Survey of cellaring operations and equipment. Analytical methods, blending, fining, ion exchange, finishing, and bottling. May be repeated once for credit. (1 lecture, 3 lab hours; local field trips)

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 regulatory statutes.

180. Undergraduate Research (1-4; max total 4)
Prerequisite: Enol 164. 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 total 6)
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.

196. Enterprise Management (1-6; max total 6)
Prerequisites: Enol 166, 175; FSc 145, 178; VTF 101, 102. Application of management principles in wine production. Operation of the California State University, Fresno commercial winery. Open only to enology or viticulture students. Safety equipment required. CR/NC grading only.

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)
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. (Formerly FScN 1)

3. Introduction to Dairy Industry (3)
History and processing of dairy products including their composition and description with emphasis on fluid milk. Introduction to dairy chemistry and microbiology. Laboratory includes plant tours and recognizing defects in finished dairy products. (Field trips) (2 lecture, 3 lab hours) (Formerly D Ind 23)

41. Introduction to Food Processing (2)
Prerequisites: FSci 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) (Formerly FScN 50) (CAN H EC 8)

100. Sensory Evaluation (3)
Prerequisite: adviser approved general statistics class. 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 1B; Chem 150 or concurrently. Chemical and biochemical changes in foods during production, processing, and utilization. (Formerly FScN 110)

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; adviser approved general statistics class. 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) (Formerly FScN 130)

120. Quality Assurance in the Food Industry (4)
Prerequisites: FSc 1 or 3; FSc 178; Chem 1A; Micro 20; adviser approved general statistics class; junior standing or consent of the 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 consent of the 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) (Formerly FScN 170)

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) (Formerly FScN 141)

142. Dairy Processing (3)
Prerequisite: FSc 3 and A Sci 65; or FSc 115 and 125; or consent of the 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) (Formerly FScN 142)

144. Food Engineering (4)
Prerequisite: FSc 41; Phys 2A; Math 72. 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) (Formerly AET 109)

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, 3 lab hours) (Field trips) (Formerly AET 108)

150. Advanced Foods (3)
Prerequisites: FSc 50; Chem 1A or 3A. Experimental approach to foods emphasizing sensory and objective tests, standards for high quality foods and scientific principles which affect food preparation and product development. (2 lecture, 3 lab-discussion hours) (Formerly FScN 150)

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)

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, Regulations, Inspection, and Grading (2)
Prerequisites: 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, one 3-hour lab/discussion) (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 total 6)
See Academic Placement - Independent Study. Approved for SP grading. (Formerly FScN 190)

192. Readings and Conference (1-3; max total 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)

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)

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)

133. Quantity Food Production (4)
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 total 6)
See Academic Placement -- Independent Study. Approved for SP grading. (Formerly FScN 190)

192. Readings and Conference (1-3; max total 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 Communication (4)
Prerequisites: FSc 50; FSM 30; Nutr 153. 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. (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. Medical Nutritional Therapy (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. Medical Nutritional Therapy (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)

165. Weight Management (3)
Prerequisite: Nutr 54 or equivalent. Recent developments in the understanding of obesity and its management. Discussion of eating and weight problems in active and sedentary individuals. Evaluation of weight loss programs. (Formerly FScN 162T section; Nutr 162T section)

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. (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 total 6)
See Academic Placement -- Independent Study. Approved for SP grading. (Formerly FScN 190)

192. Readings and Conference (1-3; max total 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)



Agricultural Sciences and Technology (AST)

197. Clinic Project (3; max total 6)
Prerequisite: permission from clinic project adviser. Student team works with faculty adviser and develops client liaison on client identified problem. Projects are pre-selected. Team will develop a solution to the client's problem, provide a written report, and make a group presentation.


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. (Formerly Agri 221T section)

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. (Formerly Agri 260)

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; max total 6)
Topics may require lab hours. In-service professional training in selected areas of agriculture.

Enology, Food Science, and Nutrition Degrees

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