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.
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)
160T. 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.
173. Dairy and Food Plant Management (3)
Junior standing or permission of instructor. Optimum utilization of technical
facilities and resources to assure the successful management of dairy and
food plants; purchasing, production, production scheduling, warehousing,
shipping, and cost effectiveness, (Field trips)
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. (Former Agri 180)
190. Independent Study (1-3; max see reference)
See Academic Placement - Independent Study.
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)
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.
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)
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.
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.
50. Basic Foods and Nutrition (3)
Introduction to high quality food. Emphasis on principles of food safety,
nutrition, food preparation, and sensory evaluation. (2 lecture, 2 lab hours)
(Former H Ec 50)
52. Diet Therapy (3)
Basic principles of diet therapy in nutritional care. (Former H Ec 50)
54. Elementary Nutrition (3)
Elementary knowledge of high school chemistry and biology strongly recommended.
Scientific principles underlying normal nutritional requirements. (Formerly
FScN 54)
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)
103. Individual and the Food Environment (3)
Individual and food situation; impact of food environment; food issues and
problems; anticipating impending crises; planning, developing, monitoring
and evaluating the food programs.
110. Food Chemistry (3)
Prerequisites: Chem 8. Composition, structure, and properties of food; chemistry
of changes occurring during processing and utilization. (Former F Sci 110)
120A-B. Food Engineering (3-3)
Prerequisite: Phys 2A-B, physical chemistry. (A) Laws of thermodynamics,
closed and open (control volume) systems; thermodynamic properties; thermodynamic
cycles, phase, and chemical equilibria; gas dynamics. (B) Fluid Flow, heat
transfer, connection, radiation, heat exchangers. (2 lecture, 3 lab hours)
(Former F Sci 120A-B)
130. Food Analysis (4)
Prerequisite: 1 year of general chemistry, Chem 105 (F ScN 110 recommended).
Principles of food analysis; sampling, separation, physical measurements,
chemical and biochemical techniques. (2 lecture, 2-3 hour labs) (Former
F Sci 130)
140A-B. Food Processing (3-3)
Prerequisite: FScN 110; Chem 8 (or concurrent). (A) Food preservation by
heat, low temperature, dehydration, fermentation, and radiation. (B) Sanitation
and control of microbiological problems involved in processing and storing
foods; case studies. (B:2 lecture, 3 lab hours) (Former F Sci140A-B
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.
154. Nutrition in Disease (3)
Prerequisites: FScN 52, 153 and Chem 150. Nutritional aspects and dietetic
treatment of disease. (2 lecture, 2 lab hours) (Former H Ec 154)
155. Food Service Management I (3)
Prerequisite: FScN 50; Mgt 104 recommended. Responsibilities in organization
and administration of the quantity food service establishment. Emphasis
upon menu planning, recipe standardization, supervision at personnel and
computer applications.
156. Food Service Management II (3)
Prerequisite: FScN 155. Work simplification; plant layout; selection, procurement
and maintenance of equipment and furnishings lot load service units. Quantity
food, selection, specifications and purchasing.
158. Food Service Management III (4)
Prerequisite: FScN 156; health clearance and health and accident insurance
required. preparation and service at conventional and convenience foods
in patient and nonpatient food service. Emphasis on human relations, food
safety and sanitation, production controls, work simplification, quality
assurance and energy conservation. (2 lecture, 4 lab hours)
159. Institution Experience (3)
Prerequisite: FScN 157B and 158; health clearance and health and accident
insurance required. Supervised work experience in hospital dietary departments
or public health care facilities. Experience in counseling clients, presenting
employee in-service presentation, studying client's nutritional problems,
and writing regular and modified diets. (1 lecture, 4 lab hours)
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)
161. Food Service for Children (3)
Prerequisite: CFS 39 and F ScN 54 recommended. Role and responsibilities
in providing meals to children and youth to comply with legislative and
budgetary perimeters and to meet their nutritional, social, psychological
and ethnic needs; and to integrate the food service program with classroom
nutrition education activities. (Former H Ec 161 )
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.
164. Child Nutrition (3)
Prerequisite: FScN 54. Prenatal nutrition; nutritional requirements
during different periods of growth; malnutrition and mental development;
improving nutritional status of children. (Former H Ec 162T)
165. Cultural Foods (3)
Prerequisite: FScN 50 or permission of instructor. Dietary and nutritional
practices in different cultures, as influenced by cultural and economic
conditions. (2 lecture, 2 lab-demonstration hours)
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.
167. Nutrition and Aging (3)
Prerequisite; F ScN 54, Current issues, nutrition problems and needs o1
the aging; effects of all aspects of aging on nutrition; nutrition program
planning and evaluation. (Former H Ec 162T section, Former H Ec 167)
168. Drug-Induced Nutritional Deficiencies (3)
Prerequisite: FScN 54. Drug-nutrient interactions; drug-induced nutritional
disorders and nutrient deficiencies; dietary improvement.
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: Micro 20. Control of microorganisms in production and handling
of foods; microbiological methods of examining foods.
171. Food Microbiology II (2)
Food spoilage organisms and microbiological methods of examining foods (1
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.
190. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study.
191. Food Science Literature (1)
Prerequisites: junior or senior standing. Review of recent literature.
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.
(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.
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.
290. Independent Study (1-3; max total 3)
See Academic Placement --Independent Study.
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.
(See Course Numbering System.)
Agriculture (Agri)
300. Topics in Agriculture (1-3)
Topics may require lab hours.
200. Research Methods in Home Economics (3)
Prerequisite: A statistics course such as Math 11 or Soc 25 or equivalent.
Methods, techniques of research; locating and formulating problems; collection
and interpretation of data; preparation of research reports; analysis of
professional literature.
250T. Seminar in Food, Nutrition and Dietetics (3; max total 6 if
no topic repeated)
Prerequisite: H Ec 200. Recent developments in the area of food, nutrition
and dietetics. Topics include history of nutrition, current research in
food and/or nutrition, the nutritionally disadvantaged family, health foods
and herbs, nutrition-related health problems and international nutrition.
Some topics may have labs.
290. independent Study (1-3; max see reference)
See Academic Placement -- Independent Study.
292. Readings in Home Economics (2-3; max total 6 if no topic repeated)
Prerequisite: H Ec 200, and 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.
299. Thesis (2-6; max total 6)
Prerequisite; see Master's Degrees-Thesis Requirement. Preparation, completion,
and submission of an acceptable thesis for the master's degree.
(See Course Numbering System.)
Home Economics (H Ec)
380. Topics in Home Economics (1-3; max total 9 if no area repeated)