Food Science & Nutrition
CULG 50. Culinary Science I
Introduction to high quality food. Emphasis on principles of food safety, nutrition, food preparation, and sensory evaluation. (2 lecture, 2 lab hours) (Course fee, $25)
Units: 3
Course Typically Offered: Fall, Spring
CULG 55. Culinary Science II
Prerequisite: CULG 50. Advanced preparation of high quality food. Includes nouvelle cuisine, advanced plate presentation, advanced knife culinary skills and professional methods of production, including advanced cooking techniques. (2 lecture, 3 lab hours) (Course fee, $25)
Units: 3
Course Typically Offered: Spring
CULG 65. Culinary Science III
Prerequisite: CULG 50. Fundamentals of baking including dough, quick breads, yeast breads, pies, pastries, cakes and cookies. Instruction in flours, fillings and ingredients. Topics include baking terminology, tools and equipment use, formula conversions, functions of ingredients, and the use of proper flours. (2 lectures, 3 lab hours) (Course Fee $25)
Units: 3
CULG 151. Food Product Development
Prerequisites: CULG 55, FSC 100, FSC 112. Experimental approach to development of new food products. Explores both scientific and marketing parameters of product development. Includes concepts of traditional wine and food pairings, food styling and presentation, and other culinary techniques. (2 lecture, 3 lab hours)
Units: 3
CULG 152. Techniques for Healthy Cooking
Prerequisites: CULG 50; NUTR 53 or NUTR 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) (Course fee, $25)
Units: 3
Course Typically Offered: Spring
FN 200. Research Methods in Food and Nutrition
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.
Units: 3
FN 209. Vitamins and Biocatalysts
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. (Formerly AGRI 209)
Units: 3
FN 221T. Topics in Food Science and Nutrition
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.
Units: 3, Repeatable up to 9 units
FN 223. Food, Nutrition, and Health
Prerequisite: CHEM 150. Review and discussion of the recent scientific literature relating to food consumption, nutrient intake, and human health.
Units: 3
FN 229. Seminar
Prerequisite: permission of instructor. Students investigate and present current research problems. Observation and evaluation of additional assigned seminars. Oral and written reports required.
Units: 1, Repeatable up to 3 units
Course Typically Offered: Fall, Spring
FN 230. Advanced Nutrition Counseling
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)
Units: 3
Course Typically Offered: Fall
FN 250. Food and Nutrition Resource Management
Examine management resources (human, financial, and physical) in a variety of industry and practice settings related to foods and nutrition. Development of a business and marketing plan. Group projects, case studies, and selected topics from current literature.
Units: 3
Course Typically Offered: Spring
FN 290. Independent Study
See Academic Placement -- Independent Study. Approved for RP grading.
Units: 1-3
FN 292. Readings in Food Science and Nutrition
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.
Units: 1-3
FN 298. Project
Prerequisite: Prior advancement to candidacy. See criteria for Thesis and Project. Preparation, completion, and submission of an acceptable project for the master's degree.
Units: 2-6
Course Typically Offered: Fall, Spring
FN 298C. Project Continuation
Prerequisite: FN 298. For continuous enrollment while completing the project. May enroll twice with department approval. Additional enrollments must be approved by the Dean of Graduate Studies.
Units: 0
Course Typically Offered: Fall, Spring
FN 299. Thesis
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.
Units: 2-6
FN 299C. Thesis Continuation
Prerequisite: FN 299. For continuous enrollment while completing the thesis. May enroll twice with department approval. Additional enrollments must be approved by the Dean of Graduate Studies.
Units: 0
FSC 1. Introduction to Food Science and Technology
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.
Units: 3
Course Typically Offered: Fall, Spring
FSC 41. Introduction to Food and Dairy Processing
Prerequisites: 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. (2 lectures, 2 lab hours) (Field trips) 3RD
Units: 3
Course Typically Offered: Spring
FSC 100. Sensory Evaluation
Prerequisite: MATH 11 or AGBS 71. Analysis, measurement, and methods used in sensory evaluation of foods. (2 lecture, 3 lab hours)
Units: 3
Course Typically Offered: Fall
FSC 112. Food and Dairy Chemistry
Prerequisites: CHEM 150; FSC 1. 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)
Units: 4
Course Typically Offered: Fall
FSC 115. Food Analysis
Prerequisites: FSC 41 or FSC 112; MATH 11 or AGBS 71; 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, 3 lab hours)
Units: 3
FSC 120. Quality Assurance in the Food and Dairy Industries
Prerequisites: FSC 1; FSC 178; CHEM 1A or CHEM 3A; MATH 11 or AGBS 71; 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. (2 lecture, 3 lab hours) (Field trips)
Units: 3
Course Typically Offered: Spring
FSC 125. Food and Dairy Microbiology
Prerequisites: FSC 41, FSC 178, BIOL 20 or permission of instructor. Physical, chemical, and biological control of microorganisms used in foods. Beneficial microorganisms used in food and dairy production. Laboratory emphasis on microbiological methods used in examining foods. Computer applications. (2 lecture, two 3-hour labs) ( Field trips)
Units: 4
Course Typically Offered: Spring
FSC 141. Fruit, Vegetable, and Edible Oil Processing
Prerequisites: FSC 41, FSC 178; senior standing. Characteristics of raw fruits and vegetables. Application of storage and thermal dehydration, refrigeration/freezing, waste management, and packaging principles that influence quality. Computer applications. (3 lecture, 3 lab hours) (Field trips)
Units: 4
FSC 142. Dairy Processing
Prerequisite: FSC 41, FSC 178; senior standing; or permission of instructor. Unit operation approach to processing, including the three major steps of processing (raw material preparation, processing and packaging.) Overview of applied processing such as fluid milk, concentrated milks, cream, non-fat dried milk (NFDM) powder, ice cream, butter, and cheese. (3 lecture, 3 lab hours) (Field trips)
Units: 4
Course Typically Offered: Fall
FSC 144. Food Engineering
Prerequisites: FSC 41; PHYS 2A; MATH 75 or equivalent; 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 lecture, 3 lab hours) (Field trips)
Units: 3
Course Typically Offered: Fall, Spring
FSC 162T. Topics in Food Science
Prerequisites: FSC 50; CULG 50; NUTR 54. Topics relating to food science. Some topics may have labs.
Units: 1-4, Repeatable up to 12 units
FSC 178. Food Laws, Regulations, Inspection, and Grading
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. (2 lectures, 2 activity hours)
Units: 3
Course Typically Offered: Fall
FSC 180. Undergraduate Research
Prerequisites: junior or senior standing and permission of instructor. Exploratory work on a suitable problem in food science. Approved for RP grading.
Units: 1-4
Course Typically Offered: Fall, Spring
FSC 190. Independent Study
See Academic Placement - Independent Study. Approved for RP grading.
Units: 1-3, Repeatable up to 6 units
Course Typically Offered: Fall, Spring
FSC 192. Readings and Conference
Prerequisite: permission of instructor. Individually directed readings; reports and evaluation. (Hours arranged)
Units: 1-3
Course Typically Offered: Fall, Spring
FSC 193I. Supervised Work Experience
Prerequisites: second semester junior standing and permission of instructor. Supervised work experience in food science. CR/NC grading only.
Units: 1-6
Course Typically Offered: Fall, Spring
FSC 199. Senior Seminar
Prerequisites: permission of instructor. Faculty, student, and industry presentations of current food science topics. Discussion of topics of practical importance to graduating students.
Units: 1
Course Typically Offered: Spring
FSM 60. Food Safety for Foodservice Professionals
Up-to-date information on all aspects of handling food from receiving and storing to preparing and serving.
Units: 1
Course Typically Offered: Fall, Spring
FSM 131. Introduction to Food Systems Management
A managerial and systems approach to food service operations. Impact of legislation, labor relations, and marketing on industry.
Units: 3
Course Typically Offered: Fall, Spring
FSM 133. Quantity Food Production
Prerequisites: FSM 60, FSM 131, CULG 50. Preparation and service in quantity food service operations including techniques for making stocks, soups, and sauces. Ethnic cooking, menu planning, recipe standardization, equipment and layout, production controls, work simplification, and quality assurance. (2 lecture, 3 lab hours) (Course fee, $25)
Units: 3
Course Typically Offered: Fall
FSM 134. Cost Analysis in Food Systems Management
Prerequisites: FSM 133; 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)
Units: 3
Course Typically Offered: Spring
FSM 135. Institutional Experience
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)
Units: 3
Course Typically Offered: Fall, Spring
FSM 162T. Topics in Food Systems Management
Prerequisites: CULG 50; FSM 131; NUTR 53. Topics relating to food systems management.
Units: 1-4, Repeatable up to 12 units
FSM 180. Undergraduate Research
Prerequisite: permission of instructor. Exploratory work on a suitable problem in food systems management. Approved for RP grading.
Units: 1-4
Course Typically Offered: Fall, Spring
FSM 190. Independent Study
See Academic Placement -- Independent Study. Approved for RP grading.
Units: 1-3, Repeatable up to 6 units
Course Typically Offered: Fall, Spring
FSM 192. Readings and Conference
Prerequisite: permission of instructor. Individually directed readings; reports and evaluation. (Hours arranged)
Units: 1-3
Course Typically Offered: Fall, Spring
FSM 193I. Supervised Work Experience
Prerequisite: permission of instructor. Supervised work experience in food systems management. A health clearance may be required. CR/NC grading only. (CSU liability insurance fee, $8)
Units: 1-6
Course Typically Offered: Fall, Spring
NUTR 53. Nutrition and Health: Realities and Controversies
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 E.
Units: 3
Course Typically Offered: Fall, Spring
GE Area: E
NUTR 61. Introduction to Food & Nutrition Careers
Overview of various careers in foods and nutrition; educational and experiental requirements for foods and nutrition professionals; professional ethics; and food and nutrition information literacy. (1lecture)
Units: 1
Course Typically Offered: Fall, Spring
NUTR 147. Nutrition and the Athlete
Prerequisite: NUTR 53 or NUTR 54. Intermediate principles of nutrition and the application of these principles to diet and nutritional starua. Interactions among diet, nutritional status, training, response, adaptation and performance.
Units: 3
Course Typically Offered: Fall, Spring
NUTR 149E. Food and Nutrition Communication
Prerequisites: NUTR 156 is required for Certificate of Dietetics option students, NUTR 153 is required for non-Certificate of Dietetics option students or instructor permission; computer competency recommended. Integrating and translating food and nutritional science concepts into easily understood consumer messages. Activities include developing an assortment of instructional materials using a variety of media, writing lesson plans, and making presentations to a target audience. (2 lecture, 2 lab hours)
Units: 3
Course Typically Offered: Spring
NUTR 153. Advanced Nutrition
Prerequisites: NUTR 53, BIOL 67A, BIOL 67B and 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.
Units: 3
Course Typically Offered: Spring
NUTR 154. Advanced Nutrition - Micronutrients and Fluids Metabolism
Prerequisites: NUTR 53, BIOL 67A, BIOL 67B and CHEM 150. Physiological and chemical basis of Micronutrient and fluids with emphasis on regulation, structure, digestion, absorption, transport, distribution of vitamins, minerals, and alcohol, water and electrolytes
Units: 3
NUTR 156. Nutrition Assessment
Prerequisites: NUTR 153, and COUN 174. Must be concurrently enrolled in NUTR 175. 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 requiring application of nutrition counseling skills. (2 lecture, 3 lab hours) (Formerly NUTR 157A)
Units: 3
Course Typically Offered: Fall
NUTR 157. Medical Nutritional Therapy
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 and application of nutrition counseling skills for medical conditions. (2 lecture, 3 lab hours)(Formerly NUTR 157B). Must be accepted in the Registered Dietitian track in the Dietetics Option.
Units: 3
Course Typically Offered: Spring
NUTR 160. Nutrition across the Life Cycle 1
Prerequisite: NUTR 53. The influence of nutrition on age, growth, and normal development. Nutrition recommendations from conception through toddler, preschooler, and childhood. Socioeconomic, cultural, and psychological factors influencing food and nutrition behavior. The role of exercise throughout the life cycle.
Units: 3
Course Typically Offered: Fall
NUTR 162T. Topics in Nutrition
Prerequisites: NUTR 54, NUTR 160. Topics relating to nutrition. Some topics may have labs.
Units: 1-4, Repeatable up to 12 units
NUTR 165. Nutrition Across the Life Cycle 2
Prerequisite: NUTR 160. The influence of nutrition on age, growth, and normal development. Nutrition recommendations from child and preadolescent through late adulthood. Socioeconomic, cultural, and psychological factors influencing food and nutrition behavior. The role of exercise throughout the life cycle.
Units: 3
Course Typically Offered: Spring
NUTR 166SE. Community Nutrition
Prerequisite: NUTR 165. Survey of nutrition programs created to improve community health. Development and examination of public health nutrition policy. Proposal writing.
Units: 3
Course Typically Offered: Fall
NUTR 170. Food and Culture
Prerequisites: NUTR 166S. Understanding of relationships among cultural, religious, and geographical locations to food consumed by people around the world. Comparison of differences and similarities in types of food and cuisine. Exploration of factors that affect types of food consumed and their effects on nutrition and health status.
Units: 3
Course Typically Offered: Spring
NUTR 175. Senior Dietetics Seminar
Co-requistie: Must be enrolled concurrently in NUTR 156. Prepares students to assume leadership positions in dietetics. Provides a forum where students focus on professional development, ethics and lifelong learning. Capstone course for seniors applying to dietetic internship programs. Open only to students admitted to the Certificate in Dietetics Program.
Units: 1
Course Typically Offered: Fall
NUTR 180. Undergraduate Research
Prerequisite: permission of instructor. Exploratory work on a suitable problem in nutrition and dietetics. Approved for RP grading.
Units: 1-4
Course Typically Offered: Fall, Spring
NUTR 190. Independent Study
See Academic Placement -- Independent Study. Approved for RP grading.
Units: 1-3, Repeatable up to 6 units
Course Typically Offered: Fall, Spring
NUTR 192. Readings and Conference
Prerequisite: permission of instructor. Individually directed readings; reports and evaluation. (Hours arranged)
Units: 1-3
Course Typically Offered: Fall, Spring
NUTR 193I. Supervised Work Experience
Prerequisites: permission of instructor. Supervised work experience in dietetics and nutrition. CR/NC grading only.
Units: 1-6
Course Typically Offered: Fall, Spring
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