You are in the official 2010-2011 General Catalog
for California State University, Fresno.
You are in the official 2010-2011 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.
Culinology (CULG)
CULG 50. Food and Culinary Science I (3)
Introduction to high quality food. Emphasis on principles of food safety,
nutrition, food preparation, and sensory evaluation. (2 lecture, 2 lab hours)
FS (Formerly FSC 50)
CULG 55. Food and Culinary Science II (3)
Prerequisite: CULG 50. Advanced preparation of high-quality food. Includes
wine and food pairing, nouvelle cuisine, advanced plate presentation, advanced
knife and culinary skills, and professional methods of production. Also
includes advanced knife and culinary skills including gardemanger, charcuterie,
and advanced cooking techniques. (2 lecture, 3 lab hours) 3RD
(Formerly FSC 55)
CULG 152. Techniques for Healthful Cooking (3)
Prerequisites: CULG 50; 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) S
(Formerly FSC 152)
Food Science (FSC)
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. FS
FSC 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) 3RD
FSC 100. Sensory Evaluation (3)
Prerequisite: MATH 11. Analysis, measurement, and methods used in sensory
evaluation of foods. (2 lecture, 3 lab hours) 3RD
FSC 112. Food and Dairy Chemistry (4)
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) S
FSC 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) 3RD
FSC 120. Quality Assurance in the Food and Dairy Industry (4)
Prerequisites: FSC 1; FSC 178; CHEM 1A; BIOL 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) 3RD
FSC 125. Food and Dairy Microbiology (4)
Prerequisites: FSC 41, 178; BIOL 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) 3RD
FSC 141. Fruit and Vegetable Processing (4)
Prerequisites: CHEM 8; FSC 41, 178; MATH 75; PHYS 2A; BIOL 20. 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) 3RD
FSC 142. Dairy Processing (4)
Prerequisite: FSC 125; 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. (2 lecture, two 3-hour labs) (Field trips)
3RD
FSC 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) 3RD
FSC 151. Food Product Development (3)
Prerequisites: CULG 55; FSC 100, 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) 3RD
FSC 162T. Topics in Food Science
(1-4; max total 12 if no topic repeated)
Prerequisites: FSC 41, CULG 50, NUTR 54. Topics relating to food science.
Some topics may have labs. FS
FSC 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) 3RD
FSC 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. FS
FSC 190. Independent Study (1-3; max total 6)
See Academic Placement - Independent
Study. Approved for RP grading FS
.
FSC 192. Readings and Conference (1-3; max total 3)
Prerequisite: permission of instructor. Individually directed readings;
reports and evaluation. (Hours arranged) FS
FSC 193. Supervised Work Experience (1-6; max total 6)
Prerequisite: permission of instructor. Supervised work experience in food
science. CR/NC grading only. FS
FSC 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. S
Food Systems Management (FSM)
FSM 60. Food Safety for Foodservice Professionals (1)
Up-to-date information on all aspects of handling food, from receiving and
storing to preparing and serving. FS
FSM 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. S
FSM 133. Quantity Food Production (3)
Prerequisites: FSM 60; FSM 131; CULG 50; health clearance and health and
accident insurance required. Preparation and service in quantity foodservice
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) F
FSM 134. Cost Analysis in Food Systems Management (3)
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) S
FSM 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) FS
FSM 162T. Topics in Food Systems Management
(1-4; max total 12 if no topic repeated)
Prerequisites: CULG 50; FSM 131; NUTR 54. Topics relating to food systems
management. FS
FSM 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. FS
FSM 190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for RP grading. FS
FSM 192. Readings and Conference (1-3; max total 3)
Prerequisite: permission of instructor. Individually directed readings;
reports and evaluation. (Hours arranged) FS
FSM 193. Supervised Work Experience (1-6; max total 6)
Prerequisite: permission of instructor. Supervised work experience in food
systems management. A health clearance may be required. CR/NC grading only.
FS
Nutrition (NUTR)
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. FS
NUTR 54. Elementary Nutrition (3)
Elementary knowledge of high school chemistry and biology strongly recommended.
Scientific principles underlying normal nutritional requirements. FS
NUTR 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) FS
NUTR 147. Nutrition and the Athlete (3)
Prerequisite: NUTR 53 or 54. Covers intermediate principles of nutrition
and the application of these principles to diet and nutritional status.
Looks at interactions among diet, nutritional status, training, response,
adaptation, and performance. FS
NUTR 149. Food and Nutrition Communication (3)
Prerequisites: NUTR 156; 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) S
NUTR 153. Advanced Nutrition (3)
Prerequisites: NUTR 54, BIOL 65, 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. S
NUTR 156. Nutrition Assessment (3)
Prerequisites: NUTR 153 and COUN 174. 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) F
NUTR 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
and application of nutrition counseling skills for medical conditions. (3
lecture, 3 lab hours) S
NUTR 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. F
NUTR 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. FS
NUTR 162T. Topics in Nutrition
(1-4; max total 12 if no topic repeated)
Prerequisites: NUTR 54, 160. Topics relat-ing to nutrition. Some topics
may have labs.
NUTR 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. S
NUTR 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. FS
NUTR 190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for RP grading. FS
NUTR 192. Readings and Conference (1-3; max total 3)
Prerequisite: permission of instructor. Individually directed readings;
reports and evaluation. (Hours arranged) FS
NUTR 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. FS
(See Catalog 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)
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. F
FN 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. FS
FN 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. F
FN 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. FS
FN 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. F
FN 250. Food and Nutrition Resource Management (3)
Examines 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. (Formerly FN 221T)
FN 290. Independent Study (1-3; max total 3)
See Academic Placement -- Independent
Study. Approved for RP grading. FS
FN 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. FS
FN 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. FS
(See Catalog Numbering System.)
Agriculture (AGRI)
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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