Food Science & Nutrition

CULG 50S. Food & Culinology 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. Food and Culinary Science II

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, advanced knife and culinary skills including: gardemanger, charcuterie, and advanced cooking techniques. (2 lecture, 3 lab hours)(Course fee, $25)

Units: 3
Course Typically Offered: Spring

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 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

Pre-requisite: Thesis 298. 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, two 3-hour labs)

Units: 4

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. (3 lecture, 3 lab hours) (Field trips)

Units: 4
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 and Vegetable 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. (2 lecture, two 3-hour labs) (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 lectures, two 3 lab-hours) (Field trips)

Units: 4
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 193. 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 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)(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 54. 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 193. 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 E1.

Units: 3
Course Typically Offered: Fall, Spring
GE Area: E1

NUTR 54. Elementary Nutrition

Application of chemical and biological principles to carbohydrates, proteins, fats, vitamins, minerals and water in human nutrition; recommended nutrient allowances and dietary evaluation, determination of energy needs; and relationship of nutriion to health and disease.

Units: 3
Course Typically Offered: Fall, Spring

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 149. Food and Nutrition Communication

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)

Units: 3
Course Typically Offered: Spring

NUTR 153. Advanced Nutrition

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.

Units: 3
Course Typically Offered: Spring

NUTR 156. Nutrition Assessment

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 nutrional 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)

Units: 3-4
Course Typically Offered: Spring

NUTR 160. Nutrition across the Life Cycle 1

Prerequisite: NUTR 54. 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 166S. 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. Senrior Dietetics Seminar

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 193. 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