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Food Science and Nutrition
Agricultural Sciences & Technology
2004-2005 California State University, Fresno General Catalog 125
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, 2
activity hours) (Field trips)
150. Advanced Culinary Science (3)
Prerequisites: FSC 50; CHEM 1A or 3A;
permission of instructor. Experimental ap-proach
to foods emphasizing sensory and
objective tests, standards for high quality
foods and scientific principles that affect
food preparation and product development.
(2 lecture, 3 lab-discussion hours)
152. Food for Health (3)
Prerequisites: FSC 150; NUTR 53 or 54 or
permission of instructor; computer com-petency
recommended. Planning a nutri-tious
diet implementing the Dietary Guide-lines
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 41, 50; NUTR 54. Top-ics
relating to food science. Some topics
may have labs.
178. Food Laws, Regulations,
Inspection, and Grading (2)
Prerequisite: FSC 1. Federal and state laws
and regulations pertaining to the food in-dustry.
Federal Register, Code of Federal
Regulations, United States codes, Califor-nia
state codes, and other government docu-ments
as they pertain to the FDA, USDA,
EPA, and other agencies. Grading and
inspection of food products. (1 lecture, 2
activity hours)
180. Undergraduate Research
(1-4; max total 4)
Prerequisite: permission of instructor. Ex-ploratory
work on a suitable problem in
food science. Approved for RP grading.
190. Independent Study
(1-3; max total 6)
See Academic Placement — Independent
Study. Approved for RP grading.
120. Quality Assurance in the
Food and Dairy Industry (4)
Prerequisites: FSC 1; FSC 178; CHEM
1A; MICRO 20; MATH 11; or permission
of instructor. Physical, chemical, and mi-crobiological
methods for determining
quality in food and dairy processing. Total
Quality Management (TQM) and Statisti-cal
Quality Control (SQC) principles uti-lized.
Food product standards and Hazard
Analysis Critical Control Points (HACCP)
guidelines and applications. Computer ap-plications.
(3 lecture, 3 lab hours) (Field
trips)
125. Food and Dairy Microbiology (4)
Prerequisites: FSC 41, 178; MICRO 20;
or permission of instructor. Physical, chemi-cal,
and biological control of micro-organisms
in foods. Beneficial microor-ganisms
used in food and dairy produc-tion.
Laboratory emphasis on microbio-logical
methods used in examining foods.
Computer applications. (2 lectures, two 3-
hour labs) (Field trips)
141. Fruit and Vegetable Processing (3)
Prerequisites: CHEM 8; FSC 41, 178;
MATH 72; PHYS 2A; MICRO 20. Char-acteristics
of raw fruits and vegetables. Ap-plication
of storage and thermal dehydra-tion,
refrigeration/freezing, and packaging
principles that influence quality. Com-puter
applications. (2 lecture, 3 lab hours)
(Field trips)
142. Dairy Processing (3)
Prerequisite: FSC 125; or permission of
instructor. Manufacture of high tempera-ture
short time (HTST), ultra high tem-perature
(UHT), and evaporated milks,
cream, non fat dried milk (NFDM) pow-der,
ice cream, butter, and cheese. Labora-tory
includes routine chemical and micro-biological
analysis of raw and finished
products. (2 lecture, 3 lab hours) (Field
trips)
144. Food Engineering (4)
Prerequisites: FSC 41; PHYS 2A; MATH
75; or permission of instructor. The appli-cation
of the engineering concepts and
unit operations that include energy bal-ance,
heat transfer, fluid flow, thermody-namics,
and mass transfer. (2 lectures, two
3-hour labs) (Field trips)
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.
Food Science (FSC)
1. Introduction to Food Science and
Technology (3)
Survey of specific types of industries, chemi-cal
composition, microbiological concerns,
processing, and environmental risks and
their control to ensure food quality and
safety. Introduction to governmental regu-lation.
Current issues in the food industry.
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)
50. Food and Culinary Science (3)
Introduction to high quality food. Empha-sis
on principles of food safety, nutrition,
food preparation, and sensory evaluation.
(2 lecture, 2 lab hours) (CAN HEC 8)
100. Sensory Evaluation (3)
Prerequisite: MATH 11. Analysis, mea-surement,
and methods used in sensory
evaluation of foods. (2 lecture, 3 lab hours)
112. Food and Dairy Chemistry (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 appli-cations.
(3 lecture, 3 lab hours)
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 com-position.
Laboratory analyses include proxi-mate,
fatty acids, °Brix, titratable acidity,
mineral, peroxidase, peroxide values, re-ducing
sugars, vitamins, and filth. (2 lec-ture,
two 3-hour labs)
Object Description
| Title | 2004-05 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 2004-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 125 |
| Full Text Search | Food Science and Nutrition Agricultural Sciences & Technology 2004-2005 California State University, Fresno General Catalog 125 145. 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, 2 activity hours) (Field trips) 150. Advanced Culinary Science (3) Prerequisites: FSC 50; CHEM 1A or 3A; permission of instructor. Experimental ap-proach to foods emphasizing sensory and objective tests, standards for high quality foods and scientific principles that affect food preparation and product development. (2 lecture, 3 lab-discussion hours) 152. Food for Health (3) Prerequisites: FSC 150; NUTR 53 or 54 or permission of instructor; computer com-petency recommended. Planning a nutri-tious diet implementing the Dietary Guide-lines 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 41, 50; NUTR 54. Top-ics relating to food science. Some topics may have labs. 178. Food Laws, Regulations, Inspection, and Grading (2) Prerequisite: FSC 1. Federal and state laws and regulations pertaining to the food in-dustry. Federal Register, Code of Federal Regulations, United States codes, Califor-nia state codes, and other government docu-ments as they pertain to the FDA, USDA, EPA, and other agencies. Grading and inspection of food products. (1 lecture, 2 activity hours) 180. Undergraduate Research (1-4; max total 4) Prerequisite: permission of instructor. Ex-ploratory work on a suitable problem in food science. Approved for RP grading. 190. Independent Study (1-3; max total 6) See Academic Placement — Independent Study. Approved for RP grading. 120. Quality Assurance in the Food and Dairy Industry (4) Prerequisites: FSC 1; FSC 178; CHEM 1A; MICRO 20; MATH 11; or permission of instructor. Physical, chemical, and mi-crobiological methods for determining quality in food and dairy processing. Total Quality Management (TQM) and Statisti-cal Quality Control (SQC) principles uti-lized. Food product standards and Hazard Analysis Critical Control Points (HACCP) guidelines and applications. Computer ap-plications. (3 lecture, 3 lab hours) (Field trips) 125. Food and Dairy Microbiology (4) Prerequisites: FSC 41, 178; MICRO 20; or permission of instructor. Physical, chemi-cal, and biological control of micro-organisms in foods. Beneficial microor-ganisms used in food and dairy produc-tion. Laboratory emphasis on microbio-logical methods used in examining foods. Computer applications. (2 lectures, two 3- hour labs) (Field trips) 141. Fruit and Vegetable Processing (3) Prerequisites: CHEM 8; FSC 41, 178; MATH 72; PHYS 2A; MICRO 20. Char-acteristics of raw fruits and vegetables. Ap-plication of storage and thermal dehydra-tion, refrigeration/freezing, and packaging principles that influence quality. Com-puter applications. (2 lecture, 3 lab hours) (Field trips) 142. Dairy Processing (3) Prerequisite: FSC 125; or permission of instructor. Manufacture of high tempera-ture short time (HTST), ultra high tem-perature (UHT), and evaporated milks, cream, non fat dried milk (NFDM) pow-der, ice cream, butter, and cheese. Labora-tory includes routine chemical and micro-biological analysis of raw and finished products. (2 lecture, 3 lab hours) (Field trips) 144. Food Engineering (4) Prerequisites: FSC 41; PHYS 2A; MATH 75; or permission of instructor. The appli-cation of the engineering concepts and unit operations that include energy bal-ance, heat transfer, fluid flow, thermody-namics, and mass transfer. (2 lectures, two 3-hour labs) (Field trips) 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. Food Science (FSC) 1. Introduction to Food Science and Technology (3) Survey of specific types of industries, chemi-cal composition, microbiological concerns, processing, and environmental risks and their control to ensure food quality and safety. Introduction to governmental regu-lation. Current issues in the food industry. 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) 50. Food and Culinary Science (3) Introduction to high quality food. Empha-sis on principles of food safety, nutrition, food preparation, and sensory evaluation. (2 lecture, 2 lab hours) (CAN HEC 8) 100. Sensory Evaluation (3) Prerequisite: MATH 11. Analysis, mea-surement, and methods used in sensory evaluation of foods. (2 lecture, 3 lab hours) 112. Food and Dairy Chemistry (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 appli-cations. (3 lecture, 3 lab hours) 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 com-position. Laboratory analyses include proxi-mate, fatty acids, °Brix, titratable acidity, mineral, peroxidase, peroxide values, re-ducing sugars, vitamins, and filth. (2 lec-ture, two 3-hour labs) |
