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Food Science and Nutrition
Agricultural Sciences & Technology
2010-2011 California State University, Fresno General Catalog 125
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 Statisti-cal
Quality Control (SQC) principles uti-lized.
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 applica-tions.
(2 lectures, two 3-hour labs) (Field
trips) 3RD
FSC 141. Fruit/Vegetable Processing and
Waste Management (4)
Prerequisites: CHEM 8; FSC 41, 178;
MATH 75; PHYS 2A; BIOL 20. Charac-teristics
of raw fruits and vegetables. Appli-cation
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, pro-cessing
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 applica-tion
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 de-and
culinary skills including gardemanger,
charcuterie, and advanced cooking tech-niques.
(2 lecture, 3 lab hours) (Course
fee, $25) 3RD (Formerly FSC 55)
CULG 152. Techniques for Healthful
Cooking (3)
Prerequisites: CULG 50; NUTR 53 or 54 or
permission of instructor; computer compe-tency
recommended. Planning a nutritious
diet implementing the Dietary Guidelines
for Americans. Cooking principles, recipe
modification, and food selection at super-markets
and restaurants to increase dietary
complex carbohydrates and decrease fat,
sugar, and sodium. (2 lecture, 2 lab hours)
(Course fee, $25) 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, mea-surement,
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, dis-persed
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 ana-lytical
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
of reference. Preference is given to those
applicants with work or volunteer experi-ence
in dietetics. Applicants whose native
language is other than English must earn a
minimum TOEFL score of 550.
Note: Interns accepted to the program must
successfully complete background checks,
fingerprinting, and any other requirements
of sponsoring facilities before beginning
program.
Admission Materials. Prospective stu-dents
must submit an application to the
university for postbaccalaureate standing,
evidence of an acceptable baccalaureate
degree from an accredited institution, two
official transcripts of all college work, of-ficial
report of GRE scores, an application
to the dietetic internship, three letters of
reference from employers or faculty, state-ment
of professional goals, and a verification
statement or declaration of intent from a
didactic program in dietetics. Applicants
must also apply to D & D Digital Systems
for enrollment in the computer matching
process. For more information on computer
matching, contact D & D Digital Systems
at 515.292.0490.
Program Requirements Units
FN 250 ................................................. 3
FN 229 ............................................. 1+1
FN 230 ................................................. 3
NUTR 193 ........................................... 4
FSM 193 ............................................... 4
Total units .......................................... 16
COURSES
Note: Active immunization against tetanus
(available through Student Health Services)
is a prerequisite for registration in any labora-tory
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. Empha-sis
on principles of food safety, nutrition,
food preparation, and sensory evaluation.
(2 lecture, 2 lab hours) (Course fee, $25)
FS (Formerly FSC 50)
CULG 55. Food
and Culinary Science II (3)
Prerequisite: CULG 50. Advanced prepara-tion
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
Object Description
| Title | 2010-11 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 2010-05 |
| 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 2010-2011 California State University, Fresno General Catalog 125 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 Statisti-cal Quality Control (SQC) principles uti-lized. 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 applica-tions. (2 lectures, two 3-hour labs) (Field trips) 3RD FSC 141. Fruit/Vegetable Processing and Waste Management (4) Prerequisites: CHEM 8; FSC 41, 178; MATH 75; PHYS 2A; BIOL 20. Charac-teristics of raw fruits and vegetables. Appli-cation 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, pro-cessing 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 applica-tion 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 de-and culinary skills including gardemanger, charcuterie, and advanced cooking tech-niques. (2 lecture, 3 lab hours) (Course fee, $25) 3RD (Formerly FSC 55) CULG 152. Techniques for Healthful Cooking (3) Prerequisites: CULG 50; NUTR 53 or 54 or permission of instructor; computer compe-tency recommended. Planning a nutritious diet implementing the Dietary Guidelines for Americans. Cooking principles, recipe modification, and food selection at super-markets and restaurants to increase dietary complex carbohydrates and decrease fat, sugar, and sodium. (2 lecture, 2 lab hours) (Course fee, $25) 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, mea-surement, 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, dis-persed 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 ana-lytical 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 of reference. Preference is given to those applicants with work or volunteer experi-ence in dietetics. Applicants whose native language is other than English must earn a minimum TOEFL score of 550. Note: Interns accepted to the program must successfully complete background checks, fingerprinting, and any other requirements of sponsoring facilities before beginning program. Admission Materials. Prospective stu-dents must submit an application to the university for postbaccalaureate standing, evidence of an acceptable baccalaureate degree from an accredited institution, two official transcripts of all college work, of-ficial report of GRE scores, an application to the dietetic internship, three letters of reference from employers or faculty, state-ment of professional goals, and a verification statement or declaration of intent from a didactic program in dietetics. Applicants must also apply to D & D Digital Systems for enrollment in the computer matching process. For more information on computer matching, contact D & D Digital Systems at 515.292.0490. Program Requirements Units FN 250 ................................................. 3 FN 229 ............................................. 1+1 FN 230 ................................................. 3 NUTR 193 ........................................... 4 FSM 193 ............................................... 4 Total units .......................................... 16 COURSES Note: Active immunization against tetanus (available through Student Health Services) is a prerequisite for registration in any labora-tory 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. Empha-sis on principles of food safety, nutrition, food preparation, and sensory evaluation. (2 lecture, 2 lab hours) (Course fee, $25) FS (Formerly FSC 50) CULG 55. Food and Culinary Science II (3) Prerequisite: CULG 50. Advanced prepara-tion 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 |
