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Food Science and Nutrition
126 2013-2014 California State University, Fresno General Catalog
FSC 193. Supervised Work
Experience (1-6; max total 6 units)
Prerequisite: permission of instructor. Su-pervised
work experience in food science.
CR/NC grading only. FS
FSC 199. Senior Seminar (1 unit)
Prerequisite: permission of instructor. Fac-ulty,
student, and industry presentations of
current food science topics. Discussion of
topics of practical importance to graduat-ing
students. S
Food Systems Management (FSM)
FSM 60. Food Safety for Foodservice
Professionals (1 unit)
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 units)
A managerial and systems approach to
food service operations. Impact of legisla-tion,
labor relations, and marketing on
industry. S
FSM 133. Quantity Food Production (3
units)
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 standard-ization,
equipment and layout, production
controls, work simplification, and quality
assurance. (2 lecture, 3 lab hours) (Course
fee, $25) F
FSM 134. Cost Analysis in
Food Systems Management (3 units)
Prerequisites: FSM 133; computer compe-tency
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
units)
Prerequisites: FSM 134 or permission of
instructor; health clearance and health and
accident insurance required. Supervised
work experience in food systems manage-ment.
(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 manage-ment.
FS
FSM 180. Undergraduate Research
(1-4; max total 4 units)
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 units)
See Academic Placement — Independent
Study. Approved for RP grading. FS
FSM 192. Readings and Conference
(1-3; max total 3 units)
Prerequisite: permission of instructor. In-dividually
directed readings; reports and
evaluation. (Hours arranged) FS
FSM 193. Supervised Work Experience
(1-6; max total 6 units)
Prerequisite: permission of instructor. Su-pervised
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 units)
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 units)
Application of chemical and biological
principles to carbohydrates, proteins, fats,
vitamins, minerals and water in human nu-trition;
recommended nutrient allowances
and dietary evaluation; determination of
energy needs; and relationship of nutrition
to health and disease. FS
NUTR 61. Introduction to Foods
and Nutrition Careers (1 unit)
Overview of various careers in foods and nu-trition;
educational and experiential require-ments
for foods and nutrition professionals;
professional ethics; and food and nutrition
information literacy. (1 lecture) FS
NUTR 147. Nutrition and the Athlete (3
units)
Prerequisite: NUTR 53 or 54. Covers in-termediate
principles of nutrition and the
application of these principles to diet and nu-tritional
status. Looks at interactions among
diet, nutritional status, training, response,
adaptation, and performance. FS
NUTR 149. Food and Nutrition
Communication (3 units)
Prerequisites: NUTR 156; computer com-petency
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
FSC 141. Fruit/Vegetable Processing and
Waste Management (4 units)
Prerequisites: FSC 41, 178; senior stand-ing.
Characteristics of raw fruits and veg-etables.
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 units)
Prerequisite: FSC 41; FSC 178; senior
standing; or permission of instructor. Unit
operation approach to processing, including
the three major steps of processing (raw mate-rial
preparation, processing and packaging.)
Overview of applied processing such as fluid
milk, concentrated milks, cream, non-fat
dried milk (NFDM) powder, ice cream, but-ter,
and cheese. (2 lecture, two 3-hour labs)
(Field trips) 3RD
FSC 144. Food Engineering (4 units)
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 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 (3 units)
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 docu-ments
as they pertain to the FDA, USDA,
EPA, and other agencies. Grading and
inspection of food products. (2 lecture, 2
activity hours) 3RD
FSC 180. Undergraduate Research
(1-4; max total 4 units)
Prerequisite: permission of instructor. Ex-ploratory
work on a suitable problem in food
science. Approved for RP grading. FS
FSC 190. Independent Study
(1-3; max total 6 units)
See Academic Placement — Independent
Study. Approved for RP grading. FS
FSC 192. Readings and Conference
(1-3; max total 3 units)
Prerequisite: permission of instructor.
Individually directed readings; reports and
evaluation. (Hours arranged) FS
Object Description
| Title | 2013-14 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 2013-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 126 |
| Full Text Search | Food Science and Nutrition 126 2013-2014 California State University, Fresno General Catalog FSC 193. Supervised Work Experience (1-6; max total 6 units) Prerequisite: permission of instructor. Su-pervised work experience in food science. CR/NC grading only. FS FSC 199. Senior Seminar (1 unit) Prerequisite: permission of instructor. Fac-ulty, student, and industry presentations of current food science topics. Discussion of topics of practical importance to graduat-ing students. S Food Systems Management (FSM) FSM 60. Food Safety for Foodservice Professionals (1 unit) 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 units) A managerial and systems approach to food service operations. Impact of legisla-tion, labor relations, and marketing on industry. S FSM 133. Quantity Food Production (3 units) 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 standard-ization, equipment and layout, production controls, work simplification, and quality assurance. (2 lecture, 3 lab hours) (Course fee, $25) F FSM 134. Cost Analysis in Food Systems Management (3 units) Prerequisites: FSM 133; computer compe-tency 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 units) Prerequisites: FSM 134 or permission of instructor; health clearance and health and accident insurance required. Supervised work experience in food systems manage-ment. (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 manage-ment. FS FSM 180. Undergraduate Research (1-4; max total 4 units) 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 units) See Academic Placement — Independent Study. Approved for RP grading. FS FSM 192. Readings and Conference (1-3; max total 3 units) Prerequisite: permission of instructor. In-dividually directed readings; reports and evaluation. (Hours arranged) FS FSM 193. Supervised Work Experience (1-6; max total 6 units) Prerequisite: permission of instructor. Su-pervised 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 units) 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 units) Application of chemical and biological principles to carbohydrates, proteins, fats, vitamins, minerals and water in human nu-trition; recommended nutrient allowances and dietary evaluation; determination of energy needs; and relationship of nutrition to health and disease. FS NUTR 61. Introduction to Foods and Nutrition Careers (1 unit) Overview of various careers in foods and nu-trition; educational and experiential require-ments for foods and nutrition professionals; professional ethics; and food and nutrition information literacy. (1 lecture) FS NUTR 147. Nutrition and the Athlete (3 units) Prerequisite: NUTR 53 or 54. Covers in-termediate principles of nutrition and the application of these principles to diet and nu-tritional status. Looks at interactions among diet, nutritional status, training, response, adaptation, and performance. FS NUTR 149. Food and Nutrition Communication (3 units) Prerequisites: NUTR 156; computer com-petency 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 FSC 141. Fruit/Vegetable Processing and Waste Management (4 units) Prerequisites: FSC 41, 178; senior stand-ing. Characteristics of raw fruits and veg-etables. 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 units) Prerequisite: FSC 41; FSC 178; senior standing; or permission of instructor. Unit operation approach to processing, including the three major steps of processing (raw mate-rial preparation, processing and packaging.) Overview of applied processing such as fluid milk, concentrated milks, cream, non-fat dried milk (NFDM) powder, ice cream, but-ter, and cheese. (2 lecture, two 3-hour labs) (Field trips) 3RD FSC 144. Food Engineering (4 units) 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 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 (3 units) 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 docu-ments as they pertain to the FDA, USDA, EPA, and other agencies. Grading and inspection of food products. (2 lecture, 2 activity hours) 3RD FSC 180. Undergraduate Research (1-4; max total 4 units) Prerequisite: permission of instructor. Ex-ploratory work on a suitable problem in food science. Approved for RP grading. FS FSC 190. Independent Study (1-3; max total 6 units) See Academic Placement — Independent Study. Approved for RP grading. FS FSC 192. Readings and Conference (1-3; max total 3 units) Prerequisite: permission of instructor. Individually directed readings; reports and evaluation. (Hours arranged) FS |
