Page 129 |
Previous | 129 of 528 | Next |
|
|
This page
All
|
Enology, Food Science, and Nutrition
Food Science (FSc)
1. Introduction [0 Food Science and
Technology (3)
Survey ofspeci fie types ofindustries, chemical
composition, microbiological concerns,
processing. and environmental risks and
their control [0 ensure food quality and
safery.Introduction co governmental regulation.
Currenc issues in the food industry.
(Formerly FScN 1)
3. Introduction to Dairy Industry (3)
Hisrory and processing of dairy producrs
including their composition and description
with emphasis on fluid milk. Introduction
[Q dairy chemistry and microbiology.
laboratOry includes plant [Ours and
recognizing defects in finished dairy products.
(Field rrips) (2 lecrure, 3 lab hours)
(Formerly D Ind 23)
41. Introduction to Food Processing (2)
Prerequisites: FSci 1. Introduction to the
technology of processing foods with special
reference to unit operations and sanitation.
Laboratory includes computer applications
related to food technology. (1
lecrure, 3 lab hours) (Field trips)
50. Basic Foods (3)
1ntroducrion to high quality food. Emphasis
on principles of food safety, nutrition,
food preparation, and sensory evaluation.
(2 lecmre, 2 lab hours) (Formerly FScN
50) (CAN H EC 8)
100. Sensory Evaluarion (3)
Prerequisite: adviser approved general statistics
class. Analysis, measurement, and methods
used in sensory evaluation of foods. (2
lecture, 3 lab hours) (Formerly FScN 100)
11 o. Food Chemistry
and Biochemistry (4)
Prerequisites: Chern IB; Chern ISO or
concurrently. Chemical and biochemical
changes in foods during production, processing,
and utilization. (Formerly FScN 110)
112. Functional Properties
of Food Componenrs (4)
Prerequisites: Chern 150 or concurrently;
FSc 41. Srudy ofrhe funcrional properries of
water, dispersed systems, carbohydrates. proteins,
enzymes, lipids, and colligat.ive properties
with respect to their role in processing
and shelflife. Computer applications. (3
lecmre, 3 lab hours)
115. Food Analysis (4)
Prerequisites: FSc 41,110 or J 12; adviser
approved general statistics class. Applica-tion
of analytical techniques and instrumeneal
methods used in the analysis offood
composition. Laboratory analyses include
proximate, fatty acids, °Brix, titratable acidity,
mineral, peroxidase, peroxide values,
reducing sugars, vitamins, and filth. (2Iecrure,
cwo 3-hour labs) (Formerly FScN 130)
120. Qualiry Assurance
in the Food Industry (4)
Prerequisires: FSc 1 or 3; FSc 178; Chern
lA; Micro 20j adviser approved general
statistics classj junior standing or consene
of the instructor. Physical, chemical, and
microbiological methods for determining
qualiry in food processing. Toral Qualiry
Management (TQM) and Srarisrical Qualiry
Control (SQC) principles utilized. Food
product standards and Hazard Analysis
Critical Control Points (HACCP) guidelines
and applications. Computer applicarions.
(3 lecrure, 3 lab hours) (Field rrips)
125. Food Microbiology (4)
Prerequisites: FSc 41, 178; Micro 20; or
consent of the instructor. Physical, chemical,
and biological control of microorganisms
in foods. Beneficial microorganisms
used in food production. Laboratory
emphasis on microbiological methods used
in examining foods. Computer applicarions.
(2 leaures, cwo 3-hour labs) (Field
rrips) (Formerly FScN 170)
141. Fruir and Vegetable Processing (3)
Prerequisites: Chern 8; FSc 41,178; Marh
72j Phys 2A; Micro 20. Characteristics of
raw fruits and vegetables. Application of
storage and thermal dehydration, refrigeration/
freezing, and packaging principles
that influence quality. Computer applicarions.
(2 lecrure, 3 lab hours) (Field rrips)
(Formerly FScN 141)
142. Dairy Processing (3)
Prerequisire: FSc3 and ASci 65; or FSc J 15
and 125;orconsentoftheinstructor. Manufacture
of high temperature short time
(HTSn, ulrca high remperarure (UHn,
and evaporated milks, cream, non fat dried
milk (NFDM) powder, ice cream, burter,
and cheese. Laboratory includes routine
chemical and microbiological analysis of
raw and finished products. (2 lecture, 3 lab
hours) (Field rcips) (Formerly FScN J42)
144. Food Engineering (4)
Prerequisire: FSc 41; Phys 2A; Marh 72.
The application of the engineering concepts
and unit operations that include energy
balance, heat transfer, fluid flow, thermodynamics,
and mass transfer. (2Iccrures,
-
cwo 3-hour labs) (Field rrips) (Formerly
AET 109)
145. Food Industry
Wasre Managemenr (2)
Prerequisite: Phys 2A. Waste material. collection
and transportation. Mechanical and
thermal processing, composting, and energy
recovery. Management, reduction and
recycling in food planrs. (1 lecrure, 3 lab
hours) (Field rcips) (Formerly AET 108)
150. Advanced Foods (3)
Prerequisires: FSc 50; Chern 1A or 3A.
Experimemal approach 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) (Formerly FScN 150)
152. Food for Heald, (3)
Prerequisires: FSc 50; FSM 30; Nurc 53 or
54. Planning a nutritious diet implementing
the Dietary Goals for the United States
and 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, 21ab hours) (Formerly
FScN 152)
162T. Topics in Food Science
(1-4; max total 12 if no topic repeated)
Prerequisires: FSc 50; Nurc 54. Topics
relating to food science. Some topics may
have labs. (Formerly FScN 162n
178. Food Laws. Regulations,
lnspecrion, and Grading (2)
Prerequisites: FSc 1. Federal and state laws
and regulations pertaining to the food indusrry.
Federal Register, Code of Federal
Regulations, United States codes, Californiastate
codes, and other government documents
as they pertain to the FDA, USDA,
EPA, and other agencies. Grading and inspection
oHood products. (1 lecture, one 3hour
lab/discussion) (Formerly FScN 125)
180. Undergraduate Research
(1-4; max roral 4)
Prerequisites: junior or senior standing and
permission of instructor. Exploratory work
on a suitable problem in food science. Approved
for SPgrading. (Formerly FScN 180)
190. Independent Study
(1-3; max toral6)
See Academic Placement - Independent
Study. Approved for SPgrading. (Formerly
FScN J90)
129
Object Description
| Title | 1998-99 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 1998-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 129 |
| Full Text Search | Enology, Food Science, and Nutrition Food Science (FSc) 1. Introduction [0 Food Science and Technology (3) Survey ofspeci fie types ofindustries, chemical composition, microbiological concerns, processing. and environmental risks and their control [0 ensure food quality and safery.Introduction co governmental regulation. Currenc issues in the food industry. (Formerly FScN 1) 3. Introduction to Dairy Industry (3) Hisrory and processing of dairy producrs including their composition and description with emphasis on fluid milk. Introduction [Q dairy chemistry and microbiology. laboratOry includes plant [Ours and recognizing defects in finished dairy products. (Field rrips) (2 lecrure, 3 lab hours) (Formerly D Ind 23) 41. Introduction to Food Processing (2) Prerequisites: FSci 1. Introduction to the technology of processing foods with special reference to unit operations and sanitation. Laboratory includes computer applications related to food technology. (1 lecrure, 3 lab hours) (Field trips) 50. Basic Foods (3) 1ntroducrion to high quality food. Emphasis on principles of food safety, nutrition, food preparation, and sensory evaluation. (2 lecmre, 2 lab hours) (Formerly FScN 50) (CAN H EC 8) 100. Sensory Evaluarion (3) Prerequisite: adviser approved general statistics class. Analysis, measurement, and methods used in sensory evaluation of foods. (2 lecture, 3 lab hours) (Formerly FScN 100) 11 o. Food Chemistry and Biochemistry (4) Prerequisites: Chern IB; Chern ISO or concurrently. Chemical and biochemical changes in foods during production, processing, and utilization. (Formerly FScN 110) 112. Functional Properties of Food Componenrs (4) Prerequisites: Chern 150 or concurrently; FSc 41. Srudy ofrhe funcrional properries of water, dispersed systems, carbohydrates. proteins, enzymes, lipids, and colligat.ive properties with respect to their role in processing and shelflife. Computer applications. (3 lecmre, 3 lab hours) 115. Food Analysis (4) Prerequisites: FSc 41,110 or J 12; adviser approved general statistics class. Applica-tion of analytical techniques and instrumeneal methods used in the analysis offood composition. Laboratory analyses include proximate, fatty acids, °Brix, titratable acidity, mineral, peroxidase, peroxide values, reducing sugars, vitamins, and filth. (2Iecrure, cwo 3-hour labs) (Formerly FScN 130) 120. Qualiry Assurance in the Food Industry (4) Prerequisires: FSc 1 or 3; FSc 178; Chern lA; Micro 20j adviser approved general statistics classj junior standing or consene of the instructor. Physical, chemical, and microbiological methods for determining qualiry in food processing. Toral Qualiry Management (TQM) and Srarisrical Qualiry Control (SQC) principles utilized. Food product standards and Hazard Analysis Critical Control Points (HACCP) guidelines and applications. Computer applicarions. (3 lecrure, 3 lab hours) (Field rrips) 125. Food Microbiology (4) Prerequisites: FSc 41, 178; Micro 20; or consent of the instructor. Physical, chemical, and biological control of microorganisms in foods. Beneficial microorganisms used in food production. Laboratory emphasis on microbiological methods used in examining foods. Computer applicarions. (2 leaures, cwo 3-hour labs) (Field rrips) (Formerly FScN 170) 141. Fruir and Vegetable Processing (3) Prerequisites: Chern 8; FSc 41,178; Marh 72j Phys 2A; Micro 20. Characteristics of raw fruits and vegetables. Application of storage and thermal dehydration, refrigeration/ freezing, and packaging principles that influence quality. Computer applicarions. (2 lecrure, 3 lab hours) (Field rrips) (Formerly FScN 141) 142. Dairy Processing (3) Prerequisire: FSc3 and ASci 65; or FSc J 15 and 125;orconsentoftheinstructor. Manufacture of high temperature short time (HTSn, ulrca high remperarure (UHn, and evaporated milks, cream, non fat dried milk (NFDM) powder, ice cream, burter, and cheese. Laboratory includes routine chemical and microbiological analysis of raw and finished products. (2 lecture, 3 lab hours) (Field rcips) (Formerly FScN J42) 144. Food Engineering (4) Prerequisire: FSc 41; Phys 2A; Marh 72. The application of the engineering concepts and unit operations that include energy balance, heat transfer, fluid flow, thermodynamics, and mass transfer. (2Iccrures, - cwo 3-hour labs) (Field rrips) (Formerly AET 109) 145. Food Industry Wasre Managemenr (2) Prerequisite: Phys 2A. Waste material. collection and transportation. Mechanical and thermal processing, composting, and energy recovery. Management, reduction and recycling in food planrs. (1 lecrure, 3 lab hours) (Field rcips) (Formerly AET 108) 150. Advanced Foods (3) Prerequisires: FSc 50; Chern 1A or 3A. Experimemal approach 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) (Formerly FScN 150) 152. Food for Heald, (3) Prerequisires: FSc 50; FSM 30; Nurc 53 or 54. Planning a nutritious diet implementing the Dietary Goals for the United States and 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, 21ab hours) (Formerly FScN 152) 162T. Topics in Food Science (1-4; max total 12 if no topic repeated) Prerequisires: FSc 50; Nurc 54. Topics relating to food science. Some topics may have labs. (Formerly FScN 162n 178. Food Laws. Regulations, lnspecrion, and Grading (2) Prerequisites: FSc 1. Federal and state laws and regulations pertaining to the food indusrry. Federal Register, Code of Federal Regulations, United States codes, Californiastate codes, and other government documents as they pertain to the FDA, USDA, EPA, and other agencies. Grading and inspection oHood products. (1 lecture, one 3hour lab/discussion) (Formerly FScN 125) 180. Undergraduate Research (1-4; max roral 4) Prerequisites: junior or senior standing and permission of instructor. Exploratory work on a suitable problem in food science. Approved for SPgrading. (Formerly FScN 180) 190. Independent Study (1-3; max toral6) See Academic Placement - Independent Study. Approved for SPgrading. (Formerly FScN J90) 129 |
