FSN-FOOD SCIENCE AND NUTRITION -- 2001-03 Catalog
Food Science & Nutrition Department

FSN 101 Orientation to Nutrition (1) (CR/NC)

Understanding the depth and breadth of the Nutrition program. Emphasis on curriculum and career planning. Nutrition students are required to complete this course within their first year in the major. Credit/No Credit grading only. 1 lecture.

FSN 121 Fundamentals of Food (4)

Theoretical aspects and practical applications of the principles of food science and food preparation. Miscellaneous course fee required–see Class Schedule. 3 lectures, 1 laboratory.

FSN 125 Introduction to Food Science (5)

Basic principles of food science. Chemical, physical, and microbiological properties of foods. Ingredient properties, preservation, and unit processing operations. Overview of the commercial food processing industry at state and national levels. Miscellaneous course fee required–see Class Schedule. 4 lectures, 1 laboratory.

FSN 154 Basic Calculations in Food Processing (4)

Introduction to basic calculations needed for food plant operations. Calculations dealing with units, material balance, heat balance, steam heating, psychrometry, vacuum and pressure. Field trip may be required. 3 lectures, 1 laboratory. Prerequisite: Minimum of intermediate algebra or appropriate score on ELM.

FSN 200 Special Problems for Undergraduates (2–3) (CR/NC)

Individual investigation, research studies, or surveys of selected problems. Total credit limited to 6 units, with a maximum of 3 units per quarter. Credit/No Credit grading only. Prerequisite: Consent of instructor.

FSN 201 Enterprise Project (1–4) (CR/NC)

Post-harvest processing of a high quality food product. Project participation is voluntary and subject to approval by the department head and the Cal Poly Foundation. Total degree credit for FSN 201 and FSN 401 combined limited to 12 units. Credit/No Credit grading only. Prerequisite: FSN 125, or FSN 230 and consent of instructor.

FSN 204 Food Processing Operations (4)

Applied food manufacturing and processing technology emphasizing unit operations. Water removal in foods (dehydration, spray drying, vacuum concentration), heat removal (refrigeration, freezing), and osmotic preservation. Students produce processed foods in a pilot plant. 3 lectures, 1 laboratory. Prerequisite: FSN 154.

FSN 210 Nutrition (4) GE B5

Introduction to nutritional science principles and applications. Structure, function, and food sources of nutrients. Relationship of nutrition to overall health. Current issues. Emphasis on the young adult. 4 lectures.

FSN 230 Elements of Food Processing (4)

Principles of unit operations in food processing covering canning, freezing, dehydration, fermentation and raw material handling. Food quality and spoilage. Miscellaneous course fee required–see Class Schedule. For non-Food Science majors only. Field trip may be required. 3 lectures, 1 laboratory.

FSN 244 Cereal and Bakery Science (4)

Applied science of cereal-based products, bakery, sheeted, and extruded food products. Principles of cereal chemistry and physical-chemical and functional properties of cereal ingredients. Optimization and management of manufacturing line operations. Comparative nutritional evaluation of flours, grains, and finished products. Product development concepts. 3 lectures, 1 laboratory. Prerequisite: FSN 125.

FSN 250 Food and Nutrition: Customs and Culture (4) GE D4 USCP

Anthropological perspective of traditional and contemporary food customs and culture. Major emphasis on U.S. cultures including Native American, Hispanic American, African American, and Asian American. Past and future developments in organic foods, junk foods and industrial foods. 4 lectures.

FSN 263 Professional Practice in Applied Nutrition (2)

Understanding professional roles in applied nutrition settings, including dietetics and community nutrition. Discussion of relevant nutrition-related laws, regulations, and codes, including ethics. Development of professional portfolios. 2 seminars. Prerequisite: FSN 210.

FSN 275 Principles of Food Safety and Hazard Analysis (4)

Chemical, microbiological, and physical aspects of food safety are addressed especially with regard to establishment of safety programs for the food industry. In-depth coverage of hazard analysis and critical control points (HACCP). 3 lectures, 1 activity. Prerequisite: FSN 125 or FSN 230, or consent of instructor .

FSN 278 Food Plant Sanitation (4)

Management of a food plant sanitation program. Chemical and physical control of insects, rodents, and birds. Government inspection and legal issues affecting food operations. Chemistry of detergents, surfactants and sanitizers. Sanitary design and construction of food plants. Certified organic operations. 4 lectures. Prerequisite: FSN 125, FSN 230 for non-majors.

FSN 304 Advanced Culinary Principles and Practice (4)

Chemistry of starch, fat and proteins and its impact on texture, taste, flavor and appearance of food. Effects of microorganisms on changes of food during preparation and storage. Strong emphasis on baking technology. 3 lectures, 1 laboratory. Prerequisite: FSN 121 and CHEM 212/312.

FSN 310 Maternal and Child Nutrition (4)

Nutritional needs and issues during pregnancy and lactation. Role of nutrition in normal development, from conception through adolescence. Current nutrition issues in maternal and child nutrition. 4 lectures. Prerequisite: FSN 210; sophomore standing.

FSN 315 Nutrition in Aging (4)

Nutrition issues in the middle and later years. Changes in organ systems, nutrient needs, functional status, and food preferences as adults age. Nutrition and chronic disease. Nutritional assessment and screening. Nutrition-related health care and social services. 4 lectures. Prerequisite: FSN 210; junior standing.

FSN 319 Food Technology for the Consumer (4) GE Area F

Overview of the science and technology used to produce the foods consumed on a daily basis. Food science, biotechnology, food law, processing, preservation, ingredient functionality, and food safety information. 3 lectures, 1 activity. Prerequisite: Completion of GE Area B, and junior standing (Updated 6/25/02).

FSN 321 Culinary Management: Principles and Practice (4)

Principles involved in the choice, purchase, and preparation of foods in a variety of settings. Application of culinary management principles in the use of time, energy and money. Planning, preparing, and serving meals with emphasis on nutritional, aesthetic, economic and cultural aspects of food. Miscellaneous course fee required–see Class Schedule. 3 lectures, 1 laboratory. Prerequisite: FSN 121, FSN 210.

FSN 322 French Food in French (4)
(Also listed as FR 322)

Blend of French language, culture, food preparation techniques, and basic food chemistry and nutrition. Total immersion in language and cooking: preparation of French food while interacting in French with classmates and instructors in lectures, discussion, and laboratory. 3 lectures, 1 laboratory. Prerequisite: FR 103 or consent of instructor.

FSN 323 Statistical Quality Control (3)

Application of statistical methods in quality control programs and evaluation of design and production in the food industry. Emphasis on role of statistical quality control in total quality management. Computer software will be utilized in statistical quality control processes. 3 lectures. Prerequisite: STAT 218 for Food Science majors and FSN 230 for non-majors.

FSN 328 Advanced Nutrition I (4)

Metabolism of carbohydrates, fats and proteins as it applies to human nutrition. Integration of metabolic pathways. 4 lectures. Prerequisite: FSN 210, CHEM 313/371, BIO 115/151.

FSN 329 Advanced Nutrition II (4)

Continuation of FSN 328. Biochemical and physiological functions of vitamins and minerals and their interaction with other nutrients. Quantitative analysis of nutrients in foods and assay of nutrients and metabolites in body fluids. Miscellaneous course fee may be required–see Class Schedule. 3 lectures, 1 laboratory. Prerequisite: FSN 328.

FSN 334 Food Packaging (3)

Function of food packaging in food processing and preservation. Packaging materials and forms. Regulations and testing of food packaging material. Oral presentation required. 3 lectures. Prerequisite: FSN 125 and FSN 204.

FSN 335 Food Quality Assurance (4)

Chemical, microbiological, and physical methods of analyses of foods used in food quality assurance and product development laboratories. Organization and management of quality assurance and control programs. Development of food production standards and interpretation of specifications. Miscellaneous course fee may be required–see Class Schedule. 3 lectures, 1 laboratory. Prerequisite: FSN 125 or FSN 230, junior standing or consent of instructor.

FSN 341 Wines and Fermented Foods (3)

Processing, manufacturing and bio-technical applications of fermentation technology for the production of food products. Wine, beer, pickles, distilled beverages, olives and other fermented food products important to the post-harvest economy of California. Field trip may be required. 3 lectures. Prerequisite: Junior standing.

FSN 343 Institutional Foodservice I (3)

Principles of equipment selection and floor planning with emphasis on sanitation and safety. 2 lectures, 1 laboratory. Prerequisite: FSN 321 and junior standing.

FSN 344 Institutional Foodservice II (3)

Economic principles and problems involved in planning and preparing food using institutional equipment to meet specific product standards for large groups. 2 lectures, 1 laboratory. Prerequisite: FSN 343.

FSN 354 Packaging Function in Food Processing (3)

Basic food spoilage and preservation mechanisms. The role of food packaging in food processing. Package and food compatibility. For non-Food Science majors. 3 lectures. Prerequisite: Junior standing.

FSN 364 Food Chemistry (4)

Chemical and biochemical properties of food components. Basic principles of food enzymology and the chemical and biochemical changes occurring in food systems as a function of different food processing conditions. Mechanisms of reactions affecting food quality and nutritional value. Laboratory focus on assessment of food chemical systems. 3 lectures, 1 laboratory. Prerequisite: FSN 125 or FSN 230, CHEM 313.

FSN 374 Food Laws and Regulations (4)

Federal, state, and local laws and regulations affecting the production, processing, packaging, marketing, and distribution of food. Emphasis on FDA, USDA and California codes. 4 lectures. Prerequisite: FSN 125; FSN 230 for non-Food Science majors.

FSN 400 Special Problems for Advanced Undergraduates (2–4) (CR/NC)

Individual investigation, research, studies, or surveys of selected problems. Total credit limited to 6 units, with a maximum of 4 units per quarter. Credit/No Credit grading. Prerequisite: Consent of instructor.

FSN 401 Advanced Enterprise Project (1–4) (CR/NC)

Leadership responsibility on enterprise projects. Lead students, under the supervision of instructor, will be accountable for all phases of the project: scheduling times, securing raw product, record keeping, and marketing of the product. Total degree credit for FSN 201 and FSN 401 combined limited to 12 units. Credit/No Credit grading only. Prerequisite: FSN 201 and junior standing and consent of instructor.

FSN 408 Food Composition Science and Product Development (4)

Chemical and physical properties of food ingredients. Functionality of water, carbohydrates, proteins, lipids, additives and other food ingredients used in the formulation, development, and processing of foods. Miscellaneous course fee may be required–see Class Schedule. 3 lectures, 1 laboratory. Prerequisite: FSN 364, CHEM 313, senior standing or consent of instructor.

FSN 410 Nutritional Implications of Food Industry Practices (4)

Methods for assessing nutritional quality of foods/diets. Nutrient databases for raw and processed foods. Effects of food industry practices (e.g., processing, fortification, new product development, biotechnology) on nutritional quality of foods/diets. Evolution of public policy. 4 seminars. Prerequisite: FSN 210; FSN 230 or one course in food processing; senior standing; or consent of instructor.

FSN 411 Sensory Evaluation of Food (3)

Designed to help the food scientist solve typical sensory problems occurring in the food industry by using simple difference and scaling test designs; select appropriate panelists for specific sensory tests; and conduct such tests, analyze, interpret the results and write a report. 2 lectures, 1 laboratory. Prerequisite: STAT 218; FSN 230 for non-majors.

FSN 415 Nutrition Education and Communications (4)

Application of appropriate behavior and learning theories to bring about positive health outcomes in population groups. Use of effective techniques and materials. Computer-based technology to augment learning activities. 3 lectures, 1 laboratory. Prerequisite: FSN 329 and senior standing.

FSN 416 Community Nutrition (4)

Federal, state and local nutrition assessment activities and program services for at-risk populations. Emphasis on health promotion and disease prevention concepts. Develop skills in assessing community nutrition problems and planning service interventions. 4 lectures. Prerequisite: FSN 329 and senior standing. Recommended: FSN 310, FSN 315.

FSN 417 Nutrition Counseling (4)

Communication, behavioral, and counseling theories as they relate to nutrition counseling. Emphasis on development of skills to promote healthy eating behaviors. Examination of eating disorders and obesity, including preventative and therapeutic interventions. 4 lectures. Prerequisite: FSN 415, PSY 201/202.

FSN 420 Critical Evaluation of Nutrition Research (2)

Nutrition research terminology and methods, including the strengths and weaknesses of in vitro, animal, human observational, and human intervention studies. Critical evaluation and interpretation of nutrition research. Case studies of research supporting or refuting diet/health links. 2 seminars. Prerequisite: FSN 329, STAT 218, and senior standing.

FSN 426 Food Systems Management (3)

Principles of successful organization and management with their application to the effective operation of food service. Administrative responsibilities of the food service manager. 3 lectures. Prerequisite: FSN 344, and senior standing.

FSN 429 Clinical Nutrition I (4)

Application of the nutritional care process to organic, functional, and metabolic disorders which may alter nutritional requirements or require dietary modifications. Nutritional care process, GI disorders, diabetes mellitus, and inborn errors of metabolism. 3 lectures, 1 laboratory. Prerequisite: FSN 329, ZOO 331, 332 (transfer equivalent ZOO 240, 241) and senior standing.

FSN 430 Clinical Nutrition II (4)

Application of the nutritional care process to organic, functional, and metabolic disorders which may alter nutritional requirements or require dietary modifications. Atherosclerosis, hyperlipidemias, metabolic stress, liver disease, cancer, renal disease, AIDS, and parenteral and enteral nutrition. 3 lectures, 1 laboratory. Prerequisite: FSN 429.

FSN 434 Food Analysis (4)

Principles of chemical and biochemical methods and techniques for measuring food protein, carbohydrates, lipids, water, vitamins, minerals and other components of foods, wine analysis. Application of AOAC approved methods for determining nutrients as they relate to nutritional labeling legal requirements. 3 lectures, 1 laboratory. Prerequisite: FSN 364.

FSN 440 Internship (1–12)

Career experience with private or public agencies. For Nutrition majors only. Total credit limited to 12 units. Maximum of 8 units may be applied toward degree requirements. Prerequisite: FSN 329, FSN 415 (or concurrent) and junior standing and consent of instructor.

FSN 444 Engineering Concepts in Food Processing (4)

Engineering concepts relevant to food processing. Heat transfer, evaporation, dehydration and refrigeration calculation principles. 4 lectures. Prerequisite: FSN 154, FSN 204; FSN 230 for non-Food Science majors.

FSN 461, 462 Senior Project (2-3) (2-3)

Selection and completion of research related to the student's area of interest. Project requires a formal report which must follow departmental guidelines. Minimum of 120 hours required (Nutrition majors) or 180 hours (Food Science majors). Prerequisite: GE Area A courses (Food Science majors) or ENGL 148 (Nutrition majors), and senior standing.

FSN 463 Undergraduate Seminar (1) (CR/NC)

Exploration of students' career opportunities and factors to be considered in career decisions. Credit/No Credit grading only. 1 seminar. Prerequisite: Junior standing.

FSN 470 Selected Advanced Topics (1–4)

Directed group study of selected topics for advanced students. Open to undergraduate and graduate students. Class Schedule will list topic selected. Total credit limited to 8 units. 1–4 lectures. Prerequisite: Senior standing.

FSN 471 Selected Advanced Laboratory (1–4)

Directed group laboratory study of selected topics for advanced students. Open to undergraduate and graduate students. Class Schedule will list topic selected. Total credit limited to 8 units. 1–4 laboratories. Prerequisite: Senior standing.

FSN 474 Advanced Food Processing (4)

Advanced topics in processing operations with emphasis on thermal processing. Non-traditional processing technology such as microwave, ionizing radiation, and Pascalization. Oral presentation required. Miscellaneous course fee required–see Class Schedule. 3 lectures, 1 laboratory. Prerequisite: FSN 154 and FSN 204; FSN 230 for non-Food Science majors.

FSN 485 Cooperative Education Experience in Food Science and Nutrition (6) (CR/NC)

Part-time work experience with an approved Food Science or Nutrition firm engaged in production or related business, industry or governmental agency. Positions are paid and usually require relocation and registration in course for two consecutive quarters. Formal report and evaluation by work supervisor required. Total credit limited to 16 units. Degree credit limited to 6 units. Credit/No Credit grading only. Prerequisite: Sophomore standing and consent of instructor.

FSN 494 Food Engineering (4)

Engineering concepts and unit operations used in the food industry. Materials balance and heat balance, heat transfer, steam heat, fluid flow, water removal and refrigeration. 3 lectures, 1 laboratory. Prerequisite: PHYS 104, MATH 131, MATH 132.

FSN 495 Cooperative Education Experience in Food Science and Nutrition (12) (CR/NC)

Full time work experience with an approved Food Science or Nutrition firm engaged in production or related business, industry or governmental agency. Positions are paid and usually require relocation and registration in course for two consecutive quarters. Formal report and evaluation by work supervisor required. Total credit limited to 16 units. Degree credit limited to 6 units. Credit/No Credit grading only. Prerequisite: Sophomore standing and consent of instructor.

FSN 500 Individual Study (1–6)

Advanced independent study planned and completed under the direction of a member of the department faculty. Total credit limited to 6 units. Prerequisite: Graduate standing, consent of supervising faculty member and graduate adviser.

FSN 501 Lipid Metabolism and Nutrition (3)

Digestion, absorption and metabolism of lipids with emphasis on lipoprotein metabolism, regulation of lipid metabolism, essential fatty acid requirements and functions. 3 seminars. Prerequisite: Graduate standing or consent of instructor.

FSN 570 Selected Topics in Food Science and Nutrition (1–4)

Directed group study of selected topics for advanced students. Open to undergraduate and graduate students. Class Schedule will list topic selected. Total credit limited to 12 units. 1 to 4 seminars. Prerequisite: Graduate standing or consent of instructor.

FSN 571 Selected Advanced Laboratory in Food Science and Nutrition (1–4)

Directed group laboratory study of selected topics for advanced students. Open to undergraduate and graduate students. Class Schedule will list topic selected. Total credit limited to 8 units. 1–4 laboratories. Prerequisite: Consent of instructor.

FSN 581 Graduate Seminar in Food Science and Nutrition (3)

Current findings and research problems in the field and their application to food science and nutrition. Class Schedule will list topic selected. 3 seminars. Prerequisite: Graduate standing or consent of instructor.

FSN 599 Thesis (1–6)

Individual research in food science and nutrition under faculty supervision leading to a graduate thesis of suitable quality. Total credit limited to 6 units. Prerequisite: Graduate standing and consent of instructor.