FSN-FOOD
SCIENCE AND NUTRITION – 2005-07 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. 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 processing. Overview of
the commercial food processing industry at state and national levels. 4 lectures, 1 laboratory.
FSN
200 Special
Problems for Undergraduates (1–3) (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
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 or FSN
121 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 125 or FSN 230.
FSN
210 Nutrition
(4) GE B5
Introduction to the science of human nutrition. Nutrient structure, metabolism, and function in body
systems. Application of nutrition science principles to
promote optimal health. 4 lectures.
FSN
230 Elements of
Food Processing (4)
Principles of food processing operations covering
thermal processing, freezing, dehydration, fermentation and raw material
handling. Overview
of food technology, food quality, spoilage, packaging and label requirements.
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 or FSN 230.
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
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 101, FSN 210, and sophomore standing.
FSN
264 Survey of
Food Chemistry (4)
Basic application of chemistry to food products. Role of chemical components of food and beverage
formulations with focus on grape, wine, fermented and distilled products as
well as fruit, vegetable and cereal products. 4 lectures.
Prerequisite: CHEM 111 or equivalent.
FSN
270 Food and
Wine Plant Sanitation (4)
Operational management of a food and wine plant
sanitation program. Chemical and physical control of insects, rodents, and birds.
Microbial sanitation operations. Government
and legal issues affecting operations. Chemistry of
detergents, surfactants and sanitizers. Design and
construction of plants. Certified organic USDA requirements.
4 lectures. Prerequisite: FSN 125 or FSN 230, or
consent of instructor.
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
285 Certified
Organic Food Processing Operations (2)
Certification and legal requirements for the
processing of fruit, vegetable, wine, beer and distilled spirits as well as
muscle foods. Basic
principles of certified organic handling and process operations. 2 lectures. Prerequisite: FSN 125, FSN 230 or consent of
instructor.
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, CHEM 111, or consent of instructor.
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
311 Sensory
Evaluation of Food (4)
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. 3
lectures, 1 laboratory. Prerequisite: STAT 218; FSN 230 for non-majors.
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; sophomore 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, package label information, and food
safety information. 3 lectures, 1 activity.
Prerequisite: Completion of GE Area B, and junior standing.
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. 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 111/151.
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 other constituents in body fluids. 3
lectures, 1 laboratory. Prerequisite: FSN 328.
FSN
330 Introduction
to Principles of Food Engineering (4)
Introduction
to principles of food engineering and basic calculations needed for food plant
operations. Unit conversions, material balance, heat balance, steam heating, psychrometry, vacuum and pressure. Field trip may be
required. 3 lectures, 1 laboratory. Prerequisite: FSN
125, MATH 118 or equivalent, and PHYS 104; or consent of instructor.
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. Packaging and container evaluation.
3 lectures, 1 laboratory. Prerequisite: FSN 125 or FSN
230, junior standing or consent of instructor.
FSN
341 Wines and
Fermented Foods (4)
(Also listed as WVIT 341)
Processing, manufacturing, historical and
bio-technical applications of fermentation technology for the production of
food products focusing on wine.
Wines of the world, distilled beverages, beers, fermented dairy, vegetable and
meat products important to the post-harvest economy of
FSN
342 Sensory
Evaluation of Wine (4) (Also listed as WVIT 342)
Evaluation of wines using the techniques in sensory
evaluation. Difference
and rating tests; descriptive analysis and pairing of wine and food. 3 lectures, 1 laboratory. Prerequisite: FSN 341, STAT 218 or
STAT 221, age 21 or older.
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
121 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 321, 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
368 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
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
FSN
400 Special
Problems for Advanced Undergraduates (1–4) (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
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. Product development processes from idea
generation to marketing. 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
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 328 and senior standing, or consent of instructor.
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, or consent of
instructor. 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 (4)
Principles of successful organization and management
with their application to the effective operation of food service. Administrative responsibilities of
the food service manager. Management theories and
practice. Labor relations. Discipline
and performance appraisal. 4 lectures.
Prerequisite: FSN 344, or consent of instructor.
FSN
429 Clinical
Nutrition I (4)
Application of the nutritional care process to
physiological disorders which may alter nutritional requirements or require
dietary modifications. Nutritional, hematological and immunological assessment. GI
disorders, diabetes mellitus, electrolytes, acid-base balance, hydration and enteral and parenteral nutrition.
3 lectures, 1 laboratory. Prerequisite: FSN 328, ZOO
331, 332 (transfer equivalent ZOO 240, 241) and senior standing.
FSN
430 Clinical
Nutrition II (4)
Application of the nutritional care process to
physiological and metabolic disorders which may alter nutritional requirements
or require dietary modifications. Respiratory diseases, burns, cancer, inborn errors of metabolism,
pregnancy, cardiovascular disease, liver disease, AIDS, renal disease, and bariatric surgery. 3 lectures, 1
laboratory. Prerequisite: FSN 429.
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 330, FSN 204; FSN 230 for non-Food Science
majors.
FSN
461, 462 Senior
Project I, II (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: ENGL 148 and senior standing; also FSN
329 for Nutrition majors.
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
464 Wine
Chemistry and Analysis (4)
Chemical
and biochemical analysis of wines using certified methods. Comparative
analysis for alcohol, ash, reducing sugars, volatile acidity, color, anthocyanin, tannins, sulfur dioxide by spectrophometric,
gas chromatography and titration methods. 3 lectures,
1 laboratory. Prerequisite: FSN 264 for non-Food Science majors; FSN 364
for Food Science majors; or consent of instructor.
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. 3 lectures, 1 laboratory.
Prerequisite: FSN 444.
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
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 advisor.
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
540 Dietetic
Internship Supervised Practice (10) (CR/NC)
Supervised
practice at various nutrition therapy, foodservice management, and community
nutrition sites. Total credit limited to 30 units, with a maximum of 10 units
per quarter. Credit/No Credit grading only. Prerequisite: Acceptance into the
Cal Poly, San Luis Obispo Dietetic Internship, a special session program in
Continuing Education.
FSN
541 Dietetic
Internship Seminar (2) (CR/NC)
A forum for dietetic interns to make presentations and
share their experiences in their supervised practice. Total credit limited to 6 units. Credit/No Credit
grading only. 2 seminars. Prerequisite: Acceptance
into the Cal Poly, San Luis Obispo Dietetic Internship, a special session
program in Continuing Education.
FSN
542 Dietetic
Internship: Current and Emerging Issues (2) (CR/NC)
Presentation of various hot topics and emerging issues
in nutrition therapy, foodservice management and community nutrition for
enrichment of the internship experience. Credit/No Credit grading only. 2 lectures. Total
credit limited to 6 units, with a maximum of 2 units per quarter. Prerequisite:
Acceptance into the Cal Poly, San Luis Obispo Dietetic Internship, a special
session program in Continuing Education.
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. Total credit limited to 6 units with approval of
advisor. 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.