FSN 301 Unit Processing Operations I (4)
Applied food manufacturing and processing technology emphasizing thermal process operations. Major processes discussed are retort operation, osmotic preservation, extraction and filtration. Product formulation and material balances. Students produce processed foods in a pilot plant. Field trip may be required. 3 lectures, 1 laboratory. Prerequisite: FSN 217.
FSN 302 Unit Processing Operations II (4)
Continuation of FSN 301. Application of various processing operations to different product systems. Water removal in foods (evaporation, vacuum concentration, dehydration), heat removal (refrigeration and freezing), freeze drying and freeze concentration. Small scale food processing and group projects. Field trip may be required. 3 lectures, 1 laboratory. Prerequisite: FSN 301.
FSN 310 Maternal and Child Nutrition (3)
Nutritional requirements from conception to adolescence; role of nutrition in normal development. 3 lectures. Prerequisite: FSN 210, sophomore standing.
FSN 315 Nutrition in Aging (3)
Nutrition as it relates to the middle and later years, with emphasis on the elderly. 3 lectures. Prerequisite: FSN 210, junior standing.
FSN 321 Meal Management (3)
Factors and principles involved in the choice, purchase, and preparation of foods for a meal. Application of management principles in the use of time, energy and money in relation to feeding diverse groups. Planning, preparing, and serving of meals with emphasis on nutritional, aesthetic, and economic aspects of foods. Miscellaneous course fee required-see Class Schedule. 2 lectures, 1 laboratory. Prerequisite: FSN 121, FSN 210, or consent of instructor.
FSN 328 Advanced Nutrition I (3)
Metabolism of carbohydrates, fats and proteins as it applies to human nutrition. Evaluation of nutritional status. 3 lectures. Prerequisite: FSN 210, CHEM 328, ZOO 239.
FSN 329 Advanced Nutrition II (3)
Continuation of FSN 328. Biochemical and physiological functions of vitamins and minerals and their interactions with other nutrients. Current topics in nutrition research. 3 lectures. Prerequisite: FSN 328.
FSN 331 Principles of Food Plant Sanitation (3)
Development, organization, management and operation of a food plant sanitation and waste disposal program. Chemistry of detergents, surfactants, and anti-microbial agents. Application of state and federal legal requirements. 3 lectures. Prerequisite: FSN 170 or FSN 230 or consent of instructor.
FSN 332 Statistical Quality Control (3)
Application of statistical methods in quality control programs and evaluation of operations in food industry. Emphasis on role of SQC in TQM (total quality management). Utilize statistical computer software in SQC processes. Calculator required. 3 lectures. Prerequisite: STAT 211 or STAT 217, junior standing or consent of instructor.
FSN 333 Quality Assurance in Food Industries (4)
Chemical, microbiological and physical methods of analyses of foods used in the food plant quality assurance and product development laboratory. Hazard analysis and critical control point principles for food production. Organization and management of quality control program. Development of food production standards. 3 lectures, 1 laboratory. Prerequisite: FSN 170 or FSN 230, junior standing and consent of instructor.
FSN 336 Food Packaging (3)
Packaging materials, packages and packaging methods applicable to a variety of processed and prepared foods. Oral presentation required. Field trip may be required. 3 lectures. Prerequisite: FSN 302; for non-majors FSN 230 and consent of instructor.
FSN 338 Further Processing of Muscle Foods (3)
Science and technology of further meat processing, including curing, sausage manufacturing, intermediate moisture products and restructuring. Raw material selection, product formulation, yield calculations, packaging and use of equipment. Field trip required. Miscellaneous course fee required--see Class Schedule. 2 lectures, 1 laboratory. Prerequisite: FSN 209 or FSN 211, junior standing and consent of instructor.
FSN 339 Cereal Science and Processing (3)
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. Comparative nutritional evaluation of flours, grains, and finished products. Product development concepts. 3 lectures. Prerequisite: FSN 170 or FSN 230 and 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, 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 institutional food production and sanitation/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.