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 department head.
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 407 Food Composition Science (4)
Chemical and physical properties of food ingredients. Function and properties of carbohydrates, proteins, fats, pigments and other food ingredients used in the formulation and processing of foods. 3 lectures, 1 laboratory. Prerequisite: FSN 302, CHEM 328, senior standing or consent of instructor.
FSN 409 Sensory Evaluation of Food (4)
Characteristics of food color, consistency, texture and flavor. Sensory difference and consumer acceptance testing methods. Panel training and selection techniques. Problem solving, statistical analysis of data, and management reporting methods. 3 lectures, 1 laboratory. Prerequisite: FSN 217 or FSN 230, STAT 211 or STAT 217, and junior standing or consent of instructor.
FSN 410 Nutritional Aspects of Food Processing (3)
Effects of food manufacturing practices on the nutritional quality of food products. Nutrient databases for raw and processed foods. Kinetics of nutrient losses. New developments in research and technology in the field. 3 lectures. Prerequisite: Senior standing, one course in Food Processing, FSN 210 or equivalent, or consent of instructor.
FSN 412 Experimental Nutrition (2)
Nutrient requirements and their evaluation. Quantitative laboratory techniques used in nutrition research. Miscellaneous course fee required-see Class Schedule. 2 laboratories. Prerequisite: FSN 329.
FSN 415 Methods of Teaching Nutrition (3)
Selection of valid content and learning activities for a variety of teaching situations and strategies in the classroom, community, or clinic setting. Writing of measurable objectives and the utilization of appropriate motivational and evaluation techniques. Activity designed to prepare students to teach nutrition at all stages of the life cycle. 2 lectures, 1 activity. Prerequisite: FSN 329, EDUC 305, and senior standing.
FSN 416 Community Nutrition (3)
Introduction to federal, state, and local programs. Practice in developing culturally sensitive plans for community assessment, program interventions, and evaluations on behalf of population groups at nutritional risk. 3 lectures. Prerequisite: FSN 415.
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, 430 Diet Therapy I, II (3) (3)
Modification of normal food intake and dietary patterns, with emphasis on dietary adjustments necessitated by certain disease processes and conditions. 2 lectures, 1 laboratory. Prerequisite: FSN 328, FSN 329 and senior standing; 430: FSN 429.
FSN 431 Advanced Muscle Food Science (3)
Physical, chemical and functional properties of muscle foods. Quality assurance and special problems associated with raw materials, processing methods and finished product. 2 lectures, 1 laboratory. Prerequisite: FSN 209 or FSN 211, CHEM 326 and consent of instructor.
FSN 435 Food Engineering (4)
Principles of material and energy balance as applied to food processing systems. Calculations regarding energy require-ments, heat transfer, refrigeration and freezing systems, and pumping heads. 4 lectures. Prerequisite: FSN 302, senior standing, or consent of instructor.
FSN 436 Food Laws and Regulations (3)
Federal, state, and local laws and regulations to include case law history affecting the production, processing, packaging, marketing, and distribution of food and food products. 3 lectures. Prerequisite: Senior standing, or consent of instructor.
FSN 437 Advanced Food Processing (4)
Advanced topics in processing operations with emphasis in heat transfer, physical and chemical changes in foods as a function of processing conditions. Oral presentation required. Field trip may be required. Miscellaneous course fee required-see Class Schedule. 3 lectures, 1 laboratory. Prerequisite: FSN 435.
FSN 439 Food Analysis (4)
Theory and applications of chemical and biochemical methods used for nutrient and chemical analysis of foods, including cereals, fruits and vegetables, muscle foods, milk and dairy products, and other processed food products. Lipid and water-soluble vitamin assay methods. Comparative AOAC methods of analysis. 3 lectures, 1 laboratory. Prerequisite: Senior standing, CHEM 326, CHEM 328.
FSN 440 Internship (1-12)
Career experience with private or public agencies. For Nutritional Science 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 461, 462 Senior Project (3) (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 180 hours required. Prerequisite: ENGL 215 or ENGL 218 and senior standing.
FSN 463 Undergraduate Seminar (2) (CR/NC)
Exploration of students' career opportunities and factors to be considered in career decisions. Recommended enrollment not more than 3 quarters prior to graduation. Credit/No Credit grading only. 2 seminars. Prerequisite: Senior standing.
FSN 470 Selected Advanced Topics (1-3)
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 6 units. 1-3 lectures. Prerequisite: Senior standing.
FSN 471 Selected Advanced Laboratory (1-3)
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 6 units. 1-3 laboratories. Prerequisite: Senior standing.
FSN 485 Cooperative Education Experience in Food Science and Nutrition (6) (CR/NC)
Part-time work experience with an approved Food Science and 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 and 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.