FSN 101 Orientation to Food Science and Nutrition (1) (CR/NC)
Understanding the depth and breadth of the Food Science and Nutrition Department, the major programs and the university. Emphasis on curriculum and career planning. Food Science and Nutritional Science 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. Prerequisite: CHEM 121.
FSN 170 Introductory Food Science (4)
Principles of basic 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. 3 lectures, 1 laboratory.
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 department head.
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 170, FSN 209, FSN 211 or FSN 230 and consent of instructor.
FSN 209 Procurement and Use of Muscle Foods (3)
Composition of muscle-based foods in relation to cost, yield, quality, meal preparation and nutritional value. Buying, storing, handling and preservation. Uniform retail and food service identity standards for fresh cuts. Classification and methods of making processed meat products. Credit not allowed for students having completed FSN 211. Miscellaneous course fee required--see Class Schedule. 2 lectures, 1 laboratory.
FSN 210 Nutrition (3) GEB E.2.
Nutrition as it relates to health throughout the life cycle, with emphasis on the young adult. 3 lectures.
FSN 211 Muscle Food Science (3)
Muscle food processing methods and operations. Meat inspection, grading, composition, curing, preservation and related topics. Carcass beef, pork, and lamb will be processed into consumer ready products. Credit not allowed for students having completed FSN 209. Miscellaneous course fee required--see Class Schedule. 2 lectures, 1 laboratory.
FSN 212 Meat Grading and Evaluation (2)
Factors related to carcass quality and yield. USDA meat grading principles and practices. Judging of carcass and wholesale cuts. Field trip to meat packing plants required. 1 lecture, 1 laboratory. Prerequisite: FSN 211.
FSN 217 Fundamentals of Food Processing Operations (4)
Introduction to the processing aspects of food plant operations. Relationship between unit operations and processes. Calculations dealing with basic fundamentals of food processing operations. 3 lectures, 1 laboratory. Prerequisite: FSN 170, MATH 118, PHYS 104.
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. 3 lectures, 1 laboratory.
FSN 250 Food and Nutrition: Customs and Culture (3) GEB E.2. USCP
Historical perspective of traditional and contemporary food customs and culture as shaped by environment, society, politics, religion, health beliefs, and gender. Major emphasis of this course will be on U.S. cultures including American Indian, Hispanic American, African American, and Asian American. 3 lectures.
FSN 251 Food and Nutrition: Customs and Culture Laboratory (3)
Procurement, preparation, consumption of ethnic foods within their cultural context. Application of food science and nutrition principles to the traditional and contemporary preparation of ethnic cuisines. Focus on Native American, Hispanic American, African American, Asian American foods and customs. Miscellaneous course fee may be requiredsee Class Schedule. 1 laboratory. Prerequisite or concurrent: FSN 250.