FSN-FOOD SCIENCE AND NUTRITION -- 1999-2000 Catalog
Food Science & Nutrition Department

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.

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 111.

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.

Introduction to basic calculations needed for food plant operations. Calculations dealing with units, material balance, heat balance, steam heating, psychrometry, vacuum and pressure. 3 lectures, 1 laboratory.

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.

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, FSN 209, FSN 211 or FSN 230 and consent of instructor.

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.

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.

Introductory nutrition. Sources of nutrients and their functions in the body. Relationship of nutrition to overall health. Selection of healthful diets. Current issues in the field. Emphasis on the young adult. 4 lectures.

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.

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.

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.

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.

Historical perspective of traditional and contemporary food customs and culture as shaped by environment, society, politics, religion, health beliefs, and gender. Major emphasis on U.S. cultures including American Indian, Hispanic American, African American, and Asian American. 4 lectures.

Development, organization, management and operation of a food plant sanitation program. FDA inspection and legal issues affecting food plant operations. Chemistry and applications of soaps, detergents, surfactants, insecticides, rodenticides; legal requirements. 4 lectures. Prerequisite: FSN 125; FSN 230 for non-Food Science majors.

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.

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.

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. 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, or consent of instructor.

Fundamentals of quality control programs for the food industry. TQM, SQC, HACCP, GMP. Organization and management of quality control programs. Miscellaneous course fee may be required- see Class Schedule. 4 lectures, 1 laboratory. Prerequisite: FSN 204, STAT 218, and CHEM 212; FSN 230 for non-Food Science majors.

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

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. 3 lectures, 1 laboratory. Prerequisite: FSN 328.

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.

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.

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.

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.

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.

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, CHEM 313.

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.

Physical, chemical and functional characteristics of meat food raw materials. Science and technology of value-added processing including curing, sausage manufacture, low moisture products, and restructuring. Quality assurance and related current industry topics. Miscellaneous course fee may be required- see Class Schedule. 3 lectures, 1 laboratory. Prerequisite: FSN 209 or FSN 211, junior standing.

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.

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.

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. 3 lectures, 1 activity. Prerequisite: Senior standing, one course in Food Processing, FSN 210; FSN 230 or one course in food processing; senior standing; or consent of instructor.

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.

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 415 and senior standing.

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.

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.

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.

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, and diabetes mellitus. 3 lectures, 1 laboratory. Prerequisite: FSN 329 and senior standing.

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.

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 374.

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.

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.

How food products are created and tested by scientists and technologists. Sensory tests, consumer acceptance, experimental design. Fat replacement and the use of ingredients and additives. Miscellaneous course fee may be required- see Class Schedule. 3 lectures, 2 activities. Prerequisite: FSN 325 and senior standing; FSN 230 for non-Food Science majors.

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 (Nutrition majors) or 180 hours (Food Science majors) required. Prerequisite: ENGL 215 or ENGL 218 and senior standing.

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

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.

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.

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.

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.

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.

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.

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.

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.

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 9 units. 1 to 3 seminars. Prerequisite: Graduate standing or consent of instructor.

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: Consent of instructor.

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.

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.