Food Science and Nutrition
Fsn 120 Introduction to Food Science and Nutrition
An overview of the interactions among the basic disciplines that
are integrated into the development of more wholesome, stable, and
nutritious food products. General principles are stressed using examples
that demonstrate the progression of raw agricultural commodities through
the integrated technologies that result in commercial food products.
(Offered every year.) 3 credits.
Fsn 200 Human Nutrition
A study of food intake and utilization, nutrient sources, metabolism,
and interactions. Human nutritional requirements and their relationship
to various diseases are examined, as are facts and fiction about diets,
“health foods,” etc. Students learn about nutrition, the
elements of a balanced diet, and modern food technology. (Offered
every year.) 3 credits.
Fsn 201 International Nutrition: The World Food Crisis
Students review contemporary nutritional issues affecting the
world. Social, cultural, political, economical, and scientific aspects
of the world food problems are examined. Nutritional deficiencies
affecting various regions of the world and the role of international
agencies are covered. Students learn about food production and food
supplementation programs, and examine possible solutions and the future.
(Offered every year.) 3 credits.
Fsn 210 Food Industry Study Tour
Prerequisite, instructor’s consent. A study tour
of Southern California food processors and allied industries to develop
a more thorough understanding of how basic food technology principles
are applied to the manufacture of commercial food products. Lecture,
laboratory. Lab fee: $20. (Offered every Interterm and summer.)
3 credits.
Fsn 250 Food Science and Nutrition Lecture Series
A series of seminars, presented by distinguished scientists,
relating to important contemporary problems and concerns in food science
and nutrition. 1-3 credits.
Fsn 312 Sensory Evaluation of Foods
Prerequisite, Fsn 120. Students learn the principles and
methodology involved in the sensory testing of food products. 3 credits.
Fsn 315 Food Ingredients
Prerequisite, Fsn 120. Students evaluate food supplements,
preservatives, and other additives designed to improve the acceptability,
stability, and nutritional properties of processed food products.
Practical aspects of improving existing products and formulating new
food products are emphasized. 3 credits.
Fsn 323 Computer Applications
An in-depth overview of computer applications for the food industry.
Areas of emphasis include word processing, graphics, spreadsheets,
nutritional evaluation, product development, and desktop publishing.
Apple Macintosh and IBM-PC computers are used in the course. 3 credits.
Fsn 330 Food Microbiology
Prerequisite, Biol 307. A study of the microorganisms
specifically related to the fermentation, preservation, stability,
safety, and flavor of foods. (Three hours of lecture and three
hours of lab per week.) Lab fee: $40. (Offered alternate years.) 4
credits.
Fsn 338 Nutrition and Human Performance
Prerequisites, Fsn 200, Chem 150, Biol 211. Designed to
provide a more in-depth view of nutrition, metabolism, and human performance.
Ergogenic aids, blood doping, nutritional needs of the athlete are
emphasized. The methodologies and current topics related to nutrition
and human performance are evaluated. Mechanisms of nutrition are presented
to better understand the cause-and-effect relationships of human nutrition.
(Offered every year.) 3 credits.
Fsn 339 Lifecycle and Clinical Nutrition
Prerequisites, Fsn 200, Chem 150, Biol 211. The human
body has different nutrient requirements at different times during
the life cycle and when in a disease state. Students explore the physiological
changes, adaptations, and stresses that affect nutritional status
and explain the influence of dietary practices in maximum growth,
maintenance, and health. Nutrition counseling and diet analyses are
included. 3 credits.
Fsn 341 Micronutrient Metabolism
Prerequisites, Fsn 200, Chem 150, 435, Biol 211. Physiological
and metabolic interrelationships on the cellular level are investigated.
Students examine biochemical study of each nutrient, homeostatic maintenance,
and review current literature and research methodology. 3 credits.
Fsn 342 Macronutrient Metabolism
Prerequisites, Fsn 200, Chem 150, 435, Biol 211. Physiological
and metabolic interrelationships on the cellular level are investigated.
Students examine biochemical study of each nutrient, homeostatic maintenance,
and review current literature and research methodology. 3 credits.
Fsn 350 Clinical Aspects of Food Science and Nutrition
Prerequisites, Chem 150, Fsn 435 or instructor’s consent.
A study of the physiological, toxicological, and pharmacological effects
of common food ingredients and constituents on the body; the use of
foods and food ingredients to combat disease; and the interaction
of certain drugs and foods on the body. 3 credits.
Fsn 380 Management and Marketing Fundamentals for Food Scientists
An introductory course in the fundamentals of management and marketing
designed for those food science majors who have no academic background
in these areas. The objectives of the course include the accelerated
learning of introductory management theory and a survey of basic marketing
structures and functions as they apply to the food industry. 3 credits.
Fsn 401 Food Chemistry
Prerequisite, Fsn 120, Chem 330. Students study the chemistry
of proteins, lipids, enzymes, carbohydrates, etc. as they relate to
the composition, preservation, processing, stability, flavor,
and nutritional characteristics of foods. (Offered alternate years.)
3 credits.
Fsn 402 Food Chemistry Laboratory
Must be taken by undergraduate majors in conjunction with FSN
401. A laboratory study of the chemistry of proteins, lipids, enzymes,
carbohydrates, etc. as they relate to the composition, preservation,
processing, stability, flavor, and nutritional characteristics
of food. (Offered alternate years.) Lab fee: $40. 1 credit.
Fsn 403 Government Regulation of Foods
Prerequisite, Fsn 120 or instructor’s consent. An
examination of the rules and regulations of various governmental agencies
with regard to the processing, packaging, labeling, and marketing
of food products. (Offered alternate years.) 3 credits.
Fsn 405 Quality Control and Assurance
Prerequisite, Fsn 120 or instructor’s consent. Students
apply physical, chemical, microbiological, organoleptic, and statistical
methods to the evaluation of critical properties (e.g., color, flavor,
texture, nutrients, stability, and safety) of ingredients and commercial
food products. (Offered alternate years.) 3 credits.
Fsn 411 Food Analysis
Prerequisite, Chem 330. Designed to acquaint the students
with the principles and application of modern physical and chemical
methods to the separation, characterization, and quantitative analysis
of food constituents. (Three hours lecture and three hours lab per
week.) Lab fee: $30. (Offered alternate years.) 4 credits.
Fsn 420 Food Processing and Preservation
Prerequisite, Fsn 120 or instructor’s consent. A
study of microbiology and biochemistry of food spoilage, engineering
techniques of food processing and preservation, and food plant sanitation;
representative methods of food processing and preservation. (Three
hours of lecture and three hours of lab per week.) Lab fee: $30. (Offered
spring semester, alternate years.) 4 credits.
Fsn 424 Cereal Science
Prerequisite, Fsn 120 , Chem 330 or instructor’s consent.
The structure, composition and utilization of cereal grains for
the production of starches, flours, milling by-products, and cereal-based
food products will be explored. The course includes detailed discussions
of cereal processing technologies such as dry and wet milling, oil
extraction, baking, malting and brewing, extrusion cooking, breakfast
cereals and pasta manufacturing. (Offered fall semester, alternate
years.) 3 credits.
Fsn 431 Special Topics in Nutrition
Current issues in the field of nutrition. Previous topics have
included: Concepts and Controversy: Eating Disorders; Cultural Aspects
of Food: Nutrient Interactions; Effects of Processing on Food. 3
credits.
Fsn 435 , 436 Biochemistry
Prerequisite, Chem 330. A study of carbohydrates, fats,
proteins, enzymes, vitamins; and metabolic processes involved in
the maintenance of life. 3-3 credits.
Fsn 437 Biochemistry Laboratory
May be taken in conjunction with Fsn 435. Laboratory studies
of carbohydrates, fats, proteins, enzymes, vitamins; metabolic processes
involved in the maintenance of life. Lab fee: $30. 1 credit.
Fsn 440 Food Engineering
Prerequisites, Math 110; Phys 101; Fsn 120. Students
study engineering concepts and unit operations as applied to food
processing. To include discussion of conveying and washing of foods,
fluid flow, evaporation, drying, extraction, mixing,
freezing, distillation, and filtration. (Two hours of lecture and
three hours of lab per week.) Lab fee: $30. (Offered alternate years.)
3 credits.
Fsn 490 Independent Internship
Appropriate work experience without pay. Ten hours per week
for three credits. Graded pass/no pass. 2-3 credits.
Fsn 491 Cooperative Education
Appropriate work experience with pay. Forty hours per week
for six credits. Graded pass/no pass. 3-6 credits.
Fsn 494 Food Product Development
Prerequisite, senior standing or instructor’s consent.
Students incorporate the principles taught in the food science and
nutrition core courses and apply them to the theoretical and practical
considerations of commercial food product development. Teams of
students complete real food product development projects solicited
from the food industry. 3 credits.
Fsn 499 Individual Study
Selected undergraduate research projects involving either literature
studies or laboratory research which develops new information, correlations,
concepts or data. Topics or projects are chosen after discussions
between student and instructor who agree upon objective and scope.
Lab fee: $15 per credit. (Offered every semester.) 1-3 credits.
Graduate Courses
Fsn 501 Food Chemistry
Fsn 502 Food Chemistry/Lab
Fsn 503 Government Regulations of Foods
Fsn 505 Quality Control and Assurance
Fsn 510 Food Industry Study Tour
Fsn 511 Food Analysis
Fsn 512 Sensory Evaluation of Foods
Fsn 515 Food Ingredients
Fsn 520 Food Processing and Preservation
Fsn 521 Food Color
Fsn 522 Food Rheology
Fsn 523 Computer Applications
Fsn 524 Cereal Science
Fsn 530 Food Microbiology
Fsn 531 Special Topics in Nutrition
Fsn 535 , 536 Biochemistry
Fsn 537 Biochemistry Laboratory
Fsn 538 Nutrition and Human Performance
Fsn 539 Lifecycle and Clinical Nutrition
Fsn 540 Food Engineering
Fsn 541 Micronutrient Metabolism
Fsn 542 Macronutrient Metabolism
Fsn 560 Advanced Food Science: Selected Topics
Fsn 580 Management and Marketing Fundamentals
for Food Scientists
Fsn 590 Internship for Graduate Students
Fsn 591 Cooperative Education for Graduate Students
Fsn 594 Food Product Development
Fsn 596 Graduate Seminar
Fsn 599 Independent Research
Fsn 601 Food Packaging
Fsn 660 Research Methodology
Fsn 695 Thesis/Research Project I
Fsn 696 Thesis/Research Project II
Fsn 697 Thesis/Research Project Continuous Research
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