Miscellaneous Programs

Minor in Environmental Science

A minor in environmental science requires a minimum of 19 credits selected from the following list. The selected courses must be approved by the environmental science program director. A minimum of 9 credits must be upper–division and may not be duplicated by the major.

required courses (10 credits)

electives (9 credits)

Minor in Nutrition

The minor in nutrition requires at least 18 credits of which at least 9 must be upper–division.

prerequisites (8 credits)

required courses (9 credits)

electives (9 credits)

Course Descriptions – Environmental Science

ESCI 101 Introduction to Environmental Science

Environmental science is an applied interdisciplinary science focused on understanding environmental problems and proposing viable solutions. Course is designed to develop skills to analyze causes of environmental problems and develop strategies for potential solutions from a natural science and social science perspective. Scientific framework of environmental problems is emphasized. Course presents an overview of major environmental problems and scientific principles and principles of environmental management. Lecture. (Offered fall semester.) 3 credits.

ESCI 103 Introduction to Geosciences

Designed for the non–science major or liberal studies major. An exploration of the basic principles and processes of geology (emphasizing surface processes), astronomy, meteorology, and oceanography. Lecture and laboratory. Weekend field trips required. (Offered on demand.) 4 credits.

ESCI 111 Physical Geology

Introduction to the primary geologic principles and processes of our planet. Topics include the structure and history of the earth, the unifying theory of plate tectonics, earth materials, the rock cycle, volcanoes, earthquakes, the hydrologic cycle. The laboratory emphasizes hands–on experiments involving scientific problems-solving and an introduction to some of the tools and techniques used by geologists today. Lecture, laboratory. (Offered fall semester.) 4 credits.

ESCI 199 Independent Study

(Offered as needed.) 1-3 credits.

ESCI 207 Oceanography

Study of the ocean environment and its importance to humans, composition of the ocean, causes and effects of waves, currents, tides, processes that change the coasts, geological origin and evolution of ocean basins, economic resources, marine organisms, history of oceanographic exploration. Lecture. (Offered as needed.) 3 credits.

ESCI 227 Darwin and the Galapagos

Students learn about the environmental uniqueness of the Galapagos Islands and how Charles Darwin's observations in this "living laboratory" led to a theory of evolution by natural selection, considered one of the major breakthroughs in scientific thought. Students participate in a required field trip to the Galapagos Islands (Ecuador) to observe first–hand the biodiversity that Darwin saw. Fee: TBD. (Offered interterm and summer as needed.) 4 credits.

ESCI 299 Individual Study

Consent of instructor. For freshmen and sophomores. (Offered as needed.) 1–6 credits.

ESCI 301 Environmental Geology

Prerequisite, ESCI 111, or equivalent. A study of the environmental implications of geological processes as they relate to human interactions. Topics include natural disasters, water issues, mineral and energy resources, and metal contamination. Lecture and optional weekend field trips. (Offered alternate years.) 3 credits.

ESCI 490 Independent Internship

May be repeated for credit. P/NP. (Offered as needed.) 1–3 credits.

ESCI 499 Environmental Research

Consent of instructor. For juniors or seniors. (Offered as needed.) 1–3 credits.

Course Descriptions – Food Science and Nutrition

FSN 120 Introduction to Food Science and Nutrition

An overview of the interactions among basic disciplines of science and technology which are integrated into the development of more wholesome, stable, and nutritious food products. General principles are stressed using examples which demonstrate the progression of raw agricultural commodities through the integrated technologies which result in commercial food products. (Offered every semester.) 3 credits.

FSN 200 Human Nutrition

Introduce students to basic concepts in nutrition such as nutrients, nutrient sources, and metabolism. Human nutritional requirements during various stages of life as well as their connection to various diseases will be explored. Discussions will center on facts and fictions about diets, "health foods," and food labeling. (Offered every semester.) 3 credits.

FSN 201 International Nutrition: The World Food Crisis

Contemporary nutritional issues affecting the world. Social, cultural, political, economic, and scientific aspects of world food problems are examined. Nutritional deficiencies affecting various world regions and the role of international agencies are covered. Students learn about food production and food supplementation programs, and examine possible solutions and the future. Lecture. (Offered every year.) 3 credits.

FSN 210 Food Industry Study Tour

Prerequisite, consent of instructor. 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. (Offered interterm and summer.) 3 credits.

FSN 312 Sensory Evaluation of Foods

Prerequisites, FSN 120, MATH 203. Students learn the principles and methodology involved in the sensory testing of food products. Lecture. (Offered spring semester, alternate years.) 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. Lecture. (Offered spring semester.) 3 credits.

FSN 338 Nutrition and Human Performance

Prerequisites, FSN 200, CHEM 150, BIOL 211. Designed to provide an 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 in nutrition and human performance are evaluated. Mechanisms of nutrition are presented to better understand the cause-and-effect relationships of human nutrition. Lecture. (Offered alternate years.) 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. Lecture. (Offered alternate years.) 3 credits.

FSN 380 Management and Marketing Fundamentals for Food Scientists

An introductory course in the fundamentals of management and marketing designed for food science majors who have no academic background in these areas. The objectives include the accelerated learning of introductory management theory and a survey of basic marketing structures and functions as they apply to the food industry. Lecture. (Offered fall semester, alternate years.) 3 credits.

FSN 401 Food Chemistry

Prerequisites, 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. Lecture. (Offered alternate years.) 3 credits.

FSN 402 Food Chemistry Laboratory

Corequisite, 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. Laboratory. (Offered alternate years.) 1 credit.

FSN 403 Government Regulation of Foods

Prerequisite, FSN 120 or consent of instructor. An examination of the rules and regulations of various governmental agencies with regard to the processing, packaging, labeling, and marketing of food products. Lecture. (Offered alternate years.) 3 credits.

FSN 405 Quality Control and Assurance

Prerequisite, FSN 120, or consent of instructor. 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. Lecture. (Offered alternate years.) 3 credits.

FSN 411 Food Analysis

Recommended, CHEM 310 or FSN 401. Designed to acquaint the students with the principles and application of physical and chemical methods for the separation, characterization, and quantitative analysis of food constituents. (Offered every third semester.) 4 credits.

FSN 420 Food Processing and Preservation

Prerequisite, PHYS 107, or consent of instructor. 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. Lecture, laboratory. (Offered spring semester, alternate years.) 4 credits.

FSN 430 Food Microbiology

Prerequisite, BIOL 417. A study of the microorganisms specifically related to the fermentation, preservation, stability, safety, and flavor of foods. Lecture, laboratory. (Offered alternate years.) 4 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. (Offered as needed.) 3 credits.

FSN 440 Food Engineering

Prerequisites, MATH 110, PHYS 107, FSN 120. Students study engineering concepts and unit operations as applied to food processing. Includes 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. (Offered alternate years.) 3 credits.

FSN 443 Medical Nutrition Therapy

Prerequisite, FSN 200. This course is designed to increase the students' knowledge of the pathophysiology of various disease states. Principles of dietary management as a preventative and therapeutic tool in health care will be emphasized during various physiologic changes such as disease, metabolic alterations and stress. Students will learn how to modify the normal diet for the prevention and treatment of diseases. (Offered alternate years.) 3 credits.

FSN 490 Independent Internship

Appropriate work experience without pay. Ten hours per week for three credits. P/NP. (Offered every semester.) 1–3 credits.

FSN 494 Food Product Development

Prerequisite, senior standing, or consent of instructor. 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. (Offered fall semester, alternate years.) 3 credits.

FSN 499 Individual Study

Prerequisite, consent of instructor. 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. (Offered every semester.) 1-3 credits.

Course Description – Science

SCI 100 Foundations of Science

This course, intended for the non–science major, addresses key concepts in physical and biological sciences. Students will learn fundamental laws of science, science methodology, and sufficient science content to enhance their ability to evaluate arguments surrounding current science issues. This course will help students understand the impact of science on society. Lecture. (Offered every semester.) 3 credits.

Post-Baccalaureate Pre-Health Professions Certificate

Admission Requirements

Applicants must have graduated from an accredited institution of higher learning with a baccalaureate or higher degree and a final GPA of 3.2 or above. Applicants are also required to submit an application form, a personal statement, two letters of recommendation, and a non-refundable application fee. Finally, selected applicants will be scheduled for an interview with the Program Coordinator. Admission is competitive and a limited number of students are admitted in the fall and spring.

Curriculum/Certificate Requirements

The requirements for the Post-Baccalaureate Pre-Health Professions Certificate are the successful completion of at least 38 credits of pre-professional level courses, 19 credits of which must be taken at Chapman University. These credits will come from the following areas as determined by the Program Director.

Course Requirements beyond the Chapman 19 credits residency requirement may be waived in part or full based upon previous coursework taken in Transfer.