FDSC Courses
FDSC 1101
Orientation to the Food Science Major
(1 unit)
Term Typically Offered: F
CR/NC
Understanding the depth and breadth of the Food Science program. Emphasis on the Food Science major, the Food Science and Nutrition Department, related club and professional organization activities, and academic and career planning. Credit/No Credit grading only. 1 lecture. Formerly FSN 102.
FDSC 1110
Introduction to Food Science and Sustainability
(3 units)
Term Typically Offered: F
Basic principles of food science. Chemical, physical, and microbiological properties of foods. Ingredient properties, preservation, processing, and sustainable practices. Overview of the commercial food processing industry at state and national levels. Field trip may be required. Not open to students with credit in FSN 230 or
FSN 1111. 2 lectures, 1 laboratory. Formerly FSN 125.
FDSC 3310
Food Laws and Regulations
(3 units)
Federal, state, and local laws and regulations affecting the production, processing, packaging, marketing, and distribution of food. U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), and California codes. 3 lectures. Formerly FSN 374.
FDSC 3330
Food Processing and Engineering I
(4 units)
Term Typically Offered: FPrerequisite: One of the following: FSN 125, FSN 1110, FSN 230, or FSN 1111; MATH 141 or MATH 1261; and PHYS 121 or PHYS 1121. Introduction to engineering concepts applied to food processing (unit conversion, mass and energy balances, thermodynamics, etc.). Explore unit operations (drying, mixing, heating, refrigeration, etc.). Operate pilot scale processing equipment and evaluate operation results. Field trip required. 3 lectures, 1 laboratory. Formerly FSN 330.
FDSC 3340
Food Quality Assurance and Prerequisite Programs
(4 units)
Prerequisite programs, microbiological and physical methods of quality assurance analyses, and basic statistical control used to ensure production of a safe and wholesome food supply. Development of food production standards and interpretation of specifications. Packaging and container evaluation. Field trip required. 3 lectures, 1 laboratory. Formerly FSN 335.
FDSC 3345
Food Safety and Sanitation
(4 units)
Term Typically Offered: FPrerequisite: FSN 335 or FDSC 3340. Principles, practices, and regulations governing and ensuring the safety and sanitation of the food supply. Sanitary plant design, cleaning and sanitizing compound selection, HACCP, FSMA, risk assessment, import safety, food bioterrorism and defense, product recalls, traceability, and plant sanitation. 3 lectures, 1 laboratory. Formerly FSN 375.
FDSC 3350
Food Chemistry
(4 units)
Term Typically Offered: SPPrerequisite: One of the following: FSN 125, FDSC 1110, FSN 230, or FSN 1111; and CHEM 314 or CHEM 3350. Study of molecular properties of major food components (water, carbohydrates, lipids, proteins, etc.) and chemical reactions occurring as a result of processing and or storage. Role of food components in food systems. 3 lectures, 1 laboratory. Formerly FSN 364.
FDSC 3355
Food Analysis
(3 units)
Term Typically Offered: FPrerequisite: FSN 364 or FDSC 3350. Principles of chemical and biochemical methods and techniques for measuring food protein, carbohydrates, lipids, water, vitamins, minerals and other components of foods using approved methods. 2 lectures, 1 laboratory. Formerly FSN 368.
FDSC 4420
Sensory Evaluation of Food
(3 units)
Sensory attributes of food, physiological basis of sensory evaluation, sensory panels, environment for sensory evaluation, sample preparation and presentation, types of score cards, statistical methods for data analysis and interpretation. Course may be offered in classroom-based or hybrid format. 2 lectures, 1 laboratory. Formerly FSN 311.
FDSC 4425
Food Product Development
(3 units)
Functionality of water, carbohydrates, proteins, lipids, additives and other food ingredients used in the formulation, development, and processing of foods. Product development processes from idea generation to marketing to consumer guided technical prototype development will be completed. 1 lecture, 2 laboratories. Formerly FSN 408.
FDSC 4426
Food Science Exit Exam
(0 units)
Term Typically Offered: SPCR/NCConcurrent: FDSC 4425. Assessment of BS Food Science program through completion of a senior exit survey. Results will only be used to improve the curriculum. Course offered online only. Credit/No Credit grading only. Formerly FSN 469.
FDSC 4430
Food Processing and Engineering II
(4 units)
Term Typically Offered: SPPrerequisite: FSN 330 or FDSC 3330. Theory of engineering principles governing heat transfer, fluid flow, and mass transfer. Application of these principles to selected unit operations in food processing. Food processing operations with emphasis on thermal processing. Non-traditional processing technology such as microwave, ionizing radiation, and high pressure. Field trip required. 3 lectures, 1 laboratory. Formerly FSN 474.
FDSC 4445
Food Safety Modernization Act: Human Food Safety and Produce Safety
(3 units)
Term Typically Offered: SPPrerequisite: One of the following: FSN 375, FDSC 3345, FSN 275, or FSN 2245. Food Safety Modernization Act training on the implementation of hazard analysis risk-based preventive controls for human food and the produce safety rule, good agricultural practices, and co-management of natural resources and food safety. Field trip required. 3 lectures. Formerly FSN 490.
FDSC 4460
Senior Project - Scientific and Technical Writing Course
(2 units)
Directed culminating experience for Food Science students choosing the senior project scientific writing option. 2 lectures. Formerly FSN 457.
FDSC 4461
Senior Project - Research
(2 units)
Term Typically Offered: F, SPPrerequisite: Senior standing; FSN 364 or FSN 3350; STAT 218 or STAT 1110; and consent of instructor. Directed culminating experience for Food Science students choosing the senior project research option. Required for Blended MS in Food Science. Formerly FSN 458.
FDSC 4462
Senior Project - Internship
(2 units)
Directed culminating experience for Food Science students choosing the senior project internship option. Required for Culinology concentration. Students must complete a project as a component of their internship. Formerly FSN 459.
FDSC 5520
Food Product Innovation
(3 units)
Term Typically Offered: TBDPrerequisite: Graduate standing. Recommended: FSN 311 or FDSC 4420. Focus on product innovation strategies, project management, product life cycle, project development team management, product innovation metrics, process optimization and cost management. Plan and execute an industry-relevant specialized project. 2 lectures, 1 laboratory. Formerly FSN 508.
FDSC 5545
Advanced Food Safety
(3 units)
Term Typically Offered: SPPrerequisite: Graduate standing, FSN 375, or FDSC 3345; and MCRO 421 or MCRO 4421. In-depth analysis of food safety issues including outbreaks, risk assessment, Food Safety Modernization Act (FSMA), product and process assessments. Special emphasis on the critical evaluation, development and execution of food safety research. 2 lectures, 1 laboratory. Formerly FSN 575.
FDSC 5550
Chemistry of Food Systems
(3 units)
Term Typically Offered: F
Prerequisite: Graduate standing.
Integration of food chemistry concepts to develop an in-depth understanding on the role of structural and functional properties of components in food systems. Research topics for components in specific food systems. 3 lectures. Formerly FSN 564.
FSN Courses
FSN 1111
Elements of Food Processing
(3 units)
Term Typically Offered: SP
Principles of food processing operations covering thermal processing, freezing, dehydration, fermentation and raw material handling. Overview of food technology, food quality, spoilage, packaging and label requirements. Field trip may be required. Not open to Food Science majors. Not open to students with credit in FSN 125 or
FDSC 1110. 2 lectures, 1 laboratory. Formerly FSN 230.
FSN 1121
Fundamentals of Food
(3 units)
Term Typically Offered: F, SP
Theoretical aspects and practical applications of the principles of culinary science and food preparation. 2 lectures, 1 laboratory. Formerly FSN 121.
FSN 2200
Special Problems for Undergraduates
(1-3 units)
Term Typically Offered: F, SP
Prerequisite: Consent of instructor.
Individual investigation, research studies, or surveys of special problems. Repeatable up to 6 units. Formerly FSN 200.
FSN 2201
Enterprise Project
(1-3 units)
Term Typically Offered: TBDCR/NCPrerequisite: One of the following: FSN 125, FDSC 1110, FSN 230, FSN 1111, FSN 121, or FSN 1121; and consent of instructor. Post-harvest processing of a food product. Project participation is voluntary and subject to approval by the department head. Repeatable up to 9 units. Credit/No Credit grading only. Formerly FSN 201.
FSN 2202
Introduction to Human Nutrition
(3 units)
Term Typically Offered: F, SP
Introduction to the science of human nutrition. Nutrient structure, metabolism, function and requirements. Application of nutrition science principles to promote optimal health. Course may be offered in classroom-based or online format. 3 lectures. Formerly FSN 202.
FSN 2245
Elements of Food Safety
(3 units)
Term Typically Offered: F
Food safety from farm-to-fork. Good agricultural practices, manufacturing practices, food safety regulations, Hazard Analysis Critical Control Point (HACCP), and Hazard Analysis and Risk-Based Preventive Controls (HARPC). Not open to Food Science majors. Course may be offered in classroom-based or online format. 3 lectures. Formerly FSN 275.
FSN 2250
Food and Nutrition: Culture and Customs
(3 units)
Term Typically Offered: F, SP, SU
USCP
Anthropological perspective of traditional and contemporary food customs and culture and their impacts on health. Major emphasis on U.S. cultures including Native American, Hispanic American, African American, and Asian American. Opportunities to explore personal cultural food experiences. Course may be offered in classroom-based or online format. 3 lectures. Fulfills USCP.
FSN 2270
Special Topics
(1-3 units)
Term Typically Offered: TBD
Prerequisite: Consent of instructor.
Directed group study of special topics. The Class Schedule will list topic selected. Repeatable up to 6 units. Course may be offered in classroom-based or online format. 1 to 3 lectures. Formerly FSN 290.
FSN 3304
Culinology
(3 units)
Term Typically Offered: SPPrerequisite: CHEM 312 or CHEM 2240; and FSN 121 or FSN 1121. Culinology combines culinary arts and food science to examine taste, ingredients, cooking, and flavoring techniques. Integration of fundamental cooking techniques, subjects of contemporary significance, food science, aesthetics, and sensory perception. 2 lectures, 1 laboratory. Formerly FSN 304.
FSN 3305
Nutrition and Exercise for Health and Disease Prevention
(3 units)
Term Typically Offered: F, SP, SU2026-28 or later: Upper-Div GE Area 2/5
2020-26 catalogs: Upper-Div GE Area BPrerequisite: Junior standing; completion of GE Area 1 with grades of C- or better (GE Area A for the 2020-26 catalogs); and completion of GE Area 2 with a grade of C- or better (GE Area B4 for the 2020-26 catalogs). Recommended: STAT 217, STAT 218, or STAT 1110. Introduction, integration, and application of nutrition and exercise sciences and recommendations for attaining health and preventing disease development, including obesity, diabetes, and cardiovascular disease. Development of personalized diet and exercise plan for health and disease prevention. Course may be offered in classroom-based, online, or hybrid format. 3 lectures. Fulfills GE Areas Upper-Division 2 or Upper-Division 5 (GE Area Upper-Division B for students on the 2020-26 catalogs). Formerly FSN 305.
FSN 3316
Fermented Foods
(3 units)
Term Typically Offered: F, SP, SU
2026-28 or later: Upper-Div GE Area 2/5
2020-26 catalogs: Upper-Div GE Area B
Prerequisite: Junior standing; completion of GE Area 1 with grades of C- or better (GE Area A for the 2020-26 catalogs); completion of GE Area 2 with a grade of C- or better (GE Area B4 for the 2020-26 catalogs); and completion of GE Area 5 (GE Areas B1 to B3 for the 2020-26 catalogs).
Processing, manufacturing, historical and bio-technical applications of fermentation technology for the production of food and beverages. Wines of the world, distilled beverages, beers, fermented dairy, vegetable and meat products important to the post-harvest economy of California. Course may be offered in classroom-based or online format. 3 lectures. Fulfills GE Areas Upper-Division 2 or Upper-Division 5 (GE Area Upper-Division B for students on the 2020-26 catalogs). Formerly FSN 340.
FSN 3319
The Science of Food for the Consumer
(3 units)
Term Typically Offered: F, SP, SU
2026-28 or later: Upper-Div GE Area 2/5
2020-26 catalogs: Upper-Div GE Area B
Prerequisite: Junior standing; completion of GE Area 1 with grades of C- or better (GE Area A for the 2020-26 catalogs); and completion of GE Area 2 with a grade of C- or better (GE Area B4 for the 2020-26 catalogs).
Overview of the science and processes used to produce the foods consumed on a daily basis. Food science, biotechnology, food law, processing, preservation, ingredient functionality, package label information, and food safety information. Course may be offered in classroom-based or online format. 3 lectures. Fulfills GE Areas Upper-Division 2 or Upper-Division 5 (GE Area Upper-Division B for students on the 2020-26 catalogs). Formerly FSN 319.
FSN 3323
Culinary Internship
(1 unit)
Term Typically Offered: SPPrerequisite: FSN 121 or FSN 1121. Independent internship experience conducted under faculty supervision focusing on culinary science. This course is only open to students enrolled in the Culinology® concentration and satisfies the culinary internship requirement per the Research Chefs Association's Culinology® concentration. 1 laboratory. Formerly FSN 323.
FSN 3346
Institutional Food Service
(3 units)
Term Typically Offered: SPPrerequisite: Junior standing and one of the following: FSN 321, FSN 3321, FSN 304, or FSN 3304. Principles of equipment selection and food service facility planning, sanitation, and safety. 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. Formerly FSN 344.
FSN 3380
Brewing Science
(3 units)
Term Typically Offered: TBDPrerequisite: MCRO 221 or MCRO 2221. Corequisite: CHEM 314 or CHEM 3350. Scientific principles of malting and brewing. Chemistry, microbiology, and technology of the entire brewing process, from the raw ingredients (barley, malt, hops, water, yeast) to the production of beer and its quality assurance. 3 lectures. Formerly FSN 342.
FSN 3385
Brewing Methods
(3 units)
Term Typically Offered: TBDPrerequisite: FSN 342 or FSN 3380. Introduction to brewing practices and hands-on instruction on industry standard laboratory methods for the analysis of barley, malt, hops, water, yeast, and beer. Perform pilot brews and apply methodologies for the analysis of raw ingredients, process control, and final product. Students must be 18 years of age or older. 1 lecture, 2 laboratories. Formerly FSN 346.
FSN 4400
Special Problems for Advanced Undergraduates
(1-3 units)
Term Typically Offered: F, SP
Prerequisite: Consent of instructor.
Individual investigation, research, studies, or surveys of special problems. Repeatable up to 6 units. Formerly FSN 400.
FSN 4470
Special Advanced Topics
(2-3 units)
Term Typically Offered: TBD
Prerequisite: Consent of instructor.
Directed group study of special topics for advanced students. The Class Schedule will list topic selected. Repeatable up to 8 units. 2 to 3 lectures. Formerly FSN 470.
FSN 4471
Special Advanced Laboratory
(1-3 units)
Term Typically Offered: TBD
Prerequisite: Consent of instructor.
Directed group laboratory study of special topics for advanced students. The Class Schedule will list topic selected. Repeatable up to 6 units. 1 to 3 laboratories. Formerly FSN 471.
FSN 4485
Cooperative Education Experience
(3 units)
Term Typically Offered: TBD
CR/NC
Prerequisite: Sophomore standing and consent of instructor.
Work experience with an approved Food Science or Nutrition firm engaged in production or related business, industry or governmental agency. Positions are paid, usually require relocation and registration in course for two terms. Report and evaluation by work supervisor. Repeatable up to 6 units. Credit/No Credit grading only. Formerly FSN 485.
FSN 5500
Individual Study
(1-4 units)
Term Typically Offered: F, SP
Prerequisite: Graduate standing and consent of instructor.
Advanced independent study planned and completed under the direction of a member of the department faculty. Repeatable up to 4 units. Formerly FSN 500.
FSN 5505
Orientation to Graduate Studies
(1 unit)
Term Typically Offered: F
CR/NC
Prerequisite: Graduate standing.
Orientation to graduate school and strategies for student success. Policies and ethics when conducting research, identification of appropriate resources, and the process of presenting and publishing research. Intended for incoming graduate students. Credit/No Credit grading only. 1 seminar. Formerly FSN 505.
FSN 5510
Scientific Writing
(2 units)
Term Typically Offered: TBD
Prerequisite: Graduate Standing.
Fundamentals of technical writing for graduate research. Preparation of scientific manuscripts, research grants, poster presentations, presentation of scientific results, and bibliography organization and citation. 2 lectures.
FSN 5570
Special Advanced Topics
(1-3 units)
Term Typically Offered: TBD
Prerequisite: Graduate standing and consent of instructor.
Directed group study of special topics for advanced students. The Class Schedule will list topic selected. Repeatable up to 12 units. 1 to 3 seminars. Formerly FSN 570.
FSN 5571
Special Advanced Laboratory
(1-3 units)
Term Typically Offered: TBD
Prerequisite: Graduate standing and consent of instructor.
Directed group laboratory study of special topics for advanced students. The Class Schedule will list topic selected. Repeatable up to 6 units. 1 to 3 laboratories. Formerly FSN 571.
FSN 5581
Graduate Seminar in Food Science and Nutrition
(1-3 units)
Term Typically Offered: TBD
Prerequisite: Graduate standing.
Current findings and research problems in the field and their application to food science and nutrition. The Class Schedule will list subtitle selected. Repeatable up to 3 units. 1 to 3 seminars. Formerly FSN 581.
FSN 5599
Thesis
(1-3 units)
Term Typically Offered: F, SP
Prerequisite: Graduate standing and consent of instructor.
Individual research in food science and nutrition under faculty supervision leading to a graduate thesis of suitable quality. Repeatable up to 6 units. Formerly FSN 599.
NUTR Courses
NUTR 1101
Orientation to the Nutrition Major
(1 unit)
Term Typically Offered: F
CR/NC
Understanding the depth and breadth of the Nutrition program and academic and career planning. Students are required to complete this course within their first year in the major. Credit/No Credit grading only. 1 lecture. Formerly FSN 101.
NUTR 3310
Maternal and Child Nutrition
(3 units)
Term Typically Offered: F, SPPrerequisite: Junior standing; and FSN 202 or FSN 2202. Nutritional needs and related nutritional challenges of women and children, including fertility, pregnancy and lactation; physical, nutritional, social growth and development from infancy through adolescence. Current nutrition issues in maternal and child nutrition. Course may be offered in classroom-based, online, or hybrid format. 3 lectures. Formerly FSN 310.
NUTR 3315
Nutrition in Aging
(2 units)
Term Typically Offered: F, SPPrerequisite: Sophomore standing; and FSN 202 or FSN 2202. 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 healthcare and preventative interventions for longevity and healthspan. Course may be offered in classroom-based, online, or hybrid format. 2 lectures. Crosslisted as HNRS/
NUTR 3315. Formerly FSN 315.
NUTR 3321
Experimental Foods
(3 units)
Term Typically Offered: FPrerequisite: Sophomore standing; and FSN 202 or FSN 2202. Corequisite: FSN 121 or FSN 1121. Overview of the science and processes used to produce foods consumed daily. An experimental approach to solve challenges in choosing, purchasing, and preparing foods for diverse populations emphasizing food's nutritional, aesthetic, economic and cultural aspects. 2 lectures, 1 laboratory. Formerly FSN 321.
NUTR 3331
Macronutrient Metabolism
(3 units)
Term Typically Offered: F, SPPrerequisite: Junior standing; BIO 161 or BIO 1151; FSN 202 or FSN 2202; and one of the following: CHEM 314, CHEM 369, CHEM 3350, or CHEM 3352. Metabolism of carbohydrates, fats, and proteins as it applies to human nutrition. Integration and regulation of metabolic pathways. 3 lectures. Formerly FSN 331.
NUTR 3332
Micronutrient Metabolism
(3 units)
Term Typically Offered: F, SPPrerequisite: FSN 331 or NUTR 3331. Biochemical, molecular, and physiological functions of vitamins and minerals and their interaction with other nutrients. 3 lectures. Formerly FSN 332.
NUTR 3333
Nutrient Metabolism Lab
(1 unit)
Term Typically Offered: F, SPPrerequisite: FSN 331 or NUTR 3331. Corequisite: FSN 332 or NUTR 3332. Application of biochemical, absorptiometry, calorimetry, and other methods to assess health indicators and nutritional status. 1 laboratory. Formerly FSN 333.
NUTR 4405
Advanced Sport Nutrition & Exercise Metabolism
(3 units)
Term Typically Offered: TBDPrerequisite: FSN 331 or NUTR 3331. Advanced concepts in sports nutrition and interaction of exercise and nutrition, including classic and recent findings related to mechanisms of nutrient effects on exercise performance, metabolism, muscle physiology, body composition, and health. 3 lectures. Formerly FSN 405.
NUTR 4415
Nutrition Counseling & Education
(3 units)
Appropriate behavior and learning theories in nutrition education and counseling in communications across diverse individuals. Counseling techniques, materials, and theories to educate individuals. Includes community-based learning projects. 3 lectures. Formerly FSN 415.
NUTR 4416
Community Nutrition
(3 units)
Federal, state, and local nutrition assessment activities, group education and communication, and program services. Public health, health promotion, and disease prevention. Development of skills in group education, assessing community nutrition problems, and planning community interventions. 3 lectures. Formerly FSN 416.
NUTR 4425
Professional Practice in Nutrition and Dietetics
(1 unit)
Term Typically Offered: SPCR/NCPrerequisite: Senior standing. Recommended: FSN 332 or NUTR 3332. Exploration of students' transition to professional practice, graduate schools, career opportunities, and factors to be considered in career decisions. Strategic planning, critical thinking, and written and oral communication skills in preparation for nutrition and dietetics professions. Credit/No Credit grading only. 1 lecture. Formerly FSN 463.
NUTR 4426
Nutrition and Foodservice Systems Management
(3 units)
Term Typically Offered: FPrerequisite: FSN 344 or FSN 3346. Principles of successful organization and management for clinical, community, and foodservice systems. Administrative responsibilities of nutrition and foodservice directors. Management theories and practice. Labor relations. Discipline and performance appraisal. 2 lectures, 1 activity. Formerly FSN 426.
NUTR 4431
Medical Nutrition Therapy I
(4 units)
Nutrition care processes for physiological disorders that may alter nutritional requirements and require dietary modifications for Diabetes Mellitus, enteral and parenteral nutrition, anemias, acid-base conditions, cardiovascular disease, and obesity. 3 lectures, 1 laboratory. Formerly FSN 431.
NUTR 4432
Medical Nutrition Therapy II
(4 units)
Term Typically Offered: F, SPPrerequisite: FSN 431 or NUTR 4431. Application of the nutrition care process to physiological disorders which may alter nutritional requirements for: Upper and lower GI diseases, liver, gallbladder, and exocrine pancreas diseases, renal diseases, respiratory diseases, metabolic stress disorders, cancer, and metabolic disorders. 3 lectures, 1 laboratory. Formerly FSN 432.
NUTR 4460
Senior Project - Scientific and Technical Writing
(2 units)
Directed culminating experience for Nutrition students choosing the Senior Project Scientific & Technical Writing option. Development of literature review. 2 lectures.
NUTR 4461
Senior Project - Research
(2 units)
Term Typically Offered: F, SPPrerequisite: Senior standing; FSN 310 or NUTR 3310; FSN 315 or NUTR 3315; FSN 333 or NUTR 3333; and consent of instructor. Directed culminating experience for Nutrition students choosing the senior project research option. Selection of scientific research topic in major area. Development of literature review, research questions, research design, data collection, and analysis. Required for Blended MS in Nutrition. Formerly FSN 461.
NUTR 4462
Senior Project - Internship
(2 units)
Term Typically Offered: F, SP, SUPrerequisite: Senior standing; two of the following: FSN 310, NUTR 3310, FSN 315, NUTR 3315, FSN 333, or NUTR 3333; and consent of instructor. Directed culminating experience for Nutrition majors choosing the senior project internship option. Students must complete a project as a component of their internship in an approved organization in California.
NUTR 5516
Nutrition Epidemiology
(2 units)
Term Typically Offered: TBDPrerequisite: Graduate standing, FSN 416, or NUTR 4416. Concepts and issues in nutrition epidemiology. Epidemiologic methods, study design, and population health from nutrition perspective. Analytical considerations related to nutrition and population health. Nutrition-related issues at national and global levels. 2 lectures. Formerly FSN 516.
NUTR 5528
Biochemical and Molecular Aspects of Human Macronutrient Metabolism
(3 units)
Term Typically Offered: SPPrerequisite: Graduate standing, FSN 331, or NUTR 3331. Advanced aspects of the human metabolism of carbohydrates, lipids and proteins. Classic and recent findings related to mechanisms of nutrient-regulated gene expression. Metabolism related to specific diseases. 3 lectures. Formerly FSN 528.
NUTR 5529
Metabolic and Molecular Aspects of Vitamins and Minerals
(3 units)
Term Typically Offered: SPPrerequisite: Graduate standing, FSN 332, or NUTR 3332. Advanced aspects of vitamins and minerals. Metabolic details and functional roles. Mechanisms of vitamin- and mineral-regulated gene expression. Aspects of vitamin and mineral status. 3 lectures. Formerly FSN 529.
NUTR 5531
Lipid Metabolism and Nutrition
(3 units)
Term Typically Offered: TBDPrerequisite: Graduate standing. Recommended: FSN 331 or NUTR 3331. Digestion, absorption and metabolism of lipids with emphasis on lipoprotein metabolism, regulation of lipid metabolism, effects of gene expression, essential fatty acid requirements and functions. 3 lectures. Formerly FSN 531.
NUTR 5550
Nutrition & Dietetics Leadership & Professionalism Seminar
(1-3 units)
Term Typically Offered: F, SP
Prerequisite: Admission into Cal Poly's dietetic internship programs.
Seminar focused on professionalism and leadership in dietetics and current issues in medical nutrition therapy, food service management, and management and community nutrition. Field trip may be required. Repeatable up to 6 units. 1 to 3 seminars. Formerly FSN 550.
NUTR 5551
Medical Nutrition Therapy Practicum I
(1-4 units)
Term Typically Offered: F, SP
Prerequisite: Admission into Cal Poly's dietetic internship programs.
Supervised practice providing medical nutrition therapy for patients with lower-acuity care needs/low-moderate nutrition risk in outpatient and inpatient medical facilities. Repeatable up to 4 units. Formerly FSN 551.
NUTR 5552
Medical Nutrition Therapy Practicum II
(1-4 units)
Term Typically Offered: F, SP, SU
Prerequisite: Admission into Cal Poly's dietetic internship programs.
Supervised practice providing medical nutrition therapy for patients with mid-level acute care needs/moderate nutrition risk. Repeatable up to 4 units. Formerly FSN 552.
NUTR 5553
Medical Nutrition Therapy Practicum III
(1-4 units)
Term Typically Offered: F, SP, SU
Prerequisite: Admission into Cal Poly's dietetic internship programs.
Supervised practice providing medical nutrition therapy for patients with high-level acute care needs/high nutrition risk. Repeatable up to 4 units. Formerly FSN 553.
NUTR 5554
Community Nutrition Practicum
(1-4 units)
Term Typically Offered: F, SP, SU
Prerequisite: Admission into Cal Poly's dietetic internship programs.
Supervised practice in community nutrition settings. Repeatable up to 4 units. Formerly FSN 554.
NUTR 5556
Food & Nutrition Service Management Practicum
(1-4 units)
Term Typically Offered: F, SP, SU
Prerequisite: Admission into Cal Poly's dietetic internship programs.
Supervised practice in food and nutrition service and management facilities, such as hospitals and school districts. Repeatable up to 4 units. Formerly FSN 556.
NUTR 5582
Current Nutrition Research
(1 unit)
Term Typically Offered: F, SP
Prerequisite: Graduate standing.
Directed group study and presentation of selected nutrition research topics for graduate and advanced undergraduate students. Students will select, read, critically analyze and present nutrition research within designated themes. Repeatable up to 3 units. 1 seminar. Formerly FSN 582.
NUTR 5598
Nutrition & Dietetics Capstone Project
(1-3 units)
Term Typically Offered: F, SPPrerequisite: Admission into Cal Poly's dietetic internship programs; and STAT 511 or STAT 5110. Capstone project for students to apply and synthesize their knowledge and experiences to address current issues in nutrition and dietetics practice. Repeatable up to 6 units. Formerly FSN 598.
