Food Science & Nutrition

Understanding the depth and breadth of the Nutrition program. Emphasis on 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.

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.

Theoretical aspects and practical applications of the principles of culinary science and food preparation. 3 lectures, 1 laboratory.

Basic principles of food science. Chemical, physical, and microbiological properties of foods. Ingredient properties, preservation, and processing. 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. 3 lectures, 1 laboratory.

Individual investigation, research studies, or surveys of selected problems. Total credit limited to 6 units, with a maximum of 4 units per quarter.

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 Corporation. Total degree credit for FSN 201 and FSN 401 combined limited to 12 units. Credit/No Credit grading only.

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. 4 lectures.

Explore unit operations (drying, heating, etc.) in food processing. Introduction to basic concepts of engineering (unit conversion, mass balance and heat transfer). Operate pilot scale processing equipment and evaluate the results of those operations. Students produce processed foods in a pilot plant. Field trip required. 3 lectures, 1 laboratory.

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. For non-Food Science majors only. Field trip may be required. Not open for students with credit in FSN 125. 3 lectures, 1 laboratory.

Applied science of cereal-based products. Theory and practice underlying preparation of doughs, batters, fillings, and glazes. Chemistry of baking doughs and batters and storage of finished products. Marketing and product development of breads, cakes, cookies, and pastries. Comparative nutritional evaluation of flours, grains, and finished products. 3 lectures, 1 laboratory.

Anthropological perspective of traditional and contemporary food customs and culture. 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. 4 lectures. Fulfills GE Area E (GE Area D4 for students on the 2017-19 or earlier catalogs) and USCP.

Introduction to food safety from farm-to-fork. Topics include good agricultural practices, good manufacturing practices, food safety regulations, and an overview of Hazard Analysis Critical Control Point (HACCP). Emphasis on control of biological, chemical, and physical hazards to assure food safety. Not open to Food Science majors. 4 lectures.

Introduction to writing in nutrition science. Foundations in scientific writing processes, scientific reading, literature review, reference management. Emphasis on identifying and summarizing reliable sources, analyzing the audience, and revising for complexity and depth. 2 activities.

Directed group study of selected topics. The Class Schedule will list topic selected. Total credit limited to 8 units. 1 to 4 lectures.

Chemistry of starch, fat and proteins and its impact on texture, taste, flavor and appearance of food. Effects of microorganisms on changes of food during preparation and storage. 3 lectures, 1 laboratory.

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. 4 lectures. Fulfills GE Area Upper-Division B (GE Areas B5, B6, or B7 for students on the 2019-20 catalog).

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. 4 lectures.

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. 3 lectures, 1 laboratory.

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. Course may be offered in classroom-based, online, or hybrid format. 4 lectures.

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. 4 lectures. Fulfills GE Area Upper-Division B (GE Areas B5, B6, or B7 for students on the 2019-20 catalog).

Principles involved in the choice, purchase, and preparation of foods in a variety of settings and for various populations. Contemporary and ongoing issues associated with food and cooking in the context of nutrition and health. Planning and preparation of meals with emphasis on nutritional, aesthetic, economic and cultural aspects of food. 3 lectures, 1 laboratory.

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.

Metabolism of carbohydrates, fats and proteins as it applies to human nutrition. Integration and regulation of metabolic pathways. 4 lectures.

Continuation of FSN 328. Biochemical, molecular, and physiological functions of vitamins and minerals and their interaction with other nutrients. 3 lectures, 1 laboratory.

Fundamental engineering principles related to heat transfer in food processing unit operations. Engineering properties of foods, mass and energy balances, thermodynamics, and heat transfer in various unit operations (drying, mixing, refrigeration). Sustainability applied to unit operations will be introduced. Field trip required. 3 lectures, 1 laboratory.

Metabolism of carbohydrates, fats, and proteins as it applies to human nutrition. Integration and regulation of metabolic pathways. Not open to students with credit in FSN 328. 4 lectures.

Continuation of FSN 331. Biochemical, molecular, and physiological functions of vitamins and minerals and their interaction with other nutrients. Not open to students with credit in FSN 329. 4 lectures.

Application of biochemical, absorptiometry, calorimetry, and other methods to assess health indicators and nutritional status. 1 laboratory.

Function of food packaging in food processing and preservation. Packaging materials and forms. Regulations and testing of food packaging material. Oral presentation required. Field trip required. Course may be offered in classroom-based or online format. 3 lectures.

Microbiological and physical methods of analyses of foods used in food quality assurance and product development laboratories. Organization and management of quality assurance programs utilizing basic statistical control. Development of food production standards and interpretation of specifications. Packaging and container evaluation. 3 lectures, 1 laboratory.

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. 4 lectures. Fulfills GE Area Upper-Division B (GE Areas B5, B6, or B7 for students on the 2019-20 catalog).

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. 4 lectures.

Principles of equipment selection and foodservice facility, planning with emphasis on sanitation and safety. Field trip required. 2 lectures, 1 laboratory.

Continuation of FSN 343. Economic principles and problems involved in planning and preparing food using institutional equipment to meet specific product standards for large groups. Field trip may be required. 3 lectures, 1 laboratory.

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. Field trip required. 1 lecture, 2 laboratories. Students must be 18 years of age or older.

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.

Study of molecular properties of major food components such as water, carbohydrates, lipids, proteins, vitamins, minerals, pigments, enzymes and other important molecules as well as chemical reactions of these compounds occurring as a result of processing and or storage. Laboratory focus on assessment of the role of food components in food systems and food products. 3 lectures, 1 laboratory.

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. 3 lectures, 1 laboratory.

Principles and practice of food plant sanitation and prerequisite programs to ensure production of a safe and wholesome food supply. Topics include good manufacturing practices, sanitary design, cleaning and sanitizing compound selection, pest management, waste treatment, and allergen control programs. Field trips required. 4 lectures.

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.

Principles, practices, and regulations governing and ensuring the chemical, physical, and biological safety of the food supply. Topics include Hazard Analysis Critical Control Point (HACCP), risk assessment, import safety, food bioterrorism and defense, product recalls, and traceability. 3 lectures, 1 activity.

Nutrition research terminology and methods. Critical evaluation and interpretation of nutrition research with emphasis on human studies of diet-health relationships. Evidence based review. 4 seminars. Formerly FSN 420.

Individual investigation, research, studies, or surveys of selected problems. Total credit limited to 6 units, with a maximum of 4 units per quarter.

Advanced topics 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. 4 lectures.

Relationship between the structure of food ingredients and their functionality through the application of food chemistry and food processing principles. Functionality and application of various ingredients for the safe production of commercial food and beverage products. Course may be offered in classroom-based or hybrid format. 2 lectures, 1 laboratory.

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. 3 lectures, 1 laboratory.

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. 4 seminars.

Application of appropriate behavior and learning theories in nutrition education and communications across diverse population groups. Effective use of techniques, materials, and computer-based technology to enhance communications. Includes community-based learning projects. 4 lectures.

Federal, state and local nutrition assessment activities and program services. Emphasis on public health, health promotion and disease prevention. Development of skills in assessing community nutrition problems and planning community interventions. 4 lectures.

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.

Principles of successful organization and management with their application to the effective operation of clinical, community and foodservice systems. Administrative responsibilities of nutrition and foodservice directors. Management theories and practice. Labor relations. Discipline and performance appraisal. 4 lectures.

Application of the nutrition care process to physiological disorders which may alter nutritional requirements or require dietary modifications. Anthropometric, biochemical, clinical, and dietary assessment. Diabetes mellitus, electrolytes, acid-base balance, hydration and enteral and parenteral nutrition. Anemias, pharmacology, cardiovascular disease and obesity. 3 lectures, 1 laboratory.

Continuation of FSN 429. Application of the nutrition care process to physiological and metabolic disorders which may alter nutritional requirements or require dietary modifications. GI disease, respiratory diseases, metabolic stress, burns, cancer, inborn errors of metabolism, cardiovascular disease, liver disease, and renal disease. 3 lectures, 1 laboratory.

An introduction to working in clinical nutrition. Topics include the Nutrition Care Process and the specialized practices of medical nutrition therapy documentation, nutrition assessment, and formulating a nutrition diagnosis. 1 lecture, 1 activity.

Application of the nutrition care process to physiological disorders which may alter nutritional requirements and require dietary modifications for: Diabetes Mellitus, enteral and parenteral nutrition, anemias, acid-base conditions, cardiovascular disease, obesity, and upper and lower GI diseases. Not open to students with credit in FSN 429 or FSN 430. 3 lectures, 1 laboratory.

Continuation of Medical Nutrition Therapy series. Application of the nutrition care process to diseases and disorders including hepatobiliary, pancreatic, renal, and respiratory diseases, metabolic stress, trauma, burns, cancer, and metabolic disorders. Not open to students with credit in FSN 429 or FSN 430. 3 lectures, 1 laboratory.

Career experience with private or public agencies. Total credit limited to 12 units. Maximum of 6 units may be applied toward degree requirements.

Engineering principles governing heat transfer, fluid flow, and introductory mass transfer and application of these principles to selected unit operations; theoretical aspects of the scientific and engineering principles of fluid flow and the transfer and change of materials and energy primarily by physical means during processing of food. 3 lectures, 1 laboratory.

Directed culminating experience for Food Science students choosing the senior project scientific writing option. 3 lectures.

Directed culminating experience for Food Science students choosing the senior project research option. Required for Blended MS in Food Science.

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. Course may be offered in classroom-based or online format. Minimum 90 hours required.

Selection of scientific research topic in major area. Development of literature review, research questions in Senior Project I. Research design, data collection, and analysis in Senior Project II. Project requires a formal report which must follow departmental guidelines. Minimum of 90 hours per quarter.

Exploration of students' transition to professional practice, career opportunities, and factors to be considered in career decisions. Application of strategic planning, critical thinking, written and oral communication skills in preparation for nutrition and dietetics professions. 2 lectures.

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.

Directed group study of selected topics for advanced students. Open to undergraduate and graduate students. The Class Schedule will list topic selected. Total credit limited to 8 units. 1 to 4 lectures.

Directed group laboratory study of selected topics for advanced students. Open to undergraduate and graduate students. The Class Schedule will list topic selected. Total credit limited to 8 units. 1 to 4 laboratories.

Advanced topics in processing operations with emphasis on thermal processing. Non-traditional processing technology such as microwave, ionizing radiation, and high pressure. 3 lectures, 1 laboratory.

Directed individual or group experiential learning/research on advanced topics in nutrition. Content generated will be used for synthesizing students' senior project. 2 activities.

Directed group study of selected advanced topics for nutrition senior project. This course separates the report from learning advanced topics; FSN 481 is required in addition to FSN 479 for senior project credit. The Class Schedule will list topic selected. 2 lectures.

Directed culminating experience in writing across the curriculum. Senior project scientific writing for nutrition students.

Part-time work experience with an approved Food Science or 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 12 units. Degree credit limited to 6 units. Credit/No Credit grading only.

Food Safety Modernization Act training on the implementation of hazard analysis risk-based preventive controls for human food. 2 lectures.

Produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety. Field trip required. 2 lectures.

Full time work experience with an approved Food Science or 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 12 units. Degree credit limited to 6 units. Credit/No Credit grading only.

Advanced independent study planned and completed under the direction of a member of the department faculty. Total credit limited to 6 units.

Orientation to graduate school and discussion on topics that will help students to be successful. Discussion of policy and ethical issues in the conduct of research, how to find appropriate resources, and understanding the process of presenting and publishing research. Intended for entering graduate students. Credit/No Credit grading only. 1 seminar.

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. 3 lectures, 1 laboratory.

Advanced concepts and issues in population health and epidemiology. Covers epidemiologic methods, study design, and conceptual frameworks from public health perspective. Analytical considerations related to population health will be presented. Emphasis on nutrition-related issues at national and global levels. 3 lectures.

Advanced topics in 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 will also be covered. 4 lectures.

Advanced topics in the molecular roles and functions of vitamins. Classic and recent findings related to mechanisms of vitamin-regulated gene expression. Specific aspects of vitamin deficiencies and toxicities will also be covered. 2 lectures.

Advanced topics in the molecular roles and functions of minerals. Classic and recent findings related to mechanisms of mineral-regulated gene expression. Specific aspects of mineral deficiencies and toxicities will also be covered. 2 lectures.

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.

A forum for dietetic interns to make presentations and share their experiences in their supervised practice. Guest presentations on current issues in nutrition therapy, foodservice management and community nutrition. Total credit limited to 6 units, with a maximum of 2 units per quarter. Credit/No Credit grading only. 2 seminars.

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. Degree credit limited to 3 units. Total credit limited to 6 units.

Supervised practice providing medical nutrition therapy for patients with lower-acuity care needs/low-moderate nutrition risk in outpatient and inpatient medical facilities. Degree credit limited to 4 units. Total credit limited to 6 units.

Supervised practice providing medical nutrition therapy for patients with mid-level acute care needs/moderate nutrition risk. Degree credit limited to 4 units. Total credit limited to 6 units.

Supervised practice providing medical nutrition therapy for patients with high-level acute care needs/high nutrition risk. Degree credit limited to 4 units. Total credit limited to 6 units.

Supervised practice in community nutrition settings. Degree credit limited to 4 units. Total credit limited to 6 units.

Supervised practice in food and nutrition service and management facilities, such as hospitals and school districts. Degree credit limited to 4 units. Total credit limited to 6 units.

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. 4 lectures.

Directed group study of selected topics for advanced students. Open to undergraduate and graduate students. The Class Schedule will list topic selected. Total credit limited to 12 units. 1 to 4 seminars.

Directed group laboratory study of selected topics for advanced students. Open to undergraduate and graduate students. The Class Schedule will list topic selected. Total credit limited to 8 units. 1 to 4 laboratories.

Analysis of root causes and impacts of failure scenarios within the food industry. Corrective actions relative to safety, quality, and economics of the affected products will be assessed. 3 lectures, 1 activity.

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. 3 lectures, 1 laboratory.

Current findings and research problems in the field and their application to food science and nutrition. The Class Schedule will list topic selected. Total credit limited to 6 units with approval of advisor. 1 to 3 seminars.

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. Total credit limited to 3 units. 1 seminar.

Capstone project for students to apply and synthesize their knowledge and experiences to address current issues in nutrition and dietetics practice. Course offered in hybrid format with classroom-based and online learning. Degree credit limited to 6 units. Total credit limited to 9 units.

Individual research in food science and nutrition under faculty supervision leading to a graduate thesis of suitable quality. Total credit limited to 9 units.