2026-2028 Catalog
How to Read Course Descriptions

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: TBD
CR/NC
Prerequisite: 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: SP
Prerequisite: 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, 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). 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: SP
Prerequisite: 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: SP
Prerequisite: 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: TBD
Prerequisite: 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: TBD
Prerequisite: 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.