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Course Criteria
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4.00 Credits
Prerequisite: FSC 125; or permission of instructor. Unit operation approach to processing, including the three major steps of processing (raw material preparation, processing and packaging.) Overview of applied processing such as fluid milk, concentrated milks, cream, non-fat dried milk (NFDM) powder, ice cream, butter, and cheese. (2 lecture, two 3-hour labs) (Field trips) 3RD
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4.00 Credits
Prerequisites: FSC 41; PHYS 2A; MATH 75; or permission of instructor. The application of the engineering concepts and unit operations that include energy balance, heat transfer, fluid flow, thermodynamics, and mass transfer. (2 lectures, two 3-hour labs) (Field trips) 3RD
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3.00 Credits
Prerequisites: CULG 55; FSC 100, 112. Experimental approach to development of new food products. Explores both scientific and marketing parameters of product development. Includes concepts of traditional wine and food pairings, food styling and presentation, and other culinary techniques. (2 lecture, 3 lab hours) 3RD
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3.00 Credits
Prerequisites: FSC 41, CULG 50, NUTR 54. Topics relating to food science. Some topics may have labs. FS
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2.00 Credits
Prerequisite: FSC 1. Federal and state laws and regulations pertaining to the food industry. Federal Register, Code of Federal Regulations, United States codes, California state codes, and other government docuconcerns, ments as they pertain to the FDA, USDA, EPA, and other agencies. Grading and inspection of food products. (1 lecture, 2 activity hours) 3RD
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3.00 Credits
Prerequisite: permission of instructor. Exploratory work on a suitable problem in food science. Approved for RP grading. FS
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3.00 Credits
See Academic Placement - Independent Study. Approved for RP grading. FS
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3.00 Credits
Prerequisite: permission of instructor. Individually directed readings; reports and evaluation. (Hours arranged) FS
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3.00 Credits
Prerequisite: permission of instructor. Supervised work experience in food science. CR/NC grading only. FS
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1.00 Credits
Prerequisite: permission of instructor. Faculty, student, and industry presentations of current food science topics. Discussion of topics of practical importance to graduating students. S
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