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Course Criteria
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4.00 Credits
Understanding of grapevine physiology, including anatomy, taxonomy, physiological growth processes, growth cycle phenology, bud break, flowering, fruit set, berry ripening. 3 lectures, 1 laboratory. Prerequisite: FRSC 231, FRSC 331 or consent of instructor.
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4.00 Credits
Production, distribution and utilization of major agronomic, vegetable, fruit and nut crops of economic importance in tropical and subtropical areas. Weather systems, climates, soils, and cropping systems of tropical and subtropical areas. Field trip required. 3 lectures, 1 laboratory. Prerequisite: 100/200-level plant production course, or consent of instructor.
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1.00 - 9.00 Credits
Systematic research of a significant problem in Fruit Science. Thesis will include problem identification, significance, methods, data analysis, and conclusion. Students must enroll every quarter in which facilities are used or advisement is received. Degree credit limited to 6 units. Prerequisite: Graduate standing and consent of instructor.
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1.00 - 3.00 Credits
Understanding the depth and breadth of the Food Science and Nutrition programs. Emphasis on academic and career planning. Students are required to complete this course within their first year in the major. Separate sections will be offered for each major. Credit/No Credit grading only. 1 lecture. Changed effective Fall 2008.
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4.00 Credits
Theoretical aspects and practical applications of the principles of culinary science and food preparation. 3 lectures, 1 laboratory.
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4.00 Credits
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. 3 lectures, 1 laboratory. Changed effective Fall 2008.
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1.00 - 4.00 Credits
Individual investigation, research studies, or surveys of selected problems. Total credit limited to 6 units, with a maximum of 4 units per quarter. Prerequisite: Consent of instructor. Changed effective Fall 2008.
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1.00 - 4.00 Credits
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. Prerequisite: FSN 125 or FSN 230 or FSN 121 and consent of instructor.
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4.00 Credits
Applied food manufacturing and processing technology emphasizing unit operations. Water removal in foods (dehydration, spray drying, vacuum concentration), heat removal (refrigeration, freezing), and osmotic preservation. Students produce processed foods in a pilot plant. 3 lectures, 1 laboratory. Prerequisite: FSN 125 or FSN 230.
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4.00 Credits
Introduction to the science of human nutrition. Nutrient structure, metabolism, and function in body systems. Application of nutrition science principles to promote optimal health. 4 lectures.
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