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Course Criteria
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4.00 Credits
Chemical, 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. Prerequisite: FSN 125 or FSN 230, junior standing or consent of instructor. Changed effective Fall 2008.
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4.00 Credits
Processing, manufacturing, historical and bio-technical applications of fermentation technology for the production of food products focusing on wine. Wines of the world, distilled beverages, beers, fermented dairy, vegetable and meat products important to the post-harvest economy of California. 4 lectures. Prerequisite: Junior standing and completion of GE Area B.
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4.00 Credits
Evaluation of wines using the techniques in sensory evaluation. Difference and rating tests; descriptive analysis and pairing of wine and food. 3 lectures, 1 laboratory. Prerequisite: WVIT 202, STAT 218 or STAT 221, age 21 or older.
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3.00 Credits
Principles of equipment selection and floor planning with emphasis on sanitation and safety. 2 lectures, 1 laboratory. Prerequisite: FSN 121 and junior standing.
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3.00 Credits
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. Prerequisite: FSN 321, FSN 343.
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3.00 Credits
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. Prerequisite: Junior standing.
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4.00 Credits
Chemical and biochemical properties of food components. Basic principles of food enzymology and the chemical and biochemical changes occurring in food systems as a function of different food processing conditions. Mechanisms of reactions affecting food quality and nutritional value. Laboratory focus on assessment of food chemical systems. 3 lectures, 1 laboratory. Prerequisite: FSN 125 or FSN 230, CHEM 313.
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4.00 Credits
Winery laboratory practices. Basic principles, techniques, and interpretation of common analyses for sugars, acidity, nitrogen, alcohol, volatile acidity, sulfur dioxide, phenols and color; wine and must amelioration, amendment effects, usage, calculations and procedures of addition. 3 lectures, 1 laboratory. Prerequisite: WVIT 202. Changed effective Fall 2008.
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4.00 Credits
Principles of chemical and biochemical methods and techniques for measuring food protein, carbohydrates, lipids, water, vitamins, minerals and other components of foods, wine analysis. Application of AOAC approved methods for determining nutrients as they relate to nutritional labeling legal requirements. 3 lectures, 1 laboratory. Prerequisite: FSN 364.
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4.00 Credits
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. Prerequisite: FSN 125 or FSN 230.
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