Prerequisite: A grade of “C” or better in BIO 201 and FSCI 232. Open to FSCI declared Majors, FSCI minors and declared NUTR majors only.
Law regulating the manufacture, distribution and sale of food products/ingredients on the global market. Interpretation and enforcement of related statutes and food regulations.
(Seminar 3 hours.)
Prerequisites: CHEM 227, FSCI 232 or equivalent.
Application of scientific methods of food analysis. Ingredients, proportions, and techniques in food preparation affect the quality of products. Experimental laboratory problems.
Letter grade only (A-F). Course fee may be required. Information on fees related to this course can be found here. (Seminar 2 hours, Laboratory 3 hours.)
Prerequisites: FSCI 232 or consent of instructor.
Methods and technological aspects in food processing, preservation and packaging. Application of principles and assessment of nutrition. Evaluation of chemical additives. Microbiological aspects of food.
(Lecture - discussion 2 hours, laboratory 3 hours.)
Prerequisite: Grade of "C" or better in FSCI 232, and in FSCI 435 or FCS 490.
Prerequisite/Corequisite: FSCI 432
Industrial concepts and technology as they apply to food product development and formulation. Includes principles of new product development, ingredient replacements, and product improvements. Development of a prototype, ingredient interaction, and product cost analysis.
Letter grade only (A-F). (Seminar 1 hour)
Prerequisites: Student must be a Family and Consumer Sciences: Food Science major; have senior standing; have a 2.5 overall GPA or a 3.0 major GPA; approval of a faculty advisor in Food Science; and FSCI 232. Each prerequisite course must be completed with a grade of "C" or better.
Field experience in which student assumes a pre-professional role in professional setting. Objectives by student with supervisor must be approved by major advisor and form the basis for evaluation.
May be repeated for a maximum of 6 units. (Seminar 3 hours)