Food Science & Nutrition

Graduates with a bachelor of science in Food Science enjoy rewarding careers in food processing and product development, sales, research, quality assurance and government regulation. Graduates with a bachelor of science in Nutrition enjoy rewarding careers in dietetics and clinical nutrition, healthcare (medicine, dentistry, nursing, physician assistant, and chiropractic), public health, food industry, food systems management and education. Opportunities for private consulting and entrepreneurship are available to graduates in both majors. The department also offers minors in Food Science and Nutrition.

school or a health-related profession such as medicine, dentistry, nursing, pharmacy or physical therapy.Students need to check with their advisors for specific requirements for various health-related professions.

Minors
The department offers minors in either food science or nutrition to qualified students from across campus.Specific criteria apply to entering into the minor program and interested students should see either of the minor advisors.

Food Science Minor
The minor is principally designed for students majoring in related academic disciplines who desire employment in the food industry.Students acquire the fundamental technical skills necessary to understand basic issues and concepts in food science such as food processing, food safety, and quality assurance.See the department Food Science minor coordinator for criteria for admission into the Food Science minor.

Nutrition Minor
The minor is designed for students majoring in science disciplines (Chemistry, Biological Sciences, Kinesiology), Agribusiness or Agricultural Communications, and other interested majors such as Business or Psychology.Students can enhance career opportunities or qualification for admission into graduate programs or allied health fields.See the department Nutrition minor coordinator for criteria for admission into the Nutrition minor.

General Characteristics
The MS Food Science program is designed to prepare graduates for advancement, specialization, and leadership in food science careers.In addition, graduates will be prepared for further education in doctoral studies in food science and related fields.The MS Food Science program integrates the disciplines of chemistry, microbiology, product development and processing/engineering, to prepare qualified graduates for food-related careers in industry, government and academia.

Additional Requirements:
• Statement of purpose

• Curriculum Vitae
• Three letters of academic and/or professional recommendation

General Characteristics
The MS Nutrition program is designed to prepare graduates for advancement, specialization, and leadership in nutrition or healthcare careers.In addition, graduates will be prepared for further education in dietetic internships, professional schools, allied health professions, or doctoral studies in a number of academic areas including nutrition, public health, animal science, or other health science-based disciplines.
The interdisciplinary Graduate Group in Nutrition (GGN) allows students to work with faculty from several departments and to choose a research topic from a broad range of themes including human nutrition, animal nutrition, kinesiology, public health, or business.
Students may follow a suggested area of emphasis.Examples may include: Molecular Nutrition, Public Health Nutrition, or Health and Wellness.These would be compatible with the students interests and career goals.Students will complete coursework and a research-based thesis conducted under the supervision of a committee chair who must be a member of the GGN.

Additional Requirements
• Statement of purpose

Blended BS + MS Programs
A blended program provides an accelerated route to a graduate professional degree, with simultaneous conferring of both Bachelor's and Master's degrees.Students in the blended program are provided with a seamless process whereby they can progress from undergraduate to graduate status.Students are required to complete all requirements for both degrees, including senior project for the Bachelor's degree.
Blended programs are available for the following Master's degrees offered by the Food Science and Nutrition department: • MS Food Science Supervised practice in community nutrition settings.Degree credit limited to 4 units.Total credit limited to 6 units.

FSN 250. Food and Nutrition: Culture and Customs. 4 units
blended program at Cal Poly.Contact the Food Science or Nutrition Graduate Program Coordinator in the Food Science and Nutrition department for any additional eligibility criteria.

FSN 305. Nutrition & Exercise for Health & Disease Prevention. 4 units
disease.Development of personalized diet and exercise plan for health and disease prevention.Course may be offered in classroom-based, online, or hybrid format.4 lectures.Fulfills GE Area Upper-Division B (GE Areas B5, B6, or B7 for students on the 2019-20 catalog).

FSN 310. Maternal and Child Nutrition. 4 units Term
Nutrition issues in the middle and later years.Changes in organ systems, nutrient needs, functional status, and food preferences as adults age.Nutrition and chronic disease.Nutritional assessment and screening.Nutrition-related health care and social services.Course may be offered in classroom-based, online, or hybrid format.4 lectures.Junior standing; completion of GE Area A with grades of Cor better; and completion of one course in GE Area B4 with a grade of Cor better (GE Area B1 for students on the 2019-20 or earlier catalogs).
Typically Offered: F, W, SP Prerequisite: FSN 202 and junior standing.Nutritional needs and related nutritional challenges of women and children, including fertility, pregnancy and lactation; physical, nutritional, social growth and development from infancy through adolescence.Current nutrition issues in maternal and child nutrition.Course may be offered in classroom-based, online, or hybrid format.4lectures.Sensory attributes of food, physiological basis of sensory evaluation, sensory panels, environment for sensory evaluation, sample preparation and presentation, types of score cards, statistical methods for data analysis and interpretation.Course may be offered in classroom-based or hybrid format.3lectures, 1 laboratory.FSN 315.Nutrition in Aging.4 unitsTerm Typically Offered: F, W, SP Prerequisite: FSN 202 and sophomore standing.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.4 lectures.Fulfills GE Area Upper-Division B (GE Areas B5, B6, or B7 for students on the 2019-20 catalog).FSN 321.Contemporary Issues in Food Choice and Preparation.4 units Term Typically Offered: F, W Prerequisite: FSN 121, FSN 202 or FSN 210, sophomore standing.Principles involved in the choice, purchase, and preparation of foods in a variety of settings and for various populations.Contemporary and ongoing issues associated with food and cooking in the context of nutrition and health.Planning and preparation of meals with emphasis on nutritional, aesthetic, economic and cultural aspects of food.3 lectures, 1 laboratory.Continuation of FSN 328.Biochemical, molecular, and physiological functions of vitamins and minerals and their interaction with other nutrients.3 lectures, 1 laboratory.Continuation of FSN 331.Biochemical, molecular, and physiological functions of vitamins and minerals and their interaction with other nutrients.Not open to students with credit in FSN 329. 4 lectures.FSN 333.Nutrient Metabolism Lab. 1 unit Term Typically Offered: F, W, SP Prerequisite: FSN 328 or FSN 331.Corequisite: FSN 332.Application of biochemical, absorptiometry, calorimetry, and other methods to assess health indicators and nutritional status. 1 laboratory.Function of food packaging in food processing and preservation.Packaging materials and forms.Regulations and testing of food packaging material.Oral presentation required.Field trip required.Course may be offered in classroom-based or online format.3 lectures.

FSN 335. Food Quality Assurance. 4 units
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.4 lectures.
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.Functionality of water, carbohydrates, proteins, lipids, additives and other food ingredients used in the formulation, development, and processing of foods.Product development processes from idea generation to marketing to consumer guided technical prototype development will be completed.3 lectures, 1 laboratory.

FSN 415. Nutrition Education and Communications. 4 units
Part-time work experience with an approved Food Science or Nutrition firm engaged in production or related business, industry or governmental agency.Positions are paid and usually require relocation and registration in course for two consecutive quarters.Formal report and evaluation by work supervisor required.Total credit limited to 12 units.Degree credit limited to 6 units.Credit/No Credit grading only.
Federal, state and local nutrition assessment activities and program services.Emphasis on public health, health promotion and disease prevention.Development of skills in assessing community nutrition problems and planning community interventions. 4 lectures.for:Diabetes Mellitus, enteral and parenteral nutrition, anemias, acidbase conditions, cardiovascular disease, obesity, and upper and lower GI diseases.Not open to students with credit in FSN 429 or FSN 430. 3 lectures, 1 laboratory.FSN 500.Individual Study.1-6units Term Typically Offered: F, W, SP Prerequisite: Graduate standing, consent of supervising faculty member and graduate advisor.Advanced independent study planned and completed under the direction of a member of the department faculty.Total credit limited to 6 units.

FSN 529. Metabolic and Molecular Aspects of Vitamins. 2 units
Advanced topics in the molecular roles and functions of minerals.Classic and recent findings related to mechanisms of mineral-regulated gene expression.Specific aspects of mineral deficiencies and toxicities will also be covered.2lectures.FSN 531.Lipid Metabolism and Nutrition.3unitsTerm Typically Offered: SP Prerequisite: Graduate standing or consent of instructor.Recommended: FSN 331.Digestion, absorption and metabolism of lipids with emphasis on lipoprotein metabolism, regulation of lipid metabolism, effects of gene expression, essential fatty acid requirements and functions.3lectures.Acceptance into the Cal Poly, San Luis Obispo Dietetic Internship, a special session program in Extended Education.A forum for dietetic interns to make presentations and share their experiences in their supervised practice.Guest presentations on current issues in nutrition therapy, foodservice management and community nutrition.Total credit limited to 6 units, with a maximum of 2 units per quarter.Credit/No Credit grading only. 2 seminars.Admission into Cal Poly's dietetic internship programs.Seminar focused on professionalism and leadership in dietetics and current issues in medical nutrition therapy, food service management, and management and community nutrition.Field trip may be required.Degree credit limited to 3 units.Total credit limited to 6 units.Admission into Cal Poly's dietetic internship programs.Supervised practice providing medical nutrition therapy for patients with lower-acuity care needs/low-moderate nutrition risk in outpatient and inpatient medical facilities.Degree credit limited to 4 units.Total credit limited to 6 units.

FSN 552. Medical Nutrition Therapy Practicum II. 1 unit Term
Typically Offered: F,W,SP,SU Prerequisite: Admission into Cal Poly's dietetic internship programs.Supervised practice providing medical nutrition therapy for patients with mid-level acute care needs/moderate nutrition risk.Degree credit limited to 4 units.Total credit limited to 6 units.

Medical Nutrition Therapy Practicum III. 1 unit
Term Typically Offered: F,W,SP,SU Prerequisite: Admission into Cal Poly's dietetic internship programs.Supervised practice providing medical nutrition therapy for patients with high-level acute care needs/high nutrition risk.Degree credit limited to 4 units.Total credit limited to 6 units.