FOOD SCIENCE & TECHNOLOGY

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The Food Science and Technology (FST) Bachelor of Science curriculum at Cal Poly Pomona is interdisciplinary. It draws on faculty and courses from all departments within the College of Agriculture, Biology and Chemistry in the College of Science and the Industrial and Manufacturing Engineering department from the College of Engineering. The program has received wide support from industry and private and public universities. It also has an Advisory Board comprised of industry and academic representatives.

Food Scientists apply principles of chemistry, microbiology, physics, engineering and other basic and applied sciences to the production, processing, evaluation and packaging of food. They also use their scientific training to develop a variety of tasteful and nutritious foods that meet standards of safety, sanitation and quality and, at the same time, keeping in mind convenience and low cost.

Food Scientists have the critical task of insuring the safety of food processing methods and ingredients. They also work on improving shelf life, flavor, color, texture, nutritional value as well as convenience and cost of processed foods.

Type of work performed by food scientists includes research, interpretation, and application of information regarding the basic composition, structure and properties of foods. They study the chemistry of changes occurring during processing and utilization of food products by consumers. Process design for commercial food processing selection and application of unit operations for the production of processed foods, optimization of processing parameters. Selection and application of microbiological and chemical analyses for food products. Establishment and implementation of Standard Sanitation Operating Procedures (SSOPs), Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point (HACCP) systems in food processing facilities. Monitoring for compliance with government, company and industry standards for quality or safety of food products. Product development and improvement, product formulation, selection and application of ingredients. Food packaging selection and testing. Establishment of quality assurance systems in food processing facilities. Training of plant employees in technical, quality and safety aspects.

Cal Poly Pomona is uniquely positioned for this program because of its 1) accessibility to a vast labor market for graduates, 2) diversified faculty,and 3) excellent agricultural and technological facilities and laboratories.

To support and enhance the program, the College of Agriculture had established the Natural Color Resource Center and the Center for Antimicrobial Research. A Food and Agricultural Products Research and Education Center funded by the food industry is also planned. These centers will provide students and faculty in FST and related disciplines with valuable opportunities for specialized experiences and interdisciplinary collaboration.

The FST program will turn out graduates who are not only technically "trained" but also liberally "educated." The students in this program will develop a broad background in food science and other related sciences by fulfilling the requirements listed in the major. Upon completion of all the established university and departmental requirements the students will receive a Bachelor of Science degree in Food Science and Technology. The program is designed to meet the Institute of Food Technologists (IFT) undergraduate curriculum minimum standards and guidelines as revised in 1992.

High school students planning to major in Food Science and Technology are advised to build a background in foods, chemistry, mathematics, physics and biology. Community college students should concentrate on chemistry (including organic), biology (including microbiology), foods, nutrition, statistics, communication skills and general education.

Because the food industry serves a basic human need, a career in food science is a wise choice, as it does not generally experience the economic fluctuations of other industries. The growing needs to improve the quality, quantity, variety, and safety of foods, coupled with the growing public demand for healthier, more convenient foods, virtually ensures the stability ensures the stability of employment for those food scientists.

Students completing the Food Sscience and Technology program will be prepared for careers in a variety of areas:

Food industry: quality control, product development, food marketing, food processing, food microbiology, food engineering and food analysis.

University and private laboratories: research, extension, consulting.

Government agencies: Food and Drug Administration (FDA) , U.S. Department of Agriculture (USDA), state and local health departments and other agencies.

International agencies: World Health Organization (WHO), Food and Agriculture Organization (FAO), World Bank and nonprofit organizations, International Research Centers.

Graduate school: food science and technology with specialization in food engineering, food chemistry or food microbiology; dairy science; meat science; post-harvest physiology and technology; cereal science; meat science; enology; agricultural and biological engineering; biotechnology; public health; packaging; and toxicology.

The Institute of Food Technologists (IFT) is the main professional group for food scientists with more than 28,000 members. The Institute also has an active student Association (IFTSA). The Southern California Section of IFT (SCIFTS) provides many opportunities for professional networking at the local level through regular activities.

This degree may lead to a minor in Chemistry, with additional courses such as CHM 301/301A, Fundamentals of Physical Chemistry (3/1) and 5 units of upper division Chemistry courses which are offered in the Research and Development Cluster.

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Core Courses for Major

Core courses include food chemistry, food analysis, food microbiology, unit operations in food processing, food engineering, and food laws and regulations.

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Major Core Clusters

Students will be able to tailor the program to their general interests and career goals by choosing from several major core clusters:

Plant Science and Technology

(Minimum of one course)

 

Muscle Food Science and Technology

(Minimum of one course)

 

Food Processing and Production

(Minimum of one course)

Research and Development

(Minimum of one course)

Quality Assurance

(Minimum of one course)

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Support and Elective Courses

Required of all students

General Education Courses
Required of all students. A total of 68 quarter units of General Education courses are required for all majors in the College of Agriculture. A new GE program will be adopted beginning fall 2001 with full implementation targeted for fall 2002. Unless specific courses are stated below, see the list of approved courses under General education Requirements, Areas A through E, in the University Catalog.

Area A:

Area B:

Area C:

Area D:

Area E:

Course Descriptions

All courses offered by the department may be taken in a CR/NC basis except for major. Note: FN courses are from the Foods and Nutrition Major.

FN 121/121L Introduction to Foods (2/2)
Scientific principles and techniques of food preparation by conventional and microwave methods. Study of food categories, elements of food, sanitation, legislation and consumer choices. 2 lectures, 2 three-hour laboratories. Concurrent enrollment required.

FN 235 Nutrition (3)
Role of the carbohydrates, lipids, proteins, minerals, vitamins and water in human nutrition. Dietary standards and recommended allowances. Computation of nutritional needs and written dietary analysis. Oral report of selected nutrients. 3 lectures/problem solving. To be taken concurrently with FN 236L. Prerequisite: CHM 201, 250 or equivalent.

FN 236L Nutrition Laboratory (1)
Introduction to techniques and experiments used in nutrient analysis in foods and nutritional assessment in living organisms. 1 three-hour laboratory. To be taken concurrently with FN 235. Prerequisite: CHM 201, 250 or equivalent.

FNC 263 Introduction of Research Methods (2)
Introduction to research in food, nutrition, food science and consumer sciences, including identification of current research, literature searches, appropriate data collection procedures analysis and interpretation. Development of proposal which states problem, hypothesis, procedure/method and data analysis.

FST 317/317L Unit Operations in Food Processing(3/1)
Principles of food processing including refrigeration, freezing, dehydration, canning and fermentation as they relate to the technology of foods and beverages. Field trips. 3 lectures, 1 three-hour laboratory. Concurrent enrollment required. Prerequisite: MIC 320/320L.

FST 319 Food Packaging (4)
Packaging materials, packages and packaging methods for various processed and prepared foods, product stability and shelf-life extension. 4 lectures. Prerequisite: FST 317/317L and MIC 320/320L.

FN 321/321L Experimental Food Science (2/2)
Experimental approach to solve food preparation problems. Recent developments in food ingredient uses and food preparation techniques. Individual guided projects involving problem identification, literature search, project design, data collection, critical analysis of data, oral and written presentation of findings. 2 lectures/problem-solving, 2 three-hour laboratories. Concurrent enrollment required. Prerequisites: FN 121/121L, CHM 201, CHM 250, STA 120.

FST 322 Food Laws and Regulations (4)
An examination of the rules and regulations of various governmental agencies with regard to the processing, packaging, labeling and marketing of food products. Sources of information necessary for communication with government on public food policy information. 4 lectures.

FN 418/418A Sensory Evaluation of Foods (2/2)
Methods of sensory evaluation of food products. Includes difference and preference testing, application in food research and development, consumer testing. Statistical analysis of results. 2 lectures, 2 two-hour activities. Concurrent enrollment required. Prerequisites: STA 120, computer competency or consent of instructor.

FST 420/420L Food Chemistry (2/2)
Chemical characteristics of food and its main components. Chemical changes during food processing and storage. Functions of food additives and other ingredients. 2 lectures, 2 three-hour laboratories. Prerequisite: CHM 201, 250. Concurrent enrollment required.

FST 422/422L Food Analysis (3/1)
Principals and application of physical and chemical methods to the separation, characteristics and quantitative analysis of food constituents. 3 lectures. 1 three-hour laboratory. Prerequisites: CHM 221/221L and FST 420/420L.

FST 423 Principles of HACCP (4)
Basic principles of the Hazard Analysis Critical Control Point System. Prerequisite programs for implementing HACCP plans. Preliminary steps for HACCP systems. Four lecture hours.

FN 441, 442 Internship in Foods and Nutrition (2)
On-the-job training in foods and nutrition providing professional level experience in food service, community nutrition, research and quality control. Prerequisite: permission of coordinator required in advance.

FN 463 Undergraduate Investigations and Seminar (4)
Individual investigations and group studies of foods and nutrition issues. Oral presentations and written reports. 4 seminar-discussions. Prerequisites: COM 204, ENG 105 and senior standing.

FN 464 Food Science Colloquium (2)

Classroom interaction of students with selected food industry leaders focusing on technical, economic, regulatory and new product trends as they impact occupational opportunities in the food and beverage industries. Written reports. 2 lectures. Prerequisite: senior standing.

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