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AGRICULTURAL INDUSTRY AND EDUCATION I 101
15L. Enology Laboratory (1)
Techniques in analyzing and evaluating wines; methods by which sound wines can be
made and kept. Field trips to local wineries.
115. Wine Analysis and Production (5) (Former V 116)
Prerequisite: Chern 109, Enol 15, Micro 20 or 104, Plant 127. Principles and practices of
preparation and analysis of dessert and table wines; operation of plant equipment; controlled
tests. (3 lecture, 6 lab hours)
135. Field Studies ( 1)
Prerequisite: permission of instructor. A six-day field trip, during the Easter recess,
covering the north coast wineries to study the techniques and handling methods employed
by the many vintners.
165. Wine Technology (3) (Former V 160)
Prerequisite: permission of instructor. Technological study of winery equipment;
evaluation, location, and operation; sanitation procedures. (2 lecture, 3 lab hours; 3- or 4-day
field trip)
175. Winery Management (3) (Former V 171)
Prerequisite: permission of instructor. Physical properties of a winery; administrative
organizational set-up; personnel; purchasing, packaging, and shipping; local, state, and
federal regulatory statutes.
FOOD SCIENCE (F Sci)
1. Food Science and World Food Problems (3)
Modern food processing; world food problems; basic characteristics of processed foods.
100. Food Appraisal and Evaluation (3)
Prerequisite: Math 29, F Sci 1 or permission of instructor. Analysis, measurement, and
methods used in evaluation of organoleptic, kinesthetic, and other quality factors in foods.
(2 lecture, 3 lab hours)
110. Food Chemiatry (3)
Prerequisite: Chern 8 (or concurrent), or permission of instructor. Composition, structure,
and properties of food; chemistry of changes occurring during processing and utilization.
120A-B. Food Engineering (3-3)
Prerequisite: Phys 2A·B, physical chemistry, or permission of instructor. (A) Laws of
thermodynamics, closed and open (control volume) systems· thermodynamic properties;
thermodynamic cycles, phase, and chemical equilibria; gas dynamics. (B) Fluid flow, heat
transfer, connection, radiation, heat exchangers. (2 lecture, 3 lab hours)
130. Food Analysi• (3)
Prerequisite: 1 year of general chemistry, qualitative analysis. Principles of food analysis;
sampling, separation, physical measurements, chemical and biochemical techniques. (2
lecture 3 lab hours)
140A-B. Food Proce11ing (3-3)
Prerequisite: F Sci 110; Chern 8 (or concurrent), or permission of instructor. (A) Food
preservation by heat, low temperature, dehydration, fermentation, and radiation.
(B) Sanitation and control of microbiological problems involved in processing and storing
foods; case studies. (B: 2 lecture 3 lab hours)
170. Food Microbiology I (3)
Prerequisite: Micro 20. Control of microorganisms in production and handling of foods;
microbiological methods of exa.rnining foods.
171. Food Microbiology II (2)
Food spoilage organisms and microbiological methods of examining foods. (!lecture, 3lab
hours)
191. Food Science Literature (1)
Prerequisite: senior standing. Review of recent literature.
4551263.55
Object Description
| Title | 1972-73 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 1972-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 101 |
| Full Text Search | AGRICULTURAL INDUSTRY AND EDUCATION I 101 15L. Enology Laboratory (1) Techniques in analyzing and evaluating wines; methods by which sound wines can be made and kept. Field trips to local wineries. 115. Wine Analysis and Production (5) (Former V 116) Prerequisite: Chern 109, Enol 15, Micro 20 or 104, Plant 127. Principles and practices of preparation and analysis of dessert and table wines; operation of plant equipment; controlled tests. (3 lecture, 6 lab hours) 135. Field Studies ( 1) Prerequisite: permission of instructor. A six-day field trip, during the Easter recess, covering the north coast wineries to study the techniques and handling methods employed by the many vintners. 165. Wine Technology (3) (Former V 160) Prerequisite: permission of instructor. Technological study of winery equipment; evaluation, location, and operation; sanitation procedures. (2 lecture, 3 lab hours; 3- or 4-day field trip) 175. Winery Management (3) (Former V 171) Prerequisite: permission of instructor. Physical properties of a winery; administrative organizational set-up; personnel; purchasing, packaging, and shipping; local, state, and federal regulatory statutes. FOOD SCIENCE (F Sci) 1. Food Science and World Food Problems (3) Modern food processing; world food problems; basic characteristics of processed foods. 100. Food Appraisal and Evaluation (3) Prerequisite: Math 29, F Sci 1 or permission of instructor. Analysis, measurement, and methods used in evaluation of organoleptic, kinesthetic, and other quality factors in foods. (2 lecture, 3 lab hours) 110. Food Chemiatry (3) Prerequisite: Chern 8 (or concurrent), or permission of instructor. Composition, structure, and properties of food; chemistry of changes occurring during processing and utilization. 120A-B. Food Engineering (3-3) Prerequisite: Phys 2A·B, physical chemistry, or permission of instructor. (A) Laws of thermodynamics, closed and open (control volume) systems· thermodynamic properties; thermodynamic cycles, phase, and chemical equilibria; gas dynamics. (B) Fluid flow, heat transfer, connection, radiation, heat exchangers. (2 lecture, 3 lab hours) 130. Food Analysi• (3) Prerequisite: 1 year of general chemistry, qualitative analysis. Principles of food analysis; sampling, separation, physical measurements, chemical and biochemical techniques. (2 lecture 3 lab hours) 140A-B. Food Proce11ing (3-3) Prerequisite: F Sci 110; Chern 8 (or concurrent), or permission of instructor. (A) Food preservation by heat, low temperature, dehydration, fermentation, and radiation. (B) Sanitation and control of microbiological problems involved in processing and storing foods; case studies. (B: 2 lecture 3 lab hours) 170. Food Microbiology I (3) Prerequisite: Micro 20. Control of microorganisms in production and handling of foods; microbiological methods of exa.rnining foods. 171. Food Microbiology II (2) Food spoilage organisms and microbiological methods of examining foods. (!lecture, 3lab hours) 191. Food Science Literature (1) Prerequisite: senior standing. Review of recent literature. 4551263.55 |
