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Graduate Study. The program in Women's Studies offers courses leading to a designated emphasis in Feminist Theory and Research. The courses provide theoretical and interdisciplinary perspectives to students already preparing for the Ph.D. in one of twelve participating departments (Anthropology, Comparative Literature, Dramatic Art, Education, English, French, German, History, Italian, Psychology, Spanish, and Sociology). Students complete all requirements for the Ph.D., including the dissertation, in one of the participating departments. The additional requirements leading to the designated emphasis consist of two core courses (Women's Studies 200A and 200B) and two courses on gender, one of which must be in the student's home department. It is expected that an analysis of gender will be a central component of the student's doctoral examination and dissertation.
Graduate Adviser. Consult the Women's Studies office (916-752-4686).
The Fermentation Science major is a program of study of the fundamental and applied sciences related to the use of microorganisms as production and processing agents. A broad interdisciplinary food-related education is offered which may be combined with specializations in enology (wine studies), brewing science, and fermentation of other foods and beverages. Industrial fermentations and waste treatments in the production of microbial cells, drugs, enzymes, hormones, solvents, acids, and vitamins are further opportunities for study.
The Program. The major in fermentation science leads to a Bachelor of Science degree. Most of the instruction for the major is done in the Department of Viticulture and Enology and in the Department of Food Science and Technology. Students also take courses in chemistry, microbiology, molecular and cellular biology, genetics, and computer science. Electives often include additional courses in sensory science, management and viticulture.
Career Alternatives. Graduates qualify for supervisory, technical, production, product development, quality control, research, sales, or executive positions in the food, beverage, and allied industries, in the fermentation industries, and in governmental agencies. Students who choose to continue in graduate study have done so in such areas as food science-enology, microbiology, agricultural chemistry, and biochemistry.
(For convenience in program planning the usual courses taken to satisfy the requirement are shown in parentheses where possible. Equivalent or more comprehensive courses will be accepted.)
English Composition Requirement . . . 0-8 units
Preparatory Subject Matter . . . 59-66 units
Breadth/General Education . . . 24 units
Depth Subject Matter . . . 40 units
Restricted Electives . . . 28 units
Unrestricted Electives . . . 14-23 units
Total Units for the Degree . . . 180
Major Adviser. A. Waterhouse.
Graduate Study. Refer to the Graduate Studies degree programs in Agricultural and Environmental Chemistry, Biochemistry, Chemical Engineering, Food Science, Genetics, Microbiology.
The fiber and polymer science major is concerned with the physical, chemical, and structural properties of fibers and polymers and how these relate to fiber and polymer performance and end-use.
The Program. All students in this major are required to take a common core of coursework in chemistry, physics, and mathematics, and depth subject matter in fiber and polymer science, organic and physical chemistry, and technical writing. In the restricted electives, the student is expected to select courses from areas such as computer science and mathematics, chemistry, marketing and management, material and advanced fiber and polymer science, and textiles.
Career Alternatives. The major prepares the student for a career in a wide range of industries in the areas of research and development, technical marketing and management, production, quality control, and science teaching (on completion of an additional year in the teaching credential program). The companies employing Fiber and Polymer Science graduates are in the fiber, polymer, absorbent product, textile and/or chemical business. Graduates are prepared to enter the graduate program in textiles or agricultural and environmental chemistry with a specialization in fiber and polymer chemistry, and fiber and polymer science programs at other universities.
(For convenience in program planning, the usual courses taken to satisfy the requirement are shown in parentheses where possible. Equivalent or more comprehensive courses will be accepted.)
English Composition Requirement . . . 7-12 units
Preparatory Subject Matter . . . 52-55 units
Breadth/General Education . . . 6-24 units
Depth Subject Matter . . . 37 units
Restricted Electives . . . 30 units
Unrestricted Electives . . . 23-40 units
Total Units for the Degree . . . 180
Major Adviser. Y.L. Hsieh (Textiles and Clothing).
Advising Center for the major is located in 129 Everson Hall (916-752-4417).
Fiber and Polymer Science . . . 18 units
Minor Adviser. Y.L. Hsieh.
*Course not offered this academic year.
General Education (GE) credit: ArtHum = Arts and Humanities; SciEng = Science and Engineering; SocSci = Social Sciences; Div = Social-Cultural Diversity; Wrt = Writing Experience.
Select this link to information on the General Education requirement.
100. Principles of Polymer Materials Science (3) II. Pan
Lecture--3 hours. Prerequisite: Chemistry 2A-2B; Chemistry 8A-8B or Engineering 45; introductory physics. The basic principles of polymer science are presented including polymer structure and synthesis; polymerization mechanisms, polymer classes, properties, and reactions; polymer morphology, rheology, and characterization; polymer processing. (Same course as Engineering: Materials Science 147.)
110. Plastics in Society and the Environment (4) III. The Staff
Lecture--3 hours; discussion--1 hour. Prerequisite: Chemistry 10 or introductory course in physical sciences. Basic concepts and methodologies in the study of plastics. Formation, classification, structure, properties, processing, and formulation. Their application to societal needs, and their impact on society and the environment. GE credit: SocSci, Wrt.
150. Polymer Syntheses and Reactions (3) III. Hsieh
Lecture--3 hours. Prerequisite: Chemistry 128B or 8B, and Chemistry 107A. Organic and physical chemistry aspects of polymer syntheses and reactions including polymerization mechanisms, kinetics and thermodynamics for major types of organic high polymers.
161. Structure and Properties of Fibers (3) I. Hsieh
Lecture--3 hours. Prerequisite: Textiles and Clothing 6 and Chemistry 8B. The structure, properties and reactions of natural- and man-made fibers; the relations between molecular structure of fibers and their physical properties; interactions of fibers and detergents. Offered in alternate years.
161L. Textile Chemical Analysis Laboratory (1) I. Hsieh
Laboratory--3 hours. Prerequisite: course 161 (may be taken concurrently). Laboratory methods and procedures employed in qualitative and quantitative analysis of textile fibers and auxiliaries. Offered in alternate years.
The interdisciplinary minor in Film Studies provides insight into and critical perspectives on the role of film in culture. The minor emphasizes connections between visual media and other forms of representation, and between Film Studies and other academic disciplines. Students will gain an understanding of the history of film, an awareness of genres, national traditions, and representational conventions, and an ability to "read" films aesthetically, culturally, ideologically, and historically. The minor is sponsored by the Humanities Program.
Film Studies . . . 20 unis
Restrictions: No more than two courses from a single department or program may be offered in satisfaction of the minor requirements.
Note: With a minor adviser's prior approval, up to four units of internship (American Studies 192, Rhetoric and Communication 192, or Women's Studies 192) in television/video/film production may be offered toward satisfying the requirements of the minor. Such courses will be considered part of the "Film/Video Production" category.
Advising. Humanities Program, 916-752-9934.
The major in food biochemistry stresses the principles of chemistry and biochemistry as related to constituents of foods and the changes which occur in the constituents before and during processing and during storage. Particular emphasis is placed on the role of and changes in the carbohydrates, lipids, proteins, enzymes, and nucleic acids and their effect on the quality attributes of foods.
The Program. The food biochemistry curriculum stresses a strong background in chemistry, physics, mathematics, and biology at the lower division level. At the upper division level, students take specialized courses in food science and technology and advanced biochemistry and nutrition. Through the appropriate choice of electives, students may emphasize certain research areas such as nutrition, food processing, or toxicology.
Career Alternatives. The major employment options for a food biochemistry graduate are in research and development at large food industry units; in laboratory-related employment in quality assurance, new food technology, and food analysis; or in any position requiring knowledge of biochemical techniques, such as in clinical laboratories. The major offers excellent preparation for graduate study in areas such as food science, nutrition, biochemistry, and environmental toxicology. Food biochemistry has also been chosen as a pre-professional major by students interested in medical, veterinary, optometry, or dental school.
(For convenience in program planning, the usual courses taken to satisfy the requirements are shown in parentheses. Equivalent or more comprehensive courses are acceptable. Courses shown without parentheses are required.)
English Composition Requirement . . . 0-8 units
Preparatory Subject Matter . . . 77-79 units
Breadth/General Education . . . 24 units
Depth Subject Matter . . . 30 units
Restricted Electives . . . 24 units
Unrestricted Electives . . . 15-24 units
Total Units for the Degree . . . 180
Major Adviser. G.M. Smith (Food Science and Technology).
Graduate Study. Refer to the Graduate Studies section in this catalog.
Food science applies chemical, physical, biological, engineering, and social sciences to processing, preservation, development, packaging, storage, evaluation, identity and utilization of foods.
The Program. Students majoring in food science spend the first two years of study developing the scientific and general background necessary for upper division study. The science courses include chemistry, biology, physics, and mathematics. General background is provided by courses in the social science/humanities area and by optional courses in introductory food science. At the upper division level, students take courses in nutrition, food microbiology, food chemistry, food analysis, food commodities, food processing, food engineering, and may choose to specialize in one of five career-oriented options. Students enrolled in the program are eligible for various scholarships, including, for three of the options, scholarships from the Institute of Food Technologists.
Career Alternatives. Opportunities for employment include positions in the food and allied industries, local, state, and federal government agencies, and educational and research institutions. Graduate study for the food science student may lead to the M.S. or Ph.D. degree in food science, or in related fields such as agricultural chemistry, biochemistry, microbiology, and nutrition.
Five career-oriented options are available in the major. The Food Technology option provides a broad exposure to food chemistry, food microbiology, food engineering and food processing. Students find positions in quality assurance, product development, and food processing in the food industry.
The Food Business and Management option allows students to integrate study of the science and technology of food with that of business and economics in a unique program. Students prepare for positions of management in small food companies, and research- and development-oriented marketing or technical sales opportunities in coroporate food industries.
The Consumer Food Science option prepares students for jobs in food product formulation, research- and development-oriented marketing and sensory analysis, quality assurance, extension service, creative writing, and community service. Students who obtain the requirements for the teaching credential teach elementary or secondary school home economics.
The Food Biology/Microbiology option and Food Chemistry option are for students interested in research and development careers with food companies or government laboratories, in teaching and research at academic institutions, or in professional (medical, veterinary, or dental) school. The Food Biology/Microbiology option prepares students for graduate study and research in several areas, including food science, biochemistry, biotechnology, microbiology, and post-harvest biology. The Food Chemistry option prepares students for graduate study and research in such areas as flavor chemistry, food additive chemisty, biotechnology, biochemistry and toxicology.
(For convenience in program planning, the usual courses taken to satisfy the requirements are shown in parentheses where possible. Equivalent or more comprehensive courses may be taken with adviser's approval. Courses shown without parentheses are required for all options.)
English Composition Requirement . . . 3-11 units
Preparatory Subject Matter . . . 26-32 units
Breadth/General Education . . . 24 units
Depth Subject Matter . . . 25-31 units
Food Technology Option
Food Business and Management Option
Consumer Food Science Option
Food Biology/Microbiology Option
Food Chemistry Option
Unrestricted Electives . . . 21-36 units
Total Units for the Degree . . . 180
Major Adviser. D.S. Reid (Food Science and Technology).
Advising Center for the major is located in 111 Cruess Hall.
Graduate Study. A program of study and research leading to the M.S. and Ph.D. degrees in Food Science is available (see below). For further information on graduate study, contact the graduate adviser.
Faculty. Includes members from twelve departments in the Colleges of Agricultural and Environmental Sciences and Engineering, and the Schools of Medicine and Veterinary Medicine.
Graduate Study. The interdepartmental Graduate Group in Food Science offers programs of study leading to the M.S. degree and to the Ph.D. degree. Graduate studies stress the application of the biological, chemical, physical, and behavioral sciences to the processing, preservation, quality evaluation, public health aspects, and utilization of foods. For the M.S. degree there are five areas of specialization: chemistry-biochemistry, microbiology, engineering-technology, sensory sciences, and enology. Individually designed programs are also acceptable. For the Ph.D. there are three areas of specialization: biochemistry, chemistry, and microbiology. Detailed information regarding graduate study is available through the Group Chairperson or by obtaining the Graduate Announcement.
Graduate Advisers. Contact Graduate Studies for the list of advisers.
Major Program and Graduate Study. See the majors in Food Science and Food Biochemistry; and for graduate study, refer to the Graduate Studies section in this catalog.
Related Courses. See courses in Consumer Science, Engineering, Molecular and Cellular Biology, Nutrition, and Viticulture and Enology; Environmental Toxicology 101, Population Health and Reproduction 150, Plant Biology 172 and 172L.
*Course not offered this academic year.
General Education (GE) credit: ArtHum = Arts and Humanities; SciEng = Science and Engineering; SocSci = Social Sciences; Div = Social-Cultural Diversity; Wrt = Writing Experience.
Select this link to information on the General Education requirement.
1. Food Science and Society (3) II. Bandman
Lecture--2 hours; discussion--1 hour. Nature and scope of world food problems; food composition; scientific and technological aspects of converting animal and plant products into a variety of prepared foods; improvement and evaluation of acceptability and nutritional value of foods. Not open for credit to students who have received credit for course 100A, 100B.
2. Introductory Food Science (3) I, III. Russell
Lecture--3 hours; one industrial visit to a food factory (optional). Processes by which raw agricultural commodities are preserved and converted into edible foods; regulation of food manufacture and the chemistry and microbiology of food that control its qualities and safety. Not open for credit to students who have received credit for any other Food Science and Technology course.
47. Food Produce Development Field Study (1) III. Shoemaker
Discussion--6 hours; fieldwork--2 days (course given between winter and spring quarters). Prerequisite: advance enrollment required in winter quarter with instructor; background knowledge in foods from such courses as Food Science and Technology 1. Commercial aspects of the large-scale development, distribution, and evaluation of food products intended for human consumption. (P/NP grading only.)
50. Introduction to Food Science and Technology (3) II. Krochta
Lecture--2 hours; laboratory--3 hours. Prerequisite: Chemistry 2A, Biological Sciences 1A. Introduction to fruit, vegetable, dairy, seafood and meat technology. Overview of food processes used for preservation of food quality. Pilot plant exercises include food processing operations such as cheese making, canning, freezing, fermentation and dehydration of foods.
99. Special Study for Undergraduates (1-5) I, II, III. The Staff (Shoemaker in charge)
(P/NP grading only.)
100A. Principles of Food Composition and Properties (3) I. Dungan
Lecture--3 hours. Prerequisite: Chemistry 8A-8B. Fundamental chemical, physical, and sensory aspects of food composition as they relate to physical properties, acceptability, and nutritional value of fresh and processed foods.
100B. Principles of Food Composition and Properties (3) II. German, Schneeman
Lecture--3 hours. Prerequisite: Chemistry 8A-8B. Fundamental chemical, physical, and sensory aspects of food composition as they relate to physical properties, acceptability, and nutritional value of fresh and processed foods.
100C. Principles of Food Biochemistry (3) III. Haard
Lecture--3 hours. Prerequisite: course 100B, Biological Sciences 103 (may be taken concurrently). Principles of physiology, cell biology, and biochemistry applied to postharvest changes in edible plant and animal tissue. Importance of enzymes in food quality and their use as food processing aids. Application of recombinant DNA technology to improving food quality.
101A. Principles of Food Composition and Properties Laboratory (2) I. Shoemaker
Lecture--1 hour; laboratory--3 hours. Prerequisite: course 100A (may be taken concurrently). Course designed to give laboratory experience with the food systems and properties described in course 100A.
101B. Principles of Food Composition and Properties Laboratory (2) II. Shoemaker
Lecture--1 hour; laboratory--3 hours. Prerequisite: course 100B (may be taken concurrently). Course designed to give laboratory experience with the food systems and properties described in course 100B.
102A. Malting and Brewing Science (4) II. Lewis
Lecture--4 hours. Prerequisite: Biological Sciences 102, 103; senior standing recommended. The technology of the malting, brewing and fermentation processes is integrated with the chemistry, biochemistry and microbiology that determine industrial practices and product quality. Not open for credit to students who have taken course 102.
102B. Practical Malting and Brewing (4) III. Lewis
Lecture/discussion--2 hours; laboratory--6 hours. Prerequisite: course 102A and analytical experience beyond Chemistry 2C, such as Viticulture and Enology 123, Food Science and Technology 103, 123L, Molecular and Cellular Biology 120L. Open to seniors only in Fermentation Science or Food Science and Technology. Provides practical working knowledge of analytical methods used in malting and brewing and experience with brewing materials and processes, by analysis of samples that illustrate the range of values experienced in practice and pilot scale brewing.
103. Physical and Chemical Methods for Food Analysis (5) I. Russell
Lecture--3 hours; laboratory--6 hours. Prerequisite: Chemistry 2C, 8B; Biological Sciences 103 (may be taken concurrently). An introduction to the theory and application of physical and chemical methods for determining the constituents of foods. Modern separation and instrumental analysis techniques are stressed.
104. Food Microbiology (3) II. Barrett
Lecture--3 hours. Prerequisite: Biological Sciences 1A, 102. Microorganisms in food safety, spoilage, and production. Food-borne disease agents and their control. Growth parameters of food spoilage agents. Destruction of microbes in food. Food fermentations. The development of microbes as a resource for the food industry.
104L. Food Microbiology Laboratory (4) III. C. Price
Lecture--1 hour; discussion--1 hour; laboratory--6 hours. Prerequisite: Biological Sciences 1A, course 104. Cultural and morphological characteristics of microorganisms involved in food spoilage, in food-borne disease, and food fermentation. Analysis of microbiological quality of foods.
107A. Food Sensory Science (4) I. O'Mahony
Lecture--3 hours; laboratory--3 hours. Prerequisite: Agricultural Systems and Environment 120 (may be taken concurrently) or consent of instructor. Critical examination of techniques and theories of sensory measurement of food as analytical tools and as measures of consumer perception and acceptance. An introduction to the sensory and cognitive systems associated with the perception of food.
107B. Food Sensory Science (3) II. Guinard
Lecture--2 hours; laboratory--3 hours. Prerequisite: course 107A. A critical examination of techniques and theories of sensory measurement applied to a range of food systems. Methods for analyzing the sensory attributes of food in relation to quality assurance, product development and optimization.
108. Food Processing Plant Sanitation (3) II. Ogrydziak
Lecture--3 hours. Prerequisite: Chemistry 8B, Biological Sciences 1A. Discussion of factors relating to sanitary control of food processing including water treatment, chemical and physical sanitizing agents, principles of cleaning and hard surface detergency, metal corrosion, concepts in the disposal of wastes and the pertinence of government control agencies.
109. Principles of Quality Assurance in Food Processing (3) III. Reid
Lecture--2 hours; discussion--1 hour. Prerequisite: Statistics 13 or Agricultural Systems and Environment 120. Quality assurance measurement techniques applied to selected food processed products emphasized. Rationale for establishing valid quality assurance programs including selection of samples at critical points. Statistical problems in quality assurance programs used by the food industry.
110A. Physical Principles in Food Processing (3) I. K. McCarthy
Lecture--2 hours; laboratory--2 hours. Prerequisite: Physics 5A and 5B or 7A-7B-7C or the equivalent; calculus recommended. Not open for credit to students enrolled in College of Engineering. Applications of the conservation of mass and energy to food processing. Elements of engineering thermodynamics, fluid mechanics, and problem solving.
110B. Heat and Mass Transfer in Food Processing (3) II. Singh
Lecture/discussion--3 hours. Prerequisite: course 110A or the equivalent; Applied Biological Systems Technology 110L recommended (may be taken concurrently). Rate processes: conduction, convection, and radiation heat transfer; microwave heating, refrigeration, freezing, psychrometrics; mass transfer during drying, and storage.
119. Chemistry and Technology of Milk and Dairy Products (4) III. Hutchens
Lecture--4 hours; demonstrations and a field trip. Prerequisite: Biological Sciences 1A and 102, or consent of instructor. Composition, structure and properties of milk and products derived from milk. Relates chemical, microbiological, and technological principles to commercial practices in processing of milk and its products.
120. Principles of Meat Science (3) III. Bandman, Lee (Animal Science)
Lecture--3 hours. Prerequisite: Biological Sciences 103 or the equivalent. Anatomical, physiological, developmental and biochemical aspects of muscle underlying the conversion of muscle to meat. Includes meat processing, preservation, microbiology and public health issues associated with meat products. (Same course as Animal Science 120.)
120L. Meat Science Laboratory (2) III. Lee (Animal Science), Bandman
Discussion--1 hour; laboratory--3 hours. Prerequisite: Biological Sciences 103; course 120 (may be taken concurrently). Laboratory exercises and student participation in transformation of live animal to carcass and meat, structural and biochemical changes related to meat quality, chemical and sensory evaluation of meat, and field trips to packing plant and processing plant. (Same course as Animal Science 120L.)
121. Principles of Poultry Product Technology (3) I. King (Avian Sciences)
Lecture--3 hours. Prerequisite: Biological Sciences 103 (may be taken concurrently). Quality, preservation, and processing of avian products. Topics include quality control, nutrition, chemistry, biochemistry, microbiology, and functional properties.
*122. Marine Food Science (3) II. Ogrydziak, Haard
Lecture--3 hours. Prerequisite: Biological Sciences 1A, 103 (may be taken concurrently). Biochemical, microbiological, and ecological principles unique to fish; where fish are found and why; fishing and landing techniques as they influence quality; processing, storage, and public health aspects of marine organisms; resource development, including aquaculture. Offered in alternate years.
123. Introduction to Enzymology (3) III. G. Smith
Lecture--3 hours. Prerequisite: Biological Sciences 103. Principles of physical, chemical and catalytic properties of enzymes and their importance. Purification, characterization, and quantitative evaluation of reaction conditions on activity are stressed. Specificity and mechanism of action illustrated by use of selected enzymes. (Former course Biochemistry and Biophysics 123.)
123L. Enzymology Laboratory (2) III. G. Smith
Lecture--1 hour; laboratory--3 hours. Prerequisite: Biological Sciences 103, course 123 (concurrently). Laboratory procedures involved in detection, purification and characterization of enzymes. (Former course Biochemistry and Biophysics 123L.)
127. Introduction to the Sensory Characteristics of Food (3) II. Guinard
Lecture--2 hours; laboratory--3 hours. Prerequisite: Agricultural Systems and Environment 120. Critical examination of techniques and theory of sensory measurement of food along with correlation with instrumental measures. For students not intending to specialize in food sensory science.
128. Food Toxicology (3) III. Russell, Shibamoto
Lecture--3 hours. Prerequisite: Biological Sciences 102, 103. Chemistry and biochemistry of toxins occurring in foods, including plant and animal toxins, intentional and unintentional food additives. The assessment of food safety and toxic hazards. (Same course as Environmental Toxicology 128.)
131. Food Packaging (3) III. Krochta
Lecture--3 hours. Prerequisite: Chemistry 8B, Biological Sciences 1A, Physics 5B or 7C. Principles of food packaging. Functions of packaging. Properties of metal, glass, paper and plastic materials and packages. Design, fabrication, and applications of food packaging. Packaging of fresh and processed foods, including fruits and vegetables, dairy foods, beer and wine.
*140. Food Laws and Regulation (3) I. The Staff
Lecture--3 hours. Prerequisite: upper division standing. Legal and scientific issues involved in the regulation of the nation's food supply and nutritional status. Philosophy underpinning the application of regulatory statutes. Sources of information necessary for communication with government on public food policy information.
151. Freezing Preservation of Food (3) II. Reid
Lecture--3 hours. Prerequisite: course 110B, Biological Sciences 1A, and Chemistry 8B; course 104 recommended. Freezing of model systems and food with emphasis on physicochemical aspects. Consequences of food freezing and thawing. Modeling of freezing for predictive purposes. Visualization and characterization of frozen materials. Offered in alternate years.
*156. Computer Interfacing for Laboratory and Process Control (4) III. Russell
Lecture--3 hours; laboratory--3 hours. Prerequisite: consent of instructors. Principles of micro- and minicomputer use in measurement and control of laboratory instrumentation and processing operations with both theoretical and practical aspects of computer interfacing.
159. New Food Product Ideas (2) I. Haard
Lecture/discussion--2 hours. Prerequisite: upper division standing with background coursework in food science (course 50 or 100A), biological sciences (Biological Science 1A, 1B, 1C), or the physical sciences (Physics 5A, 5B, 5C or Chemistry 2A, 2B, 2C). Course will familiarize students with initial stages of food product development, including definition and articulation of a problem, generation of ideas to solve the problem, screening of ideas, and the formal presentation of a new product concept.
160. Food Product Development (4) II. Haard
Lecture--1 hour; discussion--1 hour; laboratory--6 hours. Prerequisite: upper division standing with background coursework in food science (course 50 or 100A), biological sciences (Biological Science 1A, 1B, 1C), or the physical sciences (Physics 5A, 5B, 5C or Chemistry 2A, 2B, 2C). Product implementation stage of food product development including preliminary product description, prototype development, product testing, and formal presentation of a new product development.
180. Integrated Food Processing (4) III. M. McCarthy
Lecture--3 hours; laboratory--3 hours. Prerequisite: courses 100C, 101A, 104, 110B. Recent advances in food processing are examined in terms of their effects on the various physical properties of the raw material. Pilot plant exercises will be employed to identify and illustrate common principles among apparently diverse processes.
190. Senior Seminar (1) I. Reid
Seminar--1 hour. Prerequisite: senior standing or consent of instructor. Selected topics presented by students on recent advances in food science and technology. Reports and discussions concerning oral and written presentations, literature sources and career opportunities.
192. Internship for Advanced Undergraduates (1-12) I, II, III. The Staff (Shoemaker in charge)
Internship--3-36 hours. Prerequisite: consent of instructor. Work experience on or off campus in the practical application of food science.(P/NP grading only.)
198. Directed Group Study (1-5) I, II, III. The Staff (Shoemaker in charge)
Prerequisite: consent of instructor. (P/NP grading only.)
199. Special Study for Advanced Undergraduates (1-5) I, II, III. The Staff (Shoemaker in charge)
(P/NP grading only.)
201. Food Chemistry and Biochemistry (3) I. Russell
Lecture--3 hours. Prerequisite: Biological Sciences 103. Topics on enzymes, proteins, pigments, lipids, and vitamins. Biochemical principles and methods related to food composition, preservation, and processing. Research proposals and group problem solving.
202. Chemical and Physical Changes in Food (4) II. Reid, Shoemaker
Lecture--3 hours; term paper. Prerequisite: Biological Sciences 103; Chemistry 107B. Fundamental principles of chemistry and physics are applied to a study of changes in water binding properties and activity, changes in proteins, nutrients, toxic constituents, and other compounds during storage, heating, freezing, dehydrating, and concentrating of food materials.
203. Food Processing (3) II. K. McCarthy
Lecture--3 hours. Prerequisite: course 110A, Physics 5C or 7C, Chemistry 107B, and one undergraduate food processing course. Principles of food engineering applied to food processing. Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer. Application of mass transfer in controlling kinetics and quality changes of foods.
204. Advanced Food Microbiology (3) III. Price, Ogrydziak
Lecture--3 hours. Prerequisite: Biological Sciences 1C, 103, course 104 or a course in microbiology. Principles of and recent developments in food microbiology, including food pathogen virulence and detection, parameters of microbial growth in food, and the microbiology of food and beverage fermentation.
205. Industrial Microbiology (3) I. Ogrydziak
Lecture--3 hours. Prerequisite: Biological Sciences 1A and 102, 103; Microbiology 130A-130B or Biological Sciences 101 recommended. Use of microorganisms for producing substances such as amino acids, peptides, enzymes, antibiotics and organic acids. Emphasis on metabolic regulation of pathways leading to fermentation products, on yeast fermentations, and on genetic manipulations (including recombinant DNA techniques) of industrial microorganisms. Offered in alternate years.
*207. Advanced Sensory-Instrumental Analyses (3) III. Noble (Viticulture and Enology)
Lecture--2 hours; laboratory--3 hours. Prerequisite: course 107 and consent of instructor. Basic principles of measurement of color, texture, and flavor of foods by sensory and instrumental methods. Advanced statistical analysis of relation of colorimetry, texturometry, and chemistry of volatile compounds to perception of appearance, texture, flavor. Offered in alternate years.
210. Proteins: Functional Activities and Interactions (3) II. G. Smith, Hutchens
Lecture--3 hours. Prerequisite: Biological Sciences 103. The relationships of structure of proteins to their biological functions. Structural proteins, complexing proteins, and catalytic proteins in plant and animal materials and products.
211. Lipids: Chemistry and Nutrition (3) I. German
Lecture--3 hours. Prerequisite: Biological Sciences 103, Chemistry 107B, 128B. Chemistry of lipids as it pertains to research in food and nutrition. Relations between lipid structure and their physical properties in tissues and foods. Regulation of absorption, transport, and metabolism of lipids. Implications of dietary fats and health.
217. Advanced Food Sensory Science (2) I. O'Mahony
Lecture--2 hours. Prerequisite: course 107A (may be taken concurrently). Advanced study of the techniques and theory of the sensory measurement of food as analytical tool and as a measure of consumer perception and acceptance. Advanced examination of the sensory and cognitive systems associated with the perception of food.
227. Food Perception and the Chemical Senses (2) II. Guinard
Lecture--2 hours. Prerequisite: course 107B (may be taken concurrently). Examination of the anatomy and physiology of the chemical senses (taste, smell, and the trigeminal senses) and how they are involved in the perception of food and food intake.
250. Chromatographic and Electrophoretic Methods (4) III. German, Bandman
Lecture--3 hours; discussion--1 hour. Prerequisite: Chemistry 2A-2B-2C, 8A-8B, 107A-107B; Biological Sciences 102 and 103 or consent of instructor. Theory and practice of gas and liquid chromatography and electrophoresis for analytical and preparative applications. Choice and optimization of separation methods, detection systems and recovery of purified sample components.
250L. Chromatographic and Electrophoretic Methods Laboratory (1) III. German
Laboratory--3 hours. Prerequisite: course 250 concurrently. Practice of gas and liquid chromatography and electrophoresis for analytical and preparative applications. Choice and optimization of separation methods, detection systems, and recovery of purified sample components.
290. Seminar (1) I, II. C. Price
Seminar--1 hour. (S/U grading only.)
290C. Advanced Research Conference (1) I, II, III. The Staff (Shoemaker in charge)
Discussion--1 hour. Prerequisite: graduate standing and consent of instructor. Critical presentation and evaluation of original research by graduate students. Planning of research programs and proposals. Discussion led by individual major instructors for their research group. (S/U grading only.)
291. Advanced Food Science Seminar (1) III. C. Price
Seminar--1 hour. Prerequisite: completion of at least one quarter of course 290. Oral presentation of student's original research, discussion, and critical evaluation. (S/U grading only.)
298. Group Study (1-5) I, II, III. The Staff (Shoemaker in charge)
299. Research (1-12) I, II, III. The Staff (Shoemaker in charge)
Prerequisite: graduate standing. (S/U grading only.)
See under the Department of Nutrition.
Food Service Management is incorporated within the major in Dietetics. If you are interested in preparing for a career in commercial organizations such as hotels, restaurants, industrial cafeterias, or contract food services, as well as in public or private institutions such as hospitals, correctional institutions, schools, or colleges, consult the Department of Nutrition.
Related Courses. See Food Science and Technology, and Nutrition.
*Course not offered this academic year.
General Education (GE) credit: ArtHum = Arts and Humanities; SciEng = Science and Engineering; SocSci = Social Sciences; Div = Social-Cultural Diversity; Wrt = Writing Experience.
Select this link to information on the General Education requirement.
Questions pertaining to the following courses should be directed to the instructor or to the Nutrition Department Advising Office, 1202E Meyer Hall (916-752-2512).
120. Principles of Quantity Food Production (3) III. Prophet
Lecture--3 hours. Prerequisite: Food Science and Technology 100B and 101B. Fundamental principles of food service management including quantity food preparation, institutional equipment, receiving and storage, service, menu planning, merchandising, and safety.
120L. Quantity Food Production Laboratory (2) I, II. Prophet
Laboratory--6 hours. Prerequisite: course 120. Laboratory experience in quantity food production and service.
121. Institutional Food Purchasing and Sanitation (3) I. The Staff
Lecture--1 hour; discussion--2 hours. Prerequisite: Biological Sciences 1A; course 120. Principles of quantity food purchasing and sanitation.
122. Food Service Systems Management (3) II. Prophet
Lecture--3 hours. Prerequisite: Agricultural Economics 112, courses 120, 120L, 121. Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications.
123. Personnel Management (3) III. The Staff
Lecture--3 hours. Prerequisite: a basic course in general psychology. Major personnel management functions; legal constraints and requirements; procedures in solving personnel problems faced by supervisors.
192. Internship (1-12) I, II, III. The Staff
Internship--3-36 hours. Prerequisite: one upper division course in Food Service Management and consent of instructor. Work experience on or off campus in practical aspects of food service management, supervised by a faculty member. (P/NP grading only.)
197T. Tutoring in Food Service Management (1-2) I, II, III. The Staff (Prophet in charge)
Discussion/laboratory--3 or 6 hours. Prerequisite: Dietetics or related major; completion of the Food Service Management course in which tutoring is done. Tutoring of students in food service management, assistance with discussion groups or laboratory sections; weekly conference with instructor in charge of course; written evaluations. May be repeated if tutoring a different course. (P/NP grading only.)
198. Directed Group Study (1-5) I, II, III. The Staff (Prophet in charge)
(P/NP grading only.)
199. Special Study for Advanced Undergraduates (1-5) I, II, III. The Staff (Prophet in charge)
(P/NP grading only.)
The major program assures proficiency in all four of the language skills--speaking, understanding, reading, and writing--and acquaints students with the intellectual and cultural contributions of the French-speaking world through the study of its literature, traditions, and institutions.
The Program. The department is strongly committed to undergraduate education. It encourages its students to work closely with the academic adviser in designing a major tailored to their needs and interests within the broad requirements prescribed by the program and to avail themselves of the guidance of an excellent teaching faculty. The department sponsors an active French Club and a chapter of Pi Delta Phi, the National French Honor Society. Each year, a substantial number of students with a good preparation in French participate in the university's very popular Education Abroad Program, which maintains centers at seven French universities.
Career Alternatives. Foreign language teachers, a cardiologist, a veterinarian, a naval commander at the Pentagon, a professor of Political Science, lawyers, sales representatives, journalists, an anesthesiologist, a law professor, translators, a senior applications programmer, travel agents, independent business owners, a senior museum preparator, nurses, financial managers, stock brokers, and an industrial attaché for a French Trade Commission, all graduated with an A.B. in French from UC Davis and represent only a small fraction of the career choices documented in a recent survey of department graduates.
Preparatory Subject Matter . . . 19-36 units
Depth Subject Matter . . . 44 units
Total Units for the Major . . . 63-80
Recommended
French 101, 102, 103, 104, 107, and 160 plus other upper division courses for a total of 45 units for students interested in obtaining a "single subject" teaching credential in California.
Major Adviser. M. Kusch.
French . . . 24 units
Prerequisite Credit. Credit will not normally be given for a course if it is the prerequisite of a course already successfully completed. Exceptions can be made by the Department Chairperson only.
Honors Program. Candidates for high or highest honors in French must write a senior thesis under the direction of a faculty member. For this purpose, honors candidates must enroll in French 194H (3 units) and French 195H (3 units). Normally, a student will undertake the honors project during the first two quarters of the senior year; other arrangements must be authorized by the department chair. Only students who, at the end of the junior year (135 units), have attained a cumulative grade-point average of 3.5 in courses required for the major will be eligible for the honors program. The requirements for earning high and highest honors in French are in addition to the regular requirements for the major in French.
Graduate Study. The Department offers programs of study and research leading to the M.A. and Ph.D. degrees in French.
Candidates for the Ph.D. have the option of enriching their degree program by preparing a designated emphasis in either Critical Theory or Feminist Theory and Research, which are offered by the Program in Critical Theory and The Women's Studies Program, respectively. Detailed information may be obtained from the graduate advisers or the department chairperson.
Graduate Advisers. M.I. Manea-Manoliu (M.A., Ph.D. degrees--French Linguistics); G. Van Den Abbeele (M.A., Ph.D. degrees--French Literature).
Teaching Credential Subject Representative. J. Wagnild. See also under the Teacher Education Program.
*Course not offered this academic year.
General Education (GE) credit: ArtHum = Arts and Humanities; SciEng = Science and Engineering; SocSci = Social Sciences; Div = Social-Cultural Diversity; Wrt = Writing Experience.
Select this link to information on the General Education requirement.
Students offering high school language preparation as a prerequisite must take a placement test.
Course Placement. Students with two years of high school French normally take French 2, those with three years take French 3 and those with four years take French 21.
1. Elementary French (5) I, II, III. The Staff
Discussion--5 hours; laboratory--1 hour. Students who have successfully completed French 2 or 3 in the 10th or higher grade in high school may receive unit credit for this course on a P/NP grading basis only. Although a passing grade will be charged to the student's P/NP option, no petition is required. All other students will receive a letter grade unless a P/NP petition is filed.
1G. French for Graduate Students (5) III. The Staff (Chairperson in charge)
Lecture/discussion--5 hours. A course designed to prepare students for the graduate reading examination in French. (P/NP grading only.)
2. Elementary French (5) I, II, III. The Staff
Discussion--5 hours; laboratory--1 hour. Prerequisite: course 1. Continuation of course 1.
3. Elementary French (5) I, II, III. The Staff
Discussion--5 hours; laboratory--1 hour. Prerequisite: course 2. Continuation of course 2.
8. French Conversation (2) I, II, III. The Staff
Recitation--3 hours. Prerequisite: course 3 or the equivalent. Practice in initiating and maintaining conversation. Oral presentations, oral quizzes, and oral final exam. May be repeated once for credit. Not open to native speakers.
20. Practical Phonetics (2) II, III. The Staff
Lecture/laboratory--3 hours. Prerequisite: course 3 or the equivalent. Practically oriented presentation of French sounds and intonational patterns. Laboratory drills with emphasis on phonetic features specific to contemporary spoken French. Students will use the international phonetic alphabet. Not open for credit to students who have completed course 5. (Former course 5.)
21. Intermediate French (5) I, II, III. The Staff
Lecture/discussion--5 hours. Prerequisite: course 3. Grammar, oral practice, composition. Initiation to French institutions; reading and discussion of short literary texts.
22. Intermediate French (5) I, II, III. The Staff
Lecture/discussion--5 hours. Prerequisite: course 21. Continuation of course 21. Grammar, oral practice, composition. Contemporary French culture; reading and discussion of a play.
23. Intermediate French (5) I, II, III. The Staff
Lecture/discussion--5 hours. Prerequisite: course 22. Continuation of course 22. Grammar, oral practice, composition. Current topics in French politics and culture; reading and discussion of a novel.
*25. Introduction to French Literature in Translation (3) II. The Staff
Discussion--3 hours. Introductory study of outstanding works of French drama and prose. Topics include major authors, genres, literary periods/movements. Study of literary techniques, structure, and meaning to foster better understanding of creative processes in French cultural context. Intended for the nonmajor. GE credit: ArtHum, Wrt.
*35. Explication and Dissertation (2) III. The Staff (Chairperson in charge)
Lecture/discussion--2 hours. Prerequisite: course 22. Theory and practice of French explication de texte and dissertation. Especially recommended for those students planning to study abroad in French universities.
38. Intermediate French Conversation (2) I, II, III. The Staff
Recitation--3 hours. Prerequisite: course 8 or the equivalent. Continued practice in initiating and maintaining conversation. Oral presentations, oral quizzes, and oral final exam. May be repeated once for credit. Not open to native speakers.
50. French Film (4) III. Van Den Abbeele
Lecture--1 hour; discussion--2 hours; term paper. Introduction to the tradition of French cinema from its invention by Méliès and the Lumière brothers through New Wave (especially the works of Truffaut and Godard) and more recent developments in French and Francophone film. Taught in English. Offered in alternate years. GE credit: ArtHum, Wrt.
*98. Directed Group Study (1-5) I, II, III. The Staff
Prerequisite: consent of instructor. (P/NP grading only.)
99. Special Study for Undergraduates (1-5) I, II, III. The Staff (Chairperson in charge)
Prerequisite: consent of instructor. (P/NP grading only.)
100. Composition in French (4) I, II, III. The Staff
Lecture--3 hours; term paper. Prerequisite: course 23; course 20 strongly recommended. Instruction and practice in expository writing in French, with emphasis on organization, correct syntax, and vocabulary building.
101. Introduction to French Poetry (4) I, II, III. The Staff
Lecture--3 hours; short papers. Prerequisite: course 100 or consent of instructor. Analysis and evaluation of works representing the main types of French poetry. Study of French poetic conventions and versification. GE credit: ArtHum.
102. Introduction to French Drama (4) I, II, III. The Staff
Lecture--3 hours; short papers. Prerequisite: course 100 or consent of instructor. Analysis and evaluation of plays representing the main types of French drama, with emphasis on dramatic structure and techniques. GE credit: ArtHum.
103. Introduction to French Prose (4) I, II, III. The Staff
Lecture--3 hours; short papers. Prerequisite: course 100 or consent of instructor. Analysis and evaluation of works representing main types of French prose, with emphasis on narrative structure and techniques. GE credit: ArtHum.
104. Translation (4) I, II. The Staff
Lecture--3 hours; numerous short in-class translations; frequent supplementary outside reading. Prerequisite: course 100 or the equivalent. Practice in English-to-French translations using a variety of non-literary materials, illustrating different problems and styles. Not open to students who have spent an academic year as an EAP student in a Francophone country or who have completed course 138.
106. French in Business and the Professions (4) I. The Staff
Lecture--1 hour; discussion--2 hours; frequent written assignments. Prerequisite: course 100 or consent of instructor. The French language as used in the commercial sphere. Emphasis on proper style and form in letter-writing, and in non-literary composition. Technical terminology in such diverse fields as government and world business.
107N. The Making of Modern France (4) I. The Staff
Lecture--3 hours; term paper. Prerequisite: course 100 or consent of instructor. Introduction to French culture through a historical approach to topics such as the citizen and the state (politics, justice, social security), the nation and centralization, the rise of public education, colonization, class and social relationship. Offered in alternate years. GE credit: ArtHum.
108. Contemporary French Culture (4) II. The Staff
Lecture--3 hours; term paper. Prerequisite: course 100 or consent of instructor. Study of contemporary French culture through focus on specific topics such as women and French culture, decolonization and modernization, the politics of education, immigration in France, Francophone cultures. Offered in alternate years. GE credit: ArtHum.
110. Stylistics and Creative Composition (4) II. The Staff
Lecture--3 hours; frequent papers. Prerequisite: course 100 or consent of instructor. Intensive course in creative composition using a variety of techniques and literary styles, patterned on Queneau's Exercices de style. Practice in such stylistic modifications as inversion, antithesis, changes in tense, mood, tonality, etc. The writing of poetry.
*112. Masterpieces of French Drama in Translation (3) II. The Staff
Discussion--3 hours. Prerequisite: course 25 or consent of instructor. Plays in translation representing the main types of French drama with emphasis on dramatic structure and techniques. Consideration of this genre within French social and cultural context. Intended for the nonmajor. GE credit: ArtHum, Wrt.
*113. Masterpieces of French Novel in Translation (3) III. The Staff
Discussion--3 hours. Prerequisite: course 25 or consent of instructor. Novels in translation representing works from the seventeenth century to the present. Study of broad generic, theoretical, and historical contexts in France. Analysis of structure and techniques of the genre. Intended for the nonmajor. GE credit: ArtHum, Wrt.
*114. French Philosophical Literature in Translation (3) III. The Staff
Discussion--3 hours. Prerequisite: course 25 or consent of instructor. French philosophical literature, with works analyzed within broad philosophic, moral, and historical contexts. Focus on such topics as stoicism, classicism, libertinism, naturalism, existentialism, absurdism. Literary techniques and styles analyzed. GE credit: ArtHum, Wrt.
*115. Medieval French Literature and Society (4) I. Van Den Abbeele
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. The social and cultural life of medieval France as studied through its representation in such literary works as La Chanson de Roland, courtly love lyric, the Arthurian romances of Chretien de Troyes, Aucassin et Nicolette, selected fabliaux and farces. Offered in alternate years. GE credit: ArtHum.
116. The French Renaissance (4) III. Van Den Abbeele
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. Overview of major works and writers with particular attention to the historical context of the turbulent 16th century. Writers to be read may include Rabelais, Marot, Ronsard, Du Bellay, Labe, Marguerite de Navarre, Montaigne, and D'Aubigne. May be repeated once for credit when topic differs. Offered in alternate years. GE credit: ArtHum.
117A. Baroque and Preclassicism (4) II. The Staff
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. The literature and intellectual culture of the period between the Renaissance and French classicism. Offered in alternate years. GE credit: ArtHum.
*117B. The Classical Moment (4) III. The Staff
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. Literature, culture, and politics in the "Age of Louis XIV." May be repeated once for credit when topic differs. Offered in alternate years. GE credit: ArtHum.
118A. The Age of Reason and Revolution (4) II. Kusch
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. Literature and philosophy of the French Enlightenment. Readings from such authors as Bayle, Fontenelle, Montesquieu, Voltaire, Rousseau and Diderot. Offered in alternate years. GE credit: ArtHum.
*118B. Private Lives and Public Secrets: The Early French Novel (4) II. Kusch
Lecture/discussion--3 hours; term paper. Prerequisite: course 103. History of the French roman from the Middle Ages to the Revolution with particular emphasis on the novels of the 18th century. Offered in alternate years. GE credit: ArtHum.
*119A. The Romantic Imaginary (4) II. The Staff
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. Major concepts and themes of French Romanticism, such as dream and the supernatural, impossible love, exoticism, revolution, individualism, nature, the mal du siecle, Romantic irony, the creative imagination, the cult of ruin. Offered in alternate years. GE credit: ArtHum.
*119B. Realism, History and the Novel (4) III. The Staff
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. Investigation of the narrative and historical codes of French realist fiction, with emphasis on the representation of history in the realist novel, its depiction of social "realities" such as class and gender, and its relation to the historical situation of post-revolutionary society. Offered in alternate years. GE credit: ArtHum.
119C. From Baudelaire to Surrealism (4) I. The Staff
Lecture/discussion--3 hours; term paper. Prerequisite: course 101. Study of the main poets and poetic movements from the mid-19th to the early 20th century, including Baudelaire, the Symbolists, and the Surrealists. Offered in alternate years. GE credit: ArtHum.
120. Modern French Thought (4) I. Praeger
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. Overview of post-Second World War French intellectual currents from existentialism to structuralism and deconstructionism. Readings will include Sartre and de Beauvoir, Camus, Levi-Strauss, Lacan, Barthes, Foucault, Derrida, Kristeva, Sollers, Cixous, and Irigaray. Offered in alternate years. GE credit: ArtHum.
*121. Twentieth Century French Novel (4) II. Praeger
Lecture/discussion--3 hours; term paper. Prerequisite: course 103. Novels and theories of the novel, from Proust to the Nouveau Roman and beyond. Readings from among Gide, Sartre, de Beauvoir, Camus, Breton, Beckett, Robbe-Grillet, Sarraute, Simon, Barthes, Duras, Tournier, Perec, Modiano, Guibert, Toussaint. Offered in alternate years. GE credit: ArtHum.
124. Post-Colonialist and Francophone Literature (4) III. Praeger
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. Introduction to Post-Independence Black African and/or Caribbean and/or North African literatures written in French. Selected topics include: identity and subjectivity, the role of the intellectual, women's voices, languages and oral literatures, cultural syncretism, theories of postcolonialism. May be repeated once for credit when topic differs. Offered in alternate years. GE credit: ArtHum, Div.
*125. French Literature and Other Arts (4) II. The Staff
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. The relationship between French literature and other arts--painting, music, cinema, architecture, opera--from different periods. May be repeated once for credit when topic differs. Offered in alternate years. GE credit: ArtHum.
127. Paris: Modernity and Metropolitan Culture (4) III. The Staff
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. Study of the representation of Paris in 19th and 20th century texts and its importance in defining the experience and art of modernity. Offered in alternate years. GE credit: ArtHum.
*130. From Page to Stage: Theatre and Theatricality (4) I. The Staff
Lecture/discussion--3 hours; term paper. Prerequisite: course 102. French theater as literature and performance. May be repeated once for credit when topic differs. Offered in alternate years. GE credit: ArtHum.
*133. Gender and Politics in French Literature and Culture (4) I. The Staff
Lecture/discussion--3 hours; term paper. Prerequisite: course 101, 102, or 103. Examination of the thematic, theoretical and political tendencies in contemporary French fiction. Barthes, Foucault, Duras, Guibert, considered in terms of their writing on identity and gender. Offered in alternate years. GE credit: ArtHum, Div.
*138. Advanced Literary Translation (4) II. The Staff
Lecture--3 hours; numerous short in-class translations; frequent supplementary outside assignments. Prerequisite: course 100 or the equivalent, course 104 or the equivalent (such as one academic year as an EAP student in a Francophone country). English-to-French translation of a variety of modern literary texts.
*140. Study of a Major Writer (4) II. The Staff
Lecture--3 hours; term paper. Prerequisite: course 100 and course 101, 102, or 103 as appropriate to selected topic, or consent of instructor. Concentrated study of works of a single author. May be repeated once for credit as author-subject changes.
*141. Selected Topics in French Literature (4) II. The Staff
Lecture--3 hours; term paper or short papers. Prerequisite: courses 100 and 101 or 102 or 103 as appropriate to the selected topic or consent of instructor. Subjects and themes such as satiric and didactic poetry of the Middle Ages, poetry of the Pléiade, theater in the eighteenth century, pre-romantic poetry, etc. May be repeated twice for credit in a different subject area.
*160. Topics in French Morphosemantics (4) III. Manea-Manoliu
Lecture/discussion--3 hours; term paper. Prerequisite: course 100 and Linguistics 1. Analysis of controversial grammatical phenomena with emphasis on the semantic content and the pragmatic function of such categories as tense, mood and gender. Offered in alternate years.
*161. Modern French Syntax (4) III. Manea-Manoliu
Lecture--3 hours; short papers. Prerequisite: course 160. Presentation of basic concepts of contemporary approaches to French syntax. Consideration of new explanations of so-called "irregular" phenomena in current language models.
*162. History of French Language (4) II. Manea-Manoliu
Lecture--3 hours; term paper. Prerequisite: course 160. Main periods in development of the French language, from Latin to contemporary popular aspects, with emphasis on relationship between socio-cultural patterns and evolution of the language. GE credit: ArtHum.
192. Internship (1-12) I, II, III. The Staff
Internship--3-36 hours; term paper. Prerequisite: upper division standing and consent of instructor. Practical application of the French language through work experience in government and/or business, culminating in an analytical term paper on a topic approved by the sponsoring instructor. (P/NP grading only.)
194H. Special Study for Honors Students (3) I, II, III. The Staff (Chairperson in charge)
Independent study--3 hours. Prerequisite: open only to French majors of senior standing who qualify for honors program. Guided research, under the direction of a faculty member, leading to a senior honors thesis on a topic in French literature, civilization, or language studies. (P/NP grading only.)
195H. Honors Thesis (3) I, II, III. The Staff (Chairperson in charge)
Independent study--3 hours. Prerequisite: course 194H. Writing of an honors thesis on a topic in French literature, civilization, or language studies under the direction of a faculty member. (P/NP grading only.)
197T. Tutoring in French (1-4) I, II, III. The Staff
Seminar--1-2 hours; laboratory--1-2 hours. Prerequisite: upper division standing and consent of Chairperson. Tutoring in undergraduate courses including leadership in small voluntary discussion groups affiliated with departmental courses. May be repeated for credit for a total of 6 units. (P/NP grading only.)
197TC. Tutoring in the Community (2-4) I, II, III. The Staff
Seminar--1-2 hours; laboratory--1-2 hours. Prerequisite: upper division standing and consent of Chairperson. Tutoring in public schools under the guidance of a regular teacher and supervision by a departmental faculty member. May be repeated for credit for a total of 6 units. (P/NP grading only.)
*198. Directed Group Study (1-5) I, II, III. The Staff
Prerequisite: consent of instructor. (P/NP grading only.)
199. Special Study for Advanced Undergraduates (1-5) I, II, III. The Staff (Chairperson in charge)
(P/NP grading only.)
200. Literary Analysis (4) I. The Staff
Seminar--3 hours; term paper. Prerequisite: graduate standing. Basic principles of applied literary theory. Concepts and methods of the critical analysis of literature and literary texts. Basic principles of bibliographic research will be covered at the beginning of the course.
*201. History of French: Phonology and Morphosyntax (4) III. Manea-Manoliu
Seminar--3 hours; term paper. Prerequisite: courses 159, 160, 250A, or consent of instructor. Presentation of the main changes in the phonematic and grammatical structures of French, from Latin to contemporary spoken aspects.
*205A. Sixteenth-Century Literature: The Humanists (4) I. The Staff
Seminar--3 hours. French humanism in its most varied forms. Although at different times Rabelais and Montaigne will be primarily studied, other leading intellectuals and religious writers will also receive attention. May be repeated for credit when different topic is studied.
*206A. Seventeenth-Century Literature: Theater (4) II. The Staff
Seminar--3 hours. Works of Corneille, Racine, Molière, and minor dramatists. One or more authors may be covered. May be repeated for credit with consent of instructor when different topics are studied.
206B. Seventeenth-Century Literature: Prose (4) I. The Staff
Seminar--3 hours; term paper and/or exposé. Works of authors such as Pascal, Descartes, Mme de Lafayette. One or more authors may be covered. May be repeated for credit with consent of instructor as different topics are studied from quarter to quarter.
*206C. Seventeenth-Century Literature: Poetry (4) III. The Staff
Seminar--3 hours; term paper and/or exposé. Studies of the works of one or more poets of the period. May be repeated for credit with consent of instructor.
*207A. Eighteenth-Century Literature: Philosophes (4) II. Kusch
Seminar--3 hours; term paper and/or exposé. Not a course in philosophy, but an examination of the role of philosophy in the design and context of literary works. Study of one or more authors. May be repeated for credit.
*207B. Eighteenth-Century Literature: Novel (4) III. The Staff
Seminar--3 hours. Rise of the novel. Study of narrative experiments in the context of the philosophical climate and new literary values. Course may treat one or more novelists of the period. May be repeated for credit when different topics are studied.
208A. Nineteenth-Century Literature: Fiction (4) I. The Staff
Seminar--3 hours. Study of the works of one or several novelists and/or short-story writers of the period. May be repeated for credit with consent of instructor when different topics are studied.
*208B. Nineteenth-Century Literature: Poetry (4) III. Blanchard
Seminar--3 hours. Study of the works of one or several poets of the period. May be repeated for credit with consent of instructor when different topics are studied.
*209A. Twentieth-Century: Prose (4) II. The Staff
Seminar--3 hours; term paper and/or exposé. Study of the works of one or several writers of the period.
*209B. Twentieth-Century: Theater (4) II. The Staff
Seminar--3 hours; term paper and/or exposé. Study of the works of one or several dramatists of the period. May be repeated for credit with consent of instructor.
*209C. Twentieth-Century: Poetry (4) III. The Staff
Seminar--3 hours; term paper and/or exposé. Study of the works of one or several poets of the period. May be repeated for credit with consent of instructor.
210. Studies in Narrative Fiction (4) I. Praeger
Seminar--3 hours. May be repeated for credit with consent of instructor when different topic is studied.
*211. Studies in Criticism (4) II. Blanchard
Seminar--3 hours. May be repeated for credit with consent of instructor when different topic is studied.
*212. Studies in the Theater (4) I. The Staff
Seminar--3 hours. May be repeated for credit with consent of instructor when different topic is studied.
*213. Studies in Poetry (4) II. The Staff
Seminar--3 hours. May be repeated for credit with consent of instructor when different topic is studied.
*214. Study of a Literary Movement (4) III. The Staff
Seminar--3 hours. May be repeated for credit with consent of instructor when different topic is studied.
*238. Advanced Literary Translation (4) III. The Staff
Seminar--3 hours; significant amounts of translation of texts. Designed to acquaint students with the basic principles of applied translation theory. Translation of texts chosen for their theoretical interest. Open to native French speakers only with consent of instructor.
*250A. French Linguistics: Morphematics (4) I. Manea-Manoliu
Seminar--4 hours. Prerequisite: courses 159, 160, or consent of instructor. Theoretical approach to French grammar, with emphasis on morphematics, i.e., a semantic analysis of grammatical categories, as well as of their paradigmatic and syntactic relations.
*250B. French Linguistics: Transformational Syntax (4) I. Manea-Manoliu
Seminar--4 hours. Prerequisite: course 250A or consent of instructor. Presentation of French syntax exemplified by a core of transformational rules (such as subjectivization, passivization, relativization) focusing on the most recent developments in the field (i.e., case grammars, generative semantics, trace theory).
251. Trends in French Contemporary Linguistics (4) I. Manea-Manoliu
Seminar--3 hours; term paper. Prerequisite: course 250A or 250B or consent of instructor. Issues in contemporary French linguistic thought and their relationship to the development of theoretical linguistics. Topics such as pragmatics, semantics, symbolic logic, speech acts, etc. Intended for students in French linguistics or those interested in applying linguistic models to literature. May be repeated once for credit with consent of instructor when topic differs.
*261. Current Issues in Modern French Syntax (4) II. Manea-Manoliu
Seminar--3 hours; term paper. Presentation of contemporary approaches to French syntax. Explanations of various less regular phenomena, with reference to on-going changes in modern spoken French. Offered in alternate years. May be repeated for credit with consent of instructor when topic differs.
297. Individual Study (1-5) I, II, III. The Staff
(S/U grading only.)
298. Group Study (1-5) I, II, III. The Staff (Chairperson in charge)
Seminar--1-5 hours. May be repeated for credit with consent of instructor.
299. Research (1-12) I, II, III. The Staff
(S/U grading only.)
299D. Dissertation Research (1-12) I, II, III. The Staff
(S/U grading only.)
*300. Teaching of a Modern Foreign Language (3) III. The Staff
Lecture/discussion--3 hours. Prerequisite: senior or graduate standing; a major or minor in a modern foreign language.
390A. The Teaching of French in College (2) I. Wagnild
Lecture/discussion--2 hours. Prerequisite: graduate standing or consent of instructor. Course designed for graduate teaching assistants with emphasis on problems and procedures encountered by teachers of lower division classes at the university. (S/U grading only.)
390B. The Teaching of French in College (2) II. Wagnild
Lecture/discussion--2 hours. Prerequisite: graduate standing or consent of instructor. Course designed for graduate teaching assistants with emphasis on problems and procedures encountered by teachers of lower division classes at the university. (S/U grading only.)
390C. The Teaching of French in College (2) III. Wagnild
Lecture/discussion--2 hours. Prerequisite: graduate standing or consent of instructor. Course designed for graduate teaching assistants with emphasis on problems and procedures encountered by teachers of lower division classes at the university. (S/U grading only.)
(Questions pertaining to the following course should be directed to the instructor or to the Teaching Resources Center.)
1A-Z. Freshman Seminar (2) I, II, III. The Staff
Seminar--2 hours. Prerequisite: open only to students who have completed fewer than 45 quarter units. Investigation of a special topic (A-Z) through shared readings, discussions, written assignments, and special activities (such as fieldwork, site visits, laboratory work, etc.). Emphasis upon student participation in learning.
UC Davis 1996-97 Online General Catalog