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Non-Thesis M.Sc. Program in Food Safety

This 45-credit program is offered to candidates who seek further specialization in the area of food safety but do not wish to pursue independent research. These credits are obtained through a combination of graduate level courses. The residence time for M. Sc degree (non-thesis) is three academic terms.

Please watch the following video to learn more.

http://www.youtube.com/watch?v=zhbPrtazSdE&feature=youtu.be 

There is no financial assistance or demonstratorships associated with this program.

All applicants must be self-funded.

Academic advisor: Dr. Lawrence Goodridge

Required Courses (24 credits)

FDSC 634 Food Toxins & Toxicants 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 624 Current Food Safety Issues 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 626 Food Safety Risk Assessment 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 545 Advances in Food Microbiology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 697 M.Sc. Project Part 1 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 698 M.Sc. Project Part 2 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Complementary Courses (15 credits)

3 credits from the following:

FDSC 695 M.Sc. Graduate Seminar 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 696 M.Sc. Graduate Seminar 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

12 credits from the following:

AGRI 510 Professional Practice 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 536 Food Traceability 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 555 Comparative Food Law 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 525 Food Quality Assurance 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

NUTR 512 Herbs, Foods&Phytochemicals 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

PARA 515 Water, Health and Sanitation 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 535 Food Safety Engineering 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

OCCH 612 Principles of Toxicology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Electives (6 credits)

At the 500 level or higher, in consultation with the Academic advisor

 

Typical course load