Departmental courses given for the graduate program

Please note: FDSC 515 to FDSC 537 are alternate year courses, always check with instructor or graduate advisor in case a staff member is away or on sabbatical.

AGRI 510 Professional Practice 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 515 Enzymology 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 516 Flavour Chemistry 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

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

FDSC 519 Advanced Food Processing 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 520 Biophysical Chemistry of Food 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 535 Food Biotechnology 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 536 Food Traceability 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 537 Nutraceutical Chemistry 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 538 Food Science in Perspective 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 540 Sensory Evaluation of Foods 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

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

FDSC 555 Comparative Food Law 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 634 Food Toxins & Toxicants 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 651 Principles of Food Analysis 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 652 Separation Tech in Food Anal 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 690 M.Sc. Literature Review 8 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 691 M.Sc. Research Protocol 7 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 692 M.Sc. Thesis 15 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

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

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

FDSC 700 Comprehensive Preliminary Exam
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 725 AdvancedTopics in Food Science 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 797 Ph.D. Graduate Seminar 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 798 Ph.D. Graduate Seminar 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer