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Non-Thesis M.Sc. Program in Food Science

This program is directed toward students who have graduated in the field of Food Science or closely related discipline. The course requirements include, in addition to the seminar course, ten other graduate-level courses (a total of 45 credits). At least five courses (chosen in consultation with the project advisor) must come from the Department’s offerings (see below). In addition, the candidate will complete a project (9 credits) under the direction of a staff member and submit a detailed report to the Department. The project will take the form of a literature review that will critically evaluate and summarize the current stage of development as well as suggesting approaches to resolve issues associated with the topic. At the end of the first year, an outline of the problem and a report of progress towards its solution will be submitted to the Department.

New students please consult the fall-2012-_winter-2013-new_students.pdf

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

All applicants must be self-funded.

Academic advisor: Dr. Ashraf Ismail

Required Courses (15 credits)

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

A minimum of 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

 

Complementary Courses (30 credits)

A minimum of five courses (15 credits) must be selected from the following:

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

FDSC 515 Enzymology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

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

FDSC 519 Advanced Food Processing 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 520 Biophysical Chemistry of Food 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 535 Food Biotechnology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

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

FDSC 537 Nutraceutical Chemistry 3 Credits
    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 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

The remaining course credits (at the 500/600 level) are chosen in consultation with the academic supervisor