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Curricula for the BSc (FSc) in Food Chemistry

 

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Overview

This program is intended for those students interested in the chemistry of foods. The courses are integrated to acquaint the student with various aspects of food chemistry. The program prepares one for employment as a scientist in industry or government in regulatory, research, quality control, or product development capacities. Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology amd the Institute of Food Technologists. Graduates may also qualify for admission to the Ordre des chimistes du Québec which confers the right of practice as an accredited professional chemist in Quebec per se as well in the rest of Canada.

Academic advisors

U-0 - Dr. A. Cherestes
U-1 - Dr. S. Karboune
U-2 - Dr. M. Chénier
U-3 - Dr. I. Alli

Food Chemistry Option – Fall Entry

Ordre des chimistes/CIFST recognition and IFT Accreditation; 42 Core, 39 Option Required Credits and 9 Free Elective Credits

IMPORTANT NOTICE:

Please see your academic advisor BEFORE you choose your courses and follow the term-by-term course requirements that you received from your advisor. The example below may not apply to everyone.

Term 1 (Fall)

LSCI 211 Biochemistry 1

FDSC 230 Organic Chemistry

FDSC 213 Analytical Chemistry 1 

FDSC 200 Introduction to Food Science

Elective course ® 3.0

Term 2 (Winter)

FDSC 334 Anal of Food Toxins&Toxicants

FDSC 251 Food Chemistry 1

LSCI 230 Introductory Microbiology

FDSC 233 Physical Chemistry

XXXX 000 Elective 3.0

Term 3 (Fall)

FDSC 300 Principles of Food Analysis 1

FDSC 305 Food Chemistry 2

FDSC 310 Post Harvest Fruit&Veg Technol

AEMA 310 Statistical Methods 1

NUTR 207 Nutrition and Health

Term 4 (Winter)

FDSC 315 Separation Tech in Food Anal 1

FDSC 319 Food Commodities

FDSC 330 Food Processing

FDSC 515 Enzymology

XXXX 000 Elective 3.0

Term 5 (Fall)

FDSC 442 Food Microbiology

FDSC 405 Food Product Development

FDSC 400 Food Packaging

FDSC 495D1 Food Science Seminar

BREE 324 Elements of Food Engineering

FDSC 490 Research Project 1

Term 6 (Winter)

FDSC 525 Food Quality Assurance

FDSC 516 Flavour Chemistry

FDSC 495D2 Food Science Seminar

FDSC 491 Research Project 2

AGRI 510 Professional Practice

FDSC 520 Biophysical Chemistry of Food

Credit Total 90/91

® = Required courses

®++Required for students who have not taken Organic Chemistry 202 at CEGEP

‡Alternate year courses – (e) even years; (o) odd years – please verify if being offered in this particular term.

Food Chemistry Option – Winter Entry

Ordre des chimistes/CIFST Accredited; 51 Core, 30 Additional Required Credits

Term-by-Term Course Sequence

Term 1 (Winter)

XXXX 000 Elective 3.0

FDSC 251 Food Chemistry 1

LSCI 230 Introductory Microbiology

FDSC 233 Physical Chemistry

XXXX 000 Elective 3.0

Term 2 (Fall)

LSCI 211 Biochemistry 1

XXXX 000 Elective 3.0/4.0

FDSC 213 Analytical Chemistry 1

FDSC 200 Introduction to Food Science

XXXX 000 Elective ® 3.0

FDSC 300 Principles of Food Analysis 1

Term 3 (Winter)

FDSC 315 Separation Tech in Food Anal 1 

FDSC 330 Food Processing

FDSC 334 Anal of Food Toxins&Toxicants

FDSC 516 Flavour Chemistry

AGRI 510 Professional Practice

Term 4 (Fall)

FDSC 305 Food Chemistry 2

FDSC 310 Post Harvest Fruit&Veg Technol

AEMA 310 Statistical Methods 1

NUTR 207 Nutrition and Health

FDSC 520 Biophysical Chemistry of Food

Term 5 (Winter)

FDSC 319 Food Commodities

FDSC 525 Food Quality Assurance

FDSC 495N1 Food Science Seminar

FDSC 490 Research Project 1

FDSC 515 Enzymology

Term 6 (Fall)

FDSC 442 Food Microbiology

FDSC 400 Food Packaging

FDSC 495N2 Food Science Seminar

BREE 324 Elements of Food Engineering

FDSC 491 Research Project 2

Credit Total 90.0/91.0

® = Required courses

®++Required for students who have not taken Organic Chemistry 202 at CEGEP

‡Alternate year courses – (e) even years; (o) odd years – please verify if being offered in this particular term.