Quick Links

Curricula for the BSc (FSc) in Food Science

fruits2

Overview

This program is intended for those students interested in the general aspects of food science discipline. The courses are integrated to acquaint the student with various aspects of food chemistry, biochemistry, microbiology and processing. 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 and the Institute of Food Technologists.

[ TopOfPage(); ]

Academic advisors

U-0 - Dr. Alice Cherestes
U-1 - Dr. Salwa Karboune
U-2 - Dr. Martin Chenier
U-3 - Dr. I. Alli
[ TopOfPage(); ]

Food Science Option – Fall Entry

CIFST recognition; 42 Core and 12 Option Required Credits plus 12 Complimentary and 12 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)

Term 1 (Fall)

LSCI 211 Biochemistry 1

FDSC 230 Organic Chemistry

FDSC 213 Analytical Chemistry 1

FDSC 200 Introduction to Food Science

XXXX 000 Elective 3.0

Term 2 (Winter)

XXXX 000 Elective 3.0

XXXX 000 Elective 3.0

FDSC 251 Food Chemistry 1

LSCI 230 Introductory Microbiology

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

XXXX 000 Elective 3.0

XXXX 000 Elective 3.0

Term 5 (Fall)

FDSC 442 Food Microbiology

FDSC 400 Food Packaging

FDSC 405 Food Product Development

FDSC 495D1 Food Science Seminar

BREE 324 Elements of Food Engineering

Term 6 (Winter)

XXXX 000 Elective 3.0

FDSC 425 course description not available

FDSC 495D2 Food Science Seminar

XXXX 000 Elective 3.0

XXXX 000 Elective 3.0

XXXX 000 Elective 3.0

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 Science Option – Winter Entry

CIFST Accredited; 42 Core and 12 Option Required Credits plus 12 Complimentary and 12 Free Elective Credits

Term-by-Term Course Sequence

Term 1 (Winter)

XXXX 000 Elective 3.0

FDSC 251 Food Chemistry 1

LSCI 230 Introductory Microbiology

XXXX 000 Elective 3.0

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

FDSC 300 Principles of Food Analysis 1

Term 3 (Winter)

FDSC 315 Separation Tech in Food Anal 1

FDSC 330 Food Processing

FDSC 319 Food Commodities

XXXX 000 Elective 3.0

XXXX 000 Elective 3.0

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

XXXX 000 Elective 3.0

Term 5 (Winter)

FDSC 425 course description not available

FDSC 495N1 Food Science Seminar

XXXX 000 Elective 3.0

XXXX 000 Elective 3.0

XXXX 000 Elective 3.0

Term 6 (Fall)

FDSC 442 Food Microbiology

FDSC 400 Food Packaging

FDSC 405 Food Product Development

FDSC 495N2 Food Science Seminar

BREE 324 Elements of Food Engineering

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.

Select 12 cr from the following:

BREE 530 Fermentation Engineering

FDSC 212 course description not available

FDSC 233 Physical Chemistry

FDSC 334 Anal of Food Toxins&Toxicants

FDSC 410 course description not available

FDSC 500 course description not available

FDSC 519 Advanced Food Processing

FDSC 520 Biophysical Chemistry of Food

FDSC 535 Food Biotechnology

FDSC 537 Nutraceutical Chemistry

FDSC 536 Food Traceability

NUTR 420 course description not available

NUTR 512 Herbs, Foods&Phytochemicals