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Bachelor of Science (Food Science) - B.Sc.(F.Sc.)

Bachelor of Science (Food Science) (B.Sc.(F.Sc.)) - Major Food Science - Food Science Option (90 credits)

This program is intended for those students interested in the multidisciplinary field of food science. The courses are integrated to acquaint the student with food processing, food chemistry, quality assurance, analytical procedures, food products, standards and regulations. The program prepares graduates for employment as scientists in industry or government, in regulatory, research, quality assurance, or product development capacities.

Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology (CIFST). Graduates of Food Science Major with Food Science Option can also qualify for recognition by the Institute of Food Technologists (IFT).

Food Science Option is completed to 90 credits with free elective courses.

Please refer to Faculty Information and Regulations > Minimum Credit Requirements, in this publicationfor prerequisites and minimum credit requirements.

Academic Adviser-U1: Professor Salwa Karboune

Macdonald-Stewart Building, Room 1-040

Telephone: 514-398-8666

Required Courses (69 credits)

Note: If an introductory CEGEP level Organic Chemistry course has not been completed, then FDSC 230 (Organic Chemistry) must be completed as a replacement.

AEMA 310 (3) Statistical Methods 1
AGRI 510 (3) Professional Practice
BREE 324 (3) Elements of Food Engineering
FDSC 200 (3) Introduction to Food Science
FDSC 213 (3) Analytical Chemistry 1
FDSC 251 (3) Food Chemistry 1
FDSC 300 (3) Principles of Food Analysis 1
FDSC 310 (3) Post Harvest Fruit and Vegetable Technology
FDSC 319 (3) Food Commodities
FDSC 330 (3) Food Processing
FDSC 400 (3) Food Packaging
FDSC 425 (3) Principles of Quality Assurance
FDSC 442 (3) Food Microbiology
FDSC 495D1 (1.5) Food Science Seminar
FDSC 495D2 (1.5) Food Science Seminar
LSCI 211 (3) Biochemistry 1
LSCI 230 (3) Introductory Microbiology
NUTR 207 (3) Nutrition and Health

Electives (21 credits)

Electives are selected in consultation with an academic adviser, to meet the minimum 90-credit requirement for the degree. A portion of these credits should be in the humanities/social sciences.

Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)

Bachelor of Science (Food Science) (B.Sc.(F.Sc.)) - Major Food Science - Food Chemistry Option (90 credits)

This program is intended for those students interested in the multidisciplinary field of food science. The courses are integrated to acquaint the student with food processing, food chemistry, quality assurance, analytical procedures, food products, standards and regulations. The program prepares graduates for employment as scientists in industry or government, in regulatory, research, quality assurance, or product development capacities.

Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology (CIFST). Graduates of Food Science Major with Food Chemistry Option can also qualify for recognition by the Institute of Food Technologists (IFT) and the Ordre des chimistes du Québec (OCQ). Food Chemistry Option is completed to 90 credits with free elective courses.

Please refer to Faculty Information and Regulations > Minimum Credit Requirements, in this publication for prerequisites and minimum credit requirements.

Academic Adviser-U1: Professor Salwa Karboune

Macdonald-Stewart Building, Room 1-040

Telephone: 514-398-8666

Required Courses (51 credits)

Note: If an introductory CEGEP level Organic Chemistry course has not been completed, then FDSC 230 (Organic Chemistry) must be completed as a replacement.

AEMA 310 (3) Statistical Methods 1
AGRI 510 (3) Professional Practice
BREE 324 (3) Elements of Food Engineering
FDSC 200 (3) Introduction to Food Science
FDSC 213 (3) Analytical Chemistry 1
FDSC 251 (3) Food Chemistry 1
FDSC 300 (3) Principles of Food Analysis 1
FDSC 310 (3) Post Harvest Fruit and Vegetable Technology
FDSC 319 (3) Food Commodities
FDSC 330 (3) Food Processing
FDSC 400 (3) Food Packaging
FDSC 425 (3) Principles of Quality Assurance
FDSC 442 (3) Food Microbiology
FDSC 495D1 (1.5) Food Science Seminar
FDSC 495D2 (1.5) Food Science Seminar
LSCI 211 (3) Biochemistry 1
LSCI 230 (3) Introductory Microbiology
NUTR 207 (3) Nutrition and Health

Additional Required Courses - Food Chemistry Option (30 credits)

Note: Graduates of this program are qualified for recognition by the Institute of Food Technologists (IFT) and the Ordre des chimistes du Québec (OCQ).

FDSC 233 (3) Physical Chemistry
FDSC 305 (3) Food Chemistry 2
FDSC 315 (3) Separation Techniques in Food Analysis 1
FDSC 334 (3) Analysis of Food Toxins and Toxicants
FDSC 405 (3) Product Development
FDSC 410 (3) Flavour Chemistry
FDSC 490 (3) Research Project 1
FDSC 491 (3) Research Project 2
FDSC 515 (3) Enzyme Thermodynamics/Kinetics
FDSC 520 (3) Biophysical Chemistry of Food

Electives (9 credits)

Electives are selected in consultation with academic adviser, to meet the minimum 90-credit requirement for the degree. A portion of these credits should be in the humanities/social sciences.

Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)

Concurrent Bachelor of Science in Food Science (B.Sc.(F.Sc.)) and Bachelor of Science Nutritional Sciences (B.Sc.(Nutr.Sc.)) - Food Science/Nutritional Science Major (122 credits)

About the Concurrent Bachelor of Science in Food Science (B.Sc.(F.Sc.)) and Bachelor of Science in Nutritional Sciences (B.Sc.(Nutr.Sc.)) Program

About the Concurrent Bachelor of Science in Food Science (B.Sc.(F.Sc.)) and Bachelor of Science in Nutritional Sciences (B.Sc.(Nutr.Sc.)) Program

Unique in North America, the new concurrent degree program in Food Science and Nutritional Science offers the best education in these complementary fields and opens the door to a multitude of career paths.

The Food Science component of the program focuses on the chemistry of food and the scientific principles underlying food preservation, processing and packaging to provide consumers with quality foods. The Nutritional Science component deals with the science of the nutritional aspects of food and metabolism. The program has been carefully structured to ensure that students receive the training that industry demands.

Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)

The concurrent program B.Sc.(F.Sc.) and B.Sc.(Nutr.Sc.) is designed to give motivated students the opportunity to combine the two fields. The two disciplines complement each other with food science providing the scientific foundation in the fundamentals of food science and its application in the food system, while nutritional sciences brings the fundamental knowledge in the nutritional aspects of food and metabolism. The program aims to train students with the fundamental knowledge in both disciplines to promote the development of healthy food products for human consumption. The overall program is structured and closely integrated so as to satisfy the academic requirements of both degrees as well as the professional training or exposure to industry.

Please refer to Faculty Information and Regulations > Minimum Credit Requirements, in this publication for prerequisites and minimum credit requirements.

Academic Adviser-U1: Professor Selim Kermasha

Macdonald-Stewart Building, Room 1-033

Telephone: 514-398-7922

Required Courses (79 credits)

AEMA 310 (3) Statistical Methods 1
ANSC 234 (3) Biochemistry 2
ANSC 323 (3) Mammalian Physiology
ANSC 424 (3) Metabolic Endocrinology
FDSC 200 (3) Introduction to Food Science
FDSC 213 (3) Analytical Chemistry 1
FDSC 251 (3) Food Chemistry 1
FDSC 300 (3) Principles of Food Analysis 1
FDSC 305 (3) Food Chemistry 2
FDSC 310 (3) Post Harvest Fruit and Vegetable Technology
FDSC 315 (3) Separation Techniques in Food Analysis 1
FDSC 319 (3) Food Commodities
FDSC 330 (3) Food Processing
FDSC 334 (3) Analysis of Food Toxins and Toxicants
FDSC 400 (3) Food Packaging
FDSC 425 (3) Principles of Quality Assurance
FDSC 442 (3) Food Microbiology
FDSC 497 (1.5) Professional Seminar: Food
LSCI 211 (3) Biochemistry 1
LSCI 230 (3) Introductory Microbiology
NUTR 207 (3) Nutrition and Health
NUTR 214 (4) Food Fundamentals
NUTR 307 (3) Human Nutrition
NUTR 337 (3) Nutrition Through Life
NUTR 344 (4) Clinical Nutrition 1
NUTR 497 (1.5) Professional Seminar: Nutrition
NUTR 512 (3) Herbs, Foods and Phytochemicals

Complementary Courses (30 credits)

Complementary courses are selected as follows:

At least 9 credits from the following:

AGEC 200 (3) Principles of Microeconomics
AGEC 201 (3) Principles of Macroeconomics
AGEC 330 (3) Agriculture and Food Markets
AGEC 430 (3) Agriculture, Food and Resource Policy
AGEC 442 (3) Economics of International Agricultural Development
AGEC 450 (3) Agriculture Business Management

At least 9 credits from the following:

AGEC 242 (3) Management Theories and Practices
ENVR 203 (3) Knowledge, Ethics and Environment
NRSC 340 (3) Global Perspectives on Food
NUTR 301 (3) Psychology
NUTR 322 (2) Applied Sciences Communication
NUTR 446 (3) Applied Human Resources

12 credits from the following:

FDSC 480 (12) Industrial Stage/Food
NUTR 480 (12) Industrial Stage/Nutrition

Electives

13 credits to meet the credit requirements for the degree.

Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)

Bachelor of Science (Food Science) - B.Sc.(F.Sc.) Related Programs

Bachelor of Science (Food Science) - B.Sc.(F.Sc.) Related Programs

Certificate in Food Science

Certificate in Food Science

Detailed information on this certificate program can be found under Certificate in Food Science (30 credits) in this publication.

Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)

Bachelor of Science (Food Science) - B.Sc.(F.Sc.)

The Food Science program has been designed to combine the basic sciences, particularly chemistry, with speciality courses which are directly related to the discipline.

Freshman Adviser
  • Dr. Alice Cherestes
  • Macdonald-Stewart Building, Room1-023
  • Telephone: 514-398-7980
Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)