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Major Food Science - Food Science Option (90 credits)

Offered by: Food Science & Agr-Chemistry     Degree: Bachelor of Science (Food Science)

Program Requirements

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 the Food Science Major with Food Science Option can also qualify for recognition by the Institute of Food Technologists (IFT).

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

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 Statistical Methods 1 (3 credits)

    Offered by: Plant Science (Agricultural & Environmental Sciences)

    Overview

    Mathematics (Agric&Envir Sci) : Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs.

    Terms: Fall 2012, Winter 2013

    Instructors: Kelly Ann Bona, Jason Lucier (Fall) Kelly Ann Bona (Winter)

    • Two 1.5-hour lectures and one 2-hour lab
  • AGRI 510 Professional Practice (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Agriculture : The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication.

    Terms: Winter 2013

    Instructors: Selim Kermasha (Winter)

    • Restriction: Course restricted to senior undergraduate and graduate students.
  • BREE 324 Elements of Food Engineering (3 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Overview

    Bioresource Engineering : A course in basic food engineering for non-engineering students, covering heat transfer, mass and energy balances, food process unit operations, material transport/ steam/refrigeration systems.

    Terms: Fall 2012

    Instructors: Michael O Ngadi (Fall)

    • 3 lectures
    • Pre/Co-requisite: FDSC 330
    • Restriction: Not open to students in the B.Eng.(Bioresource) program
    • Restriction: Not open to students who have taken ABEN 324.
  • FDSC 200 Introduction to Food Science (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.

    Terms: Fall 2012

    Instructors: Jacqueline Sedman (Fall)

    • Fall
    • 3 lectures
  • FDSC 213 Analytical Chemistry 1 (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.

    Terms: Fall 2012

    Instructors: Mario Rivero-Huguet (Fall)

    • Fall
    • 3 lectures and one 3-hour lab
  • FDSC 251 Food Chemistry 1 (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing.

    Terms: Winter 2013

    Instructors: Ashraf A Ismail (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 211 or LSCI 211
  • FDSC 300 Principles of Food Analysis 1 (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds.

    Terms: Fall 2012

    Instructors: Inteaz Alli (Fall)

    • Fall
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 251 or permission of instructor.
    • Corequisite: FDSC 251 or permission of instructor.
  • FDSC 310 Post Harvest Fruit and Vegetable Technology (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging.

    Terms: Fall 2012

    Instructors: Hosahalli Ramaswamy (Fall)

    • Fall
    • 3 lectures and one 3-hour lab
    • This course carries an additional charge of $45 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
  • FDSC 319 Food Commodities (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products.

    Terms: Winter 2013

    Instructors: Benjamin K Simpson (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 251 or permission of instructor
  • FDSC 330 Food Processing (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc.

    Terms: Winter 2013

    Instructors: Hosahalli Ramaswamy (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 251
  • FDSC 400 Food Packaging (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve.

    Terms: Winter 2013

    Instructors: Salwa Karboune (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 305
    • This course carries an additional charge of $50 to cover the cost of transportation with respect to field trips, as well as a course notes manual. The fee is refundable only during the withdrawal with full refund period.
  • FDSC 442 Food Microbiology (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products.

    Terms: Fall 2012

    Instructors: Martin Chénier (Fall)

    • Fall
    • Prerequisite: MICR 230 or LSCI 230 or permission of instructor.
    • Restriction: Not open to students who have completed MICR 442.
  • FDSC 495D1 Food Science Seminar (1.5 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Two 20-minute presentations (1 per term) on an assigned or selected topic. The purpose is to research a subject and present to a peer audience the essence of the subject investigated. Development of presentation and communication skills at a professional level is stressed and rapport with the industry will be established through guest speakers.

    Terms: Fall 2012

    Instructors: Selim Kermasha (Fall)

    • Fall
    • 2 lectures
    • Students must register for both FDSC 495D1 and FDSC 495D2.
    • No credit will be given for this course unless both FDSC 495D1 and FDSC 495D2 are successfully completed in consecutive terms
  • FDSC 495D2 Food Science Seminar (1.5 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : See FDSC 495D1 for course description.

    Terms: Winter 2013

    Instructors: Selim Kermasha (Winter)

    • Winter
    • Prerequisite: FDSC 495D1
    • No credit will be given for this course unless both FDSC 495D1 and FDSC 495D2 are successfully completed in consecutive terms
  • FDSC 525 Food Quality Assurance (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.

    Terms: Winter 2013

    Instructors: Inteaz Alli (Winter)

    • Winter
    • 3 lectures
    • Prerequisite: AEMA 310 or permission of instructor
    • Restriction: Not open to students who have taken FDSC 425
  • LSCI 211 Biochemistry 1 (3 credits)

    Offered by: Parasitology (Agricultural & Environmental Sciences)

    Overview

    Life Sciences : Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.

    Terms: Fall 2012, Winter 2013

    Instructors: Reza Salavati, Armando Jardim, Elias Georges (Fall) Armando Jardim, Elias Georges, Reza Salavati (Winter)

    • Co-requisite: FDSC 230
    • Restriction: Not open to students who have taken FDSC 211
  • LSCI 230 Introductory Microbiology (3 credits)

    Offered by: Natural Resource Sciences (Agricultural & Environmental Sciences)

    Overview

    Life Sciences : The occurrence and importance of microorganisms (especially bacteria) in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, man and animals.

    Terms: Winter 2013

    Instructors: Sebastien Faucher (Winter)

    • Winter
    • Restriction: Not open to students who have taken MICR 230.
  • NUTR 207 Nutrition and Health (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle.

    Terms: Fall 2012

    Instructors: Linda J Wykes (Fall)

    • Fall
    • 3 lectures
    • Corequisites: AEBI202 or CEGEP Objective 00XU or FDSC230 or CEGEP Objective 00XV
    • Restriction: Not open to students who take NUTR 200 or EDKP 292
    • Restriction: Science students in physical science and psychology programs who wish to take this course should see the Arts and Science Student Affairs Office for permission to register.

Additional Required Courses - Food Science Option (21 credits)

  • FDSC 233 Physical Chemistry (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Introduction to kinetic theory, thermodynamics, properties of liquids and solids, chemical equilibrium and the law of mass action, phase rule, properties of solutions, chemical kinetics.

    Terms: Winter 2013

    Instructors: Ashraf A Ismail (Winter)

    • Winter
    • 3 lectures
  • FDSC 305 Food Chemistry 2 (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.

    Terms: Fall 2012

    Instructors: Benjamin K Simpson (Fall)

    • Fall
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 251
  • FDSC 315 Separation Techniques in Food Analysis 1 (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food.

    Terms: Winter 2013

    Instructors: There are no professors associated with this course for the 2012-2013 academic year.

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 300 or permission of instructor.
  • FDSC 334 Analysis of Food Toxins and Toxicants (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized.

    Terms: Winter 2013

    Instructors: Mario Rivero-Huguet (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 213 or permission of instructor.
  • FDSC 405 Food Product Development (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Fundamental principles of food product development from an innovative concept to the marketplace. Emphasis will be on the application of basic knowledge of food chemistry, food technology and related disciplines in developing new products or improving the existing ones.

    Terms: Fall 2012

    Instructors: Salwa Karboune (Fall)

    • Fall
    • 3 lectures and one 3-hour lab
    • Pre-/Co-requisite: FDSC 305 or permission of instructor
  • FDSC 516 Flavour Chemistry (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.

    Terms: Winter 2013

    Instructors: Varoujan Yaylayan (Winter)

    • Winter
    • 3 lectures
    • Prerequisite: FDSC 305 or permission of instructor
    • Restriction: Not open to students who have taken FDSC 410
  • FDSC 540 Sensory Evaluation of Foods (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized.

    Terms: Fall 2012

    Instructors: Salwa Karboune (Fall)

    • Fall
    • 3 lectures
    • Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor
    • Offered in alternate years

Elective Courses (18 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—2012-2013 (last updated Dec. 20, 2012) (disclaimer)