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Master of Science, Applied (M.Sc.A.); Bioresource Engineering (Non-Thesis) — Integrated Food and Bioprocessing (45 credits)

Offered by: Bioresource Engineering     Degree: Master of Science Applied

Program Requirements

Required Courses (6 credits)

  • BREE 600 Project/Internship Proposal (1 credit)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Bioresource Engineering : Preparation of research proposals for BREE 671 and BREE 672 research projects and/or preparation of the internship programs with government, non-governmental organizations or private sector, for BREE 601 and BREE 602.

    Terms: Winter 2014, Summer 2014

    Instructors: Valerie Orsat (Winter) Valerie Orsat (Summer)

    • Restriction(s): This course is restricted to graduate students registered in the M.Sc.(A.) in Bioresource Engineering; Non-Thesis - Integrated Food and Bioprocessing.
  • BREE 651 Departmental Seminar M.Sc. 1 (1 credit)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Bioresource Engineering : To give seminars and participate in discussions.

    Terms: Fall 2013, Winter 2014

    Instructors: Viacheslav Adamchuk, Marie-Josee Dumont (Fall) Viacheslav Adamchuk (Winter)

    • Restriction: Not open to students who have taken ABEN 651.
  • BREE 652 Departmental Seminar M.Sc. 2 (1 credit)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Bioresource Engineering : To give seminars and participate in discussions.

    Terms: Fall 2013, Winter 2014, Summer 2014

    Instructors: Viacheslav Adamchuk, Marie-Josee Dumont (Fall) Viacheslav Adamchuk (Winter)

    • Restriction: Not open to students who have taken ABEN 652.
  • BREE 699 Scientific Publication (3 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Bioresource Engineering : Review and critique papers that are published in field of the candidate. Prepare draft paper(s) following the format of leading journals in field of study undertaken.

    Terms: Fall 2013, Winter 2014

    Instructors: Valerie Orsat (Fall) Valerie Orsat (Winter)

    • Periodic conferences
    • Restriction: Not open to students who have taken ABEN 699.

Complementary Courses (39 credits)

Minimum of 3 credits of graduate-level Statistics in any department

Minimum of 9 credits from courses selected from the following:

  • BREE 518 Bio-Treatment of Wastes (3 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Overview

    Bioresource Engineering : Special topics concerning control of pollution agents from the agricultural industry; odour control, agricultural waste treatment including biological digestion, flocculants, land disposal and sedimentation, pesticide transport.

    Terms: Fall 2013

    Instructors: Grant Clark (Fall)

    • One 3 hour lecture
    • Restriction: Not open to students who have taken ABEN 518.
  • BREE 519 Advanced Food Engineering (3 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Overview

    Bioresource Engineering : Advanced topics in food engineering. Concepts of mathematical modelling and research methodologies in food engineering. Topics include heat and mass transfer in food systems, packaging and distribution of food products, thermal and non-thermal processing, rheology and kinetics of food transformations.

    Terms: This course is not scheduled for the 2013-2014 academic year.

    Instructors: There are no professors associated with this course for the 2013-2014 academic year.

    • 3 lectures and one 2-hour lab
    • Prerequisites: BREE 325 (formerly ABEN 325) and MECH 426, or permission of instructor
    • Restriction: Not open to students who have taken ABEN 519.
  • BREE 520 Food, Fibre and Fuel Elements (3 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Overview

    Bioresource Engineering : Analysis and design incorporating the four elements required by organisms and biomass for food, fibre and fuel production (air, earth, energy, and water). Special emphasis will be placed on the demands and requirements of engineering systems to control these elements and allow optimal growth in semi-controlled and completely controlled environments.

    Terms: Winter 2014

    Instructors: Mark Lefsrud (Winter)

    • Prerequisite: BREE 327
  • BREE 530 Fermentation Engineering (3 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Overview

    Bioresource Engineering : Advanced topics in food and fermentation engineering are covered, including brewing, bioreactor design and control and microbial kinetics.

    Terms: This course is not scheduled for the 2013-2014 academic year.

    Instructors: There are no professors associated with this course for the 2013-2014 academic year.

    • 3 lectures and one 3-hour lab
    • Prerequisite (Undergraduate): BREE 325 (formerly ABEN 325) or equivalent
    • Graduate courses available to senior undergraduates with permission of the instructor
    • Restriction: Not open to students who have taken ABEN 530.
  • BREE 531 Post-Harvest Drying (3 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Overview

    Bioresource Engineering : Heat and moisture transfer with respect to drying of agricultural commodities; techniques of enhancement of heat and mass transfer; drying efficiency and scale-up problems.

    Terms: This course is not scheduled for the 2013-2014 academic year.

    Instructors: There are no professors associated with this course for the 2013-2014 academic year.

    • Restrictions: U3 students or above. Not open to students who have taken ABEN 621 or ABEN 531.
  • BREE 532 Post-Harvest Storage (3 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Overview

    Bioresource Engineering : Active, semi-passive and passive storage systems; environmental control systems; post-harvest physiology and pathogenicity; quality assessment and control methodology; economic aspects of long-term storage.

    Terms: Winter 2014

    Instructors: G S Vijaya Raghavan (Winter)

    • Restrictions: Not open to students who have taken ABEN 622 or ABEN 532.
    • This course carries an additional charge of $40 to cover the cost of transportation (bus rental) for local field trips. The fee is refundable only during the withdrawal with full refund period.
  • BREE 535 Food Safety Engineering (3 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Overview

    Bioresource Engineering : The application of engineering principles to address microbial and chemical safety challenges in food processing, including intervention technologies (traditional and novel non-thermal intervention technologies, chemical interventions, and hurdle approach); control, monitoring and identification techniques (biosensors); packaging applications in food safety (active packaging, intelligent or smart packaging); and tracking and traceability systems.

    Terms: Fall 2013

    Instructors: Michael O Ngadi (Fall)

    • Prerequisite: BREE 324 or BREE 325 or FDSC 330 or permission of the instructor
  • BREE 603 Advanced Properties: Food and Plant Materials (3 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Bioresource Engineering : Advanced topics related the physico-chemical characteristics/properties of biological products: including mechanical, thermal, electromagnetic and functional properties. Emphasis will be on food constituents (nutraceuticals), plants of pharmaco-interest (phytochemicals), new sources of natural fibers and biofuel biomass.

    Terms: Fall 2013

    Instructors: Valerie Orsat (Fall)

    • Prerequisite (s): Permission of instructor

Minimum of 12 credits selected from the following:

  • BREE 601 Integrated Food and Bioprocessing Internship 1 (6 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Bioresource Engineering : Placement in a government, non-governmental organization or private sector agency for 6 weeks of full- time work on a bioprocess and food security project (35 hr per week). Students will be responsible for defining a mandate, then performing and reporting on the work/research performed during the internship.

    Terms: Winter 2014, Summer 2014

    Instructors: Valerie Orsat (Winter) Valerie Orsat (Summer)

    • Prerequisite: BREE 600.
    • Restriction: This course is restricted to graduate students registered in the M.Sc.(A.) in Bioresource Engineering; Non-Thesis - Integrated Food and Bioprocessing.
  • BREE 602 Integrated Food and Bioprocessing Internship 2 (6 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Bioresource Engineering : Placement in a government, non-governmental organization or private sector agency for 6 weeks of full- time work on a bioprocess and food security project (35 hr per week). Students will be responsible for defining a mandate, then performing and reporting on the work/research performed during the internship.

    Terms: Winter 2014, Summer 2014

    Instructors: Valerie Orsat (Winter) Valerie Orsat (Summer)

    • Prerequisite: BREE 600.
    • Restriction: This course is restricted to graduate students registered in the M.Sc.(A.) in Bioresource Engineering; Non-Thesis - Integrated Food and Bioprocessing.
  • BREE 671 Project 1 (6 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Bioresource Engineering : Supervised research project.

    Terms: Fall 2013, Winter 2014

    Instructors: Valerie Orsat (Fall) Valerie Orsat (Winter)

    • Restriction: Not open to students who have taken ABEN 671 or ABEN 671D1/D2.
  • BREE 672 Project 2 (6 credits)

    Offered by: Bioresource Engineering (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Bioresource Engineering : Supervised research project.

    Terms: Fall 2013, Winter 2014

    Instructors: Valerie Orsat (Fall) Valerie Orsat (Winter)

    • Restriction: Not open to students who have taken ABEN 672 or ABEN 672D1/D2.

Minimum of 3 credits selected from the following:

  • AGEC 630 Food and Agricultural Policy (3 credits)

    Offered by: Agricultural Economics (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Agricultural Economics : This course examines the role of government in the agriculture and food industry through the nature and causes of the problems addressed, the instruments and institutions by which policy is implemented and the effects of different policies. Emphasis is placed on the application of economic models to analyze policy problems.

    Terms: Winter 2014

    Instructors: John C Henning (Winter)

  • AGEC 633 Environmental and Natural Resource Economics (3 credits)

    Offered by: Agricultural Economics (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Agricultural Economics : An advanced course in the theory and problems of environmental and resource economics and in the analytical techniques used to assess environmental and resource use issues.

    Terms: This course is not scheduled for the 2013-2014 academic year.

    Instructors: There are no professors associated with this course for the 2013-2014 academic year.

  • AGEC 642 Economics of Agricultural Development (3 credits)

    Offered by: Agricultural Economics (Agricultural & Environmental Sciences)

    Administered by: Graduate Studies

    Overview

    Agricultural Economics : This course focuses on the role of agriculture in economic development. Topics covered will be - development theories, economic efficiency, employment, technology adoption and structural change in developing countries. Also, agriculture, food and development policies and implications for long term planning will be discussed.

    Terms: Winter 2014

    Instructors: There are no professors associated with this course for the 2013-2014 academic year.

  • 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: This course is not scheduled for the 2013-2014 academic year.

    Instructors: There are no professors associated with this course for the 2013-2014 academic year.

    • Restriction: Course restricted to senior undergraduate and graduate students.

Minimum of 3 credits selected from the following:

  • BTEC 502 Biotechnology Ethics and Society (3 credits)

    Offered by: Parasitology (Agricultural & Environmental Sciences)

    Overview

    Biotechnology : Examination of particular social and ethical challenges posed by modern biotechnology such as benefit sharing, informed consent in the research setting, access to medical care worldwide, environmental safety and biodiversity and the ethical challenges posed by patenting life.

    Terms: This course is not scheduled for the 2013-2014 academic year.

    Instructors: There are no professors associated with this course for the 2013-2014 academic year.

    • Restriction: U3 and over.
  • FDSC 519 Advanced Food Processing (3 credits)

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

    Overview

    Food Science : Advanced technologies associated with food processing studied in more detail. Topics include food irradiation, reverse osmosis, super critical fluid extraction and extrusion.

    Terms: Winter 2014

    Instructors: Hosahalli Ramaswamy (Winter)

    • Winter
    • 3 lectures
    • Prerequisite: FDSC 330
    • Course offered in even years. Check with Graduate Program Supervisor.
  • FDSC 535 Food Biotechnology (3 credits)

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

    Overview

    Food Science : Review of fundamental concepts of biochemistry, microbiology and biochemical engineering as it relates to traditional food fermentation as well as novel food biotechnological production.

    Terms: Fall 2013

    Instructors: Selim Kermasha (Fall)

    • Fall
    • 3 lectures
    • Prerequisite: MICR 230 or LSCI 230
    • Course offered in odd years.
  • FDSC 538 Food Science in Perspective (3 credits)

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

    Overview

    Food Science : Food industry, food properties, nutritive aspects, quality factors, and key preservation processes, with self-study linking these elements directly to specific commodities and product groups, their characteristics, chemistry and distinct manufacturing processes.

    Terms: Fall 2013

    Instructors: Lawrence Goodridge (Fall)

    • Fall
    • Restriction: Not open to students with an undergraduate degree in Food Science or currently majoring in Food Science. Open to U3 students and above.
  • GEOG 515 Contemporary Dilemmas of Development (3 credits)

    Offered by: Geography (Faculty of Science)

    Overview

    Geography : Analysis of acute geographic dilemmas of international development. Emphasis on 1) rural systems and the problems of agrobiodiversity, land tenure, conflict, food relief, refugees and migration, the peace process, geopolitics and diplomacy; 2) role of development programs and agendas of the international community, the workings of development On the Ground (TM).

    Terms: Fall 2013

    Instructors: Jon Unruh (Fall)

    • Prerequisite(s): GEOG 310, GEOG 408, or a 400-level course in development
    • Restriction(s): Only open to U3 students with permission of instructor.
  • NUTR 501 Nutrition in Developing Countries (3 credits)

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

    Overview

    Nutrition and Dietetics : This course will cover the major nutritional problems in developing countries. The focus will be on nutrition and health and emphasize young children and other vulnerable groups. The role of diet and disease for each major nutritional problem will be discussed.

    Terms: Fall 2013

    Instructors: Grace Marquis (Fall)

    • Fall
    • 2 lectures and one seminar
    • Prerequisite: For undergraduate students, consent of instructor required

9 credits of any relevant graduate-level course chosen in consultation with the Program Director.

Faculty of Agricultural & Environmental Sciences—2013-2014 (last updated Aug. 21, 2013) (disclaimer)