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Master of Science (M.Sc.); Food Science and Agricultural Chemistry (Non-Thesis) (45 credits)

Offered by: Food Science & Agr-Chemistry     Degree: Master of Science

Program Requirements

This 45-credit program is offered to candidates who seek further training in Food Science, but do not wish to pursue independent research. These credits are obtained through a combination of graduate courses.
The residence time for a M.Sc. degree (Non-Thesis) is three academic terms.

PROGRAM REQUIREMENTS

Research Project (12 credits)

  • FDSC 697 M.Sc. Project Part 1 (6 credits)

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

    Administered by: Graduate Studies

    Overview

    Food Science : A critical review of the current state of knowledge of some aspect of Food Science or Technology.

    Terms: Fall 2013, Winter 2014, Summer 2014

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

    • Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis Food Science.
  • FDSC 698 M.Sc. Project Part 2 (6 credits)

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

    Administered by: Graduate Studies

    Overview

    Food Science : A critical review of the current state of knowledge of some aspects of Food Science or Technology.

    Terms: Fall 2013, Winter 2014, Summer 2014

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

    • Prerequisite: FDSC 697.
    • Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis-Food Science.

Complementary Courses (18 credits)

3 credits chosen from the following:

15 credits chosen from the following:

  • 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.
  • FDSC 515 Enzymology (3 credits)

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

    Overview

    Food Science : Selected advanced topics on the biophysical and kinetic aspects of enzymatic reactions, particularly the fundamentals and applications of laws of biothermodynamics, biochemical equilibrium, electrochemistry and biochemical kinetics as related to the enzymatic reactions.

    Terms: Winter 2014

    Instructors: Benjamin K Simpson (Winter)

    • Winter
    • 3 lectures
    • Prerequisites: FDSC 211 or LSCI 211 and FDSC 233 or permission of instructor
    • Course offered in even years. Check with Graduate Program Supervisor.
  • 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 2014

    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 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 520 Biophysical Chemistry of Food (3 credits)

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

    Overview

    Food Science : This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships.

    Terms: Fall 2013

    Instructors: Ashraf A Ismail (Fall)

    • Fall
    • 3 lectures
    • Prerequisite: FDSC 233
    • Course offered in odd 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 536 Food Traceability (3 credits)

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

    Overview

    Food Science : Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum.

    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.

    • Winter
    • 3 lectures
    • Prerequisite: FDSC 425 or permission of instructor.
    • Course offered in odd years.
  • FDSC 537 Nutraceutical Chemistry (3 credits)

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

    Overview

    Food Science : The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.

    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.

    • Fall
    • 3 lectures
    • Prerequisites: FDSC 211 or LSCI 211, FDSC 230 and FDSC 233 or permission of instructor.
    • Course offered in even 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.
  • 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: 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.

    • Fall
    • 3 lectures
    • Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor
    • Offered in alternate years
  • FDSC 545 Advances in Food Microbiology (3 credits)

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

    Overview

    Food Science : An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).

    Terms: Winter 2014

    Instructors: Martin Chénier (Winter)

    • Winter
    • 3 lectures
    • Prerequisite: MICR 230 or LSCI 230, or permission of instructor
    • Offered in alternate years only
  • FDSC 634 Food Toxins & Toxicants (3 credits)

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

    Administered by: Graduate Studies

    Overview

    Food Science : Toxins and toxicant residues in food are explored from an analytical perspective. New techniques of analysis and strategies are emphasized.

    Terms: Winter 2014

    Instructors: Antonio Nicodemo (Winter)

    • Winter
    • Prerequisite: FDSC 213 or permission of instructor.
  • FDSC 651 Principles of Food Analysis 2 (3 credits)

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

    Administered by: Graduate Studies

    Overview

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

    Terms: Fall 2013

    Instructors: Inteaz Alli (Fall)

    • Fall
    • 3 lectures; one 3-hour lab
    • Prerequisite: Permission of instructor.
  • FDSC 652 Separation Techniques in Food Analysis 2 (3 credits)

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

    Administered by: Graduate Studies

    Overview

    Food Science : Advanced detailed treatment of the principal chromatographic and electrophoretic techniques associated with the analysis of carbohydrate, lipid and protein constituents of food.

    Terms: Winter 2014

    Instructors: Faustinus Yeboah (Winter)

    • Winter
    • 3 lectures; one 3-hour lab
    • Prerequisite: Permission of instructor.

Elective Courses (15 credits)

At the 500 level or higher, and chosen in consultation with the academic adviser.

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