Note: This is the 2016鈥�2017 edition of the eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or click here to jump to the newest eCalendar.
Program Requirements
For candidates entering the M.Sc. program without restrictions, i.e., those not requiring a qualifying term/year, the M.Sc. degree consists of 45 graduate credits. These credits are obtained through a combination of graduate courses and a research thesis.
The residence time for a M.Sc. degree is three academic terms based on unqualified entry into the M.Sc. program. Students are encouraged to complete their studies within this time frame.
Thesis (30 credits)
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FDSC 690 M.Sc. Literature Review (8 credits)
Overview
Food Science : Master of Science literature review.
Terms: Fall 2016, Winter 2017, Summer 2017
Instructors: There are no professors associated with this course for the 2016-2017 academic year.
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FDSC 691 M.Sc. Research Protocol (7 credits)
Overview
Food Science : Master of Science research protocol.
Terms: Fall 2016, Winter 2017, Summer 2017
Instructors: There are no professors associated with this course for the 2016-2017 academic year.
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FDSC 692 M.Sc. Thesis (15 credits)
Overview
Food Science : Master of Science research portion of the M.Sc. thesis based on results obtained from the research phase of the M.Sc. thesis. Satisfactory completion of the M.Sc. Thesis, approval by reviewers and acceptance by Graduate and Postdoctoral Studies is required to pass the course.
Terms: Fall 2016, Winter 2017, Summer 2017
Instructors: There are no professors associated with this course for the 2016-2017 academic year.
Required Courses (6 credits)
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FDSC 695 M.Sc. Graduate Seminar 1 (3 credits)
Overview
Food Science : Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.1).
Terms: Fall 2016, Winter 2017, Summer 2017
Instructors: Yaylayan, Varoujan (Fall) Yaylayan, Varoujan (Winter) Wittebol, Laura; Yaylayan, Varoujan (Summer)
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FDSC 696 M.Sc. Graduate Seminar 2 (3 credits)
Overview
Food Science : Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.2).
Terms: Fall 2016, Winter 2017, Summer 2017
Instructors: Yaylayan, Varoujan (Fall) Yaylayan, Varoujan (Winter) Wittebol, Laura; Yaylayan, Varoujan (Summer)
Complementary Courses (9 credits)
At least 9 credits, normally from 500- or 600-level departmental courses.
Faculty of Agricultural & Environmental Sciences—2016-2017 (last updated Aug. 26, 2016) (disclaimer)