Note: This is the 2019鈥�2020 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Program Requirements
This program is geared toward mature students, who have an undergraduate degree in a science-related discipline, to acquire the basic knowledge in the food science area to enter food-related industries or a food science graduate program. Students must complete a core course that introduces them to the basics of the field of food science and then choose complementary courses that allow a broad-based exposure in areas such as food chemistry/analysis, food microbiology/nutrition, quality assurance/safety, processing/engineering, communication skills, and ethics.
Required Course (3 credits)
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FDSC 200 Introduction to Food Science (3 credits)
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 2019
Instructors: Bahadi, Mazen (Fall)
Fall
3 lectures
Complementary Courses (27 credits)
27 credits (select no more than two 200-level courses)
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AGRI 510 Professional Practice (3 credits)
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 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
Restriction: Course restricted to senior undergraduate and graduate students.
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BREE 324 Elements of Food Engineering (3 credits)
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 2019
Instructors: Ngadi, Michael O (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.
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BREE 535 Food Safety Engineering (3 credits)
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 2019
Instructors: Ngadi, Michael O (Fall)
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FDSC 213 Analytical Chemistry 1 (3 credits)
Overview
Food Science : Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
Terms: Fall 2019
Instructors: Wang, Yixiang (Fall)
Fall
3 lectures and one 3-hour lab
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FDSC 251 Food Chemistry 1 (3 credits)
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 2020
Instructors: Ismail, Ashraf A (Winter)
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FDSC 300 Principles of Food Analysis 1 (3 credits)
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 2019
Instructors: George, Saji (Fall)
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FDSC 305 Food Chemistry 2 (3 credits)
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 2019
Instructors: Simpson, Benjamin K (Fall)
Fall
3 lectures and one 3-hour lab
Prerequisite: FDSC 251
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FDSC 310 Post Harvest Fruit and Vegetable Technology (3 credits)
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 2019
Instructors: Ramaswamy, Hosahalli (Fall)
Fall
3 lectures and one 3-hour lab
This course carries an additional charge of $47.42 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
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FDSC 315 Separation Techniques in Food Analysis 1 (3 credits)
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 2020
Instructors: Bayen, Stephane (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 300 or permission of instructor.
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FDSC 319 Food Commodities (3 credits)
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 2020
Instructors: Simpson, Benjamin K (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 251 or permission of instructor
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FDSC 330 Food Processing (3 credits)
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 2020
Instructors: Ramaswamy, Hosahalli (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 251
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FDSC 400 Food Packaging (3 credits)
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 2020
Instructors: Wang, Yixiang (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 305
This course carries an additional charge of $52.69 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.
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FDSC 405 Food Product Development (3 credits)
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 2019
Instructors: Karboune, Salwa (Fall)
Fall
3 lectures and one 4-hour lab.
Pre-/Co-requisite: FDSC 305 or permission of instructor
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FDSC 442 Food Microbiology (3 credits)
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 2019
Instructors: Ronholm, Jennifer (Fall)
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FDSC 495D1 Food Science Seminar (1.5 credits)
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 2019
Instructors: Yaylayan, Varoujan (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
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FDSC 495D2 Food Science Seminar (1.5 credits)
Overview
Food Science : See FDSC 495D1 for course description.
Terms: Winter 2020
Instructors: Yaylayan, Varoujan (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
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FDSC 515 Enzymology (3 credits)
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 2020
Instructors: Simpson, Benjamin K (Winter)
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FDSC 516 Flavour Chemistry (3 credits)
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 2020
Instructors: Yaylayan, Varoujan (Winter)
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FDSC 519 Advanced Food Processing (3 credits)
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 2020
Instructors: Ramaswamy, Hosahalli (Winter)
Winter
3 lectures
Prerequisite: FDSC 330
Course offered in even years. Check with Graduate Program Supervisor.
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FDSC 520 Biophysical Chemistry of Food (3 credits)
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 2019
Instructors: Ismail, Ashraf A (Fall)
Fall
3 lectures
Prerequisite: FDSC 233
Course offered in odd years. Check with Graduate Program Supervisor.
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FDSC 525 Food Quality Assurance (3 credits)
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 2020
Instructors: Michaud, Martin (Winter)
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FDSC 535 Food Biotechnology (3 credits)
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: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
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FDSC 536 Food Traceability (3 credits)
Overview
Food Science : Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum.
Terms: Winter 2020
Instructors: George, Saji (Winter)
Winter
3 lectures
Prerequisite: FDSC 425 or permission of instructor.
Course offered in odd years.
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FDSC 537 Nutraceutical Chemistry (3 credits)
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 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
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LSCI 211 Biochemistry 1 (3 credits)
Overview
Life Sciences : Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
Terms: Fall 2019, Winter 2020
Instructors: Salavati, Reza; Cestari, Igor (Fall) Salavati, Reza; Cestari, Igor (Winter)
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LSCI 230 Introductory Microbiology (3 credits)
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 2020
Instructors: Faucher, Sebastien (Winter)
Winter
Restriction: Not open to students who have taken MICR 230.
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NUTR 207 Nutrition and Health (3 credits)
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 2019
Instructors: Wykes, Linda J; Phillips, Sandy; Hendrickson, Mary (Fall)
Fall
3 lectures
Corequisites: AEBI 202 or CEGEP Objective 00XU or FDSC 230 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.
