Food Science is a multidisciplinary field of study in which concepts of chemistry, physics, biology and engineering are applied to better understand food processes and improve food products for the general public. The scope of food science as a science discipline is growing in concurrence with global demand for safe, nutritious, and sustainable foods.
Our programs provide our students with the skills and knowledge required to deal with food development and safety in the modern world.
- Bachelor of Science in Food Science
- Bachelor of Science in Food Chemistry
- Concurrent degree program B.Sc. (F.Sc.) / B.Sc. (Nutr.Sc.)
- Post-Baccalaureate Certificate in Food Science
- Minor in Agribusiness Entrepreneurship
Bachelor of Science in Food Science
This program is geared toward students interested in the general aspects of the food science discipline and covers various aspects of food chemistry, biochemistry, microbiology and processing. The program prepares students for a career as a scientist in industry or government in regulatory, research, quality control, or product development capacities. Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology and the Institute of Food Technologists.
Program details
Bachelor of Science (Food Science) (B.Sc.(F.Sc.)) - Major Food Science - Food Science Option (90 Credits)
Offered by:Food Science&Agr.Chemistry
Degree:B SC (Food Science)
Program Requirement:
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 eCalendar for prerequisites and minimum credit requirements.
For information on academic advising, see:
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
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Plant Science
- Two 1.5-hour lectures and one 2-hour lab
- Please note that credit will be given for only one introductory statistics course. Consult your academic advisor.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Pierre R L Dutilleul
- Jaskaran Dhiman
-
AGRI 510 Professional Practice 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Restriction: Course restricted to senior undergraduate and graduate students.
- Terms
- Winter 2025
- Instructors
- Yixiang Wang
-
BREE 324 Elements of Food Engineering 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Bioresource Engineering
- Two 1.5-hour lectures and one 3-hour lab per week
- Restriction: Not open to students in any of the B.Eng.(Bioresource) programs.
- Restriction: Not open to students who have taken BREE 325.
- Corequisite: FDSC 330
- Terms
- Fall 2024
- Instructors
- Michael O Ngadi
-
FDSC 200 Introduction to Food Science 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Terms
- Fall 2024
- Instructors
- Xiaonan Lu
-
FDSC 213 Analytical Chemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Terms
- Fall 2024
- Instructors
- Yixiang Wang
-
FDSC 251 Food Chemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Terms
- Winter 2025
- Instructors
- Ashraf A Ismail, Idaresit Ekaette
-
FDSC 300 Principles of Food Analysis 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor.
- Corequisite: FDSC 251 or permission of instructor.
- Terms
- Fall 2024
- Instructors
- Saji George
-
FDSC 310 Post Harvest Fruit&Veg Technol 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- This course carries an additional charge of $125.00 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
- Terms
- Fall 2024
- Instructors
- Hosahalli Ramaswamy
-
FDSC 319 Food Commodities 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor
- Terms
- Winter 2025
- Instructors
- Benjamin K Simpson
-
FDSC 330 Food Processing 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
- Terms
- Winter 2025
- Instructors
- Hosahalli Ramaswamy
-
FDSC 400 Food Packaging 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- 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. The fee is refundable only during the withdrawal with full refund period.
- Terms
- Winter 2025
- Instructors
- Yixiang Wang
-
FDSC 442 Food Microbiology 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- Prerequisite: MICR 230 or LSCI 230 or permission of instructor.
- Restriction: Not open to students who have completed MICR 442.
- Terms
- Fall 2024
- Instructors
- Vincent Somerville, Zhixuan Feng
-
FDSC 495D1 Food Science Seminar 1.5 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- 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
- Terms
- Fall 2024
- Instructors
- Varoujan Yaylayan
-
FDSC 495D2 Food Science Seminar 1.5 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: See FDSC 495D1 for course description.
Offered by: Food Science&Agr.Chemistry
- 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
- Terms
- Winter 2025
- Instructors
- Varoujan Yaylayan
-
FDSC 525 Food Quality Assurance 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: AEMA 310 or permission of instructor
- Restriction: Not open to students who have taken FDSC 425
- Terms
- Winter 2025
- Instructors
- Saji George
-
LSCI 211 Biochemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Life Sciences: Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
Offered by: Parasitology
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Igor Cestari, Thavy Long
- Thavy Long, Igor Cestari
-
LSCI 230 Introductory Microbiology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Life Sciences: The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals.
Offered by: Natural Resource Sciences
- Terms
- Winter 2025
- Instructors
- Sebastien Faucher
-
NUTR 207 Nutrition and Health 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Human Nutrition
- Fall
- 3 lectures
- Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
- Prerequisites: AEBI 122 or BIOL 112 or CEGEP equivalent OOXU
- 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.
- Terms
- Fall 2024
- Instructors
- Linda J Wykes
Additional Required Courses - Food Science Option (21 credits)
-
FDSC 233 Physical Chemistry 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Terms
- Winter 2025
- Instructors
- Ashraf A Ismail
-
FDSC 305 Food Chemistry 2 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
- Terms
- Fall 2024
- Instructors
- Benjamin K Simpson
-
FDSC 315 Separation Tech in Food Anal 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 300 or permission of instructor.
- Terms
- Winter 2025
- Instructors
- Stephane Bayen
-
FDSC 334 Anal of Food Toxins&Toxicants 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 213 or permission of instructor.
- Terms
- Winter 2025
- Instructors
- Stephane Bayen
-
FDSC 405 Food Product Development 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 4-hour lab.
- Pre-/Co-requisite: FDSC 305 or permission of instructor
- Terms
- Fall 2024
- Instructors
- Salwa Karboune
-
FDSC 516 Flavour Chemistry 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: FDSC 305 or permission of instructor
- Restriction: Not open to students who have taken FDSC 410
- Terms
- Winter 2025
- Instructors
- Varoujan Yaylayan
-
FDSC 540 Sensory Evaluation of Foods 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor
- Offered in alternate years
- Terms
- Fall 2024
- Instructors
- Amanda Waglay
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.
For more information, see Programs, Courses and University Regulations.
Foundation Year program
Bachelor of Science (Food Science) (B.Sc.(F.Sc.)) - Foundation Year Program (30 Credits)
Offered by:Food Science&Agr.Chemistry
Degree:B SC (Food Science)
Program Requirement:
The B.Sc.(F.Sc.); Foundation Year Program is designed to provide core science prerequisites for those entering university for the first time from a high school system (outside of the Quebec CEGEP system).
Required Courses (30 credits)
-
AEBI 120 General Biology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Biology (Agric & Envir Sc): An introduction to core themes in biological sciences, including cell structure and function, cell replication, gene expression, genetic inheritance, biodiversity, evolution, and ecological interactions.
Offered by: Natural Resource Sciences
- Fall
- 2 lectures and one 3-hour lab per week
- Restriction: Not open to students who have obtained CEGEP competency 00UK.
- Terms
- Fall 2024
- Instructors
- Christie Lovat
-
AEBI 122 Cell Biology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Biology (Agric & Envir Sc): Introduction to key topics in cell biology, including chemical biology, cell membranes, enzymes in biological reactions, cellular energetics, cell signaling, DNA synthesis and repair, gene expression and regulatory mechanisms. Connections between cell biology and animal physiology.
Offered by: Bioresource Engineering
- Provides a basis for later courses in cell biology.
- Restriction(s): Not open to students who have passed BIOL 112 or obtained CEGEP competency 00XU; not equivalent to LSCI 202.
- Terms
- Winter 2025
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
AECH 110 General Chemistry 1 4 Credits
- Fall
- Winter
- Summer
Offered in the:Chemistry (Agric&EnvirSci): The course will be a study of the fundamental principles of atomic structure, valence theory and the periodic table.
Offered by: Bioresource Engineering
- Fall
- 3 lectures, one 3 hour lab, and one tutorial hour
- Restriction: Note open to students who have taken FDSC 110.
- Terms
- Fall 2024
- Instructors
- Alice D Cherestes
-
AECH 111 General Chemistry 2 4 Credits
- Fall
- Winter
- Summer
Offered in the:Chemistry (Agric&EnvirSci): Thermodynamics, kinetics, equilibrium, aqueous solution chemistry including applications to acids, bases and buffers and selected topics in organic chemistry.
Offered by: Bioresource Engineering
- Winter
- 3 lectures, one 3 hour lab, and one tutorial hour
- Prerequisite(s): FDSC 110 or AECH 110
- Restriction: Not open to students who have taken FDSC 111.
- Terms
- Winter 2025
- Instructors
- Alice D Cherestes
-
AEMA 101 Calculus 1 with Precalculus 4 Credits
- Fall
- Winter
- Summer
Offered in the:Mathematics (Agric&Envir Sci): A review of precalculus: functions, graphs,polynomials and rational functions, exponentialand logarithmic functions, and trigonometry.Limits, continuity, and derivatives. Differentiationof elementary functions. Anti-differentiation. Applications.
Offered by: Bioresource Engineering
- Fall
- 3 lectures
- Prerequisite: a course in functions
- Terms
- Fall 2024
- Instructors
- David Titley-P茅loquin
-
AEMA 102 Calculus 2 4 Credits
- Fall
- Winter
- Summer
Offered in the:Mathematics (Agric&Envir Sci): Integration, the indefinite and definite integral. Trapezoidal and Simpson's Rule approximations for the integral. Applications to areas between curves, distance, volume, length of a curve, work, area of a surface of revolution, average values, moments, etc. Improper integrals and infinite series.
Offered by: Bioresource Engineering
- Winter
- 3 lectures
- Prerequisite: Calculus 1 or equivalent
- Terms
- Winter 2025
- Instructors
- David Titley-P茅loquin
-
AEPH 112 Introductory Physics 1 4 Credits
- Fall
- Winter
- Summer
Offered in the:Physics (Agric & Envir Sci): Kinematics in one and two dimensions. Newton's laws of motion. Circular motion and orbits. Rotation of a rigid body. Momentum. Work and energy, power. Conservation principles. Simple harmonic motion. Waves and sound.
Offered by: Bioresource Engineering
- Fall
- Three 1-hour lectures, one 2-hour lab, one 1.5-hour tutorial per week
- Corequisite: AEMA 101 or equivalent
- Restrictions: Not open to students who have passed AEPH 113 or obtained CEGEP competency 00UR. Not open to students in Bioresource Engineering.
- Terms
- Fall 2024
- Instructors
- Jaskaran Dhiman, Erica Monteiro Diogo
-
AEPH 114 Introductory Physics 2 4 Credits
- Fall
- Winter
- Summer
Offered in the:Physics (Agric & Envir Sci): Electric and magnetic properties of matter: electrostatics, electric currents, the link between electric and magnetic phenomena, geometrical optics, interference diffraction.
Offered by: Bioresource Engineering
- Winter
- 3 lecture hours, 2 lab hours, 2 tutorial hours
- Prerequisite: AEPH 112 or AEPH 113 or PHYS 101 or PHYS 131 or CEGEP objective 00UR or equivalents, or permission of instructor
- Corequisite: AEMA 102 (or MATH 141 or higher level calculus course) or CEGEP objective 00UP, or permission of instructor.
- Restriction: Not open to students who have taken PHYS 102 or PHYS 142 or AEPH 115 or CEGEP objective 00US or equivalent. Not open to students in Bioresource Engineering.
- Terms
- Winter 2025
- Instructors
- Predrag Sunjka
For more information, see Programs, Courses and University Regulations.
Academic Advisors
Foundation Year (U-0) - Professor Alice Cherestes
U-1 - Professor St茅phane Bayen
U-2 - Professor Jennifer Ronholm
U-3 - Professor Saji George
Bachelor of Science in Food Chemistry
This program is intended for those students interested in the chemistry of foods and aims to prepare you for a career as a scientist in industry or government in regulatory, research, quality control, or product development capacities. Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology and the Institute of Food Technologists and may also qualify for admission to the Ordre des chimistes du Qu茅bec.
Program details
Bachelor of Science (Food Science) (B.Sc.(F.Sc.)) - Major Food Science - Food Chemistry Option (90 Credits)
Offered by:Food Science&Agr.Chemistry
Degree:B SC (Food Science)
Program Requirement:
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 Chemistry Option can also qualify for recognition by the Institute of Food Technologists (IFT) and the Ordre des chimistes du Qu茅bec (OCQ). Food Chemistry Option is completed to 90 credits with free elective courses.
Please refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this eCalendar for prerequisites and minimum credit requirements.
For information on academic advising, see:
Required Courses (54 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
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Plant Science
- Two 1.5-hour lectures and one 2-hour lab
- Please note that credit will be given for only one introductory statistics course. Consult your academic advisor.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Pierre R L Dutilleul
- Jaskaran Dhiman
-
AGRI 510 Professional Practice 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Restriction: Course restricted to senior undergraduate and graduate students.
- Terms
- Winter 2025
- Instructors
- Yixiang Wang
-
BREE 324 Elements of Food Engineering 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Bioresource Engineering
- Two 1.5-hour lectures and one 3-hour lab per week
- Restriction: Not open to students in any of the B.Eng.(Bioresource) programs.
- Restriction: Not open to students who have taken BREE 325.
- Corequisite: FDSC 330
- Terms
- Fall 2024
- Instructors
- Michael O Ngadi
-
FDSC 200 Introduction to Food Science 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Terms
- Fall 2024
- Instructors
- Xiaonan Lu
-
FDSC 213 Analytical Chemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Terms
- Fall 2024
- Instructors
- Yixiang Wang
-
FDSC 251 Food Chemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Terms
- Winter 2025
- Instructors
- Ashraf A Ismail, Idaresit Ekaette
-
FDSC 300 Principles of Food Analysis 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor.
- Corequisite: FDSC 251 or permission of instructor.
- Terms
- Fall 2024
- Instructors
- Saji George
-
FDSC 310 Post Harvest Fruit&Veg Technol 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- This course carries an additional charge of $125.00 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
- Terms
- Fall 2024
- Instructors
- Hosahalli Ramaswamy
-
FDSC 319 Food Commodities 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor
- Terms
- Winter 2025
- Instructors
- Benjamin K Simpson
-
FDSC 330 Food Processing 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
- Terms
- Winter 2025
- Instructors
- Hosahalli Ramaswamy
-
FDSC 400 Food Packaging 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- 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. The fee is refundable only during the withdrawal with full refund period.
- Terms
- Winter 2025
- Instructors
- Yixiang Wang
-
FDSC 442 Food Microbiology 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- Prerequisite: MICR 230 or LSCI 230 or permission of instructor.
- Restriction: Not open to students who have completed MICR 442.
- Terms
- Fall 2024
- Instructors
- Vincent Somerville, Zhixuan Feng
-
FDSC 495D1 Food Science Seminar 1.5 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- 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
- Terms
- Fall 2024
- Instructors
- Varoujan Yaylayan
-
FDSC 495D2 Food Science Seminar 1.5 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: See FDSC 495D1 for course description.
Offered by: Food Science&Agr.Chemistry
- 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
- Terms
- Winter 2025
- Instructors
- Varoujan Yaylayan
-
FDSC 525 Food Quality Assurance 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: AEMA 310 or permission of instructor
- Restriction: Not open to students who have taken FDSC 425
- Terms
- Winter 2025
- Instructors
- Saji George
-
FDSC 540 Sensory Evaluation of Foods 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor
- Offered in alternate years
- Terms
- Fall 2024
- Instructors
- Amanda Waglay
-
LSCI 211 Biochemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Life Sciences: Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
Offered by: Parasitology
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Igor Cestari, Thavy Long
- Thavy Long, Igor Cestari
-
LSCI 230 Introductory Microbiology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Life Sciences: The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals.
Offered by: Natural Resource Sciences
- Terms
- Winter 2025
- Instructors
- Sebastien Faucher
-
NUTR 207 Nutrition and Health 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Human Nutrition
- Fall
- 3 lectures
- Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
- Prerequisites: AEBI 122 or BIOL 112 or CEGEP equivalent OOXU
- 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.
- Terms
- Fall 2024
- Instructors
- Linda J Wykes
Additional Required Courses - Food Chemistry Option (30 credits)
Note: Graduates of this program are qualified for recognition by the Institute of Food Technologists (IFT) and the Ordre des chimistes du Qu茅bec (OCQ).
-
FDSC 233 Physical Chemistry 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Terms
- Winter 2025
- Instructors
- Ashraf A Ismail
-
FDSC 305 Food Chemistry 2 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
- Terms
- Fall 2024
- Instructors
- Benjamin K Simpson
-
FDSC 315 Separation Tech in Food Anal 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 300 or permission of instructor.
- Terms
- Winter 2025
- Instructors
- Stephane Bayen
-
FDSC 334 Anal of Food Toxins&Toxicants 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 213 or permission of instructor.
- Terms
- Winter 2025
- Instructors
- Stephane Bayen
-
FDSC 405 Food Product Development 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 4-hour lab.
- Pre-/Co-requisite: FDSC 305 or permission of instructor
- Terms
- Fall 2024
- Instructors
- Salwa Karboune
-
FDSC 490 Research Project 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: A course designed to give final year undergraduate students research experience.
Offered by: Food Science&Agr.Chemistry
- Fall or Winter
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
FDSC 491 Research Project 2 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: A laboratory research project.
Offered by: Food Science&Agr.Chemistry
- Fall or Winter
- Pre-/Co-requisite: FDSC 490
- Restriction: Registration by Department permission only.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Yixiang Wang, Salwa Karboune
-
FDSC 515 Enzymology 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- 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.
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
FDSC 516 Flavour Chemistry 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: FDSC 305 or permission of instructor
- Restriction: Not open to students who have taken FDSC 410
- Terms
- Winter 2025
- Instructors
- Varoujan Yaylayan
-
FDSC 520 Biophysical Chemistry of Food 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Prerequisite: FDSC 233
- Course offered in odd years. Check with Graduate Program Supervisor.
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
Electives (6 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.
For more information, see Programs, Courses and University Regulations.
Academic Advisors
Foundation Year (U-0) - Professor Alice Cherestes
U-1 - Professor St茅phane Bayen
U-2 - Professor Jennifer Ronholm
U-3 - Professor Saji George
Concurrent degree program B.Sc. (F.Sc.) / B.Sc. (Nutr.Sc.)
Two complementary Fields, One Degree Program
Fall admission only
Unique in North America, 成人VR视频's concurrent degree program in Food Science and Nutritional Science offers the best education two complementary fields, and opens the door to a multitude of career paths by allowing students to earn two degrees at once.
The Food Science component of the program focuses on the chemistry of food and the scientific principles underlying food preservation, processing and packaging to provide consumers with quality foods. The Nutritional Science component deals with the science of the nutritional aspects of food and metabolism. The program has been carefully structured to ensure that students receive the training that Industry demands.
Note: The concurrent degree program is completed over 4 years, excluding foundational year
Program details
Concurrent Bachelor of Science in Food Science (B.Sc.(F.Sc.)) and Bachelor of Science Nutritional Sciences (B.Sc.(Nutr.Sc.)) - Food Science/Nutritional Science Major (Concurrent) (122 Credits)
Offered by:Food Science&Agr.Chemistry
Degree:B SC (Food Science)
Program Requirement:
The concurrent program B.Sc.(F.Sc.) and B.Sc.(Nutr.Sc.) is designed to give motivated students the opportunity to combine the two fields. The two disciplines complement each other with Food Science providing the scientific foundation in the fundamentals of food science and its application in the food system, while Nutritional Sciences brings the fundamental knowledge in the nutritional aspects of food and metabolism. The program aims to train students with the fundamental knowledge in both disciplines to promote the development of healthy food products for human consumption. The overall program is structured and closely integrated to satisfy the academic requirements of both degrees as well as the professional training or exposure to industry.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this publication for prerequisites and minimum credit requirements.
For information on academic advising, see:
Required Courses (80 credits)
-
AEMA 310 Statistical Methods 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Plant Science
- Two 1.5-hour lectures and one 2-hour lab
- Please note that credit will be given for only one introductory statistics course. Consult your academic advisor.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Pierre R L Dutilleul
- Jaskaran Dhiman
-
ANSC 234 Biochemistry 2 3 Credits
- Fall
- Winter
- Summer
Offered in the:Animal Science: Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.
Offered by: Animal Science
- Prerequisite: LSCI 211
- Terms
- Winter 2025
- Instructors
- Deborah Martin, Werner Giehl Glanzner
-
ANSC 323 Mammalian Physiology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Animal Science: A study of the organization, functions and regulation of various organ systems in mammals. The nervous, endocrine, muscular, cardiovascular, respiratory, urinary, digestive and reproductive systems are discussed.
Offered by: Animal Science
- Terms
- Fall 2024
- Instructors
- Xin Zhao
-
ANSC 424 Metabolic Endocrinology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Animal Science: A detailed study of the endocrine system and its role in the maintenance of homeostasis in higher vertebrates, including the endocrine regulation of energy balance.
Offered by: Animal Science
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: ANSC 323
- Terms
- Winter 2025
- Instructors
- Raj Duggavathi
-
FDSC 200 Introduction to Food Science 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Terms
- Fall 2024
- Instructors
- Xiaonan Lu
-
FDSC 213 Analytical Chemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Terms
- Fall 2024
- Instructors
- Yixiang Wang
-
FDSC 251 Food Chemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Terms
- Winter 2025
- Instructors
- Ashraf A Ismail, Idaresit Ekaette
-
FDSC 300 Principles of Food Analysis 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor.
- Corequisite: FDSC 251 or permission of instructor.
- Terms
- Fall 2024
- Instructors
- Saji George
-
FDSC 305 Food Chemistry 2 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
- Terms
- Fall 2024
- Instructors
- Benjamin K Simpson
-
FDSC 310 Post Harvest Fruit&Veg Technol 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- This course carries an additional charge of $125.00 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
- Terms
- Fall 2024
- Instructors
- Hosahalli Ramaswamy
-
FDSC 315 Separation Tech in Food Anal 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 300 or permission of instructor.
- Terms
- Winter 2025
- Instructors
- Stephane Bayen
-
FDSC 319 Food Commodities 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor
- Terms
- Winter 2025
- Instructors
- Benjamin K Simpson
-
FDSC 330 Food Processing 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
- Terms
- Winter 2025
- Instructors
- Hosahalli Ramaswamy
-
FDSC 334 Anal of Food Toxins&Toxicants 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 213 or permission of instructor.
- Terms
- Winter 2025
- Instructors
- Stephane Bayen
-
FDSC 400 Food Packaging 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- 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. The fee is refundable only during the withdrawal with full refund period.
- Terms
- Winter 2025
- Instructors
- Yixiang Wang
-
FDSC 442 Food Microbiology 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- Prerequisite: MICR 230 or LSCI 230 or permission of instructor.
- Restriction: Not open to students who have completed MICR 442.
- Terms
- Fall 2024
- Instructors
- Vincent Somerville, Zhixuan Feng
-
FDSC 497 Professional Seminar: Food 1.5 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: A capstone course which requires a student to research a topic relevant to an industrial aspect of Food Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.
Offered by: Food Science&Agr.Chemistry
- Fall or Winter
- Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Varoujan Yaylayan
- Varoujan Yaylayan
-
FDSC 525 Food Quality Assurance 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: AEMA 310 or permission of instructor
- Restriction: Not open to students who have taken FDSC 425
- Terms
- Winter 2025
- Instructors
- Saji George
-
LSCI 211 Biochemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Life Sciences: Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
Offered by: Parasitology
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Igor Cestari, Thavy Long
- Thavy Long, Igor Cestari
-
LSCI 230 Introductory Microbiology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Life Sciences: The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals.
Offered by: Natural Resource Sciences
- Terms
- Winter 2025
- Instructors
- Sebastien Faucher
-
NUTR 207 Nutrition and Health 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Human Nutrition
- Fall
- 3 lectures
- Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
- Prerequisites: AEBI 122 or BIOL 112 or CEGEP equivalent OOXU
- 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.
- Terms
- Fall 2024
- Instructors
- Linda J Wykes
-
NUTR 214 Food Fundamentals 4 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: Food composition and structure. Scientific principles underlying physical, chemical, and nutrient content changes during food preparation. The role of ingredients and nutrients, and their interaction in food preparation. Culture of food including historical context and sustainability. Sensory evaluation and food safety.
Offered by: Human Nutrition
- Fall
- One 3-hour lecture and one 4-hour lab
- Prerequisite: FDSC 230 or corequisite with instructor's permission.
- Corequisite(s): LSCI 211 and NUTR 207
- Not to be charged in Fall 2020. This course includes a fee of $350 for a culinary tool kit, chef coat, hairnet, food ingredients, supplies and laboratory manual. The fee is refundable as long as the kit and supplies have not been opened, used or scratched and the manual is intact. Students who drop this course during the course add/drop period may return the kit (if already received) to their department, who will then advise the Student Accounts Office to reverse the charges for the fee once they have inspected the materials and found them to be in acceptable condition.
- Restriction(s): Enrolment restricted to Dietetics, Nutrition and Concurrent degrees or permission of instructor.
- Terms
- Fall 2024
- Instructors
- Amani Al-asmar
-
NUTR 307 Metabolism and Human Nutrition 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: This course looks at the importance of nutrition from the molecular to the organismal levels in human health and disease. The focus will be on the significance of nutrients in regulating metabolism, and impact of genotype in the metabolism of nutrients.
Offered by: Human Nutrition
- Prerequisite(s): ANSC 234
- Corequisite(s): ANSC 323 or NUTR 207
- Fall
- 3 lecture hours and 1 tutorial/conference hour.
- Terms
- Fall 2024
- Instructors
- Linda J Wykes, Luis B Agellon, Ryan J Mailloux
-
NUTR 337 Nutrition Through Life 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour.
Offered by: Human Nutrition
- Terms
- Winter 2025
- Instructors
- Mich猫le Iskandar
-
NUTR 344 Clinical Nutrition 1 4 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, cancer, COPD, introduction to diabetes, dysphagia.
Offered by: Human Nutrition
- Winter
- Two 2.5-hour lectures
- Prerequisites: ANSC 323, NUTR 307, and (ANSC 234 or BIOC 311)
- Corequisites: NUTR 337 and ANSC 424.
- Terms
- Winter 2025
- Instructors
- Mich猫le Iskandar
-
NUTR 497 Professional Seminar:Nutrition 1.5 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: A capstone course which requires a student to research a topic relevant to an industrial aspect of Nutritional Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.
Offered by: Human Nutrition
- Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.
- Terms
- Fall 2024
- Instructors
- Stan Kubow
-
NUTR 512 Herbs, Foods&Phytochemicals 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.
Offered by: Human Nutrition
- Fall
- 3 lectures and a project
- Prerequisites (Undergraduate): FDSC 211 or LSCI 211 or BIOL 201 or BIOC 212
- Terms
- Fall 2024
- Instructors
- Patrick L Owen
Complementary Courses (30 credits)
Complementary courses are selected as follows:
At least 9 credits from the following:
-
AGEC 200 Principles of Microeconomics 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: The field of economics as it relates to the activities of individual consumers, firms and organizations. Emphasis is on the application of economic principles and concepts to everyday decision making and to the analysis of current economic issues.
Offered by: Agricultural Economics
- Fall
- 3 lectures
- Terms
- Fall 2024
- Instructors
- Aurelie P Harou
-
AGEC 201 Principles of Macroeconomics 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: The overall economic system, how it works, and the instruments used to solve social problems. Emphasis will be on decision-making involving the entire economic system and segments of it.
Offered by: Agricultural Economics
- Winter
- 3 lectures
- Prerequisite: AGEC 200 or equivalent
- Terms
- Winter 2025
- Instructors
- Kakali Mukhopadhyay
-
AGEC 330 Agriculture and Food Markets 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: Nature and organization of agricultural and food markets as economic institutions, including the application of economic theory to problems within the agri-food marketing chain. Spatial and temporal price relationships, and the role of market structure.
Offered by: Natural Resource Sciences
- Prerequisite: AGEC 200 or equivalent
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
AGEC 430 Agric, Food & Resource Policy 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: Examination of North American and international agriculture, food and resource policies, policy instruments, programs and their implications. Economic analysis applied to the principles, procedures and objectives of various policy actions affecting agriculture, and the environment.
Offered by: Agricultural Economics
- Winter
- 3 lectures
- Prerequisites: AGEC 200 or equivalent
- Terms
- Winter 2025
- Instructors
- Gordon M Hickey
-
AGEC 442 Econ of Int'l Agric Dvlpmnt 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: The course deals with economic aspects of international development with emphasis on the role of food, agriculture and the resource sector in the economy of developing countries. Topics will include world food analysis, development project analysis and policies for sustainable development. Development case studies will be used.
Offered by: Agricultural Economics
- Terms
- Winter 2025
- Instructors
- Aurelie P Harou
-
AGEC 450 Agribusiness Management 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: Strategic management of agricultural and food businesses. Analysis of internal and external factors and competitive forces affecting agribusinesses. Formulation of business strategy and solutions to strategic problems. Case-based course designed to enhance students' problemsolving and decisionmaking skills. Integration of knowledge and tools from various economics and business disciplines.
Offered by: Agricultural Economics
- Winter
- 3 lectures
- Prerequisites: AGEC 231, AGEC 330, AGEC 332 and an accounting course, or approval of instructor
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
NUTR 342 Applied Human Resources 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: This course provides a solid foundation of HR essentials and a philosophy from which to navigate in the work place, familiarity with federal and provincial legislation and knowledge of current challenges and issues; a discussion on the employee life cycle from recruitment and selection to termination and everything that happens in between; a paradigm for leadership and creating a culture of engagement and effectiveness.
Offered by: Human Nutrition
- Restrictions: Not open to students who have taken NUTR 446.
- 1. Fall
- 2. 3 lectures
- Terms
- Fall 2024
- Instructors
- Jenny Bouras
At least 9 credits from the following:
-
ANSC 551 Carbohydrate&Lipid Metabolism 3 Credits
- Fall
- Winter
- Summer
Offered in the:Animal Science: Comparative aspects of nutrition and metabolism of carbohydrate and lipid from the cellular level through the multi-organ of the whole organism. Main topics will include biothermodynamics, calorimetry, cellular metabolism and functions of carbohydrate and lipid, digestion, absorption and utilization of dietary carbohydrate and lipid.
Offered by: Animal Science
- Winter
- 3 lectures
- Prerequisite: ANSC 234 or permission of instructor
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
ANSC 552 Protein Metabolism&Nutrition 3 Credits
- Fall
- Winter
- Summer
Offered in the:Animal Science: Comparative aspects of nutrition and metabolism of amino acids and proteins from the cellular level on through the multisystem operation of the whole organism. Main topics include cellular metabolism and functions of amino acids and proteins, digestion, absorption and utilization of dietary protein. Comparison between farm animals and humans.
Offered by: Animal Science
- Fall
- 3 lectures
- Prerequisite: ANSC 234 or permission of instructor
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
ENVR 203 Knowledge, Ethics&Environment 3 Credits
- Fall
- Winter
- Summer
Offered in the:Environment: Introduction to cultural perspectives on the environment: the influence of culture and cognition on perceptions of the natural world; conflicts in orders of knowledge (models, taxonomies, paradigms, theories, cosmologies), ethics (moral values, frameworks, dilemmas), and law (formal and customary, rights and obligations) regarding political dimensions of critical environments, resource use, and technologies.
Offered by: Bieler School of Environment
- Fall - Macdonald Campus; Winter - Downtown
- Section 001: Downtown Campus
- Section 051: Macdonald Campus
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Nicolas Kosoy, Julia Freeman
- Iwao Hirose, Amy Janzwood
-
FDSC 516 Flavour Chemistry 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: FDSC 305 or permission of instructor
- Restriction: Not open to students who have taken FDSC 410
- Terms
- Winter 2025
- Instructors
- Varoujan Yaylayan
-
FDSC 536 Food Traceability 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: FDSC 425 or permission of instructor.
- Course offered in odd years.
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
FDSC 537 Nutraceutical Chemistry 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Prerequisites: FDSC 211 or LSCI 211, FDSC 230 and FDSC 233 or permission of instructor.
- Course offered in even years.
- Terms
- Fall 2024
- Instructors
- Varoujan Yaylayan
-
NUTR 322 Applied Sciences Communication 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: The principles and techniques of communicating applied sciences to individuals and groups in both the professional and public milieu. Effective public speaking and group interaction techniques. Communication materials selection, development, use, and evaluation. Writing for the media. Balancing risk and reason in communicating scientific findings.
Offered by: Human Nutrition
- Winter
- 2 lectures, 1 lab
- Prerequisite: Completion of 15 credits in a B.Sc. program
- Terms
- Winter 2025
- Instructors
- Popi Kasvis
-
NUTR 341 Global Food Security 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: Food insecurity is one of the most critical issues humanity has faced in history. The magnitude of this phenomenon, reflected in its worldwide presence and in the number of individuals affected, makes it an imperative component of all nations' and of all internaltional agencies' agendas. Its complexity of determinants and its numerous consequences require the involvement of multipe disciplines and sectors. 成人VR视频 undergraduate students as future professionals tackling global issues require an integrated and multidisciplinary training on food security.
Offered by: Human Nutrition
- Corequisite(s): NUTR 207 or permission of Instructor
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Hugo R Melgar-Qui帽onez
- Hugo R Melgar-Qui帽onez
-
NUTR 503 Nutrition and Exercise 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: Interaction of exercise physiology with nutrient and energy metabolism in healthy adults. Principles of physical training and role of physical activity and exercise in weight management and food intake regulation. Importance of physical activity in childhood, during pregnancy, in healthy adults and in improving functional capacity in the elderly.
Offered by: Human Nutrition
- Fall
- Prerequisites: Undergraduate Basic Biochemistry (ANSC 234 or BIOC 311), Undergraduate Mammalian Physiology (EDKP 395 or PHGY 210 or ANSC 323), Undergraduate Introductory Nutrition (EDKP 292 or NUTR 207 or NUTR 307).
- Terms
- Winter 2025
- Instructors
- Hugues Plourde, Ross Andersen
12 credits from the following:
-
FDSC 480 Food Industry Internship 12 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: Intership with an approved host organization in the food industry.
Offered by: Food Science&Agr.Chemistry
- Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Yixiang Wang
- Yixiang Wang
- Yixiang Wang
-
NUTR 480 Nutrition Industry Internship 12 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: Internship with an approved host organization in the nutrition product industry.
Offered by: Human Nutrition
- Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Stan Kubow
- Stan Kubow
Elective Courses (12 credits)
Electives are selected in consultation with an academic adviser.
* Not all courses may be offered every year, please consult with your adviser when planning your program.
For more information, see Programs, Courses and University Regulations.
Honours option
Concurrent Bachelor of Science in Food Science (B.Sc.(F.Sc.)) and Bachelor of Science Nutritional Sciences (B.Sc.(Nutr.Sc.)) - Food Science/Nutritional Science Honours (Concurrent) (122 Credits)
Offered by:Food Science&Agr.Chemistry
Degree:B SC (Food Science)
Program Requirement:
Students can use their electives to complete the Honours program. The courses credited to the Honours program must be in addition to any required or complementary courses taken to satisfy the requirements of the student's major and specialization.
In addition to satisfying the research requirements, students must apply for the Honours program in March or April of their U3 year. It is the responsibility of the student to find a professor who is willing to support and supervise the research project. No student will be accepted into the program until a supervisor has agreed to supervise the student. Applicants must have a minimum CGPA of 3.3 to enter the Honours program and they must earn a B grade (3.0) or higher in the courses making up the Honours program. Students are required to achieve a minimum overall CGPA of 3.3 at graduation to obtain honours. Students can use their electives to complete the Honours program. The courses credited to the Honours program must be in addition to any required or complementary courses taken to satisfy the requirements of the student's major and specialization.
The Honours program consists of 12 credits of courses that follow one of two plans listed below.
Students who meet all the requirements will have the name of their program changed to include the word "Honours."
A brief description of the research activities involved will be documented and signed by the Program Director of the student's major, the supervisor of the research project, and the student.
The concurrent program B.Sc.(F.Sc.) and B.Sc.(Nutr.Sc.) is designed to give motivated students the opportunity to combine the two fields. The two disciplines complement each other with Food Science providing the scientific foundation in the fundamentals of food science and its application in the food system, while Nutritional Sciences brings the fundamental knowledge in the nutritional aspects of food and metabolism. The program aims to train students with the fundamental knowledge in both disciplines to promote the development of healthy food products for human consumption. The overall program is structured and closely integrated to satisfy the academic requirements of both degrees as well as the professional training or exposure to industry.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this eCalendar for prerequisites and minimum credit requirements.
Required Courses (80 credits)
-
AEMA 310 Statistical Methods 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Plant Science
- Two 1.5-hour lectures and one 2-hour lab
- Please note that credit will be given for only one introductory statistics course. Consult your academic advisor.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Pierre R L Dutilleul
- Jaskaran Dhiman
-
ANSC 234 Biochemistry 2 3 Credits
- Fall
- Winter
- Summer
Offered in the:Animal Science: Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.
Offered by: Animal Science
- Prerequisite: LSCI 211
- Terms
- Winter 2025
- Instructors
- Deborah Martin, Werner Giehl Glanzner
-
ANSC 323 Mammalian Physiology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Animal Science: A study of the organization, functions and regulation of various organ systems in mammals. The nervous, endocrine, muscular, cardiovascular, respiratory, urinary, digestive and reproductive systems are discussed.
Offered by: Animal Science
- Terms
- Fall 2024
- Instructors
- Xin Zhao
-
ANSC 424 Metabolic Endocrinology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Animal Science: A detailed study of the endocrine system and its role in the maintenance of homeostasis in higher vertebrates, including the endocrine regulation of energy balance.
Offered by: Animal Science
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: ANSC 323
- Terms
- Winter 2025
- Instructors
- Raj Duggavathi
-
FDSC 200 Introduction to Food Science 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Terms
- Fall 2024
- Instructors
- Xiaonan Lu
-
FDSC 213 Analytical Chemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Terms
- Fall 2024
- Instructors
- Yixiang Wang
-
FDSC 251 Food Chemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Terms
- Winter 2025
- Instructors
- Ashraf A Ismail, Idaresit Ekaette
-
FDSC 300 Principles of Food Analysis 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor.
- Corequisite: FDSC 251 or permission of instructor.
- Terms
- Fall 2024
- Instructors
- Saji George
-
FDSC 305 Food Chemistry 2 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
- Terms
- Fall 2024
- Instructors
- Benjamin K Simpson
-
FDSC 310 Post Harvest Fruit&Veg Technol 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- This course carries an additional charge of $125.00 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
- Terms
- Fall 2024
- Instructors
- Hosahalli Ramaswamy
-
FDSC 315 Separation Tech in Food Anal 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 300 or permission of instructor.
- Terms
- Winter 2025
- Instructors
- Stephane Bayen
-
FDSC 319 Food Commodities 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor
- Terms
- Winter 2025
- Instructors
- Benjamin K Simpson
-
FDSC 330 Food Processing 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
- Terms
- Winter 2025
- Instructors
- Hosahalli Ramaswamy
-
FDSC 334 Anal of Food Toxins&Toxicants 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 213 or permission of instructor.
- Terms
- Winter 2025
- Instructors
- Stephane Bayen
-
FDSC 400 Food Packaging 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- 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. The fee is refundable only during the withdrawal with full refund period.
- Terms
- Winter 2025
- Instructors
- Yixiang Wang
-
FDSC 442 Food Microbiology 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- Prerequisite: MICR 230 or LSCI 230 or permission of instructor.
- Restriction: Not open to students who have completed MICR 442.
- Terms
- Fall 2024
- Instructors
- Vincent Somerville, Zhixuan Feng
-
FDSC 497 Professional Seminar: Food 1.5 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: A capstone course which requires a student to research a topic relevant to an industrial aspect of Food Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.
Offered by: Food Science&Agr.Chemistry
- Fall or Winter
- Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Varoujan Yaylayan
- Varoujan Yaylayan
-
FDSC 525 Food Quality Assurance 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: AEMA 310 or permission of instructor
- Restriction: Not open to students who have taken FDSC 425
- Terms
- Winter 2025
- Instructors
- Saji George
-
LSCI 211 Biochemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Life Sciences: Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
Offered by: Parasitology
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Igor Cestari, Thavy Long
- Thavy Long, Igor Cestari
-
LSCI 230 Introductory Microbiology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Life Sciences: The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals.
Offered by: Natural Resource Sciences
- Terms
- Winter 2025
- Instructors
- Sebastien Faucher
-
NUTR 207 Nutrition and Health 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Human Nutrition
- Fall
- 3 lectures
- Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
- Prerequisites: AEBI 122 or BIOL 112 or CEGEP equivalent OOXU
- 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.
- Terms
- Fall 2024
- Instructors
- Linda J Wykes
-
NUTR 214 Food Fundamentals 4 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: Food composition and structure. Scientific principles underlying physical, chemical, and nutrient content changes during food preparation. The role of ingredients and nutrients, and their interaction in food preparation. Culture of food including historical context and sustainability. Sensory evaluation and food safety.
Offered by: Human Nutrition
- Fall
- One 3-hour lecture and one 4-hour lab
- Prerequisite: FDSC 230 or corequisite with instructor's permission.
- Corequisite(s): LSCI 211 and NUTR 207
- Not to be charged in Fall 2020. This course includes a fee of $350 for a culinary tool kit, chef coat, hairnet, food ingredients, supplies and laboratory manual. The fee is refundable as long as the kit and supplies have not been opened, used or scratched and the manual is intact. Students who drop this course during the course add/drop period may return the kit (if already received) to their department, who will then advise the Student Accounts Office to reverse the charges for the fee once they have inspected the materials and found them to be in acceptable condition.
- Restriction(s): Enrolment restricted to Dietetics, Nutrition and Concurrent degrees or permission of instructor.
- Terms
- Fall 2024
- Instructors
- Amani Al-asmar
-
NUTR 307 Metabolism and Human Nutrition 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: This course looks at the importance of nutrition from the molecular to the organismal levels in human health and disease. The focus will be on the significance of nutrients in regulating metabolism, and impact of genotype in the metabolism of nutrients.
Offered by: Human Nutrition
- Prerequisite(s): ANSC 234
- Corequisite(s): ANSC 323 or NUTR 207
- Fall
- 3 lecture hours and 1 tutorial/conference hour.
- Terms
- Fall 2024
- Instructors
- Linda J Wykes, Luis B Agellon, Ryan J Mailloux
-
NUTR 337 Nutrition Through Life 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour.
Offered by: Human Nutrition
- Terms
- Winter 2025
- Instructors
- Mich猫le Iskandar
-
NUTR 344 Clinical Nutrition 1 4 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, cancer, COPD, introduction to diabetes, dysphagia.
Offered by: Human Nutrition
- Winter
- Two 2.5-hour lectures
- Prerequisites: ANSC 323, NUTR 307, and (ANSC 234 or BIOC 311)
- Corequisites: NUTR 337 and ANSC 424.
- Terms
- Winter 2025
- Instructors
- Mich猫le Iskandar
-
NUTR 497 Professional Seminar:Nutrition 1.5 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: A capstone course which requires a student to research a topic relevant to an industrial aspect of Nutritional Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.
Offered by: Human Nutrition
- Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.
- Terms
- Fall 2024
- Instructors
- Stan Kubow
-
NUTR 512 Herbs, Foods&Phytochemicals 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.
Offered by: Human Nutrition
- Fall
- 3 lectures and a project
- Prerequisites (Undergraduate): FDSC 211 or LSCI 211 or BIOL 201 or BIOC 212
- Terms
- Fall 2024
- Instructors
- Patrick L Owen
Honours Courses
Students choose either Plan A or Plan B.
Honours Plan A
Two 6-credit Honours research courses in the subject area of the student's major, chosen in consultation with the Program Director of the student's major and the professor who has agreed to supervise the research project.
-
FAES 401 Honours Research Project 1 6 Credits
- Fall
- Winter
- Summer
Offered in the:Faculty of Agric & Envir Sci: Students will prepare a Literature Review, Progress Report and deliver a Proposal Seminar as well as begin work on the research project. Completion of the project will take place in FAES 402, Honours Research Project 2.
Offered by: Agricultural & Env.Sc.-Dean
- Prerequisite: Permission of instructor.
- Restrictions: This course is intended for senior undergraduate students (U3) in the final year of their Honours program.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Salwa Karboune
- Sergio A Burgos
-
FAES 402 Honours Research Project 2 6 Credits
- Fall
- Winter
- Summer
Offered in the:Faculty of Agric & Envir Sci: Honours Research Project 2 is the completion of the project begun in FAES 401 and requires a Progress Report, a Final Project Report and a Project Presentation.
Offered by: Agricultural & Env.Sc.-Dean
- Prerequisites: FAES 401 and permission of instructor
- Restrictions: This course is intended for senior undergraduate students (U3) in the final year of their Honours program.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Jacqueline C Bede, Sergio A Burgos, Denis Roy
- Sergio A Burgos
Honours Plan B
A minimum of two 3-credit Honours courses and 6 credits in 400- or 500-level courses, from the Faculty of Agricultural and Environmental Sciences, selected in consultation with the Program Director of the student's major. The topic of the Honours research project must be on a topic related to their major and selected in consultation with the Program Director of the student's major and the professor who has agreed to supervise the research project.
-
FAES 405 Honours Project 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Faculty of Agric & Envir Sci: Students will prepare a Literature Review, Progress Report and deliver a Proposal Seminar as well as begin work on the research project. Completion of the project will take place in FAES 406, Honours Project 2.
Offered by: Agricultural & Env.Sc.-Dean
- Prerequisite: Permission of instructor
- Restrictions: This course is intended for senior undergraduate students (U3) in the final year of their Honours program.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Sergio A Burgos
- Sergio A Burgos
-
FAES 406 Honours Project 2 3 Credits
- Fall
- Winter
- Summer
Offered in the:Faculty of Agric & Envir Sci: Honours Project 2 is the completion of the project begun in FAES 405 and requires a Progress Report, a Final Project Report and a Project Presentation.
Offered by: Agricultural & Env.Sc.-Dean
- Prerequisites: FAES 405 and permission of instructor
- Restrictions: This course is intended for senior undergraduate students (U3) in the final year of their Honours program.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Sergio A Burgos
Complementary Courses (30 credits)
Complementary courses are selected as follows:
At least 9 credits from the following:
-
AGEC 200 Principles of Microeconomics 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: The field of economics as it relates to the activities of individual consumers, firms and organizations. Emphasis is on the application of economic principles and concepts to everyday decision making and to the analysis of current economic issues.
Offered by: Agricultural Economics
- Fall
- 3 lectures
- Terms
- Fall 2024
- Instructors
- Aurelie P Harou
-
AGEC 201 Principles of Macroeconomics 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: The overall economic system, how it works, and the instruments used to solve social problems. Emphasis will be on decision-making involving the entire economic system and segments of it.
Offered by: Agricultural Economics
- Winter
- 3 lectures
- Prerequisite: AGEC 200 or equivalent
- Terms
- Winter 2025
- Instructors
- Kakali Mukhopadhyay
-
AGEC 330 Agriculture and Food Markets 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: Nature and organization of agricultural and food markets as economic institutions, including the application of economic theory to problems within the agri-food marketing chain. Spatial and temporal price relationships, and the role of market structure.
Offered by: Natural Resource Sciences
- Prerequisite: AGEC 200 or equivalent
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
AGEC 430 Agric, Food & Resource Policy 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: Examination of North American and international agriculture, food and resource policies, policy instruments, programs and their implications. Economic analysis applied to the principles, procedures and objectives of various policy actions affecting agriculture, and the environment.
Offered by: Agricultural Economics
- Winter
- 3 lectures
- Prerequisites: AGEC 200 or equivalent
- Terms
- Winter 2025
- Instructors
- Gordon M Hickey
-
AGEC 442 Econ of Int'l Agric Dvlpmnt 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: The course deals with economic aspects of international development with emphasis on the role of food, agriculture and the resource sector in the economy of developing countries. Topics will include world food analysis, development project analysis and policies for sustainable development. Development case studies will be used.
Offered by: Agricultural Economics
- Terms
- Winter 2025
- Instructors
- Aurelie P Harou
-
AGEC 450 Agribusiness Management 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: Strategic management of agricultural and food businesses. Analysis of internal and external factors and competitive forces affecting agribusinesses. Formulation of business strategy and solutions to strategic problems. Case-based course designed to enhance students' problemsolving and decisionmaking skills. Integration of knowledge and tools from various economics and business disciplines.
Offered by: Agricultural Economics
- Winter
- 3 lectures
- Prerequisites: AGEC 231, AGEC 330, AGEC 332 and an accounting course, or approval of instructor
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
At least 9 credits from the following:
-
AGEC 242 Management Theories&Practices 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: An introduction to contemporary management theories and practices in organizations of the food sector.
Offered by: Agricultural Economics
- Fall
- 3 lectures
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
ENVR 203 Knowledge, Ethics&Environment 3 Credits
- Fall
- Winter
- Summer
Offered in the:Environment: Introduction to cultural perspectives on the environment: the influence of culture and cognition on perceptions of the natural world; conflicts in orders of knowledge (models, taxonomies, paradigms, theories, cosmologies), ethics (moral values, frameworks, dilemmas), and law (formal and customary, rights and obligations) regarding political dimensions of critical environments, resource use, and technologies.
Offered by: Bieler School of Environment
- Fall - Macdonald Campus; Winter - Downtown
- Section 001: Downtown Campus
- Section 051: Macdonald Campus
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Nicolas Kosoy, Julia Freeman
- Iwao Hirose, Amy Janzwood
-
NUTR 301 Psychology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: A study of the general characteristics of physical, social, emotional and intellectual development, the psychology of learning, and the growth and development of personality.
Offered by: Human Nutrition
- Winter
- 2 lectures and 1 conference
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
NUTR 322 Applied Sciences Communication 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: The principles and techniques of communicating applied sciences to individuals and groups in both the professional and public milieu. Effective public speaking and group interaction techniques. Communication materials selection, development, use, and evaluation. Writing for the media. Balancing risk and reason in communicating scientific findings.
Offered by: Human Nutrition
- Winter
- 2 lectures, 1 lab
- Prerequisite: Completion of 15 credits in a B.Sc. program
- Terms
- Winter 2025
- Instructors
- Popi Kasvis
-
NUTR 342 Applied Human Resources 3 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: This course provides a solid foundation of HR essentials and a philosophy from which to navigate in the work place, familiarity with federal and provincial legislation and knowledge of current challenges and issues; a discussion on the employee life cycle from recruitment and selection to termination and everything that happens in between; a paradigm for leadership and creating a culture of engagement and effectiveness.
Offered by: Human Nutrition
- Restrictions: Not open to students who have taken NUTR 446.
- 1. Fall
- 2. 3 lectures
- Terms
- Fall 2024
- Instructors
- Jenny Bouras
12 credits from the following:
-
FDSC 480 Food Industry Internship 12 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: Intership with an approved host organization in the food industry.
Offered by: Food Science&Agr.Chemistry
- Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Yixiang Wang
- Yixiang Wang
- Yixiang Wang
-
NUTR 480 Nutrition Industry Internship 12 Credits
- Fall
- Winter
- Summer
Offered in the:Nutrition and Dietetics: Internship with an approved host organization in the nutrition product industry.
Offered by: Human Nutrition
- Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Stan Kubow
- Stan Kubow
Elective Courses (12 credits)
Electives are selected in consultation with an academic adviser.
For more information, see Programs, Courses and University Regulations.
Academic Advisors
U-1, U-2 - Professor Stan Kubow
U-3, U-4 - Professor Yixiang Wang
Post-Baccalaureate Certificate in Food Science
This program is geared towards students who have a first degree in a science-related discipline to gain the knowledge and skills required to enter careers in the food or to apply to a food science graduate program.
Program details
Certificate (Cert.) Food Science (30 Credits)
Offered by:Food Science&Agr.Chemistry
Degree:Cert in Food Science
Program Requirement:
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)
-
FDSC 200 Introduction to Food Science 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Terms
- Fall 2024
- Instructors
- Xiaonan Lu
Complementary Courses (27 credits)
27 credits (select no more than two 200-level courses)
-
AGRI 510 Professional Practice 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Restriction: Course restricted to senior undergraduate and graduate students.
- Terms
- Winter 2025
- Instructors
- Yixiang Wang
-
BREE 324 Elements of Food Engineering 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Bioresource Engineering
- Two 1.5-hour lectures and one 3-hour lab per week
- Restriction: Not open to students in any of the B.Eng.(Bioresource) programs.
- Restriction: Not open to students who have taken BREE 325.
- Corequisite: FDSC 330
- Terms
- Fall 2024
- Instructors
- Michael O Ngadi
-
BREE 535 Food Safety Engineering 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Bioresource Engineering
- Terms
- Fall 2024
- Instructors
- Michael O Ngadi
-
FDSC 213 Analytical Chemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Terms
- Fall 2024
- Instructors
- Yixiang Wang
-
FDSC 251 Food Chemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Terms
- Winter 2025
- Instructors
- Ashraf A Ismail, Idaresit Ekaette
-
FDSC 300 Principles of Food Analysis 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor.
- Corequisite: FDSC 251 or permission of instructor.
- Terms
- Fall 2024
- Instructors
- Saji George
-
FDSC 305 Food Chemistry 2 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
- Terms
- Fall 2024
- Instructors
- Benjamin K Simpson
-
FDSC 310 Post Harvest Fruit&Veg Technol 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- This course carries an additional charge of $125.00 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
- Terms
- Fall 2024
- Instructors
- Hosahalli Ramaswamy
-
FDSC 315 Separation Tech in Food Anal 1 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 300 or permission of instructor.
- Terms
- Winter 2025
- Instructors
- Stephane Bayen
-
FDSC 319 Food Commodities 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor
- Terms
- Winter 2025
- Instructors
- Benjamin K Simpson
-
FDSC 330 Food Processing 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
- Terms
- Winter 2025
- Instructors
- Hosahalli Ramaswamy
-
FDSC 400 Food Packaging 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- 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. The fee is refundable only during the withdrawal with full refund period.
- Terms
- Winter 2025
- Instructors
- Yixiang Wang
-
FDSC 405 Food Product Development 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 4-hour lab.
- Pre-/Co-requisite: FDSC 305 or permission of instructor
- Terms
- Fall 2024
- Instructors
- Salwa Karboune
-
FDSC 442 Food Microbiology 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- Prerequisite: MICR 230 or LSCI 230 or permission of instructor.
- Restriction: Not open to students who have completed MICR 442.
- Terms
- Fall 2024
- Instructors
- Vincent Somerville, Zhixuan Feng
-
FDSC 495D1 Food Science Seminar 1.5 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- 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
- Terms
- Fall 2024
- Instructors
- Varoujan Yaylayan
-
FDSC 495D2 Food Science Seminar 1.5 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: See FDSC 495D1 for course description.
Offered by: Food Science&Agr.Chemistry
- 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
- Terms
- Winter 2025
- Instructors
- Varoujan Yaylayan
-
FDSC 515 Enzymology 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- 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.
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
FDSC 516 Flavour Chemistry 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: FDSC 305 or permission of instructor
- Restriction: Not open to students who have taken FDSC 410
- Terms
- Winter 2025
- Instructors
- Varoujan Yaylayan
-
FDSC 519 Advanced Food Processing 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: Advanced technologies associated with food processing studied in more detail. Topics include food irradiation, reverse osmosis, super critical fluid extraction and extrusion.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: FDSC 330
- Course offered in even years. Check with Graduate Program Supervisor.
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
FDSC 520 Biophysical Chemistry of Food 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Prerequisite: FDSC 233
- Course offered in odd years. Check with Graduate Program Supervisor.
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
FDSC 525 Food Quality Assurance 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: AEMA 310 or permission of instructor
- Restriction: Not open to students who have taken FDSC 425
- Terms
- Winter 2025
- Instructors
- Saji George
-
FDSC 536 Food Traceability 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: FDSC 425 or permission of instructor.
- Course offered in odd years.
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
FDSC 537 Nutraceutical Chemistry 3 Credits
- Fall
- Winter
- Summer
Offered in the:Food Science: The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Prerequisites: FDSC 211 or LSCI 211, FDSC 230 and FDSC 233 or permission of instructor.
- Course offered in even years.
- Terms
- Fall 2024
- Instructors
- Varoujan Yaylayan
-
LSCI 211 Biochemistry 1 3 Credits
- Fall
- Winter
- Summer
Offered in the:Life Sciences: Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
Offered by: Parasitology
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Igor Cestari, Thavy Long
- Thavy Long, Igor Cestari
-
LSCI 230 Introductory Microbiology 3 Credits
- Fall
- Winter
- Summer
Offered in the:Life Sciences: The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals.
Offered by: Natural Resource Sciences
- Terms
- Winter 2025
- Instructors
- Sebastien Faucher
-
NUTR 207 Nutrition and Health 3 Credits
- Fall
- Winter
- Summer
Offered in the: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.
Offered by: Human Nutrition
- Fall
- 3 lectures
- Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
- Prerequisites: AEBI 122 or BIOL 112 or CEGEP equivalent OOXU
- 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.
- Terms
- Fall 2024
- Instructors
- Linda J Wykes
For more information, see Programs, Courses and University Regulations.
Academic Advisor
Professor H. S. Ramaswamy
Minor in Agribusiness Entrepreneurship (18 credits)
Students in Food Science Option can complete their 18 elective credits by registering in Minor in Agribusiness Entrepreneurship (18 credits)
Note: To register for a Minor program, you must complete a Minor Approval form (usually at the beginning of your U2 year), and submit it to the Student Affairs Office.
Bachelor of Science (Agricultural and Environmental Sciences) (B.Sc.(Ag.Env.Sc.)) - Minor Agribusiness Entrepreneurship (18 Credits)
Offered by:Agricultural & Env.Sc.-Dean
Degree:B SC Agricu and Environm Sc
Program Requirement:
The B.Sc.(Ag.Env.Sc.); Minor in Agribusiness Entrepreneurship is a collaboration of the Faculty of Agricultural and Environmental Sciences and the Desautels Faculty of Management. The program focuses on an entrepreneurial mindset to see opportunity in the world and provides training in an entrepreneurial method to bring opportunities for change to life. It emphasizes an entrepreneurial mindset to see opportunity in the world and provide training in an entrepreneurial method to bring opportunities for change to life. This program takes a democratized approach to entrepreneurship, with exposure to the diverse manifestations of entrepreneurship in the world including but not limited to new ventures, social enterprise, tech start-ups, cooperatives, corporate venturing, side hustles, and passion projects.
Required Courses (9 credits)
-
INTG 215 EntrpshpEssntlsforN-MgmtStudts 3 Credits
- Fall
- Winter
- Summer
Offered in the:Integrated Management: Fundamental concepts, theories, and practices of entrepreneurship. Focus on identifying opportunities, developing business ideas, and understanding key components of starting and managing a business.
Offered by: Management
- Restrictions: Open to U1, U2, U3 non-Management students. Not open to students in the Desautels Faculty of Management.
- Limited enrolment; priority registration for students in Minors in Entrepreneurship. Note: this course is not part of the Desautels Minor in Management for Non-Management students.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Aviva Aronovitch
- Aviva Aronovitch
-
MGPO 362 Fundls of Entrepreneurship 3 Credits
- Fall
- Winter
- Summer
Offered in the:Management Policy: Study of the key aspects involved in starting and managing a new venture: identifying opportunities and analyzing new venture ideas, identifying common causes of failure and strategies for success, understanding intellectual property systems, comparison of multiple modes of funding. Applies to for-profit and not-for-profit start-ups.
Offered by: Management
- Prerequisite(s): INTG 201 or INTG 202 or MGCR 211 or MGCR 352.
- Restriction(s): Only open to U2, U3 students.
- Limited enrolment; priority registration to Management students and non-Management students in Minors in Entrepreneurship.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Kwangjun An
- Aviva Aronovitch
-
MGPO 364 Entrepreneurship in Practice 3 Credits
- Fall
- Winter
- Summer
Offered in the:Management Policy: Provides hands-on experience with the development of an entrepreneurial venture or a contribution to an existing entrepreneurial venture. Involves the creation of a venture development or business plan. Applicable to many kinds of new ventures, both private companies and social enterprises.
Offered by: Management
- Prerequisite: MGPO 362
- Restriction(s): Open to U2, U3 students only.
- Terms
- Fall 2024
- Winter 2025
- Instructors
- Niels Billou
- Jared W Lee
Complementary Courses (9 credits)
3 credits from the following:
-
MGCR 211 Intro to Financial Accounting 3 Credits
- Fall
- Winter
- Summer
Offered in the:Management Core: The role of financial accounting in the reporting of the financial performance of a business. The principles, components and uses of financial accounting and reporting from a user's perspective, including the recording of accounting transactions and events, the examination of the elements of financial statements, the preparation of financial statements and the analysis of financial results.
Offered by: Management
- Restriction: Not open to U0 students.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Jingjing Zhang, Dongyoung Lee, Yin Zhu
- Yongoh Roh, Yin Zhu
-
MGCR 222 Intro to Org Behaviour 3 Credits
- Fall
- Winter
- Summer
Offered in the:Management Core: Individual motivation and communication style; group dynamics as related to problem solving and decision making, leadership style, work structuring and the larger environment. Interdependence of individual, group and organization task and structure.
Offered by: Management
- Restriction: Not open to U0 students.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Amandine Ody, Simon Blanchette, Sarah Gordon
- Diana Dakhlallah, Roman Galperin, Jeraul Mackey, Sylvia Miriyam Findlay
-
MGCR 331 Information Technology Mgmt 3 Credits
- Fall
- Winter
- Summer
Offered in the:Management Core: Introduction to principles and concepts of information systems in organizations. Topics include information technology, transaction processing systems, decision support systems, database and systems development. Students are required to have background preparation on basic micro computer skills including spreadsheet and word-processing.
Offered by: Management
- Restriction: Not open to U0 students.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Sol Tanguay, Matthew Goodman
- Malleswara Talla, Najib Mozahem, Sol Tanguay, Matthew Goodman
-
MGCR 341 Introduction to Finance 3 Credits
- Fall
- Winter
- Summer
Offered in the:Management Core: An introduction to the principles, issues, and institutions of Finance. Topics include valuation, risk, capital investment, financial structure, cost of capital, working capital management, financial markets, and securities.
Offered by: Management
- Corequisite: MGCR 271 or equivalent
- Restriction: Not open to U0 students.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Vadim di Pietro
- Adolfo De Motta, Vadim di Pietro
- Vadim di Pietro
-
MGCR 352 Principles of Marketing 3 Credits
- Fall
- Winter
- Summer
Offered in the:Management Core: Introduction to marketing principles, focusing on problem solving and decision making. Topics include: the marketing concept; marketing strategies; buyer behaviour; Canadian demographics; internal and external constraints; product; promotion; distribution; price. Lectures, text material and case studies.
Offered by: Management
- Restrictions: Open to U1, U2, U3 students.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Hamid Etemad, Fabienne Cyrius, Aviva Aronovitch, Simon Blanchette
- Clarice Zhao, Bruce Dor茅
-
MGCR 372 Operations Management 3 Credits
- Fall
- Winter
- Summer
Offered in the:Management Core: Design, planning, establishment, control, and improvement of the activities/processes that create a firm's final products and/or services. The interaction of operations with other business areas will also be discussed. Topics include forecasting, product and process design, waiting lines, capacity planning, inventory management and total quality management.
Offered by: Management
- Prerequisite: MGCR 271 or equivalent
- Restrictions: Open to U1, U2, U3 students. Not open to students who have taken MGCR 472.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Yichuan Daniel Ding, Maxime Cohen
- Rob Glew, Bing Bai, Alys Liang
-
MGCR 382 International Business 3 Credits
- Fall
- Winter
- Summer
Offered in the:Management Core: An introduction to the world of international business. Economic foundations of international trade and investment. The international trade, finance, and regulatory frameworks. Relations between international companies and nation-states, including costs and benefits of foreign investment and alternative controls and responses. Effects of local environmental characteristics on the operations of multi-national enterprises.
Offered by: Management
- Restriction: Not open to U0 students.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Donald Melville, Ghahhar Zavosh
- Donald Melville, Ghahhar Zavosh
-
MGCR 423 Strategic Management 3 Credits
- Fall
- Winter
- Summer
Offered in the:Management Core: An integrative and interdisciplinary introduction to strategy formation and execution. Concepts, tools, and practical application to understand how firms leverage resources and capabilities to gain competitive advantage in dynamic, contemporary industries. Strategic positioning, organizational design, and managerial action for the long-term success of businesses and positive social and ecological outcomes.
Offered by: Management
- Restriction: Open to U2, U3 students only
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Liliya Lyubman, Ghahhar Zavosh, Mitali Banerjee
- Robert James David, Karl J Moore, Kwangjun An, Nils Emil Anton Andersson
-
MGCR 460 Social Context of Business 3 Credits
- Fall
- Winter
- Summer
Offered in the:Management Core: Examination of how business interacts with the larger society. Exploration of the development of modern capitalist society, and the dilemmas that organizations face in acting in a socially responsible manner. Examination of these issues with reference to sustainable development, business ethics, globalization and developing countries, and political activity.
Offered by: Management
- Restrictions: Open to U2 and U3 students. Not open to students who have taken MGCR 360.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- Herv茅 Robert Horner, Gina G Page, Anicet A Fangwa Nantcho
- Herv茅 Robert Horner, Lindsay Holmgren, Simon Altmejd, Gina G Page
Complementary Courses (6 credits)
6 credits from the following:
-
AGEC 231 Econ Systems of Agriculture 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: The structure and organization of Canada's agriculture-food system, the operation, financing, linkages, and functions of its components. Focus to be on management of the various components and the entire system, types of problems confronted now and in the future.
Offered by: Agricultural Economics
- Winter
- 3 lectures
- Prerequisite: AGEC 200 or equivalent
- Terms
- Winter 2025
- Instructors
- Mary Doidge
-
AGEC 332 Farm Management and Finance 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: Managing and financing a farm business. Topics include: the decision making process, farm management and economic concepts, the analysis of financial statements, farm planning and budgeting, input management, investment analysis, risk in financial management, the acquisition and cost of capital.
Offered by: Natural Resource Sciences
- Prerequisite: AGEC 200 or equivalent
- Terms
- Fall 2024
- Instructors
- Mary Doidge
-
AGEC 430 Agric, Food & Resource Policy 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: Examination of North American and international agriculture, food and resource policies, policy instruments, programs and their implications. Economic analysis applied to the principles, procedures and objectives of various policy actions affecting agriculture, and the environment.
Offered by: Agricultural Economics
- Winter
- 3 lectures
- Prerequisites: AGEC 200 or equivalent
- Terms
- Winter 2025
- Instructors
- Gordon M Hickey
-
AGEC 450 Agribusiness Management 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agricultural Economics: Strategic management of agricultural and food businesses. Analysis of internal and external factors and competitive forces affecting agribusinesses. Formulation of business strategy and solutions to strategic problems. Case-based course designed to enhance students' problemsolving and decisionmaking skills. Integration of knowledge and tools from various economics and business disciplines.
Offered by: Agricultural Economics
- Winter
- 3 lectures
- Prerequisites: AGEC 231, AGEC 330, AGEC 332 and an accounting course, or approval of instructor
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
AGRI 411 Global Issues on Dev, Food&Agr 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agriculture: International development and world food security and challenges in developing countries. Soil and water management, climate change, demographic issues, plant and animal resources conservation, bio-products and biofuels, economic and environmental issues specially in tropical and sub-tropical regions. Globalization, sustainable development, technology transfer and human resources needs for rural development.
Offered by: Animal Science
- Winter
- Two 2-hour conferences
- Terms
- Winter 2025
- Instructors
- Elsa Vasseur
-
AGRI 493 International Project Mgmt 3 Credits
- Fall
- Winter
- Summer
Offered in the:Agriculture: Principles and practice related to management of agriculture, nutrition and environmental projects within an international context. Case-studies and workshops drawing on expertise of development professionals from government and the private sector address techniques and resources for successful planning, implementation and evaluation within a multi-sectoral framework.
Offered by: Agricultural & Env.Sc.-Dean
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
-
FAES 300 Internship 2 3 Credits*
- Fall
- Winter
- Summer
Offered in the:Faculty of Agric & Envir Sci: Full-time work-term intended to complement the student's undergraduate studies. Course work will be graded by a Faculty member with expertise relevant to the student's area of study. Finding a work placement is the responsibility of the student and facilitated by the Faculty's Internship Office.
Offered by: Agricultural & Env.Sc.-Dean
- Students will receive a final grade on their transcript. Students must be registered as a full-time student prior to and after enrollment in this course. A mandatory report must be submitted at the end of the Internship to the Faculty of Agricultural and Environmental Sciences Internship Office.
- Restrictions: Students must be registered as a full-time student prior to and after enrollment in this course. Minimum CGPA of 2.7 required. Open to all students in the Faculty of Agricultural and Environmental Sciences.
- Symbols:
- *
- Terms
- Fall 2024
- Instructors
- Alice D Cherestes, Kendra Gray
-
FAES 310 Agribusiness Entrepreneurship 3 Credits
- Fall
- Winter
- Summer
Offered in the:Faculty of Agric & Envir Sci: Concepts and skills relevant to establishing new or managing existing business ventures in the agricultural, bioresource engineering, environmental, and food sectors (agri-food and agribusiness). Business organization, overview of current organizations in these sectors, business partnership, as well as understanding the market structure, niche markets, and opportunities. New product development, customer values, raising start-up capital, and different business strategies are explored. Class discussion, business case studies, assignments, student presentations, and current entrepreneurship literature related to agri-food and agribusiness are used throughout the course to reinforce concepts, in addition to guest lectures from agri-food and agribusiness sectors.
Offered by: Agricultural & Env.Sc.-Dean
- Restriction(s): Open to U2 and above.
- Terms
- This course is not scheduled for the 2024-2025 academic year
- Instructors
- There are no professors associated with this course for the 2024-2025 academic year
* Note: To be counted towards the Minor in Agribusiness Entrepreneurship, the placement in FAES 300 must be approved by the program coordinator as having entrepreneurial focus.
For more information, see Programs, Courses and University Regulations.
