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Program Requirements
This 30-credit program will appeal to mature students who have a first degree in a science-related discipline. Students must complete the Introduction to Food Science, Food Microbiology, and Quality Assurance courses, at least three Food Chemistry/Analysis courses, two Processing/Engineering courses, and at least one course in communication skills, ethics, or business skills. Entry to this program is permitted only in September. Academic Adviser: Professor Hosahalli S. Ramaswamy Macdonald-Stewart Building, Room 1-038 Telephone: 514-398-7919Required Course (3 credits)
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FDSC 200 Introduction to Food Science (3 credits)
Overview
Food Science : This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.
Terms: Fall 2011
Instructors: Van de Voort, Frederik R (Fall)
Fall
3 lectures
Complementary Courses (27 credits)
27 credits are selected as follows:
9 credits from the following:
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FDSC 251 Food Chemistry 1 (3 credits)
Overview
Food Science : A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing.
Terms: Winter 2012
Instructors: Paquette, Guy (Winter)
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FDSC 300 Principles of Food Analysis 1 (3 credits)
Overview
Food Science : The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds.
Terms: Fall 2011
Instructors: Alli, Inteaz (Fall)
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FDSC 305 Food Chemistry 2 (3 credits)
Overview
Food Science : A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.
Terms: Fall 2011
Instructors: Simpson, Benjamin K (Fall)
Fall
3 lectures and one 3-hour lab
Prerequisite: FDSC 251
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FDSC 315 Separation Techniques in Food Analysis 1 (3 credits)
Overview
Food Science : A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food.
Terms: Winter 2012
Instructors: Simpson, Benjamin K (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 300 or permission of instructor.
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FDSC 319 Food Commodities (3 credits)
Overview
Food Science : The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products.
Terms: Winter 2012
Instructors: Ismail, Ashraf A (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 251 or permission of instructor
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FDSC 334 Analysis of Food Toxins and Toxicants (3 credits)
Overview
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.
Terms: Winter 2012
Instructors: Marshall, William D (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 213 or permission of instructor.
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FDSC 410 Flavour Chemistry (3 credits)
Overview
Food Science : The chemistry of the flavour constituents of foods, synthesis, modification, extraction and use.
Terms: Winter 2012
Instructors: Yaylayan, Varoujan (Winter)
Winter
3 lectures
Prerequisite: FDSC 305
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FDSC 495D1 Food Science Seminar (1.5 credits)
Overview
Food Science : Two 20-minute presentations (1 per term) on an assigned or selected topic. The purpose is to research a subject and present to a peer audience the essence of the subject investigated. Development of presentation and communication skills at a professional level is stressed and rapport with the industry will be established through guest speakers.
Terms: Fall 2011
Instructors: Van de Voort, Frederik R (Fall)
Fall
2 lectures
Students must register for both FDSC 495D1 and FDSC 495D2.
No credit will be given for this course unless both FDSC 495D1 and FDSC 495D2 are successfully completed in consecutive terms
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FDSC 495D2 Food Science Seminar (1.5 credits)
Overview
Food Science : See FDSC 495D1 for course description.
Terms: Winter 2012
Instructors: Kermasha, Selim (Winter)
Winter
Prerequisite: FDSC 495D1
No credit will be given for this course unless both FDSC 495D1 and FDSC 495D2 are successfully completed in consecutive terms
6 credits from the following:
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BREE 324 Elements of Food Engineering (3 credits)
Overview
Bioresource Engineering : A course in basic food engineering for non-engineering students, covering heat transfer, mass and energy balances, food process unit operations, material transport/ steam/refrigeration systems.
Terms: Fall 2011
Instructors: Ngadi, Michael O (Fall)
3 lectures
Pre/Co-requisite: FDSC 330
Restriction: Not open to students in the B.Eng.(Bioresource) program
Restriction: Not open to students who have taken ABEN 324.
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FDSC 310 Post Harvest Fruit and Vegetable Technology (3 credits)
Overview
Food Science : The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging.
Terms: Fall 2011
Instructors: Ramaswamy, Hosahalli (Fall)
Fall
3 lectures and one 3-hour lab
This course carries an additional charge of $45 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
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FDSC 330 Food Processing (3 credits)
Overview
Food Science : The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc.
Terms: Winter 2012
Instructors: Ramaswamy, Hosahalli (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 251
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FDSC 400 Food Packaging (3 credits)
Overview
Food Science : An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve.
Terms: Winter 2012
Instructors: Karboune, Salwa (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 305
This course carries an additional charge of $50 to cover the cost of transportation with respect to field trips, as well as a course notes manual. The fee is refundable only during the withdrawal with full refund period.
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FDSC 405 Food Product Development (3 credits)
Overview
Food Science : Fundamental principles of food product development from an innovative concept to the marketplace. Emphasis will be on the application of basic knowledge of food chemistry, food technology and related disciplines in developing new products or improving the existing ones.
Terms: Fall 2011
Instructors: Phillips, Daphne (Fall)
Fall
3 lectures and one 3-hour lab
Pre-/Co-requisite: FDSC 305 or permission of instructor
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FDSC 425 Principles of Quality Assurance (3 credits)
Overview
Food Science : The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
Terms: Winter 2012
Instructors: Alli, Inteaz (Winter)
Winter
3 lectures
Prerequisite: AEMA 310
3 credits from the following:
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FDSC 442 Food Microbiology (3 credits)
Overview
Food Science : Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products.
Terms: Fall 2011
Instructors: Ch茅nier, Martin (Fall)
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LSCI 230 Introductory Microbiology (3 credits)
Overview
Life Sciences : The occurrence and importance of microorganisms (especially bacteria) in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, man and animals.
Terms: Winter 2012
Instructors: Faucher, Sebastien (Winter)
Winter
Restriction: Not open to students who have taken MICR 230.
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NUTR 207 Nutrition and Health (3 credits)
Overview
Nutrition and Dietetics : Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle.
Terms: Fall 2011
Instructors: Kubow, Stan; Agellon, Luis (Fall)
Fall
3 lectures
Corequisites: AEBI202 or CEGEP Objective 00XU or FDSC230 or CEGEP Objective 00XV
Restriction: Not open to students who take NUTR 200 or EDKP 292
Restriction: Science students in physical science and psychology programs who wish to take this course should see the Arts and Science Student Affairs Office for permission to register.
9 credits from the following:
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AGRI 510 Professional Practice (3 credits)
Overview
Agriculture : The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication.
Terms: This course is not scheduled for the 2011-2012 academic year.
Instructors: There are no professors associated with this course for the 2011-2012 academic year.
- Restriction: Course restricted to senior undergraduate and graduate students.
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FDSC 515 Enzyme Thermodynamics/Kinetics (3 credits)
Overview
Food Science : Selected advanced topics on the biophysical and kinetic aspects of enzymatic reactions, particularly the fundamentals and applications of laws of biothermodynamics, biochemical equilibrium, electrochemistry and biochemical kinetics as related to the enzymatic reactions.
Terms: Winter 2012
Instructors: Simpson, Benjamin K (Winter)
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FDSC 519 Advanced Food Processing (3 credits)
Overview
Food Science : Advanced technologies associated with food processing studied in more detail. Topics include food irradiation, reverse osmosis, super critical fluid extraction and extrusion.
Terms: Winter 2012
Instructors: Ramaswamy, Hosahalli (Winter)
Winter
3 lectures
Prerequisite: FDSC 330
Course offered in even years. Check with Graduate Program Supervisor.
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FDSC 520 Biophysical Chemistry of Food (3 credits)
Overview
Food Science : This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships.
Terms: Fall 2011
Instructors: Ismail, Ashraf A (Fall)
Fall
3 lectures
Prerequisite: FDSC 233
Course offered in odd years. Check with Graduate Program Supervisor.
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FDSC 530 Advanced Analytical Chemistry (3 credits)
Overview
Food Science : Selected instrumental methodologies including advances in automated chromatography, wide band NMR, chemical sensors, and the application of other spectroscopic techniques to the analysis of food constituents.
Terms: Winter 2012
Instructors: Marshall, William D (Winter)
Winter
3 lectures
Prerequisite: FDSC 213
Course offered in odd years. Check with Graduate Program Supervisor.
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FDSC 535 Food Biotechnology (3 credits)
Overview
Food Science : Developments in biotechnology as it relates to food production and processing concerning traditional food fermentations as well as novel food biotechnology enzymes, ingredients, genetic engineering, plant tissue culture and developments for microbiological and food analysis.
Terms: Fall 2011
Instructors: Kermasha, Selim (Fall)
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FDSC 536 Food Traceability (3 credits)
Overview
Food Science : Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum.
Terms: This course is not scheduled for the 2011-2012 academic year.
Instructors: There are no professors associated with this course for the 2011-2012 academic year.
- Winter
- 3 lectures
- Prerequisite: FDSC 425 or permission of instructor.
- Course offered in odd years.
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FDSC 537 Nutraceutical Chemistry (3 credits)
Overview
Food Science : The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.
Terms: This course is not scheduled for the 2011-2012 academic year.
Instructors: There are no professors associated with this course for the 2011-2012 academic year.
Faculty of Agricultural & Environmental Sciences—2011-2012 (last updated Aug. 18, 2011) (disclaimer)