Program Requirements
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)
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AEMA 310 Statistical Methods 1 (3 credits)
Overview
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.
Terms: Fall 2015, Winter 2016
Instructors: Dutilleul, Pierre R L; Gravel, Val茅rie (Fall) Dutilleul, Pierre R L; Gravel, Val茅rie (Winter)
Two 1.5-hour lectures and one 2-hour lab
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ANSC 234 Biochemistry 2 (3 credits)
Overview
Animal Science : Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.
Terms: Winter 2016
Instructors: Zhao, Xin; Martin, Deborah (Winter)
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ANSC 323 Mammalian Physiology (3 credits)
Overview
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.
Terms: Fall 2015
Instructors: Kimmins, Sarah; Laurin, Denyse (Fall)
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ANSC 424 Metabolic Endocrinology (3 credits)
Overview
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.
Terms: Winter 2016
Instructors: Zadworny, David (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: ANSC 323
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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 2015
Instructors: Goodridge, Lawrence (Fall)
Fall
3 lectures
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FDSC 213 Analytical Chemistry 1 (3 credits)
Overview
Food Science : Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
Terms: Fall 2015
Instructors: Cherestes, Alice (Fall)
Fall
3 lectures and one 3-hour lab
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FDSC 251 Food Chemistry 1 (3 credits)
Overview
Food Science : A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing.
Terms: Winter 2016
Instructors: Ismail, Ashraf A (Winter)
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FDSC 300 Principles of Food Analysis 1 (3 credits)
Overview
Food Science : The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds.
Terms: Fall 2015
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 2015
Instructors: Simpson, Benjamin K (Fall)
Fall
3 lectures and one 3-hour lab
Prerequisite: FDSC 251
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FDSC 310 Post Harvest Fruit and Vegetable Technology (3 credits)
Overview
Food Science : The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging.
Terms: Fall 2015
Instructors: Ramaswamy, Hosahalli (Fall)
Fall
3 lectures and one 3-hour lab
This course carries an additional charge of $46.17 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
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FDSC 315 Separation Techniques in Food Analysis 1 (3 credits)
Overview
Food Science : A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food.
Terms: Winter 2016
Instructors: Bayen, Stephane (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 300 or permission of instructor.
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FDSC 319 Food Commodities (3 credits)
Overview
Food Science : The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products.
Terms: Winter 2016
Instructors: Simpson, Benjamin K (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 251 or permission of instructor
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FDSC 330 Food Processing (3 credits)
Overview
Food Science : The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc.
Terms: Winter 2016
Instructors: Ramaswamy, Hosahalli (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 251
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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 2016
Instructors: Bayen, Stephane (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 213 or permission of instructor.
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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 2016
Instructors: Waglay, Amanda (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 305
This course carries an additional charge of $51.30 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 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 2015
Instructors: Ch茅nier, Martin (Fall)
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FDSC 497 Professional Seminar: Food (1.5 credits)
Overview
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.
Terms: Winter 2016
Instructors: Kermasha, Selim (Winter)
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.
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FDSC 525 Food Quality Assurance (3 credits)
Overview
Food Science : The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
Terms: Winter 2016
Instructors: Alli, Inteaz (Winter)
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LSCI 211 Biochemistry 1 (3 credits)
Overview
Life Sciences : Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
Terms: Fall 2015, Winter 2016
Instructors: Salavati, Reza; Georges, Elias (Fall) Jardim, Armando; Georges, Elias; Salavati, Reza (Winter)
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LSCI 230 Introductory Microbiology (3 credits)
Overview
Life Sciences : The occurrence and importance of microorganisms (especially bacteria) in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, man and animals.
Terms: Winter 2016
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 2015
Instructors: Wykes, Linda J (Fall)
Fall
3 lectures
Corequisites: AEBI 202 or CEGEP Objective 00XU or FDSC 230 or CEGEP Objective 00XV
Restriction: Not open to students who take NUTR 200 or EDKP 292
Restriction: Science students in physical science and psychology programs who wish to take this course should see the Arts and Science Student Affairs Office for permission to register.
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NUTR 214 Food Fundamentals (4 credits)
Overview
Nutrition and Dietetics : The structure and composition of foods, sensory evaluation and the scientific principles underlying physical and chemical changes that occur during food preparation. Displays, demonstrations and "hands-on" experience to relate culinary, nutritional and food safety theory to practical applications.
Terms: Fall 2015
Instructors: Thibault, Louise (Fall)
Fall
One 3-hour lecture and one 4-hour lab
Prerequisite: FDSC 230 or corequisite with instructor's permission.
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.
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NUTR 307 Human Nutrition (3 credits)
Overview
Nutrition and Dietetics : Nutrition in human health and disease from the molecular to the organismal level. Nutrigenomics, the impact of genotype on nutrient metabolism, health and disease risk, and the role of nutrients in metabolic regulation.
Terms: Fall 2015
Instructors: Agellon, Luis; Wykes, Linda J (Fall)
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NUTR 337 Nutrition Through Life (3 credits)
Overview
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.
Terms: Winter 2016
Instructors: Kubow, Stan (Winter)
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NUTR 344 Clinical Nutrition 1 (4 credits)
Overview
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.
Terms: Winter 2016
Instructors: Chevalier, Stephanie (Winter)
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NUTR 497 Professional Seminar: Nutrition (1.5 credits)
Overview
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.
Terms: Fall 2015
Instructors: Kubow, Stan (Fall)
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.
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NUTR 512 Herbs, Foods and Phytochemicals (3 credits)
Overview
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.
Terms: Fall 2015
Instructors: Johns, Timothy A (Fall)
Complementary Courses (30 credits)
Complementary courses are selected as follows:
At least 9 credits from the following:
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AGEC 200 Principles of Microeconomics (3 credits)
Overview
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.
Terms: Fall 2015
Instructors: Kosoy, Nicolas (Fall)
Fall
3 lectures
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AGEC 201 Principles of Macroeconomics (3 credits)
Overview
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.
Terms: Winter 2016
Instructors: Baker, Laurence B B (Winter)
Winter
3 lectures
Prerequisite: AGEC 200 or equivalent
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AGEC 330 Agriculture and Food Markets (3 credits)
Overview
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.
Terms: Fall 2015
Instructors: Baker, Laurence B B (Fall)
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AGEC 430 Agriculture, Food and Resource Policy (3 credits)
Overview
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.
Terms: Winter 2016
Instructors: Hickey, Gordon (Winter)
Winter
3 lectures
Prerequisites: AGEC 200 or equivalent
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AGEC 442 Economics of International Agricultural Development (3 credits)
Overview
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.
Terms: Winter 2016
Instructors: Rushemeza, Justin (Winter)
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AGEC 450 Agriculture Business Management (3 credits)
Overview
Agricultural Economics : Management of operations in agribusiness firms. The use of computer models to make decisions on output mix, facility location, expansion, inventory management and production and strategy.
Terms: Winter 2016
Instructors: Baker, Laurence B B (Winter)
At least 9 credits from the following:
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AGEC 242 Management Theories and Practices (3 credits)
Overview
Agricultural Economics : An introduction to contemporary management theories and practices in organizations of the food sector.
Terms: This course is not scheduled for the 2015-2016 academic year.
Instructors: There are no professors associated with this course for the 2015-2016 academic year.
Fall
3 lectures
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ENVR 203 Knowledge, Ethics and Environment (3 credits)
Overview
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.
Terms: Fall 2015, Winter 2016
Instructors: Freeman, Julia; Mikkelson, Gregory Matthew (Fall) Ellis, Jaye Dana (Winter)
Fall - Macdonald Campus; Winter - Downtown
Section 001: Downtown Campus
Section 051: Macdonald Campus
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NRSC 340 Global Perspectives on Food (3 credits)
Overview
Natural Resource Sciences : Issues of community and global change in relation to environment and the production of food. Contrasts between developed and developing countries will highlight impacts of colonialism, political structures, and cultural systems related to gender, class and ethnicity.
Terms: This course is not scheduled for the 2015-2016 academic year.
Instructors: There are no professors associated with this course for the 2015-2016 academic year.
Winter
3 lectures
Prerequisite: A 200-level course in food science, food resources or dietetics, or permission of instructor.
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NUTR 301 Psychology (3 credits)
Overview
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.
Terms: Winter 2016
Instructors: Bender, Peter (Winter)
Winter
2 lectures and 1 conference
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NUTR 322 Applied Sciences Communication (3 credits)
Overview
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.
Terms: Winter 2016
Instructors: Rose, Maureen (Winter)
Winter
2 lectures, 1 lab
Prerequisite: Completion of 15 credits in a B.Sc. program
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NUTR 446 Applied Human Resources (3 credits)
Overview
Nutrition and Dietetics : The management of people at work. Employee development and the leadership role. The nature of collective bargaining, the role of unions and management.
Terms: Fall 2015
Instructors: Fraser, Linda (Fall)
Fall
3 lectures, 1 conference
Prerequisite: NUTR 345 or permission of instructor.
12 credits from the following:
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FDSC 480 Industrial Stage/Food (12 credits)
Overview
Food Science : Stage with an approved host organization in the food industry.
Terms: Summer 2016
Instructors: Bayen, Stephane (Summer)
Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
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NUTR 480 Industrial Stage/Nutrition (12 credits)
Overview
Nutrition and Dietetics : Stage with an approved host organization in the nutrition product industry.
Terms: Fall 2015, Winter 2016, Summer 2016
Instructors: Kubow, Stan (Fall) Kubow, Stan (Winter) Kubow, Stan (Summer)
Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
Elective Courses (12 credits)
Electives are selected in consultation with an academic adviser.