平特五不中

平特五不中.CA / Food Science and Agricultural Chemistry / Graduate studies

Non-Thesis M.Sc. Program in Food Science

This program is directed toward students who have graduated in food science or a closely related discipline.听

The course requirements include, in addition to a seminar course, 10 graduate-level courses (a total of 45 credits). At least five courses (chosen in consultation with the project advisor) must be selected from the Department of Food Science's offerings (see below).

The student will complete a 12-week, full-time research project under the direction of a staff member or external supervisor and submit a detailed report to the department. In the form of a literature review, the project will critically evaluate and summarize the current stage of development and suggest ways to resolve issues associated with the topic. The project also normally includes wet or dry lab work analyzing data that points to a current research problem in food science.听

It is up to the project instructor and program advisor to allow a student to be involved in a project external to the department or the University. An industry internship is not guaranteed. Students are permitted to receive funding for their participation in a research project or internship.听听

This M.Sc. non-thesis program only admits students鈥痠n September. The duration is typically three academic terms, usually completed in a 12-month period. However, the program may be extended to accommodate,鈥痜or example, a modified course load and/or鈥痑dditional required鈥痯reparatory courses.鈥�

The typical course load and sequence is:听

  • 12-15 credits of lectured courses in fall term (full-time)听
  • 12-15 credits of lectured courses in winter term (full-time)听
  • 15 credits for a听research project and graduate seminar in summer term (full-time)听

Optional: An additional (part-time) term in the fall may be required鈥痙epending on actual鈥痗ourse loads and/or additional required鈥痯reparatory coursework.听

You can view the current cost of tuition and ancillary fees for three academic terms (fall/winter/summer) using the 平特五不中 Student Accounts fee calculator. Select the appropriate residency鈥痑nd select Master's Non-Thesis Programs.鈥疶he amount shown is for the fall and winter terms (two full-time terms, 30 credits). To estimate the total fees required for an M.Sc. non-thesis program, prorate the 30-credit estimate to 45 credits.

There is no financial assistance nor demonstratorship associated with this program. All applicants to this program must agree to be self-funded. Work for a co-op, research project, or internship will form an integral part of the student鈥檚 program. International students are required to have a work co-op permit in addition to a study permit.鈥�

Program Advisor: Prof. H. Ramaswamy

Required Courses (15 credits)

FDSC 697 M.Sc. Project Part 1 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 698 M.Sc. Project Part 2 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

A minimum of 3 credits selected from the following:

FDSC 695 M.Sc. Graduate Seminar 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 696 M.Sc. Graduate Seminar 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

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Complementary Courses (30 credits)

A minimum of five courses (15 credits) selected from the following:

AGRI 510 Professional Practice 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 515 Enzymology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 516 Flavour Chemistry 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 519 Advanced Food Processing 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 520 Biophysical Chemistry of Food 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 536 Food Traceability 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 537 Nutraceutical Chemistry 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 538 Food Science in Perspective 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 540 Sensory Evaluation of Foods 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 545 Advances in Food Microbiology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 634 Food Toxins & Toxicants 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 651 Principles of Food Analysis 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 652 Separation Tech in Food Anal 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

The remaining course credits (at the 500/600 level) are chosen in consultation with your academic supervisor.

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