About
 Would you like to understand why some foods taste so good? Or why coloured fruits and vegetables are good for your health? Or perhaps you would like to learn how to invent new foods such as an avocado-based tiramisu dessert, a new type of veggie burger, or a high-protein/high-energy snack with a longer shelf-life, all award-winning creations from ƽÌØÎå²»ÖÐ Food Science students. In the Food Science program you can do this and more. You will discover how to make the food we eat every day safer, taste better, look more appealing and last longer.
Food Scientists work on the discovery of new ingredients and how they can be incorporated into foods. They study how flavours and colours develop when food is baked, roasted or fried. They also develop and apply techniques to make sure that all new products are safely processed and packaged. Food Science is a chemistry-based program, but your studies will also introduce you to an array of disciplines such as microbiology, physics, biochemistry, sensory analysis and engineering.
Internships are also an option. Our students have participated in activities such as learning quality control in a Malaysian beverage factory; designing healthy meals in a Parisian bakery; and understanding the processes of manufacturing and food safety in a large food plant in Canada.
This program will provide you with the much needed skills and knowledge required for dealing with food development and safety in the modern world. Two options are available to Food Science students: Food Chemistry or Food Science.
Options
â– Food Chemistry Option:Â The chemistry of food incorporates additional required core chemistry courses; Includes the academic elements necessary for membership in the Canadian Institute of Food Science and Technology (CIFST) and the Institute of Food Technologists (IFT); Must be completed in order to be eligible for membership in the Order of Chemists of Quebec (OCQ)
â– Food Science Option:Â The study of food science from a more general and interdisciplinary approach; Integrates courses from many disciplines related to the science of food, including biochemistry, microbiology and processing; Graduates will have the academic qualifications for membership in the Canadian Institute of Food Science and Technology (CIFST) and can also qualify for recognition by the Institute of Food Technologists (IFT)
Courses
Both options require 90 credits of courses.
The Food Chemistry option is made up of 54 credits in required courses + 30 credits in Food Chemistry courses + 6 credits in Elective courses.
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 Québec (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
-
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
- There are no professors associated with this course for the 2024-2025 academic year
-
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 Québec (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
- There are no professors associated with this course for the 2024-2025 academic year
-
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.
The Food Science option is made up of 51 credits in required courses + 21 credits in Food Science courses + 18 credits in Elective courses.
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
-
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
- There are no professors associated with this course for the 2024-2025 academic year
-
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.
Careers
â– Food industry
â– Flavour industry
â– Functional foods
â– Food safety and quality
â– Technical sales and marketing
â– Research (university, government, private sector)
â– Food biotechnology
For more career options: