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Bachelor of Science (Food Science) - B.Sc.(F.Sc.)
The Food Science program has been designed to combine the basic sciences, particularly chemistry, with speciality courses which are directly related to the discipline.
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- Bachelor of Science (Food Science) (B.Sc.(F.Sc.)) - Major Food Science - Food Science Option (90 credits)
- Bachelor of Science (Food Science) (B.Sc.(F.Sc.)) - Major Food Science - Food Chemistry Option (90 credits)
- 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 (122 credits)
- Bachelor of Science (Food Science) - B.Sc.(F.Sc.) Related Programs
Bachelor of Science (Food Science) (B.Sc.(F.Sc.)) - Major Food Science - Food Science Option (90 credits)
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 Food Science Major with Food Science Option can also qualify for recognition by the Institute of Food Technologists (IFT).
Food Science Option is completed to 90 credits with free elective courses.
Please refer to Faculty Information and Regulations > Minimum Credit Requirements, in this publicationfor prerequisites and minimum credit requirements.
Academic Adviser-U1: Professor Salwa Karboune
Macdonald-Stewart Building, Room 1-040
Telephone: 514-398-8666
Required Courses (69 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 | (3) | Statistical Methods 1 |
| AGRI 510 | (3) | Professional Practice |
| BREE 324 | (3) | Elements of Food Engineering |
| FDSC 200 | (3) | Introduction to Food Science |
| FDSC 213 | (3) | Analytical Chemistry 1 |
| FDSC 251 | (3) | Food Chemistry 1 |
| FDSC 300 | (3) | Principles of Food Analysis 1 |
| FDSC 310 | (3) | Post Harvest Fruit and Vegetable Technology |
| FDSC 319 | (3) | Food Commodities |
| FDSC 330 | (3) | Food Processing |
| FDSC 400 | (3) | Food Packaging |
| FDSC 425 | (3) | Principles of Quality Assurance |
| FDSC 442 | (3) | Food Microbiology |
| FDSC 495D1 | (1.5) | Food Science Seminar |
| FDSC 495D2 | (1.5) | Food Science Seminar |
| LSCI 211 | (3) | Biochemistry 1 |
| LSCI 230 | (3) | Introductory Microbiology |
| NUTR 207 | (3) | Nutrition and Health |
Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)
Bachelor of Science (Food Science) (B.Sc.(F.Sc.)) - Major Food Science - Food Chemistry Option (90 credits)
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 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 publication for prerequisites and minimum credit requirements.
Academic Adviser-U1: Professor Salwa Karboune
Macdonald-Stewart Building, Room 1-040
Telephone: 514-398-8666
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 | (3) | Statistical Methods 1 |
| AGRI 510 | (3) | Professional Practice |
| BREE 324 | (3) | Elements of Food Engineering |
| FDSC 200 | (3) | Introduction to Food Science |
| FDSC 213 | (3) | Analytical Chemistry 1 |
| FDSC 251 | (3) | Food Chemistry 1 |
| FDSC 300 | (3) | Principles of Food Analysis 1 |
| FDSC 310 | (3) | Post Harvest Fruit and Vegetable Technology |
| FDSC 319 | (3) | Food Commodities |
| FDSC 330 | (3) | Food Processing |
| FDSC 400 | (3) | Food Packaging |
| FDSC 425 | (3) | Principles of Quality Assurance |
| FDSC 442 | (3) | Food Microbiology |
| FDSC 495D1 | (1.5) | Food Science Seminar |
| FDSC 495D2 | (1.5) | Food Science Seminar |
| LSCI 211 | (3) | Biochemistry 1 |
| LSCI 230 | (3) | Introductory Microbiology |
| NUTR 207 | (3) | Nutrition and Health |
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 | (3) | Physical Chemistry |
| FDSC 305 | (3) | Food Chemistry 2 |
| FDSC 315 | (3) | Separation Techniques in Food Analysis 1 |
| FDSC 334 | (3) | Analysis of Food Toxins and Toxicants |
| FDSC 405 | (3) | Product Development |
| FDSC 410 | (3) | Flavour Chemistry |
| FDSC 490 | (3) | Research Project 1 |
| FDSC 491 | (3) | Research Project 2 |
| FDSC 515 | (3) | Enzyme Thermodynamics/Kinetics |
| FDSC 520 | (3) | Biophysical Chemistry of Food |
Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)
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 (122 credits)
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 so as to satisfy the academic requirements of both degrees as well as the professional training or exposure to industry.
Please refer to Faculty Information and Regulations > Minimum Credit Requirements, in this publication for prerequisites and minimum credit requirements.
Academic Adviser-U1: Professor Selim Kermasha
Macdonald-Stewart Building, Room 1-033
Telephone: 514-398-7922
Required Courses (79 credits)
| AEMA 310 | (3) | Statistical Methods 1 |
| ANSC 234 | (3) | Biochemistry 2 |
| ANSC 323 | (3) | Mammalian Physiology |
| ANSC 424 | (3) | Metabolic Endocrinology |
| FDSC 200 | (3) | Introduction to Food Science |
| FDSC 213 | (3) | Analytical Chemistry 1 |
| FDSC 251 | (3) | Food Chemistry 1 |
| FDSC 300 | (3) | Principles of Food Analysis 1 |
| FDSC 305 | (3) | Food Chemistry 2 |
| FDSC 310 | (3) | Post Harvest Fruit and Vegetable Technology |
| FDSC 315 | (3) | Separation Techniques in Food Analysis 1 |
| FDSC 319 | (3) | Food Commodities |
| FDSC 330 | (3) | Food Processing |
| FDSC 334 | (3) | Analysis of Food Toxins and Toxicants |
| FDSC 400 | (3) | Food Packaging |
| FDSC 425 | (3) | Principles of Quality Assurance |
| FDSC 442 | (3) | Food Microbiology |
| FDSC 497 | (1.5) | Professional Seminar: Food |
| LSCI 211 | (3) | Biochemistry 1 |
| LSCI 230 | (3) | Introductory Microbiology |
| NUTR 207 | (3) | Nutrition and Health |
| NUTR 214 | (4) | Food Fundamentals |
| NUTR 307 | (3) | Human Nutrition |
| NUTR 337 | (3) | Nutrition Through Life |
| NUTR 344 | (4) | Clinical Nutrition 1 |
| NUTR 497 | (1.5) | Professional Seminar: Nutrition |
| NUTR 512 | (3) | Herbs, Foods and Phytochemicals |
At least 9 credits from the following:
| AGEC 200 | (3) | Principles of Microeconomics |
| AGEC 201 | (3) | Principles of Macroeconomics |
| AGEC 330 | (3) | Agriculture and Food Markets |
| AGEC 430 | (3) | Agriculture, Food and Resource Policy |
| AGEC 442 | (3) | Economics of International Agricultural Development |
| AGEC 450 | (3) | Agriculture Business Management |
About the Concurrent Bachelor of Science in Food Science (B.Sc.(F.Sc.)) and Bachelor of Science in Nutritional Sciences (B.Sc.(Nutr.Sc.)) Program
About the Concurrent Bachelor of Science in Food Science (B.Sc.(F.Sc.)) and Bachelor of Science in Nutritional Sciences (B.Sc.(Nutr.Sc.)) Program
Unique in North America, the new concurrent degree program in Food Science and Nutritional Science offers the best education in these complementary fields and opens the door to a multitude of career paths.
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.
Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)
Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)
Bachelor of Science (Food Science) - B.Sc.(F.Sc.) Related Programs
Bachelor of Science (Food Science) - B.Sc.(F.Sc.) Related Programs
Certificate in Food Science
Certificate in Food Science
Detailed information on this certificate program can be found under Certificate in Food Science (30 credits) in this publication.
Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)
Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)