Note: This is the 2019鈥�2020 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Program Requirements
This 45-credit program is offered to candidates who seek further training in Food Science, but do not wish to pursue independent research. These credits are obtained through a combination of graduate courses.
The residence time for a M.Sc. degree (Non-Thesis) is three academic terms.
PROGRAM REQUIREMENTS
Research Project (12 credits)
-
FDSC 697 M.Sc. Project Part 1 (6 credits)
Overview
Food Science : A critical review of the current state of knowledge of some aspect of Food Science or Technology.
Terms: Fall 2019, Winter 2020, Summer 2020
Instructors: George, Saji (Fall) Bayen, Stephane; Karboune, Salwa; Ismail, Ashraf A; Ramaswamy, Hosahalli; Yaylayan, Varoujan; Ronholm, Jennifer; George, Saji (Summer)
Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis Food Science.
-
FDSC 698 M.Sc. Project Part 2 (6 credits)
Overview
Food Science : A critical review of the current state of knowledge of some aspects of Food Science or Technology.
Terms: Fall 2019, Winter 2020, Summer 2020
Instructors: George, Saji (Fall) Bayen, Stephane; Karboune, Salwa; Ismail, Ashraf A; Ramaswamy, Hosahalli; Yaylayan, Varoujan; Ronholm, Jennifer; George, Saji (Summer)
Prerequisite: FDSC 697.
Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis-Food Science.
Complementary Courses (18 credits)
3 credits chosen from the following:
-
FDSC 695 M.Sc. Graduate Seminar 1 (3 credits)
Overview
Food Science : Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.1).
Terms: Fall 2019, Winter 2020, Summer 2020
Instructors: Yaylayan, Varoujan (Fall) Yaylayan, Varoujan (Winter) Wittebol, Laura; Yaylayan, Varoujan (Summer)
-
FDSC 696 M.Sc. Graduate Seminar 2 (3 credits)
Overview
Food Science : Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.2).
Terms: Fall 2019, Winter 2020, Summer 2020
Instructors: Yaylayan, Varoujan (Fall) Yaylayan, Varoujan (Winter) Wittebol, Laura; Yaylayan, Varoujan (Summer)
15 credits chosen from the following:
-
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 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
Restriction: Course restricted to senior undergraduate and graduate students.
-
FDSC 515 Enzymology (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 2020
Instructors: Simpson, Benjamin K (Winter)
-
FDSC 516 Flavour Chemistry (3 credits)
Overview
Food Science : The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.
Terms: Winter 2020
Instructors: Yaylayan, Varoujan (Winter)
-
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 2020
Instructors: Ramaswamy, Hosahalli (Winter)
Winter
3 lectures
Prerequisite: FDSC 330
Course offered in even years. Check with Graduate Program Supervisor.
-
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 2019
Instructors: Ismail, Ashraf A (Fall)
Fall
3 lectures
Prerequisite: FDSC 233
Course offered in odd years. Check with Graduate Program Supervisor.
-
FDSC 535 Food Biotechnology (3 credits)
Overview
Food Science : Review of fundamental concepts of biochemistry, microbiology and biochemical engineering as it relates to traditional food fermentation as well as novel food biotechnological production.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
-
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: Winter 2020
Instructors: George, Saji (Winter)
Winter
3 lectures
Prerequisite: FDSC 425 or permission of instructor.
Course offered in odd years.
-
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 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
-
FDSC 538 Food Science in Perspective (3 credits)
Overview
Food Science : Food industry, food properties, nutritive aspects, quality factors, and key preservation processes, with self-study linking these elements directly to specific commodities and product groups, their characteristics, chemistry and distinct manufacturing processes.
Terms: Winter 2020
Instructors: Taherian, Ali-Reza (Winter)
Fall
Restriction: Not open to students with an undergraduate degree in Food Science or currently majoring in Food Science. Open to U3 students and above.
-
FDSC 540 Sensory Evaluation of Foods (3 credits)
Overview
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.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
-
FDSC 545 Advances in Food Microbiology (3 credits)
Overview
Food Science : An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).
Terms: Winter 2020
Instructors: Ronholm, Jennifer (Winter)
-
FDSC 634 Food Toxins & Toxicants (3 credits)
Overview
Food Science : Toxins and toxicant residues in food are explored from an analytical perspective. New techniques of analysis and strategies are emphasized.
Terms: Winter 2020
Instructors: Bayen, Stephane (Winter)
Winter
Prerequisite: FDSC 213 or permission of instructor.
-
FDSC 651 Principles of Food Analysis 2 (3 credits)
Overview
Food Science : The fundamentals of food analysis are presented with the emphasis on the major food components. Topics include: sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins, nutraceutical compounds and infra-red analyses.
Terms: Fall 2019
Instructors: George, Saji (Fall)
Fall
3 lectures; one 3-hour lab
Prerequisite: Permission of instructor.
-
FDSC 652 Separation Techniques in Food Analysis 2 (3 credits)
Overview
Food Science : Advanced detailed treatment of the principal chromatographic and electrophoretic techniques associated with the analysis of carbohydrate, lipid and protein constituents of food.
Terms: Winter 2020
Instructors: Bayen, Stephane (Winter)
Winter
3 lectures; one 3-hour lab
Prerequisite: Permission of instructor.
Elective Courses (15 credits)
At the 500 level or higher, and chosen in consultation with the academic adviser.
