Acting Chair -- Rickey Yada Ext. 8915
Graduate co-ordinator -- Alejandro Marangoni - Ext 4340
Graduate secretary -- Margaret Walmsley Ext 6983
Graduate Faculty:
Shai Barbut BSc Hebrew Univ. of Jerusalem, MS, PhD Wisconsin (Madison) -- Professor*
Douglas G. Dalgleish BSc, PhD Edinburgh -- Professor and Ontario Dairy Council and
Industrial Research Chair in Dairy Technology
H. Douglas Goff BSc (Agr) Guelph, MS, PhD Cornell -- Associate Professor
Mansel W. Griffiths BSc North-East London Polytechnic, PhD Leicester -- Professor and
Ontario Milk Marketing Board and Industrial Research Chair in Dairy
Microbiology
Arthur R. Hill BSc (Agr), MSc, PhD Guelph -- Associate Professor
Yukio Kakuda BSc, MSc California State, PhD Kansas State -- Associate Professor
Marc LeMaguer BSc (Paris), MSc California (Berkeley), PhD Paris -- Professor
Robert W.J. Lencki BASc Toronto, MASc Waterloo, PhD McGill -- Associate Professor
Alejandro G. Marangoni BSc McGill, PhD Guelph -- Associate Professor
Yoshinori Mine, Bsc MSc (Shinshu) PhD (Tokyo) Associate Professor and Industrial
Chair in Egg Material Science
Douglas Powell, Bsc, PhD Guelph Assistant Professor
Heidi Schraft, Bsc,Ph.D, (Med Vet, Zurich) Assistant Professor
Ronald E. Subden BA Queen's, BEd Toronto, PhD McMaster -- Professor
Howard J. Swatland BSc London, MSc, PhD Wisconsin -- Professor*
Marvin A. Tung BSc (Agr), MSc, PhD British Columbia -- Professor and Weston Foundation
Food Packaging Technology Chair
Rickey Y. Yada BSc (Agr), MSc, PhD British Columbia -- Professor
* Joint appointment with the Department of Animal and Poultry Science
Associated Graduate Faculty:
Jose M. Aguilera MSc M.I.T., PhD Cornell, MBA Texas A&M -- Professor, Chemical
Engineering, Universidad Catolica de Chile, Adjunct Professor
Carole Buteau, Bsc Laval, Msc,PhD Guelph
Robert H. Coffin BSc (Agr), MSc Macdonald College (McGill), PhD Guelph -- Cavendish
Farms, Summerside P.E.I., Adjunct Professor
J.M. deMan,Chem Eng Netherlands, Ph.D. Alberta, Professor Emeritus
Valerie J. Davidson BEng McMaster, MSc Guelph, PhD Toronto School of Engineering --
Adjunct Professor
Christopher J. Findlay BSc Concordia, MSc, PhD Guelph -- Compusense Inc., Guelph
Adjunct Professor
Elizabeth A.K. Gullett BSc Toronto, MS Wisconsin, PhD Massachusetts -- Adjunct
Professor
Rajendra P. Gupta - BSc, Msc, PhD Allahabad
L.J. Harris, BSc(Agr) Msc, Alberta, Ph.D. North Carolina State University Adjunct
Professor
R.L. Jackman, BSc Agr, British Columbia, MSc, Ph.D. Guelph, Adjunct Professor
S.A.A. Jassim, BSc (Sulaimanyah), MSc, Ph.D.(Nottingham) Adjunct Professor
M. Marcone, BA, BSc, Ph.D. Guelph, Special Graduate Facutly
T. MacLaurin, BSc, MSc, PhD Kansas, Adjunct Professor
Anne Muckle. Msc, DVM, PhD, Guelph
E.D. Murray, Bsc (Shinshu) MSc (Man) PhD(Western) Adjunct Professor
G. Paliyath, BSc (Mysore) MSc,PhD BEd (Mysore) Adjunct Professor
Vladimir F. Rasper Ing Chem, Ing Agric, C-T, Praha -- Professor Emeritus and Adjunct
Professor
J.L. Smith, Bsc, Msc, PhD. Guelph, Adjunct Professor
David W. Stanley BSc, MSc Florida, PhD Massachusetts -- Adjunct Professor
L.F. Szijarto Bsc Ag U of Budapest, Msc, PhD, Guelph
Takuji Tanaka, BSc Msc PhD Kyoyo
Samuel Wang BSc Agr Chem National Taiwan University, PhD Michigan State University --
Vineland Research Station Adjunct Professor
O.P. Ward BSc, PhD National University of Ireland -- University of Waterloo, Adjunct
Professor
TThe Department of Food Science offers research-based MSc and PhD programs and the
course-work-based collaborative MSc in food safety and quality assurance. The
department's primary fields of study are food chemistry (Dalgleish, Kakuda,
Marangoni, Mine, Swatland, Yada), food microbiology (Griffiths, Schraft), and food
processing/engineering (Barbut, Goff, Hill, LeMaguer, Lencki).
Msc Program
Food Science
Admission Requirements
To be considered for admission, applicants should hold an honours baccalaureate
degree with at least a `B-' average during the last two years of study. To assist in
identifying a suitable thesis advisor, applicants should submit a short statement of
research interests. Supportive letters of reference are essential and should outline
the applicants' strengths and weaknesses. Students may be admitted into the fall,
winter or spring semesters.
Degree Requirements
MSc students are required to register in at least four graduate courses (a
minimum of 10 credits) and prepare an acceptable thesis. A graduate degree program
form signed by the student and approved by the student's advisory committee will be
submitted during the first semester for approval of the departmental graduate studies
committee. The students must maintain a minimum 'B-' average to remain in the
program. In addition, each student is required to take a seminar course which
provides training in technical communications. The thesis research is planned by the
student in consultation with the advisor and approved by the advisory committee
during the first semester of the program. The program is completed by the successful
defence of the thesis.
PhD Program
The PhD program focuses on the fields of food chemistry, food microbiology, and
food processing and engineering. The heart of the PhD degree is an independent
research project leading to a written thesis which must be defended before the
graduate faculty. The program is a demanding one, providing both intellectual
challenges and opportunities to those highly motivated students wishing to advance
their knowledge and expand their career potential beyond the undergraduate degree.
Admission Requirements
The usual requirement for admission into the PhD program is a research-based MSc degree with a minimum 'B' average and supportive letters of reference. It is also possible for a student to transfer from the MSc program without completing the requirements of the latter if the student has an excellent academic record and shows a strong aptitude for research which can be expanded to the doctoral level.
Applicants should submit a one page statement of research interests, background
experience, and career goals to assist in the identification of a faculty advisor who
has the facilities and funding necessary to support the thesis research. Students
may be admitted into the fall, winter or spring semesters.
Degree Requirements
The major emphasis in the PhD program is research and the preparation of an
acceptable thesis. There are no specific course requirements except for a seminar
course which provides training in technical communications. It is usual however for
most students, in consultation with their advisory committee, to select prescribed
studies and additional courses in preparation for the qualifying examination and
thesis research. The qualifying examination is in two parts, written and oral, and
evaluates the student's knowledge in the fields of food chemistry, food microbiology
and food processing/engineering. In addition, the advisory committee is required to
submit a written evaluation of the student's performance to date in research and the
student's potential as a researcher. The PhD program is completed by the submission
and successful defense of an acceptable thesis.
Interdepartmental Program
Food Safety and Quality Assurance MSc Collaborative Program
The Department of Food Science participates in the MSc program in food safety
and quality assurance. Professors Barbut, Dalgleish, Goff, Griffiths, Hill, Kakuda,
Le Maguer, Lencki, Marangoni, Mine, Powell, Schraft, Subden, Swatland, Tung and Yada
are members of the Food Safety and Quality Assurance Interdepartmental Group. These
faculty members' research and teaching expertise includes aspects of food safety and
quality assurance; they may serve as advisors for MSc students. Please consult the
Food Safety and Quality Assurance listing for a detailed description of the MSc
collaborative program.
Courses:
Each of the Food Science courses will be offered on alternate years.
Food Chemistry
4206160 Chemistry of Food Lipids (3)
Composition and function of lipids in food systems. Analytical procedures used in isolating, identifying and quantifying lipid components. Lipid classes and their properties. Polyunsaturated lipids and their reactions. Physical properties of lipids and instrumental methods of analysis. Industrial processing including hydrogenation, fractionation, interesterification and enzymic processes. Biotechnology of lipids.
4206170 Chemistry of Food Proteins (3)
This course deals with theoretical and practical approaches to food proteins including their analysis. The following topics will be covered: physiochemical properties of proteins/amino acids, quantitation of protein/amino acids, protein structure analysis, protein denaturation, food functional properties, chemical modification/genetic engineering. In addition, food protein systems such as muscle, eggs, milk and vegetable proteins will be discussed.
4206210 Chemistry of Food Carbohydrates (3)
This course is designed to familiarize students with the principles of carbohydrate chemistry and technology. It focuses on the structural and functional characteristics of food carbohydrates, their analysis and applications in various food systems.
4206220 Advanced Food Analysis Methodology (3)
Theory and practical applications of modern analytical techniques. Topics covered include differential scanning calorimetry, spectroscopy, gas liquid chromatography, high performance liquid chromatography and microscopy.
4206260 Food Colloids (3)
Principles of colloid science relevant to the behaviour of small particles: milk colloids and emulsions. Stability properties of food emulsions and their mechanisms. Structure and properties of particles in emulsions, and the function of the different surfactant molecules used in manufacture of processed foods. Discussion of water-in-oil emulsion types, effects of phospholipid and other surfactants upon stability. Methods for studying colloidal particles in food materials. Application of colloid theory to real food systems containing complex emulsions.
4206270 Food Enzymology (3)
A lecture course dealing with principles of enzymology of importance to
the food scientist. Typical topics include: steady state kinetics,
inhibition, pre-steady state kinetics, stability, allosteric enzymes. The
emphasis of the course is on kinetic analysis. Access to a computer with
nonlinear regression software is a must. An overview of the structure and
function of several enzymes is also given.
Food Microbiology
4206280 Rapid Methods in Food Microbiology (3)
The course is designed to update knowledge of modern methods for the microbiological analysis of foods. Theory and practical applications are discussed. Methods reviewed include bioluminescence, impediometry, immunological techniques, gene probes and other emerging technologies.
4206620 Industrial Microbiology (3)
Applications of Molecular Genetics and Biotechnology to industrial microbial processes including the production of organic acids, amino acids, antibiotics, ethanol, and solvents. There is extensive coverage of the fermentation industries: baking, brewing, vinting and spirit production.
4206600 Advanced Food Microbiology (3)
Microbial toxins associated with food infection and intoxications. Ecology of microbial populations in foods.
4206410 Advanced Oenology
A comprehensive and advanced treatise, by lectures and practice, of all aspects involved in the production of white and red table wines. Special attention is given to the basic principles involved in the vinification process as they relate to cellar technology.
General
4206110 Food Rheology (3)
Mechanical properties of foods. Application of the principles of rheology to food materials. Relationship between texture and microstructure. Instrumental measurement of food texture. Principles of measurement systems for different types of foods. Interpretation of force-deformation diagrams. Texture modification. Texture profile analysis.
4206190 Advances in Food Science (3)
Topics of current research interest and importance are discussed. Topics
are chosen after considering the interests of the students.
4206300 Technical Communications in Food Science (3)
This course provides training in a variety of technical communications. Participants interpret food research publications and prepare both written and oral presentations in several formats including a scientific seminar, a technical report, and a news release. Work shops and role playing are used to provide training in leading discussions, meeting management, crisis management and media interviews.