Appendix A - Courses
Food Safety and Quality Assurance
| FSQA*6000 Food Safety and Quality Assurance Seminar U [0.50] | |
|---|---|
| Provides experiential training in forms of communication that are likely to be required in professional or academic careers in food science and technology. | |
| Restriction(s): | Credit many only be obtained for one of FSQA*6000 or FOOD*6300. |
| FSQA*6100 Food Law and Policy F [0.50] | |
|---|---|
| The fundamentals of food policy development and Canadian and international food law are learned and practiced through online presentations, independent study and online interactions with other students and industry professionals. | |
| Restriction(s): | Offered by distance education only. |
| FSQA*6150 Food Quality Assurance Management W [0.50] | |
|---|---|
| Examination and review of principles and concept of quality assurance and their application to consumer products and services. Topics include applied aspects of total-quality management principles. | |
| Restriction(s): | Offered by distance education only. |
| FSQA*6200 Food Safety Systems Management W [0.50] | |
|---|---|
| Food safety systems are studied in four modules. (1) A brief review of plant hygiene and HACCP principles. Students with insufficient background will do supplemental study in these areas; (2) HACCP implementation and verification; (3) HACCP-based food safety programs in Canada; and (4) International Food Safety Management Systems. | |
| Restriction(s): | Offered by distance education only. |
| FSQA*6500 Food Safety and Quality Assurance Research Project S,F,W [1.00] |
|---|
| An original research project related to food safety and quality assurance which includes the preparation of a written report suitable for publication and an oral presentation of the findings to the graduate faculty. |
| FSQA*6600 Principles of Food Safety and Quality Assurance S [0.50] | |
|---|---|
| An integrated approach to factors affecting food safety and quality including microbial and chemical contamination is provided. Major food-borne disease outbreaks are studied as examples. Modern methods of quality management to minimize contamination of processed foods is discussed. | |
| Restriction(s): | Offered by distance education only. |