Department of Food Science, Ontario Agricultural College.

Major (Honours Program)

Semester 1 - Fall*

BIOL*1030 [0.50] Biology I

CHEM*1040 [0.50] General Chemistry I

MATH*1080 [0.50] Elements of Calculus I

PHYS*1110 [0.50] Introductory Physics with Applications I

0.50 Arts or Social Science elective**

Semester 2 - Winter*

BIOL*1040 [0.50] Biology II

CHEM*1050 [0.50] General Chemistry II

MATH*2080 [0.50] Elements of Calculus II

PHYS*1130 [0.50] Introductory Physics with Applications II

0.50 Arts or Social Science elective**

Semester 3 - Fall

CHEM*2580 [0.50] Introductory Biochemistry

CHEM*2880 [0.50] Physical Chemistry

FOOD*2150 [0.50] Introduction to Nutritional and Food Sciences

STAT*2040 [0.50] Statistics I

0.50 elective

Semester 4 - Winter

FOOD*2620 [0.50] Food Engineering Principles

MICR*2030 [0.50] Microbial Growth

NUTR*3210 [0.50] Fundamentals of Nutrition

1.00 elective

Semester 5 - Fall

FOOD*3100 [0.75] Food Chemistry I

FOOD*3160 [0.75] Food Processing I

FOOD*3230 [0.75] Food Microbiology

0.50 elective

Semester 6 - Winter

FOOD*3110 [0.50] Food Chemistry II

FOOD*3170 [0.50] Food Processing II

FOOD*3260 [0.50] Industrial Microbiology

1.00 elective

Semester 7 - Fall

FOOD*4120 [0.75] Food Analysis

1.50 electives

Semester 8 - Winter

FOOD*4080 [0.50] Communications in Food Science and Technology

FOOD*4700 [0.50] Food Product Development

1.50 electives

*PHYS*1110 and PHYS*1130 could be replaced by PHYS*1000 and PHYS*1010 or PHYS*1070 and PHYS*1080 in Semesters 1 and 2

**CIS*1200 is recommended as an elective rather than an Arts or Social Science credit for those needing to improve their computer skills

Notes:

1. ENGL*1200 is recommended for those students needing to improve their English grammar.

2. FOOD*2150 could be replaced by FOOD*2010 with permission of department advisor.

3. Of the 7.00 elective credits:

At least 2.00 must be Arts or Social Sciences.

At least 2.00 must be from list of Restricted Electives.

At least 1.00 must be from additional science electives.

Restricted Electives:

COST*3010 [0.50] Quality Management

FOOD*3700 [0.50] Sensory Evaluation of Foods

FOOD*4010 [0.50] Food Plant Sanitation and Quality Control

FOOD*4060 [0.50] Food Research Problems

FOOD*4070 [0.50] Food Packaging

FOOD*4090 [0.50] Functional Foods and Nutraceuticals

FOOD*4110 [0.50] Meat and Poultry Processing

FOOD*4340 [0.50] Cheese and Fermented Dairy Foods

FOOD*4350 [0.50] Processing Plant Technology

FOOD*4400 [0.50] Dairy Processing

FOOD*4520 [0.50] Cereal Technology

POPM*4040 [0.50] Epidemiology of Food-borne Diseases

Credit Summary (20.00 total credits)

4.00 - 1st year science required

9.00 - Required in semesters 3-8

2.00 - Restricted electives

2.00 - Arts or Social Science electives

1.00 - Additional Science elective

2.00 - Free elective

Minor (Honours Program)

The Minor in Food Science consists of 5.00 credits as follows:

CHEM*2580 [0.50] Introductory Biochemistry

FOOD*3100 [0.75] Food Chemistry I

FOOD*3230 [0.75] Food Microbiology

MICR*2030 [0.50] Microbial Growth

One of:

FOOD*2010 [0.50] Principles of Food Science

FOOD*2150 [0.50] Introduction to Nutritional and Food Sciences

NUTR*2150 [0.50] Introduction to Nutritional and Food Sciences

One of:

FOOD*2410 [0.50] Introduction to Food Processing

FOOD*3160 [0.75] Food Processing I

FOOD*3170 [0.50] Food Processing II

Restricted Electives

Choose from the following list to bring the total to a minimum of 5.00 credits for the Minor:

FOOD*2620 [0.50] Food Engineering Principles

FOOD*3260 [0.50] Industrial Microbiology

FOOD*3700 [0.50] Sensory Evaluation of Foods

FOOD*4010 [0.50] Food Plant Sanitation and Quality Control

FOOD*4070 [0.50] Food Packaging

FOOD*4090 [0.50] Functional Foods and Nutraceuticals

FOOD*4110 [0.50] Meat and Poultry Processing

FOOD*4120 [0.75] Food Analysis

FOOD*4340 [0.50] Cheese and Fermented Dairy Foods

FOOD*4350 [0.50] Processing Plant Technology

FOOD*4400 [0.50] Dairy Processing

FOOD*4520 [0.50] Cereal Technology

FOOD*4700 [0.50] Food Product Development

NUTR*3210 [0.50] Fundamentals of Nutrition

POPM*4040 [0.50] Epidemiology of Food-borne Diseases