XII. Course Descriptions
Food Science
Department of Food Science.
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FOOD*2100 Communication in Food Science I W (3-0) [0.50]
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| Students will acquire basic skills in technical and business communication and be prepared to complete a variety of communication assignments in subsequent semesters. Students will learn and apply the principles of effective written and oral communication. Communication achievements made during the undergraduate program will be presented in a communication portfolio in a subsequent course, FOOD*4100. |
| Restriction(s): |
enrolment in the Food Science or Food Science Co-op Majors of the B.SC. Program |
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FOOD*2400 Introduction to Food Chemistry S,W (3-0) [0.50]
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| An introduction to the chemistry and biochemistry of the major components of foods: lipids, proteins, carbohydrates and water/ice. In addition, an overview of some of the reactions and changes in food components which occur during processing, handling and storage will be presented. This course may not be taken for credit by students in the Food Science Major. (Offered through distance education format only.) |
| Prerequisite(s): |
CHEM*1040
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| Restriction(s): |
FOOD*3100
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FOOD*2410 Introduction to Food Processing F,W (3-0) [0.50]
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| An introduction to food processes and the relationships between chemistry, microbiology, and engineering as they apply to food processing are discussed. The following topics are included: high and low temperature processes; moisture control and intermediate moisture foods; concentration and dehydration processes; and novel food processing techniques. This course may not be taken for credit by students in the Food Science Major. (Offered through distance education format only.) |
| Prerequisite(s): |
CHEM*1040, (1 of BIOL*1040, MICR*1000, MICR*1010, MICR*1020) |
| Restriction(s): |
FOOD*3160, FOOD*3170
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FOOD*2420 Introduction to Food Microbiology S,F (3-0) [0.50]
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| An introduction to the major groups of microorganisms important in foods including sources of contamination during production, processing and storage of foods, microbial spoilage of food, food-borne illness, and food fermentations. Evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods. This course may not be taken for credit by students in the Food Science Major. (Offered through distance education format only.) |
| Prerequisite(s): |
1 of BIOL*1040, MICR*1000, MICR*1010, MICR*1020
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| Restriction(s): |
FOOD*3230
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FOOD*2620 Food Engineering Principles W (3-2) [0.50]
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| Introduction to engineering principles and operations in food processing including heat transfer, thermal processing, refrigeration, fluid flow, separating, mixing, size reduction and moisture modifications. Material and energy balances. Instrumentation and process control concepts. |
| Prerequisite(s): |
0.50 credits in physical chemistry or biochemistry or 0.50 credits in organic chemistry beyond the 1000 level |
| Restriction(s): |
ENGG*2620
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FOOD*3010 Food Chemistry F (3-2) [0.50]
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| A lecture course covering the fundamental principles of the chemistry of foods. The course will discuss selected topics related to the chemistry (physical, organic and analytical) and physics of food materials such as lipids, proteins, carbohydrates and water. Other topics covered include enzymes and pigments. |
| Prerequisite(s): |
CHEM*2580
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FOOD*3230 Food Microbiology F (3-3) [0.75]
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| Important groups of microorganisms associated with food spoilage, food fermentations, food infections and intoxications. Intrinsic and extrinsic factors and their relationship to microbial growth. Control of microorganisms by food processing. |
| Prerequisite(s): |
MICR*1020 or MICR*2030
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FOOD*3260 Industrial Microbiology W (3-3) [0.50]
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| The course will present microbiological and technological principles of the industrial application of microorganisms followed by specific examples. These will include different liquid aerobic and anaerobic fermentations, such as the production of organic/amino acids, and ethanol, but excluding the dairy sector. A special focus will be given to winemaking, brewing and antibiotic production. The laboratory component of the course includes several field trips and the production of wine and antibiotics. |
| Prerequisite(s): |
MICR*1020 or MICR*2030
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FOOD*4010 Food Plant Sanitation and Quality Control W (3-0) [0.50]
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| Participants will learn and apply principles of hygiene, cleaning chemistry and mechanisms, and will develop and evaluate sanitation programs for specific food processes. Graduates of this course will be able to implement sampling and statistical quality control plans and quality audits. Food Safety programs including both GMP (good manufacturing practices) and HACCP (hazard analysis and critical control point) will be developed for specific cases. A case study approach will be used. Quality management aspects of quality assurance are not included in this course. (Offered through distance education format only.) |
| Prerequisite(s): |
(FOOD*2010 or FOOD*2150),(1 of FOOD*2410, FOOD*3160, FOOD*3170 ), (FOOD*2420 or FOOD*3230) |
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FOOD*4070 Food Packaging F (3-0) [0.50]
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| Functions of packaging in food preservation systems will be examined using a review of current packaging materials, their properties, production methods and applications for specific products. Additional topics include regulatory, environmental and marketplace influences on food packaging choices. (Offered through distance education format only.) |
| Prerequisite(s): |
1 of 10.00 credits in science or engineering, (FOOD*2010, FOOD*2410, FOOD*2420), instructor consent |
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FOOD*4090 Functional Foods and Nutraceuticals W (3-0) [0.50]
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| The course examines the relation of functional foods and nutraceuticals (FFN) to food and drugs. The safety and efficacy of individual FFN products, and the regulatory issues that influence the development and commercialization of FFN in global markets are emphasized. The course is co-opertively taught by the Department of Human Biology and Nutritional Sciences and the Department of Food Science. (Also listed as NUTR*4090.) |
| Prerequisite(s): |
NUTR*3190 or NUTR*3210
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| Equate(s): |
NUTR*4090
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FOOD*4100 Communication in Food Science II W (2-0) [0.25]
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| Each student will present a communication portfolio based on their proposal in FOOD*2100. Additional communication assignments and work shops will build skills in discussion leading, meeting, management, crisis management and both peer and self evaluation. |
| Prerequisite(s): |
FOOD*2100, 2.50 credits at the 3000 level in Food Science |
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FOOD*4110 Meat and Poultry Processing W (2-3) [0.50]
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| The course focuses on the principles and techniques employed by the meat industry (the largest food processing segment in Canada). Lectures include a study of muscle structure and its relation to meat quality, the physical properties of meat proteins, lipids and flavour compounds important in meat processing. Practical applications of processing techniques (including producing different products in lab) packaging and merchandizing are emphasized in the laboratory. Eggs and egg processing are also covered. Emphasis is put on learning how various food science principles (e.g. preservation, HACCP, emulsification) are used to optimize meat products' quality and safety. (Offered in odd-numbered years.) |
| Prerequisite(s): |
1 of ANSC*2340, FOOD*3160, AGR*3330
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FOOD*4120 Food Analysis F (3-4) [0.75]
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| Quantitative analysis of foods by chemical and physical methods. Determination of major and minor constituents of foods. |
| Prerequisite(s): |
0.50 credits in analytical chemistry or FOOD*3100 taken as corequisite |
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FOOD*4140 Communication in Food Science III S,F,W (0-2) [0.25]
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| This course gives the student the opportunity to integrate both communication skills and technical knowledge in Food Science acquired in earlier courses through participation in an independent experiential learning project. The topic of the project may be in any area of Food Science, but an emphasis on communication to a non-scientific audience is required. The project may be conducted in teams of up to four students. Students are required to present a concise report in a written paper and in a seminar. Students must make arrangements with both faculty supervisor and course co-ordinator in a prior course selection period. |
| Prerequisite(s): |
FOOD*2100, 2.50 credits at the 3000 level in Food Science |
| Restriction(s): |
Instructor consent required. |
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FOOD*4220 Topics in Food Science S,F,W (0-2) [0.25]
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| Independent study of a selected topic in Food Science, involving a review and critical evaluation of the current literature. The course comprises independent library research and students are required to present a concise report in a written paper and in a seminar. Students must make arrangements with both faculty supervisor and the course co-ordinator in a prior course selection period. |
| Prerequisite(s): |
2.50 credits at the 3000 level in Food Science |
| Restriction(s): |
Instructor consent required. |
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FOOD*4230 Research in Food Science I S,F,W (0-2) [0.25]
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| Independent laboratory research of a selected topic in Food Science, under the supervision of an individual faculty. The laboratory research is based on the literature review conducted in FOOD*4220. In addition, a review and critical appraisal of experimental principles will guide the design of laboratory experiments. Students are required to present a concise report in a written paper and in a seminar. Students must make arrangements with both faculty supervisor and the course co-ordinator in a prior course selection period. |
| Prerequisite(s): |
FOOD*4220
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FOOD*4240 Research in Food Science II S,F,W (0-2) [0.25]
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| Independent laboratory research of a selected topic in Food Science, under the supervision of an individual faculty. The laboratory research conducted in FOOD*4230 will be continued and expanded. Students are expected to demonstrate increasing independence in designing, conduction and evaluating experiments. Students are required to present a concise report in a written paper and in a seminar. Students must make arrangements with both faculty supervisor and the course co-ordinator in a prior course selection period. |
| Prerequisite(s): |
FOOD*4230
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FOOD*4340 Cheese and Fermented Dairy Foods W (3-3) [0.50]
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| The manufacture, chemistry and microbiology of cheese and fermented dairy foods. Quality control and yield efficiency. Laboratories include manufacture of representatives from all cheese families and a variety of other fermented milk products. (Offered in even-numbered years.) |
| Prerequisite(s): |
CHEM*2580 or MICR*2030
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FOOD*4400 Dairy Processing W (3-3) [0.50]
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| Production, processing and marketing of fluid milk and frozen dairy products and butter. Public health aspects of pasteurization, composition and formulation of mixes, and discussion of the various unit operations involved in processing of fluid products, frozen dessert products and butter. Purchase and marketing of dairy products will also be discussed. (Offered in odd-numbered years.) |
| Prerequisite(s): |
CHEM*2580, FOOD*2150
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FOOD*4520 Cereal Technology W (2-3) [0.50]
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| The technology and chemistry of the principal cereals; kernel structure and its chemistry with respect to the technological characteristics and nutritive value. Processing of wheat, corn, sorghum, rice, oats and barley; utilization of products and by-products. Bread-making process, dough rheology and technology; breakfast cereals and protein-enriched cereal products. (Offered in even-numbered years.) |
| Prerequisite(s): |
CHEM*2580
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FOOD*4700 Food Product Development W (2-3) [0.50]
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| The course examines the research and development processes related to food products. Technological developments affecting food product development will be examined. Experience in planning, conducting, and communicating results as a team working on developing a food product. |
| Prerequisite(s): |
FOOD*3100
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