X. Degree Programs

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Bachelor of Science (B.Sc.)

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Food Science (FOOD)

Department of Food Science, Ontario Agricultural College.

Major (Honours Program)

Students may enter this major in Semester 1 or any semester thereafter. A student wishing to declare the major must consult the Faculty Advisor.

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*1070	[0.50]	Introductory Physics for Life Sciences
0.50 Arts or Social Science elective
Note: CIS*1200, rather than an Arts or Social Science credit is recommended for those needing to improve their computer skills.
Students who are admitted deficient in one OAC/4U course in Biology, Chemistry or Physics must take the equivalent introductory course in first semester. The first-year science core in that subject should be completed by Semester 3.

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*1080	[0.50]	Physics for Life Sciences
0.50 Arts or Social Science elective

Semester 3 - Fall

BIOC*2580	[0.50]	Introductory Biochemistry
CHEM*2880	[0.50]	Physical Chemistry
FOOD*2150	[0.50]	Introduction to Nutritional and Food Science
STAT*2040	[0.50]	Statistics I
0.50 elective

Semester 4 - Winter

FOOD*2100	[0.50]	Communication in Food Science I
FOOD*2620	[0.50]	Food Engineering Principles
MICR*2030	[0.50]	Microbial Growth
NUTR*3210	[0.50]	Fundamentals of Nutrition
0.50 elective

Semester 5 - Fall

FOOD*3010	[0.50]	Food Chemistry
FOOD*3160	[0.75]	Food Processing I
FOOD*3230	[0.75]	Food Microbiology
0.50 elective

Semester 6 - Winter

FOOD*3020	[0.50]	Food Chemistry Laboratory
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
1.75 electives

Semester 8 - Winter

FOOD*4100	[0.25]	Communication in Food Science II
FOOD*4700	[0.50]	Food Product Development
1.75 electives

Notes:

ENGL*1200 is recommended for those students needing to improve their English grammar.
FOOD*2150 could be replaced by FOOD*2010 with permission of department advisor.
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*4070	[0.50]	Food Packaging
FOOD*4090	[0.50]	Functional Foods and Nutraceuticals
FOOD*4110	[0.50]	Meat and Poultry Processing
FOOD*4140	[0.25]	Communication in Food Science III
FOOD*4220	[0.25]	Topics in Food Science
FOOD*4230	[0.25]	Research in Food Science I
FOOD*4240	[0.25]	Research in Food Science II
FOOD*4340	[0.50]	Cheese and Fermented Dairy Foods
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:

BIOC*2580	[0.50]	Introductory Biochemistry
FOOD*3010	[0.50]	Food Chemistry
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 Science
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

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*3170	[0.50]	Food Processing II
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*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

2005-2006 University of Guelph Undergraduate Calendar