XII. Course Descriptions
Food Science
Department of Food Science
| FOOD*2100 Communication in Food Science I W (3-0) [0.50] |
| 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 B.Sc. FOOD or FOOD:C majors. |
| FOOD*2400 Introduction to Food Chemistry S (3-0) [0.50] |
| The chemistry and biochemistry of the major components of foods (lipids, proteins, carbohydrates and water/ice) are introduced
in this course. 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 only.)
|
| Prerequisite(s): |
CHEM*1040 |
| Restriction(s): |
FOOD*3010, FOOD*3030 |
| FOOD*2410 Introduction to Food Processing W (3-0) [0.50] |
| 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 only.)
|
| Prerequisite(s): |
CHEM*1040, (BIOL*1040 or MICR*1020)
|
| Restriction(s): |
FOOD*3160, FOOD*3170 |
| FOOD*2420 Introduction to Food Microbiology F (3-0) [0.50] |
| 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 only.)
|
| Prerequisite(s): |
BIOL*1040 or MICR*1020 |
| Restriction(s): |
FOOD*3230 |
| FOOD*3030 Food Chemistry I F (3-3) [0.50] |
| This course covers 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 the major components in food materials such as lipids, proteins,
carbohydrates and water.
|
| Prerequisite(s): |
BIOC*2580 |
| Restriction(s): |
FOOD*3010 |
| FOOD*3040 Food Chemistry II W (3-3) [0.50] |
| This course covers the fundamental principles of the chemistry of foods, as a continuation of FOOD*3030. The course will discuss selected topics related to the chemistry (physical, organic and analytical) and physics of some
minor components in food materials such as pigments, flavors, enzymes and processing additives.
|
| Prerequisite(s): |
FOOD*3030 |
| Restriction(s): |
FOOD*3020 |
| FOOD*3090 Food Science and Human Nutrition F (3-3) [0.50] |
| This course will introduce students in the B.Sc.(Agr.) program to the chemistry and microbiology of food and post-production
food handling and processing. It will also introduce students to the role of food components in human nutrition and the interactions
between diets and health. Food product development will integrate these two disciplines. Lectures will be taken simultaneously
with students in FOOD*2150/NUTR*2150. Lectures will be supplemented with a series of laboratory assignments.
|
| Prerequisite(s): |
AGR*1250, BIOL*1040, CHEM*1050 |
| Restriction(s): |
FOOD*2010, FOOD*2150, NUTR*2150. Registration in the B.Sc.(Agr.) program.
|
| FOOD*3160 Food Processing I F (3-3) [0.75] |
| This course builds on basic engineering principles to understand the operation of modern food processing plant facilities.
The standard equipment used and the underlying principles that control their operation are examined for various high temperature
(blanching, pasteurization, sterilization, evaporation, drying, extrusion) and ambient temperature (size reduction, homogenization,
emulsification, centrifugation, filtration, extraction, irradiation) unit operations.
|
| Prerequisite(s): |
(FOOD*2620, MICR*2030) or ENGG*2660 |
| FOOD*3170 Food Processing II W (3-3) [0.50] |
| This course looks at various low temperature food processing unit operations (e.g., refrigerated storage, freezers, freeze
driers), the design and operation of ancillary food plant equipment (e.g., refrigeration, boiler, pumping, control, sanitation,
water, and wastewater treatment systems) and integration of the various unit operations into a functioning food process.
|
| Prerequisite(s): |
FOOD*3160 |
| FOOD*3230 Food Microbiology F (3-3) [0.75] |
| 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 |
| FOOD*3260 Industrial Microbiology W (3-3) [0.50] |
| The course will present microbiological and technological principles of the industrial application of microorganisms followed
by specific examples. Lectures will cover the basics of metabolic pathways and how these can be manipulated through natural
selection or genetic engineering to increase productivity. The main focus of the course will be in the production of alcoholic
beverages but will also include production of biomass, solvents and organic acids of direct relevance to the food industry.
The laboratory component of the course will include water testing, genetic engineering techniques, fermentation optimization
and monitoring. Field trips to a commercial vineyard and brewery will also aid the learning experience.
|
| Prerequisite(s): |
1 of MICR*1020, MICR*2020, MICR*2030 |
| FOOD*4070 Food Packaging F (3-0) [0.50] |
| 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.
|
| Prerequisite(s): |
8.00 credits in science or engineering or (FOOD*2010, FOOD*2410, FOOD*2420)
|
| FOOD*4090 Functional Foods and Nutraceuticals W (3-0) [0.50] |
| 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 Health and Nutritional Sciences and the Department
of Food Science. (Also listed as NUTR*4090.)
|
| Prerequisite(s): |
NUTR*3210 |
| Equate(s): |
NUTR*4090 |
| FOOD*4100 Communication in Food Science II W (2-0) [0.25] |
| 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
|
| FOOD*4110 Meat and Poultry Processing W (2-3) [0.50] |
| The course focuses on the principles and techniques employed by the meat industry in the production of raw and semi/fully
cooked products. 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. Other sources
of animal proteins, such as eggs, are also covered. Emphasis is put on learning how various food science principles (e.g.
emulsification, preservation, HACCP) are used to optimize meat products' quality and safety. (Offered in odd-numbered years.)
|
| Prerequisite(s): |
1 of ANSC*2340, FOOD*3090, FOOD*3160 |
| FOOD*4140 Communication in Food Science III S,F,W (0-2) [0.25] |
| 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. |
| FOOD*4220 Topics in Food Science S,F,W (0-2) [0.25] |
| 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. |
| FOOD*4230 Research in Food Science I S,F,W (0-2) [0.25] |
| 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 |
| FOOD*4240 Research in Food Science II S,F,W (0-2) [0.25] |
| 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 |
| FOOD*4520 Utilization of Cereal Grains for Human Food F (3-3) [0.50] |
| The course will cover topics related to the history of agriculture as it relates to cereal grains; basic principles behind
grain breeding and its relevance to grain quality and functionality; regulations as they relate to grain quality; fractionation
of cereal components and their utilization; relationship between grain structure/ composition and processing of cereal-based
foods; principles of analytical tools commonly used to asses grain and product quality; science and technology as it relates
to manufacturing and shelf life of common cereal-based foods from wheat, corn, rice and barley; functional and nutritional
attributes of cereal grains; recent advances in cereal science and technology and the non-food uses of cereal grain components.
|
| Prerequisite(s): |
BIOC*2580, BIOL*1040 |
