XII. Course Descriptions
Food Science
Department of Food Science
| FOOD*2100 Communication in Food Science 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.
|
| Restriction(s): |
Restricted to students in BSC.FOOD or BSC.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 format only.)
|
| Prerequisite(s): |
CHEM*1040 |
| Restriction(s): |
FOOD*3030, FOOD*3050 |
| FOOD*2420 Introduction to Food Microbiology F (3-0) [0.50] |
| An introduction to the major groups of microorganisms important in foods is presented in this course, including microbial
spoilage of food, food-borne illness, and food fermentations. Sources of contamination during production, processing and storage
of foods and evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods
are discussed.(Offered through Distance Education format only.)
|
| Prerequisite(s): |
1 of BIOL*1040, BIOL*1070, MICR*1020, MICR*2420 |
| Restriction(s): |
FOOD*3230 Not available to students registered in BSC.FOOD or BSC.FOOD:C majors.
|
| 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): |
Registration is limited to students registered in the BSCH.FOOD, FOOD:C or BASC.AHN majors. |
| 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): |
Registration is limited to students registered in the BSCH.FOOD or FOOD:C majors. |
| FOOD*3050 Food Chemistry I F (3-0) [0.50] |
| This course covers the fundamental principles of the chemistry of foods. The course will discuss selected topics elated to
the chemistry (physical, organic and analytical) and physics of the major components in food materials such as lipids, proteins,
carbohydrates and water. This course is the same as FOOD*3030, without the laboratory component.
|
| Prerequisite(s): |
BIOC*2580 |
| Restriction(s): |
FOOD*2400, FOOD*3030. Not available to students registered in BSCH.FOOD or FOOD:C majors.
|
| FOOD*3060 Food Chemistry II W (3-0) [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. This course is the same as
FOOD*3040, without the laboratory component.
|
| Prerequisite(s): |
FOOD*3030 or FOOD*3050 |
| Restriction(s): |
FOOD*3040. Not available to students registered in BSC.FOOD or BSC.FOOD:C majors.
|
| 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): |
ENGG*2660 or [FOOD*2620, (MICR*2030 or MICR*2420)]
|
| 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 are
discussed in this course. Intrinsic and extrinsic factors and their relationship to microbial growth, control of microorganisms
by food processing and application of Hazard Analysis Critical Control Points (HACCP) programs are also discussed. Laboratory
classes will provide experience in microbiological techniques, sampling and basic genetic engineering.
|
| Prerequisite(s): |
1 of MICR*1020, MICR*2030, MICR*2420 |
| 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 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, amino acids and organic acids of direct relevance to the food industry.
The laboratory component of the course will include wine production, beer brewing and dairy fermentations. Field trips to
a commercial winery and brewery will also aid the learning experience.
|
| Prerequisite(s): |
1 of MICR*1020, MICR*2020, MICR*2030, MICR*2420 |
| Restriction(s): |
Students must be of legal drinking age in the Province of Ontario. |
| FOOD*3700 Sensory Evaluation of Foods W (3-3) [0.50] |
| This course is an introduction to sensory science. Students will gain an understanding of the factors contributing to sensory
perception of foods. Sensory methodology and statistical tools for evaluation of all sensory aspects of food will be provided
and all students will gain hands-on experience with implementation, statistical analysis and interpretation of sensory data.
Consumer sensory testing methods will also be discussed.
|
| Prerequisite(s): |
(FOOD*2150 or HTM*2700), (1 of STAT*2040, STAT*2060, STAT*2080)
|
| Restriction(s): |
This is a priority access course. Registration may be restricted to students in BSCH.FOOD, BSCH.FOOD:C or BASC.AHN during
certain periods.
|
| 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 |
| 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-operatively 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*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*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 S,F,W (0-2) [0.25] |
| This course involves 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 |
| Co-requisite(s): |
FOOD*4220 |
| FOOD*4260 Food Product Development I F (6-0) [0.50] |
| This course examines the research and development process related to new food products. Through a series of lectures and presentations
students will learn the underlying theory behind food product development including idea generation, prototype development
and new product manufacturing, evaluation and product marketing. Students will also gain a real world understanding of the
process through their involvement and interaction with invited industry speakers. Students will work in teams with students
from other disciplines to plan a food product development project.
|
| Prerequisite(s): |
FOOD*2100, FOOD*3030, FOOD*3160, FOOD*3230, FOOD*3700 |
| Restriction(s): |
FOOD*4100, FOOD*4700, MGMT*4020, MGMT*4030 |
| FOOD*4270 Food Product Development II W (6-0) [0.50] |
| This course will compliment the Food Product Development I course by further assisting students in gaining a comprehensive
understanding of the principles and process of food product development. Students will use the theory obtained from the Food
Product Development I course to put into practice and gain real life experience in the planning, conducting, and communicating
results as a team while developing a pre-approved food product.
|
| Prerequisite(s): |
FOOD*4260 |
| Restriction(s): |
MGMT*4020, MGMT*4030 |
| 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 assess 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, (1 of BIOL*1040, BIOL*1070, BIOL*1080)
|
