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Bachelor of Bio-Resource Management Degree (B.B.R.M.)

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Food Industry Management (Co-op) (FIM:C)

Department of Food, Agricultural and Resource Economics and Department of Food Science, Ontario Agricultural College

This major focuses on the development of leaders in the areas of Food Industry Innovation and Operations. The program combines a solid background in food science, economics and business, using a mix of theoretical and applied study. Students in this major will be able to create a curriculum uniquely tailored to their career goals. The flexibility provided in semesters 5 through 8 enables students to develop their understanding of specific areas of food science and business. Student participation in international exchanges and international summer research programs is encouraged and supported through academic advising on course selection and substitution. Students have the opportunity to incorporate a variety of field trips, experiential learning in the workplace and independent research projects into their program. The combination of a solid understanding of food science and current business practice with specialized skills and experience provided by this program is unique and greatly valued by prospective employers in this important sector of the Canadian and global economies.

A principal aim of the Co-op program in Food Industry Management is to facilitate the transition of students from academic studies to a professional career by enhancing the integration of theory and practice.

Program Requirements

The Co-op program in Food Industry Management is a five year program, including 4 work terms. Students must complete a Fall, Winter and Summer work term and must follow the academic work schedule as outlined below (also found on the Co-operative Education website: https://www.recruitguelph.ca/cecs/). Please refer to the Co-operative Education program policy with respect to adjusting this schedule.

Students are eligible to participate in a maximum two (2) summer employment processes and must follow the academic work schedule as outlined on the Co-operative Education website: https://www.recruitguelph.ca/cecs/).

Food Industry Management Academic and Co-op Work Term Schedule
Year Fall Winter Summer
1 Academic Semester 1 Academic Semester 2 Off
2 Academic Semester 3

COOP*1100

 Academic Semester 4 COOP*1000 Work Term I
3 Academic Semester 5 Academic Semester 6 COOP*2000 Work Term II
4 COOP*3000 Work Term III COOP*4000 Work Term IV Off
5 Academic Semester 7 Academic Semester 8 N/A

To be eligible to continue in the Co-op program, they must meet a minimum 70% cumulative average requirement after second semester, as well as meet all work term requirements. Please refer to the Co-operative Education program policy with respect to work term performance grading and work term report grading.

For additional program information students should consult with their Co-op Co-ordinator and Co-op Faculty Advisor, listed on the Co-operative Education web site.

Credit Summary (21.50 Total Credits)*

14.50 - Required Core Courses

3.00 - Restricted Electives

2.50 - Free Electives

1.50 - Co-op Work Terms

Students should note that a minimum of 6.00 credits of their BBRM degree are required at the 3000 level or higher, of which at least 3.00 credits must be at the 4000 level.

Note: A minimum of three Co-op work terms including a Summer, Fall, and Winter are necessary to complete the Co-op requirement. *A fourth work term is optional and if completed the total number of credits will equal 22.00.

Semester 1 - Fall

ACCT*1220 [0.50] Introductory Financial Accounting
BIOL*1080 [0.50] Biological Concepts of Health
CHEM*1040 [0.50] General Chemistry I
HROB*2090 [0.50] Individuals and Groups in Organizations
MATH*1030 [0.50] Business Mathematics

Semester 2 - Winter

BIOL*1090 [0.50] Introduction to Molecular and Cellular Biology
CHEM*1050 [0.50] General Chemistry II
FARE*1400 [1.00] Economics of the Agri-Food System
0.50 electives

Summer Semester

Off

Semester 3 - Fall

BIOC*2580 [0.50] Introduction to Biochemistry
COOP*1100 [0.00] Introduction to Co-operative Education
FOOD*2150 [0.50] Introduction to Nutritional and Food Science
MCS*2020 [0.50] Information Management
MICR*2420 [0.50] Introduction to Microbiology
STAT*2060 [0.50] Statistics for Business Decisions

Semester 4 - Winter

ACCT*2230 [0.50] Management Accounting
ECON*1100 [0.50] Introductory Macroeconomics
FOOD*2100 [0.50] Communication in Food Science
FOOD*2620 [0.50] Food Engineering Principles
0.50 electives or restricted electives

Summer Semester

COOP*1000 [0.50] Co-op Work Term I

Semester 5 - Fall

FARE*3310 [0.50] Operations Management
FOOD*3140 [0.50] Food Processing I
FOOD*3240 [0.50] Food Microbiology
1.00 electives or restricted electives

Semester 6 - Winter

FOOD*3170 [0.50] Food Processing II
HROB*2010 [0.50] Foundations of Leadership
One of:
PHIL*2120 [0.50] Ethics
PHIL*2600 [0.50] Business and Professional Ethics
1.00 electives or restricted electives

Summer Semester

COOP*2000 [0.50] Co-op Work Term II

Fall Semester

COOP*3000 [0.50] Co-op Work Term III

Winter Semester

COOP*4000 [0.50] Co-op Work Term IV

Summer Semester

Off

Semester 7 - Fall

FARE*3320 [0.50] Supply and Value Chain Management
FARE*4370 [0.50] Food & Agri Marketing Management
1.50 electives or restricted electives

Semester 8 - Winter

FARE*4330 [0.50] Advanced Operations Management
FARE*4380 [0.50] Retailing, Merchandising and Sales
FOOD*4310 [0.50] Food Safety Management Systems
1.00 electives or restricted electives

Restricted Electives

Students should note that some restricted electives require other courses not included among the required courses for the major as prerequisites. Students should consult the most recent undergraduate calendar for specific requirements. Students must take a minimum of 3.00 credits from restricted electives.

A minimum of 1.00 credits from the following list:
FOOD*4070 [0.50] Food Packaging
FOOD*4110 [0.50] Meat and Poultry Processing
FOOD*4400 [0.50] Dairy Processing
FOOD*4520 [0.50] Utilization of Cereal Grains for Human Food
A minimum of 1.00 credits from the following list:
FARE*3000 [0.50] International Food Sector and Policy Analysis
FARE*3170 [0.50] Cost-Benefit Analysis
FARE*4360 [0.50] Marketing Research
FARE*4500 [0.50] Decision Science
FOOD*4020 [0.50] Quality Management in the Food Industry
POLS*3470 [0.50] Business-Government Relations in Canada
Students may also count any of the courses from the following list as restricted electives:
FOOD*3050 [0.50] Food Chemistry I
FOOD*3700 [0.50] Sensory Evaluation of Foods
FOOD*4090 [0.50] Functional Foods and Nutraceuticals
FOOD*4260 [0.50] Food Product Development I
FOOD*4270 [0.50] Food Product Development II
Students may also count any of the research/experiential learning/independent study courses from the following list as restricted electives:
AGR*3010 [0.50] Special Studies in Agricultural Science I
AGR*3500 [0.50] Experiential Education
FARE*4550 [0.50] Independent Studies I
FARE*4560 [0.50] Independent Studies II
FOOD*4220 [0.50] Topics in Food Science
FOOD*4230 [0.50] Research in Food Science
University of Guelph
50 Stone Road East
Guelph, Ontario, N1G 2W1
Canada
519-824-4120