X. Degree Programs

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

Food Industry Management (FIM)

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.

This major will require the completion of 20.00 credits: 14.50 credits of required courses, 3.00 credits from restricted electives, and 2.50 credits of free electives. Of these credits, a minimum of 6.00 credits are required at the 3000 level or higher, of which at least 3.00 credits must be at the 4000 level.

Semester 1

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

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

Semester 3

BIOC*2580	[0.50]	Introduction to Biochemistry
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

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

Semester 5

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

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

Semester 7

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

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