X. Degree Programs
Bachelor of Science (B.Sc.)
Food Science (Co-op) (FOOD:C)
Department of Food Science, Ontario Agricultural College
Program Requirements
The Co-op program in Food Science is a five year program, including four 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.
| 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, students 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, work term report grading and program completion requirements.
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)*
4.00 - First year science required
9.50 - Required in semesters 3-8
2.00 - Restricted electives
2.00 - Liberal Education electives
1.00 or 1.50 - Additional Science electives (1.50 if MCS*3010 is chosen as a Restricted Elective)
1.00 or 1.50 - Free electives (1.00 if MCS*3010 is chosen as a Restricted Elective)
1.50 - Co-op Work Terms
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 Co-op work term is optional and if completed, the total number of credits will equal 22.00.
Students not in the Food Science Major who are seeking further study in Food Science are encouraged to consider the Certificate in Food Science. See Special Study Opportunities, Chapter XI of the Calendar.
The recommended program sequence is outlined below.
Major (Honours Program)
Semester 1 - Fall
| BIOL*1090 | [0.50] | Introduction to Molecular and Cellular Biology |
| CHEM*1040 | [0.50] | General Chemistry I |
| MATH*1080 | [0.50] | Elements of Calculus I |
| PHYS*1080 | [0.50] | Physics for Life Sciences |
| 0.50 Liberal Education electives | ||
| Note: CIS*1200, rather than an Liberal Education credit is recommended for those needing to improve their computer skills. | ||
| Students lacking Grade 12 or 4U Biology, Chemistry or Physics should follow the revised schedule of study for this major found at: https://www.uoguelph.ca/bsc/revised_SS | ||
Semester 2 - Winter
Summer Semester
Off
Semester 3 - Fall
Semester 4 - Winter
Summer Semester
| COOP*1000 | [0.50] | Co-op Work Term I |
Semester 5 - Fall
Semester 6 - Winter
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 |
Semester 7 - Fall
Semester 8 - Winter
| FOOD*4270 | [0.50] | Food Product Development II |
| 2.00 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.
Restricted Electives
| FOOD*4070 | [0.50] | Food Packaging |
| FOOD*4090 | [0.50] | Functional Foods and Nutraceuticals |
| FOOD*4110 | [0.50] | Meat and Poultry Processing |
| FOOD*4220 | [0.50] | Topics in Food Science |
| FOOD*4230 | [0.50] | Research in Food Science |
| FOOD*4310 | [0.50] | Food Safety Management Systems |
| FOOD*4400 | [0.50] | Dairy Processing |
| FOOD*4520 | [0.50] | Utilization of Cereal Grains for Human Food |
| MCS*3010 | [0.50] | Quality Management |
| POPM*4040 | [0.50] | Epidemiology of Food-borne Diseases |