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Program Requirements
The program is intended to train graduate students as specialists in food safety with the expectation that graduates will be well prepared academically to take on the challenging food safety events and issues that emerge both in Canada and globally. The program will cover food safety through the entire food supply chain from food production through processing/manufacturing to the food consumer; the courses which make up the program reflect the food safety considerations at the different stages of the farm to table food supply chain.
Required Courses (12 credits)
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FDSC 545 Advances in Food Microbiology (3 credits)
Overview
Food Science : An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).
Terms: Winter 2021
Instructors: Ronholm, Jennifer (Winter)
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FDSC 624 Current Food Safety Issues (3 credits)
Overview
Food Science : Examining current and emerging food safety issues and concerns as they occur, including food recalls, in the context of food safety hazards and health risk, food laws and regulations, food industry standards and practices.
Terms: Fall 2020
Instructors: Lu, Xiaonan (Fall)
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FDSC 626 Food Safety Risk Assessment (3 credits)
Overview
Food Science : Food safety risk assessment as a key component of the risk analysis framework. Various aspects of the risk assessment process including planning, conducting and reviewing a risk assessment.
Terms: Fall 2020
Instructors: Bayen, Stephane (Fall)
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FDSC 634 Food Toxins & Toxicants (3 credits)
Overview
Food Science : Toxins and toxicant residues in food are explored from an analytical perspective. New techniques of analysis and strategies are emphasized.
Terms: Winter 2021
Instructors: Bayen, Stephane (Winter)
Winter
Prerequisite: FDSC 213 or permission of instructor.
Research Project (12 credits)
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FDSC 697 M.Sc. Project Part 1 (6 credits)
Overview
Food Science : A critical review of the current state of knowledge of some aspect of Food Science or Technology.
Terms: Fall 2020, Winter 2021, Summer 2021
Instructors: Yaylayan, Varoujan (Summer)
Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis Food Science.
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FDSC 698 M.Sc. Project Part 2 (6 credits)
Overview
Food Science : A critical review of the current state of knowledge of some aspects of Food Science or Technology.
Terms: Fall 2020, Winter 2021, Summer 2021
Instructors: Yaylayan, Varoujan (Summer)
Prerequisite: FDSC 697.
Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis-Food Science.
Complementary Courses (15 credits)
3 credits chosen from the following:
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FDSC 695 M.Sc. Graduate Seminar 1 (3 credits)
Overview
Food Science : Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.1).
Terms: Fall 2020, Winter 2021, Summer 2021
Instructors: Yaylayan, Varoujan (Fall) Yaylayan, Varoujan (Winter) Wittebol, Laura; TAHERIAN, ALI; Yaylayan, Varoujan (Summer)
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FDSC 696 M.Sc. Graduate Seminar 2 (3 credits)
Overview
Food Science : Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.2).
Terms: Fall 2020, Winter 2021, Summer 2021
Instructors: Yaylayan, Varoujan (Fall) Yaylayan, Varoujan (Winter) Wittebol, Laura; Yaylayan, Varoujan (Summer)
12 credits chosen from the following:
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AGRI 510 Professional Practice (3 credits)
Overview
Agriculture : The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication.
Terms: Winter 2021
Instructors: Wang, Yixiang (Winter)
Restriction: Course restricted to senior undergraduate and graduate students.
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BREE 535 Food Safety Engineering (3 credits)
Overview
Bioresource Engineering : The application of engineering principles to address microbial and chemical safety challenges in food processing, including intervention technologies (traditional and novel non-thermal intervention technologies, chemical interventions, and hurdle approach); control, monitoring and identification techniques (biosensors); packaging applications in food safety (active packaging, intelligent or smart packaging); and tracking and traceability systems.
Terms: Fall 2020
Instructors: Ngadi, Michael O (Fall)
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FDSC 525 Food Quality Assurance (3 credits)
Overview
Food Science : The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
Terms: Winter 2021
Instructors: Bahadi, Mazen (Winter)
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FDSC 536 Food Traceability (3 credits)
Overview
Food Science : Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum.
Terms: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
Winter
3 lectures
Prerequisite: FDSC 425 or permission of instructor.
Course offered in odd years.
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FDSC 555 Comparative Food Law (3 credits)
Overview
Food Science : An introduction to food law. The transformations that food law is undergoing as a consequence of social, economic and technological changes, the regulation of food risks and consumers' rights to be informed (labeling, health claims, nutritional information).
Terms: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
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NUTR 512 Herbs, Foods and Phytochemicals (3 credits)
Overview
Nutrition and Dietetics : An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.
Terms: Fall 2020
Instructors: Owen, Patrick (Fall)
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OCCH 612 Principles of Toxicology (3 credits)
Overview
Occupational Health & Hygiene : General principles of toxicology, routes of toxicant entry, human organs as targets of toxic action, adverse effects, time-course of reactions to toxicants. Risk assessment techniques, in vivo-in vitro toxicity models, links between human population observations and animal, cellular and biochemical models.
Terms: Fall 2020
Instructors: Heroux, Paul (Fall)
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PARA 515 Water, Health and Sanitation (3 credits)
Overview
Parasitology : The origin and types of water contaminants including live organisms, infectious agents and chemicals of agricultural and industrial origins. Conventional and new technological developments to eliminate water pollutants. Comparisons of water, health and sanitation between industrialized and developing countries.
Terms: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
Elective Courses (6 credits)
At the 500 level or higher, and selected in consultation with the academic adviser.
