Departmental courses given for BSc program

Food Science: This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.

Offered by: Food Science&Agr.Chemistry

• Fall
• 3 lectures

• Terms
  • Fall 2024
• Instructors
  • Xiaonan Lu

Life Sciences: Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.

Offered by: Parasitology

• Co-requisite: FDSC 230
• Restriction: Not open to students who have taken FDSC 211

• Terms
  • Fall 2024
  • Winter 2025
• Instructors
  • Igor Cestari, Thavy Long
  • Thavy Long, Igor Cestari

Food Science: Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.

Offered by: Food Science&Agr.Chemistry

• Fall
• 3 lectures and one 3-hour lab

• Terms
  • Fall 2024
• Instructors
  • Yixiang Wang

Food Science: Atomic and molecular structure, modern concepts of bonding, overview of functional groups, conformational analysis, stereochemistry, mechanisms and reactions of aliphatic compounds.

Offered by: Food Science&Agr.Chemistry

• Fall or Winter
• 3 lectures and one 3-hour lab
• Prerequisite(s): AECH 110 or CHEM 110 or equivalent of CHEM NYA in CEGEP.

• Terms
  • Fall 2024
  • Winter 2025
• Instructors
  • Alice D Cherestes
  • Alice D Cherestes

Food Science: Introduction to kinetic theory, thermodynamics, properties of liquids and solids, chemical equilibrium and the law of mass action, phase rule, properties of solutions, chemical kinetics.

Offered by: Food Science&Agr.Chemistry

• Winter
• 3 lectures

• Terms
  • Winter 2025
• Instructors
  • Ashraf A Ismail

Food Science: A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing.

Offered by: Food Science&Agr.Chemistry

• Winter
• 3 lectures and one 3-hour lab
• Prerequisite: FDSC 211 or LSCI 211

• Terms
  • Winter 2025
• Instructors
  • Ashraf A Ismail

Food Science: The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds.

Offered by: Food Science&Agr.Chemistry

• Fall
• 3 lectures and one 3-hour lab
• Prerequisite: FDSC 251 or permission of instructor.
• Corequisite: FDSC 251 or permission of instructor.

• Terms
  • Fall 2024
• Instructors
  • Saji George

Food Science: A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.

Offered by: Food Science&Agr.Chemistry

• Fall
• 3 lectures and one 3-hour lab
• Prerequisite: FDSC 251

• Terms
  • Fall 2024
• Instructors
  • Benjamin K Simpson

Food Science: The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging.

Offered by: Food Science&Agr.Chemistry

• Fall
• 3 lectures and one 3-hour lab
• This course carries an additional charge of $48.67 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.

• Terms
  • Fall 2024
• Instructors
  • Hosahalli Ramaswamy

Food Science: A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food.

Offered by: Food Science&Agr.Chemistry

• Winter
• 3 lectures and one 3-hour lab
• Prerequisite: FDSC 300 or permission of instructor.

• Terms
  • Winter 2025
• Instructors
  • Stephane Bayen

Food Science: The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products.

Offered by: Food Science&Agr.Chemistry

• Winter
• 3 lectures and one 3-hour lab
• Prerequisite: FDSC 251 or permission of instructor

• Terms
  • Winter 2025
• Instructors
  • Benjamin K Simpson

Food Science: The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc.

Offered by: Food Science&Agr.Chemistry

• Winter
• 3 lectures and one 3-hour lab
• Prerequisite: FDSC 251

• Terms
  • Winter 2025
• Instructors
  • Hosahalli Ramaswamy

Food Science: Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized.

Offered by: Food Science&Agr.Chemistry

• Winter
• 3 lectures and one 3-hour lab
• Prerequisite: FDSC 213 or permission of instructor.

• Terms
  • Winter 2025
• Instructors
  • Stephane Bayen

Food Science: An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve.

Offered by: Food Science&Agr.Chemistry

• Winter
• 3 lectures and one 3-hour lab
• Prerequisite: FDSC 305
• This course carries an additional charge of $52.69 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.

• Terms
  • Winter 2025
• Instructors
  • Yixiang Wang

Food Science: Fundamental principles of food product development from an innovative concept to the marketplace. Emphasis will be on the application of basic knowledge of food chemistry, food technology and related disciplines in developing new products or improving the existing ones.

Offered by: Food Science&Agr.Chemistry

• Fall
• 3 lectures and one 4-hour lab.
• Pre-/Co-requisite: FDSC 305 or permission of instructor

• Terms
  • Fall 2024
• Instructors
  • Salwa Karboune

Food Science: Selected advanced topics on the biophysical and kinetic aspects of enzymatic reactions, particularly the fundamentals and applications of laws of biothermodynamics, biochemical equilibrium, electrochemistry and biochemical kinetics as related to the enzymatic reactions.

Offered by: Food Science&Agr.Chemistry

• Winter
• 3 lectures
• Prerequisites: FDSC 211 or LSCI 211 and FDSC 233 or permission of instructor
• Course offered in even years. Check with Graduate Program Supervisor.

• Terms
  • This course is not scheduled for the 2024 academic year
• Instructors
  • There are no professors associated with this course for the 2024 academic year

Food Science: The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.

Offered by: Food Science&Agr.Chemistry

• Winter
• 3 lectures
• Prerequisite: FDSC 305 or permission of instructor
• Restriction: Not open to students who have taken FDSC 410

• Terms
  • Winter 2025
• Instructors
  • Varoujan Yaylayan

Food Science: This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships.

Offered by: Food Science&Agr.Chemistry

• Fall
• 3 lectures
• Prerequisite: FDSC 233
• Course offered in odd years. Check with Graduate Program Supervisor.

• Terms
  • This course is not scheduled for the 2024 academic year
• Instructors
  • There are no professors associated with this course for the 2024 academic year

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.

Offered by: Food Science&Agr.Chemistry

• Restriction: Course restricted to senior undergraduate and graduate students.

• Terms
  • Winter 2025
• Instructors
  • Yixiang Wang

Food Science: Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized.

Offered by: Food Science&Agr.Chemistry

• Fall
• 3 lectures
• Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor
• Offered in alternate years

• Terms
  • Fall 2024
• Instructors
  • Amanda Waglay

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.

Offered by: Food Science&Agr.Chemistry

• Winter
• 3 lectures
• Prerequisite: AEMA 310 or permission of instructor
• Restriction: Not open to students who have taken FDSC 425

• Terms
  • Winter 2025
• Instructors
  • There are no professors associated with this course for the 2024 academic year

Food Science: Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products.

Offered by: Food Science&Agr.Chemistry

• Fall
• Prerequisite: MICR 230 or LSCI 230 or permission of instructor.
• Restriction: Not open to students who have completed MICR 442.

• Terms
  • Fall 2024
• Instructors
  • Mohammad Numan I Asad

Food Science: Intership with an approved host organization in the food industry.

Offered by: Food Science&Agr.Chemistry

• Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.

• Terms
  • Fall 2024
  • Winter 2025
• Instructors
  • Yixiang Wang
  • Yixiang Wang

Food Science: A course designed to give final year undergraduate students research experience.

Offered by: Food Science&Agr.Chemistry

• Fall or Winter

• Terms
  • Fall 2024
  • Winter 2025
• Instructors
  • There are no professors associated with this course for the 2024 academic year

Food Science: A laboratory research project.

Offered by: Food Science&Agr.Chemistry

• Fall or Winter
• Pre-/Co-requisite: FDSC 490
• Restriction: Registration by Department permission only.

• Terms
  • Fall 2024
  • Winter 2025
• Instructors
  • There are no professors associated with this course for the 2024 academic year

Food Science: Two 20-minute presentations (1 per term) on an assigned or selected topic. The purpose is to research a subject and present to a peer audience the essence of the subject investigated. Development of presentation and communication skills at a professional level is stressed and rapport with the industry will be established through guest speakers.

Offered by: Food Science&Agr.Chemistry

• Fall
• 2 lectures
• Students must register for both FDSC 495D1 and FDSC 495D2.
• No credit will be given for this course unless both FDSC 495D1 and FDSC 495D2 are successfully completed in consecutive terms

• Terms
  • Fall 2024
• Instructors
  • Varoujan Yaylayan

Food Science: See FDSC 495D1 for course description.

Offered by: Food Science&Agr.Chemistry

• Winter
• Prerequisite: FDSC 495D1
• No credit will be given for this course unless both FDSC 495D1 and FDSC 495D2 are successfully completed in consecutive terms

• Terms
  • Winter 2025
• Instructors
  • Varoujan Yaylayan

Food Science: Two 20-minute presentations (1 per term) on an assigned or selected topic. The purpose is to research a subject and present to a peer audience the essence of the subject investigated. Development of presentation and communication skills at a professional level is stressed and rapport with the industry will be established through guest speakers.

Offered by: Food Science&Agr.Chemistry

• Winter
• Students must also register for FDSC 495N2
• No credit will be given for this course unless both FDSC 495N1 and FDSC 495N2 are successfully completed in a twelve month period

• Terms
  • Winter 2025
• Instructors
  • Varoujan Yaylayan

Food Science: See FDSC 495N1 for course description.

Offered by: Food Science&Agr.Chemistry

• Fall
• Prerequisite: FDSC 495N1
• No credit will be given for this course unless both FDSC 495N1 and FDSC 495N2 are successfully completed in a twelve month period

• Terms
  • Fall 2024
• Instructors
  • Varoujan Yaylayan

Food Science: A capstone course which requires a student to research a topic relevant to an industrial aspect of Food Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.

Offered by: Food Science&Agr.Chemistry

• Fall or Winter
• Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.

• Terms
  • Winter 2025
• Instructors
  • Varoujan Yaylayan