FD SC 323.3
Food Additives and Toxicants
2(3L)

Introduction to the types of food additives currently used in the food industry and the function of these chemical compounds in foods will be presented. The safety of these additives and toxicological information will be discussed. The question of the addition of additives to foods versus 'natural' foods will be discussed, emphasizing the types and concentrations of 'natural toxicants' in foods.

FD SC 345.3
Food Processing I
2(3L-1P)

The fundamental principles of the common unit operations of food processing and preservation are discussed with emphasis on freezing, drying, evaporation and thermal processing operations. The operating principles of equipment utilized in these operations will be examined and selected processes of unit operations studied in detail.

FD SC 412.3
Fluid Food Products
1(3L-1P)

Introduction to the production and processing of milk, alcoholic beverages, carbonated and non-carbonated drinks, and other fluid food products.

FD SC 415.3
Advanced Food Chemistry
1(3L-4P)
Prerequisite(s): BIOCH 211.

Advanced study of chemical components in foods and of chemical reactions involving these components. Topics include carbohydrates, lipids, pigments, emulsions/emulsifiers, enzymes and browning reactions.

FD SC 417.3
Food Analysis
1(3L-4P)
Prerequisite(s): BIOCH 211or CHEM 251.

Modern analytical techniques/instruments and their application to food analysis are presented and discussed. Basic principles, methodology, applications, sampling, accuracy and precision are discussed.

FD SC 452.3
Quality Assurance for the Food Industry
1(3L)

Principles of quality assurance as applied to the food industry. Topics include food regulations, analytical concerns, statistical quality control, sanitation, and the Hazard Analysis Critical Control Point (HACCP) quality assurance system.

FD SC 457.3
Food Processing II
1(3L-3P)

Fundamentals of Meat Science, including chemistry, processing and storage will be presented. The lipid component of foods will be discussed including a review of lipid chemistry, processing of fats and oils, and functional properties.

FD SC 490.0
Honours Seminar
1&2(1S)

Students in the Honours program are required to present one departmental seminar and attend all seminars.

FD SC 491.3
Research Project
1/2(3P)
Prerequisite(s): Registration in Honours with a minimum cumulative percentage average of 70% in food science courses, and written permission of the Department of Applied Microbiology and Food Science.

A research project is selected in consultation with a faculty supervisor in whose laboratory the work will be carried out. The student will: a) become familiar with scientific literature pertinent to the project, b) plan and set up procedures, and collect, record and analyze results, c) submit to the department a typed report incorporating a review of literature, procedures used, results obtained and a discussion of the results and their significance.

SPECIAL TOPICS

FD SC 398.3