B.Sc. programs are available through both the College of Agriculture and the College of Arts & Science. See college sections for details.
Students in the College of Arts & Science may take most FD SC courses for credit towards a B.A. or B.Sc. degree. For details see Food Science in the College of Arts & Science section.
Provides a comprehensive introduction to the principles and practice of food science in contemporary society. Relationships between foods and bioproducts, chemistry, commodities, composition, fermentation, formulation, preservation, processing and interrelationships between foods and biotechnology, functionality governance, nutraceuticals, and safety are covered in the course.
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.
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.
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.
Modern analytical techniques/instruments and their application to food analysis are presented and discussed. Basic principles, methodology, applications, sampling, accuracy and precision are discussed.
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.
Fundamentals of Meat Science, including meat quality, chemistry, conversion and processing of muscle to meat and product 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.
Students in the Honours program are required to present one departmental seminar and attend all seminars.
FD SC 491.3
Registration Info — 2004-2005 Regular Session»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.