Academic Calendar

Food Science, M.Sc.

Degree Requirements

There are two types of Food Science Master’s programs in the Department of Food and Human Nutritional Sciences:

Thesis

Thesis projects may be of a basic research type or of an applied or practical nature relating to the chemistry, physics and/or microbiology of food raw materials, processes and/or products.

As part of the 12 credit hours required in the program, all students are required to take FOOD 7770 (3 credit hours), plus 3 credit hours in HNSC or FOOD courses at the 7000 level. The remaining 6 credit hours can be from within or outside the department and must include at least 3 credit hours at the 7000 level or above.  Reading/Special Topics courses at the Master's level must not exceed 3 credit hours.

Expected Time to Graduate: 2 years

Progression Chart

Plan of Study Grid
Year 1Hours
GRAD 7300 Research Integrity Tutorial 0
GRAD 7500 Academic Integrity Tutorial 0
FOOD 7770 Food and Human Nutritional Sciences Communications 3
Select 3 credit hours in HNSC or FOOD courses at the 7000 level. 3
Select 6 credit hours from within or outside the department, which must include at least 3 credit hours at the 7000 level or above 6
Thesis Proposal 1  
 Hours12
Year 2
GRAD 7000 Master's Thesis 2 0
 Hours0
 Total Hours12
1

A written thesis proposal followed by an oral presentation by the student must be assessed and approved by the Advisory Committee within 9 months of commencing the program. Students will be apprised of guidelines and evaluation procedures by the Advisor. The thesis proposal shall include the title, an introduction, literature review, hypothesis, objectives, methodology, references and Gantt chart. Students shall submit their draft thesis proposal to the advisor for feedback prior to circulation to the Advisory Committee. The student then presents orally for 20 minutes and defends the thesis proposal to the members constituting the Advisory Committee.

2

Students in the thesis route must pass an Oral Examination. The examining committee will grant approval based on the written document and the ability of the student to defend the work completed.  Agreement with no more than one dissenting vote on the written thesis and oral defense is required for final approval.

Registration Information

Students should familiarize themselves with the Faculty of Graduate and Postdoctoral Studies ‘GRAD’ courses applicable to their program. If you have questions about which GRAD course(s) to register in, please consult your home department/unit.

Prior to registration, students must consult with their advisor and then present a completed registration approval form to the department head. Any changes after the initial registration must also be approved by both advisor and department head.

Courses are subject to cancellation if there is insufficient enrolment. Courses with insufficient enrolment will be cancelled the first week of classes.

Regulations

Students must meet the requirements as outlined in both Supplementary Regulation and BFAR documents as approved by Senate.

Supplementary Regulations

Individual units may require specific requirements above and beyond those of the Faculty of Graduate and Postdoctoral Studies, and students should consult unit supplementary regulations for these specific regulations. 

Bona Fide Academic Requirements (BFAR)

Bona Fide Academic Requirements (BFAR) represent the core academic requirements a graduate student must acquire in order to gain, and demonstrate acquisition of, essential knowledge and skills.

All students must successfully complete:

  • GRAD 7300 prior to applying to any ethics boards which are appropriate to the student’s research or within the student’s first year, whichever comes first; and
  • GRAD 7500 within the first term of registration;

unless these courses have been completed previously, as per Mandatory Academic Integrity Course and Mandatory Research Integrity Online Course.

Students must also meet additional BFAR requirements that may be specified for their program.

General Regulations

All students must:

  • maintain a minimum degree grade point average of 3.0 with no grade below C+,
  • meet the minimum and not exceed the maximum course requirements, and
  • meet the minimum and not exceed the maximum time requirements (in terms of time in program and lapse or expiration of credit of courses).

Courses

Food Science

FOOD 7090  Unit Process Operations  3 cr  
A study of unit operations which are commonly utilized in the food industry with emphasis on separation processes, particle size reduction and heat transfers.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite or co-requisite: BIOE 3530 or equivalent.
FOOD 7150  Food Proteins  3 cr  
An examination of the structural and functional properties of proteins in foods. Laboratory sessions will emphasize experimental approaches to study proteins in foods, including topics such as surface characterization, thermal properties, rheological behaviour, and chemical modification.
FOOD 7160  Food Carbohydrates  3 cr  
A study of the physico-chemical properties and functionality of food carbohydrates. Laboratory sessions will focus on quantitation, structural characterization, thermal properties and rheological behaviour of carbohydrates.
FOOD 7180  Food Science of Cereal Grains  3 cr  
The course deals with cereal grains used for human food, the structure of constituents, and the relationship of constituent structure to functionality in the processing of the grains into food products. Emphasis will be on constituents and properties that contribute to optimum processing of wheat.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisites: CHEM 2360 or CHEM 2770 or MBIO 2360 or MBIO 2770, or permission of instructor.
FOOD 7200  Advanced Food Microbiology  3 cr  
Detection and quantitation of foodborne microorganisms and related toxins using developing methodology, including rapid microbiological assays with a comprehensive account of basic principles and advanced techniques.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisites: MBIO 2100, FOOD 4150 or consent of instructor.
FOOD 7240  Topics in Food Science  3 cr  
An in-depth study of selected topics of current relevance in Food Science. Available to students in the M.Sc. programs and in the Interdepartmental Ph.D. in Food and Nutritional Sciences.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: written consent of Department Head.
FOOD 7260  Advanced Meat Science  3 cr  
Builds on fundamental aspects of muscle biochemistry and function to explain how pre- and post-harvest technology affect meat quality and safety. Issues of current concern, their resolution as well as recent advances will be discussed.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: Consent of instructor.
FOOD 7270  Food Rheology  3 cr  
Evaluation of the textural properties of foods provides critical information in the development of quality food products. This course deals with the principles and methodologies in food rheology and includes an examination of the rheological properties of selected food systems.
FOOD 7770  Food and Human Nutritional Sciences Communications  3 cr  
Required course for all FHNS thesis based graduate students. Essentials of good oral presentation and scientific writing are emphasized throughout the course. May not be held with HNSC 7200 and FOOD 7130.
Mutually Exclusive: FOOD 7130, HNSC 7200