Faculty of Agricultural and Food Sciences
Section 5: Program Requirements
5.5 Bachelor of Science
(Food Science)
Chair: S. Arntfield
Telephone: (204) 474-9866
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The B.Sc. degree program in Food Science, which students enter into after completing University 1, provides the academic foundation of knowledge and skills for the wide range of activities in food science and technology. The principal areas covered are food processing, chemistry, analysis and safety. The degree program is structured in course offerings and content to enhance the competence of graduating students by providing greater emphasis in communications, critical thinking, computer literacy and statistics which are basic requirements of a modern professional environment.
The faculty also offers a minor in Food Science. Refer to section 5.9.3 for details.
The Food Science program specifies ten required and a minimum of three restricted elective courses in Food Science. As well, students must select a minimum of three credit hours from a prescribed list of courses in critical thinking and ethics. Twenty-one credit hours of free electives are available and can be selected in Food Science. This will ensure a strong academic base in Food Science and accommodate a satisfactory level of Food Science specialization.
In addition to the courses required for the faculty core for all students in the Faculty of Agricultural and Food Sciences the following courses are prescribed for the program leading to a B.Sc. in Food Science.
Suggested Progression of Program:
| Courses |
Credit Hours |
| Second Year |
CHEM 1310
CHEM 1320
|
University 1 Chemistry: Introduction to Physical Chemistry**
or
University 1 Chemistry: Introduction to Organic Chemistry** |
3
3 |
CHEM 2770
(MBIO 2770) | Elements of Biochemistry 1 | 3 |
| STAT 1000 | Basic Statistical Analysis 1 | 3 |
| STAT 2000 | Basic Statistical Analysis 2 | 3 |
| MBIO 2100 | General Microbiology A | 3 |
| AGRI 2030 | Technical Communications | 3 |
| FOOD 2500 | Food Chemistry | 3 |
| Restricted and/or Free Electives | 9 |
| Total credit hours | 30 |
| Third Year |
| HNSC 1210 |
Nutrition for Health and Changing Lifestyles |
3 |
| BIOE 3530 | Engineering Fundamentals | 3 |
| FOOD 3210 |
Food Engineering Fundamentals |
3 |
| FOOD 3010 |
Food Process 1 |
3 |
| FOOD 4150 | Food Microbiology 1 | 3 |
| FOOD 4160 | Food Analysis 1 | 3 |
| FOOD 4250 |
Food Analysis 2 | 3 |
| MKT 2210 | Fundamentals of Marketing | 3 |
| Restricted and/or Free Electives | 6 |
| Total credit hours | 30 |
| Fourth Year |
| FOOD 4010 | Food Process 2* | 3 |
| FOOD 4120 | Food Science Seminar | 3 |
| FOOD 4200 | Quality Control in Foods | 3 |
| FOOD 4510 | Food Product Development | 3 |
| Restricted and/or Free Electives | 18 |
| Total credit hours | 30 |
| Restricted Electives* |
Group 1
One course (three credit hours) from the following: |
AGRI 2190
Plus
ANSC 2530
|
Toxicology Principles
Nutritional Toxicology |
1.5
1.5 |
| FOOD 1000 |
Food Safety Today and Tomorrow | 3 |
| FOOD 4280 | Food Microbiology 2 | 3 |
| FOOD 4300 | Food Toxicants | 3 |
| FOOD 4310 | Introduction to HACCP | 3 |
| FOOD 4500 | Food Safety and Regulations | 3 |
Group 2
Two courses (six credit hours) from the following: |
| HNSC 4270 | Applied Sensory Methods | 3 |
| FOOD 3160 | Frozen Dairy Products | 3 |
| FOOD 3170 | Cheese and Fermented Milk Products | 3 |
| FOOD 3200 | Baking Science and Technology | 3 |
| FOOD 3500 | Processing of Animal Food Products | 3 |
| FOOD 4230 |
Food Research |
3 |
| FOOD 4240 | Analysis of Water and Waste | 3 |
| FOOD 4520 | The Packaging of Food | 3 |
| FOOD 4540 | Functional Foods and Nutraceuticals | 3 |
Group 3
One course (3 credit hours) of the following: |
| PHIL 1290 | Critical Thinking | 3 |
| PHIL 2740 | Ethics and Biomedicine | 3 |
| PHIL 2750 | Ethics and the Environment | 3 |
| PHIL 2830 |
Business Ethics |
3 |
|
Free Electives |
21 |
**While both CHEM 1310 and CHEM 1320 are required for the Food
Science program, normally only one is taken in second year.
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