Program Overview

Food Science, M.Sc.

Overview

The Department of Food and Human Nutritional Sciences offers a Master of Science program in Food Science. The program provides students with advanced knowledge and skills in food science, with a focus on the chemistry, physics, and microbiology of food raw materials, processes, and products.

Admission Information

Admission to the Faculty of Graduate and Postdoctoral Studies

Application and admission procedures are outlined in the Academic Guide. Admission requirements for Master's students are found in the Master's Degrees General Regulations section of the Guide.

Food Science M.Sc. Admission Requirements

Entrance into the program requires a four-year undergraduate degree in Human Nutritional Sciences, Food Science, or equivalent. Decisions on equivalent degrees or courses needed to bring the student's background to the equivalent of a Human Nutritional Sciences or Food Science degree will be made by the Food and Human Nutritional Sciences Graduate Studies Committee (FHNSGSC). Each student must have an advisor identified before acceptance into the program.

Degree Requirements

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

• Thesis
• Course-based

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.

Progression Chart

The plan of study includes:

• GRAD 7300: Research Integrity Tutorial (0 credit hours)
• GRAD 7500: Academic Integrity Tutorial (0 credit hours)
• FOOD 7770: Food and Human Nutritional Sciences Communications (3 credit hours)
• 3 credit hours in HNSC or FOOD courses at the 7000 level
• 6 credit hours from within or outside the department, which must include at least 3 credit hours at the 7000 level or above
• Thesis Proposal (0 credit hours)
• GRAD 7000: Master's Thesis (0 credit hours)

Registration Information

Students should familiarize themselves with the Faculty of Graduate and Postdoctoral Studies 'GRAD' courses applicable to their program. Prior to registration, students must consult with their advisor and then present a completed registration approval form to the department head.

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
• GRAD 7500 within the first term of registration

Courses

Food Science

The following courses are available:

• FOOD 7090: Unit Process Operations (3 credit hours)
• FOOD 7150: Food Proteins (3 credit hours)
• FOOD 7160: Food Carbohydrates (3 credit hours)
• FOOD 7180: Food Science of Cereal Grains (3 credit hours)
• FOOD 7200: Advanced Food Microbiology (3 credit hours)
• FOOD 7240: Topics in Food Science (3 credit hours)
• FOOD 7260: Advanced Meat Science (3 credit hours)
• FOOD 7270: Food Rheology (3 credit hours)
• FOOD 7770: Food and Human Nutritional Sciences Communications (3 credit hours)