Program Overview

Food Science, Ph.D.

Overview

The Department of Food Science offers a Ph.D. program in Food Science, leading to the Doctor of Philosophy degree. The program is designed to provide advanced research training in food science and human nutritional sciences.

Admission Information

Admission to the Faculty of Graduate and Postdoctoral Studies

Application and admission procedures are outlined in the Academic Guide. Admission requirements for doctoral students are found in the Doctor of Philosophy General Regulations section of the Guide.

Food Science Ph.D. Admission Requirements

In addition to the admission requirements of the Faculty of Graduate Studies, the student must hold a research-thesis-based Master of Science degree or equivalent in the general areas of food or human nutritional sciences from a recognized university. The student must have attained a minimum University of Manitoba equivalent GPA of 3.5 in Master's coursework. Students with a Master of Science in a different scientific discipline will be considered for admission by the Food and Human Nutritional Sciences Graduate Committee (FHNSGSC) on a case-by-case basis.

Degree Requirements

The coursework requirement will consist of a minimum of 6 credit hours at the 7000 level. Of these 6 credit hours, 3 will consist of FOOD 7770. Further coursework may be required at the advisory committee's discretion.

• GRAD 7300: Research Integrity Tutorial (0 credits)
• GRAD 7500: Academic Integrity Tutorial (0 credits)
• FOOD 7770: Food and Human Nutritional Sciences Communications (3 credits)
• CRSE XXXX: Course at the 7000 level (3 credits)
• Thesis Proposal (0 credits)
• GRAD 8010: Doctoral Candidacy Examination (0 credits)
• GRAD 8000: Doctoral Thesis (0 credits)

Expected Time to Graduate

The expected time to graduate is 3.5 years.

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. Any changes after the initial registration must also be approved by both advisor and 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.

• GRAD 7300: Research Integrity Tutorial (prior to applying to any ethics boards or within the first year)
• GRAD 7500: Academic Integrity Tutorial (within the first term of registration)

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
• meet the minimum and not exceed the maximum time requirements

Courses

Food Science

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