This 45-credit program is offered to candidates who seek further specialization in food safety but do not wish to pursue independent research. A strong undergraduate background in microbiology and knowledge of foodborne pathogens and food toxicants are required for admission to this program. Students complete a combination of graduate-level courses and a 12-credit research project.
The research project is a 12-week, full-time project under the direction of a staff member or external supervisor, including a detailed report on a food safety related topic which is submitted to the department.聽In the form of a literature review, the project will critically evaluate and summarize the current stage of development and suggest ways to resolve issues associated with the topic. The project also normally includes wet or dry lab work analyzing data that points to a current research problem in food science.聽
It is up to the project instructor and program advisor to allow a student to be involved in a project external to the department or the University. An industry internship is not guaranteed. Students are permitted to receive funding for their participation in a research project or internship.
This M.Sc. non-thesis program only admits students鈥痠n September. The duration is typically three academic terms, usually completed in a 12-month period. However, the program may be extended to accommodate,鈥痜or example, a modified course load and/or鈥痑dditional required鈥痯reparatory courses.鈥�
The typical course load sequence is:
- 12-15 credits lectured courses in fall term (full-time)
- 12-15 credits lectured courses in winter term (full-time)
- 15 credits research project + graduate seminar in summer term (full-time)
Optional: An additional (part-time) term in the fall may be required鈥痙epending on actual鈥痗ourse loads and/or additional required鈥痯reparatory coursework.聽
You can view the current cost of tuition and ancillary fees for three academic terms (fall/winter/summer) using the 91社区 Student Accounts fee calculator. Select the appropriate residency鈥痑nd select Master's Non-Thesis Programs.鈥疶he amount shown is for the fall and winter terms (two full-time terms, 30 credits). To estimate the total fees required for an M.Sc. non-thesis program, prorate the 30-credit estimate to 45 credits.
There is no financial assistance nor demonstratorship associated with this program. All applicants to this program must agree to be self-funded. Work for a co-op, research project, or internship will form an integral part of the student鈥檚 program. International students are required to have a work co-op permit in addition to a study permit.鈥�
Program Advisor: Prof. Xiaonan Lu
Required Courses (24 credits)
FDSC 634
Food Toxins & Toxicants
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Food Science: Toxins and toxicant residues in food are explored from an analytical perspective. New techniques of analysis and strategies are emphasized.
Offered by: Food Science&Agr.Chemistry
- Winter
- Prerequisite: FDSC 213 or permission of instructor.
FDSC 624
Current Food Safety Issues
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Food Science: Examining current and emerging food safety issues and concerns as they occur, including food recalls, in the context of food safety hazards and health risk, food laws and regulations, food industry standards and practices.
Offered by: Food Science&Agr.Chemistry
FDSC 626
Food Safety Risk Assessment
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Food Science: Food safety risk assessment as a key component of the risk analysis framework. Various aspects of the risk assessment process including planning, conducting and reviewing a risk assessment.
Offered by: Food Science&Agr.Chemistry
FDSC 545
Advances in Food Microbiology
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Food Science: An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: MICR 230 or LSCI 230, or permission of instructor
- Offered in alternate years only
FDSC 697
M.Sc. Project Part 1
6 Credits
Offered in the:
- Fall
- Winter
- Summer
Food Science: A critical review of the current state of knowledge of some aspect of Food Science or Technology.
Offered by: Food Science&Agr.Chemistry
- Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis Food Science.
- Terms
- Instructors
- There are no professors associated with this course for the 2024 academic year
FDSC 698
M.Sc. Project Part 2
6 Credits
Offered in the:
- Fall
- Winter
- Summer
Food Science: A critical review of the current state of knowledge of some aspects of Food Science or Technology.
Offered by: Food Science&Agr.Chemistry
- Prerequisite: FDSC 697.
- Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis-Food Science.
- Terms
- Instructors
- There are no professors associated with this course for the 2024 academic year
Complementary Courses (15 credits)
3 credits selected from the following:
FDSC 695
M.Sc. Graduate Seminar 1
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Food Science: Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.1).
Offered by: Food Science&Agr.Chemistry
- Terms
- Instructors
- Varoujan Yaylayan
- Varoujan Yaylayan
FDSC 696
M.Sc. Graduate Seminar 2
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Food Science: Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.2).
Offered by: Food Science&Agr.Chemistry
- Terms
- Instructors
- Varoujan Yaylayan
- Varoujan Yaylayan
12 credits selected from the following:
AGRI 510
Professional Practice
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Agriculture: The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication.
Offered by: Food Science&Agr.Chemistry
- Restriction: Course restricted to senior undergraduate and graduate students.
FDSC 536
Food Traceability
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Food Science: Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: FDSC 425 or permission of instructor.
- Course offered in odd years.
- Terms
- This course is not scheduled for the 2024 academic year
- Instructors
- There are no professors associated with this course for the 2024 academic year
FDSC 555
Comparative Food Law
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Food Science: An introduction to food law. The transformations that food law is undergoing as a consequence of social, economic and technological changes, the regulation of food risks and consumers' rights to be informed (labeling, health claims, nutritional information).
Offered by: Food Science&Agr.Chemistry
- Terms
- This course is not scheduled for the 2024 academic year
- Instructors
- There are no professors associated with this course for the 2024 academic year
FDSC 525
Food Quality Assurance
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Food Science: The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: AEMA 310 or permission of instructor
- Restriction: Not open to students who have taken FDSC 425
- Terms
- Instructors
- There are no professors associated with this course for the 2024 academic year
NUTR 512
Herbs, Foods&Phytochemicals
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Nutrition and Dietetics: An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.
Offered by: Human Nutrition
PARA 515
Water, Health and Sanitation
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Parasitology: The origin and types of water contaminants including live organisms, infectious agents and chemicals of agricultural and industrial origins. Conventional and new technological developments to eliminate water pollutants. Comparisons of water, health and sanitation between industrialized and developing countries.
Offered by: Parasitology
BREE 535
Food Safety Engineering
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Bioresource Engineering: The application of engineering principles to address microbial and chemical safety challenges in food processing, including intervention technologies (traditional and novel non-thermal intervention technologies, chemical interventions, and hurdle approach); control, monitoring and identification techniques (biosensors); packaging applications in food safety (active packaging, intelligent or smart packaging); and tracking and traceability systems.
Offered by: Bioresource Engineering
OCCH 612
Principles of Toxicology
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Occupational Health & Hygiene: General principles of toxicology, routes of toxicant entry, human organs as targets of toxic action, adverse effects, time-course of reactions to toxicants. Risk assessment techniques, in vivo-in vitro toxicity models, links between human population observations and animal, cellular and biochemical models.
Offered by: Occupational Health
Electives (6 credits)
At the 500 level or higher, selected in consultation with your academic advisor.