Food Science, Ph.D.
Food and Human Nutritional Sciences
Head: Dr. Cristina Rosell
Grad Chair: Dr. Harold Aukema
Campus Address/General Office: 209 Human Ecology Building
Telephone: 204-474-6874
Fax: 204-474-7593
Email Address: FHNS.Grad@umanitoba.ca
Website: umanitoba.ca/agricultural-food-sciences/food-and-human-nutritional-sciences
Academic Staff: Please visit our Academic Staff webpage
Food Science Program Information
The Department offers programs in both food science and human nutritional sciences leading to the Master of Science and the Doctor of Philosophy degrees.
Admission Information
Admission to the Faculty of Graduate Studies
Application and Admission Procedures are found 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.
Application Information
Students should complete and submit their online application with supporting documentation by the date indicated on the Food Science Ph.D. program of study page.
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 the seminar course (FOOD 7130, 3 CH or HNSC 7200, 3 CH). Further coursework may be required at the advisory committee's discretion.
Expected Time to Graduate: 3.5 years
| Year 1 | Hours | |
|---|---|---|
| GRAD 7300 | Research Integrity Tutorial | 0 |
| GRAD 7500 | Academic Integrity Tutorial | 0 |
| FOOD 7130 | Food Science Seminar | 3 |
| Course at the 7000 level | 3 | |
| Thesis Proposal 1 | ||
| Hours | 6 | |
| Years 2-4 | ||
| GRAD 8010 | Doctoral Candidacy Examination 2 | 0 |
| GRAD 8000 | Doctoral Thesis 3 | 0 |
| Hours | 0 | |
| Total Hours | 6 | |
| 1 | A written thesis proposal followed by an oral presentation by the student must be assessed and approved by the Advisory Committee within 12 months of commencing the program. |
| 2 | The candidacy exam will consist of 2 parts: |
| 3 | The final examination for the Ph.D. degree proceeds in two (2) stages: |
Registration Information
Students should familiarize themselves with the Faculty of Graduate 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 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
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.
Verbal and written presentation of selected topics in Food Science. This is a required course for all M.Sc. candidates in the Food Science Department.
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.
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.
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.
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.
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.
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.
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.