Food Science (FOOD)
A contemporary examination of the safety of the food supply - where, how and why problems may arise and what is and can be done to consistently achieve high quality, safe food. Controversial issues (residues, organic, biotechnology, irradiation) will be discussed in a balanced manner, and prospects for the future presented.
Attributes: Recommended Intro Courses
(Lab required) The chemical components of food. Chemical problems and chemical changes which exist uniquely in foods.
The basic principles and practices of the major techniques used in food processing and preservation are covered. Emphasis is placed on thermal processing, drying, evaporation, chilling, freezing, separation, packaging and sanitation. Also preservation by salting, smoking, microwave, radiation and chemical techniques is presented. Critical issues in food regulations are introduced.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: any MATH course at the 1000 level.
Technology of frozen dairy products, including selection and processing of materials and handling of products. Standards and quality control programs for major dairy products will be covered. Offered in 2006-07 and alternate years thereafter.
Selection and evaluation of raw materials and lactic cultures are covered. Processing, packaging and distribution of cheddar and cottage cheese, cultured milk, cream and yogurt are studied. Offered in 2005-2006 and alternate years thereafter.
The science and technology of transforming wheat into quality baked foods. Focus will be on the biophysical and biochemical basis for the functionality of intrinsic wheat constituents, e.g. starch, and gluten proteins, and extrinsic ingredients, e.g. yeast, chemical leaveners, fats, oxidants, enzymes and other improvers. Principles of product formulations and modern processing techniques used to add value to wheat as diverse foods will also be covered.
Applications of engineering fundamentals to unit operations in the food industry.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: BIOE 3530.
The science and technology behind the functionality of major Canadian cereal grains and grain legumes for food and beverage. Grains covered include wheat, barley, oats peas, beans, and lentils in the context of their processing into products such as bread, pasta and beer, and foods high in dietary fibre. Details are presented on the differing physical and chemical attributes of grains to make quality products with focus on the roles of protein, starch, and non-starch polysaccharides.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: FOOD 2500 or equivalent.
(Lab required) Processing of materials of animal origin will be studied with emphasis on product quality and safety. The impact of initial characteristics and further processing will be discussed as factors that can affect nutritive value, convenience, functionality, appearance, palatability, and food safety of the final product. Additionally, the course will provide practical experience in identifying the quality parameters, detecting defects, and applying technologies to obtain different foods of animal origin, through labs and field trips.
The processing of specific food groups is covered. The functions and changes in the primary chemical components (carbohydrates, proteins and lipids) of the commodities receive special consideration. New technologies including thermal/nonthermal processing, radiation, extrusion, minimal processing and other advanced processing methods will be studied.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: FOOD 3010.
Integration of current issues in food and human nutritional sciences. Emphasis on ethics, equity, economics, and professional approaches to challenges in food and human nutritional sciences using case studies, team work, and scientific communication to specialists and the public. This is a capstone course restricted to students in year 4 of the B.Sc. Food Science degree programs. May not be held with HNSC 4100 or AGRI 4100 or the former FOOD 4120.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: AGRI 2030 and Faculty approval.
Equiv To: FOOD 4120
(Lab required) This course focuses on the significance of the presence and/or growth of microorganisms in foods and their importance in the production and safety of foods. Contents include the microbial ecology of food, beneficial microorganisms in food systems, pathogenic and spoilage microorganisms, characteristics of foodborne infection, food intoxication and the influence within the food system of the growth and survival of microorganisms and contaminants that may occur in a food-processing environment. Food preservation and food processing related to food microbiology are also discussed.
This course exposes students to the principles, methods, and techniques of qualitative and quantitative physical, chemical and biological analyses of foods. Major emphasis is placed on understanding the basic principles of classical and instrumental methods of analysis. Criteria for the choice of various analytical methods, methods for treating data and sampling techniques will be studied.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: FOOD 2500.
Fundamentals of quality control and their industrial application through physical, chemical, microbiological, statistical and sensory methods will be studied. Statistical process control (SPC) will be mainly covered; required background knowledge of statistics will be reviewed briefly.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: FOOD 3010.
Research interests and aptitudes of students are developed through specific project assignments related to the food industry.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: Permission of Department Head required.
Advanced techniques employed in the physico-chemical analysis of food products as preparation for research, development, and inspection roles in government and in industry.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: FOOD 4160.
(Lab required) The course is devoted to the management of water and wastewater in food processing. The roles of water in food processing, recycle and reuse opportunities, treatment options for water and wastewater are presented. The course also discusses water stewardship in relation to food processing, water and wastewater regulations and implication for HACCP and ISO. Laboratory sessions are designed for the student to become familiar with Standard Methods for the Examination of Water and Wastewater. May not be held with the former FOOD 4240.
Equiv To: FOOD 4240
This course will cover the principles related to hazard analysis and critical control points (HACCP), a food safety and self-inspection system that is widely endorsed internationally by industry, consumer and regulatory groups. HACCP examines chemical, physical and biological hazards and identifies critical control points involved in producing, manufacturing and processing food products. Prerequisite or co requisite: FOOD 4150 or consent of instructor.
Current food safety issues; government, industry and consumers' role in organizing a safe food supply system; food laws and regulations in Canada and internationally. Preventative measures to increase food safety and sanitation will also be covered. Offered in 2005-2006 and alternate years thereafter.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisites: FOOD 4150 or FOOD 4300.
This course will help the student gain an understanding of the product development procedure as it relates to the food industry. Emphasis will be on application of basic knowledge of foods and food processing in designing a new product. May not be held with HNSC 4280.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisites: ABIZ 1000 and FOOD 3010 and MKT 2210 and [AGRI 2400 or STAT 2000 or STAT 2001].
Equiv To: HNSC 4280
The course will examine the bioactive components of functional foods and nutraceuticals, their sources, chemistry, process technology, efficacy, safety and regulation. Also offered as HNSC 4540. May not be held with HNSC 4540.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: [CHEM/MBIO 2730 and CHEM 2740 (or the former CHEM/MBIO 2770)] or [CHEM/MBIO 2700 (CHEM/MBIO 2701) and CHEM 2720 (CHEM 2721) (or the former CHEM/MBIO 2360 (the former CHEM/MBIO 2361))].
Equiv To: HNSC 4540