FSQA Course Selection Guide

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GDip FSQA program schedule - completed in 2 semesters 

Semester 1 - Fall Semester (September to December)
FSQA*6600 Principles of Food Safety & Quality Assurance (0.5 credit - online)
FSQA*6100 Food Law and Policy (0.5 credit - online)
POPM*6350 Safety of Foods of Animal Origins (0.5 credit - online)
 
Semester 2 - Winter Semester (January to April)
FSQA*6150 Food Quality Assurance Management (0.5 credit - online)
FSQA*6200 Food Safety Systems Management (0.5 credit - online)

MSc FSQA program schedule - completed in 3 semesters

Refer to the course list below (by semester) for required courses (2.5 credits) and to select additional approved courses (2.0 credits) for a total of 4.5 credits to complete the program.  

Food Science undergraduate courses (level 3 or 4) may be considered for credit towards the MSc FSQA.   Other courses not listed can be reviewed for approval for credit towards your program.  Contact the FSQA Program Coordinator Dr. Jeffrey Farber jfarber@uoguelph.ca

Students in the collaborative program MSc FSQA+Toxicology need to take two toxicology courses.  The courses are listed in the Toxicology program details
Contact the Toxicology Graduate Coordinator for any assistance
 
Part-time students can contact the FSQA Program Assistant for guidance with planning their program schedule.  Contact Kay Norwell fsqa@uoguelph.ca
Your program plan must be approved by the FSQA Coordinator, Prof Jeffrey Farber jfarber@uoguelph.ca
 
Semester 1 - Fall Semester (September to December)
FSQA*6000 Food Safety & Quality Assurance Seminar (0.5 credit - on campus)
FSQA*6600 Principles of Food Safety & Quality Assurance (0.5 credit - online)
approved additional courses
 
Semester 2 - Winter Semester (January to April)
FSQA*6150 Food Quality Assurance Management (0.5 credit - online)
FSQA*6500 FSQA Research Project (in progress over 2 semesters or more)
approved additional courses
 
Semester 3 - Summer Semester (May to August)
FSQA*6500 FSQA Research Project (1.0 with final presentation)
approved additional courses if needed to reach 4.5 credits total
 

ADDITIONAL APPROVED COURSES:

Fall Semester (September to December)

FSQA*6100 Food Law and Policy (0.5 credit - online)
POPM*6350 Safety of Foods of Animal Origins (0.5 credit - online)
FOOD*6190 Advances in Food Science (0.5 credit - working with a faculty member on a paper)
HHNS*6400 Functional Foods and Nutraceuticals (0.5 credit - on campus)
PABI*6000 Bacterial Pathogenesis (0.5 credit - on campus)
POPM*6200 Epidemiology (0.5 credit - on campus)
PLNT*6110 Fruit and Vegetable Technology (0.5 credit - on campus) - available in even # years only
FOOD*3030 Food Chemistry I (0.5 credit - on campus 3rd year undergraduate course)
NUTR*4510 Toxicological Aspects of Nutrition (0.5 credit - on campus 4th year undergraduate course)

POPM*4040 Epidemiology of Food-Borne Diseases (0.5 credit - on campus 4th year undergraduate course)

Winter Semester (January to April)

FSQA*6200 Food Safety Systems Management (0.5 credit - online)
FOOD*6190 Advances in Food Science (0.5 credit - working with a faculty member on a paper)
HHNS*6410 Applied Functional Foods and Nutraceuticals (0.5 credit - on campus)
PABI*6550 Epidemiology of Zoonoses (0.5 credit - on campus)
POPM*6210 Epidemiology II (0.5 credit - on campus)
POPM*6540 Concepts in Environmental Public Health (0.5 credit - on campus)
POPM*6550 Public Health Policy and Systems (0.5 credit - on campus)
FOOD*4090 Functional Foods and Nutraceuticals  (0.5 credit - on campus 4th year undergraduate course)
 

Summer Semester (May to August)

FOOD*6190 Advances in Food Science (0.5 credit - working with a faculty member on a paper)
TOX*6000 Advanced Principles of Toxicology (0.5 credit - 2 weeks full days on campus with online assignments during semester)