FSQA Student Resources

This information is organized to assist you in selecting courses for the course-based FSQA graduate programs (GDip, MSc, Toxicology). 

If you have any questions about course selection or completing your program, please contact the FSQA Program Assistant, Kay Norwell, at FSQA@uoguelph.ca

 

GDip FSQA program

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)

Note: If you are registering part-time, you will select one course each semester.  You will need to request a leave of absence for the summer semester when no courses are available. 


MSc FSQA program 

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.  The normal duration of the program (full-time) will be three to four full-time semesters.

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

MSc FSQA + Toxicology

Students in the collaborative program MSc FSQA+Toxicology need to take two toxicology courses as part of the 4.5 credits needed for the MSc FSQA program. 

The courses are listed in the Toxicology program details

MSc FSQA completion in 3 semesters

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 course(s)

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 course(s)

Semester 3 - Summer Semester (May to August)

FSQA*6500 FSQA Research Project (1.0 credit with final presentation)
approved additional course(s) if needed to reach 4.5 credits total

MSc FSQA completion in 4 semesters

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 course(s)

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 course(s)

Semester 3 - Summer Semester (May to August)

FSQA*6500 FSQA Research Project (in progress over 2 semesters or more)

Semester 4 - Fall Semester (September to December)

FSQA*6500 FSQA Research Project (1.0 credit with final presentation)
approved additional course(s) if needed to reach 4.5 credits total

Additional approved MSc FSQA courses

The courses selected will depend upon the student's background, specialty, interest and area of project research. Suitable courses are listed below. Other courses, not listed here, may be considered.  Up to two senior undergraduate courses can be taken. 

Details are available in the course listing by program posted online in the graduate calendar.

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)
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) - Instructor: Prof. Keith Warriner
TOX*6000 Advanced Principles of Toxicology (0.5 credit - 2 weeks full days on campus with online assignments during semester) - Instructor: Prof. Leonard Ritter

Both of these courses require you to use the paper course add form to select the courses.  Please complete the form and obtain the Instructor's signature and email to FSQA@uoguelph.ca

Note: If you are registering part-time, you will select one course each semester. You will need to request a leave of absence for any semester you are not registered.