XII. Course Descriptions

Food Nutrition and Risk Management

DFN*1010 Introduction to Food F (3-3) [0.50]
This course is the introduction to the science of food. The students will study the chemical and physical properties of food and the principles of food selection, storage, preparation and evaluation. (Offered in even-numbered years.)
Location(s): Kemptville
DFN*1020 Food Preparation and Theory F (3-5) [0.50]
This course is an introduction to the science of food. The students will study the chemical and physical properties of foods and the principles of food selection, storage, preparation and evaluation. The preservation of nutrients, colour, texture and flavour will be applied through food laboratory work and demonstrations. The students will develop the ability to recognize and produce safe quality food items. (Offered in even-numbered years.)
Location(s): Alfred
DFN*1060 Introduction to Nutrition F,W (4-0) [0.50]
This course introduces the nutrients - carbohydrates, fats, proteins, vitamins, minerals and water and their roles in food, nutrition and health. Students will learn Canadian nutrition standards and guidelines used in nutrition care. Application of these guidelines will be practiced.
Location(s): Kemptville
DFN*1110 Introductory Microbiology F (3-1) [0.50]
This course is an introduction to microbiology. Students develop skills needed to perform the basic microbiological procedures employed in a laboratory, including the use and care of the microscope; staining methods, aseptic techniques; culturing; and methods of identifying and enumerating important microorganisms.
Co-requisite(s): DFN*1250
Location(s): Kemptville
DFN*1170 Canadian and Global Food Trends F (3-0) [0.50]
The Agri-food chain is the continuum in which food is produced, processed, distributed and sold beginning from the farm and ending at the consumer. Through research, dialogue and debate, this course provides students with an over view of the food industry and the trends that influence it. Students will also gain an appreciation of the role food science plays in the food industry innovation.
Location(s): Kemptville
DFN*1190 Introduction to Food Processing F (4-0) [0.50]
This is an introductory course covering the principles and practices of processing milk and milk products, eggs, meat and other food products. Students will study the principles of quality assurance and Hazard Analysis Critical Control Points (HACCP), and their application to processing plant practices as well as processing standards. (Offered in odd-numbered years.)
Location(s): Alfred
DFN*1250 Basic Chemistry F (3-1) [0.50]
This course introduces fundamental principles of chemistry. Principles discussed include chemical bonding, simple reactions and stoichiometry, chemical and solution equilibria (acids, bases and buffers), and introductory organic chemistry. Laboratory exercises consist of qualitative and quantitative analysis. Students will use a variety of laboratory techniques to develop skills in data collection and scientific analysis, and communicative scientific information using approptiate terminology. Proper laboratory techniques are emphasized.
Co-requisite(s): DFN*1110
Location(s): Kemptville
DFN*1300 Food Industry Mathematics I F (3-0) [0.50]
This course provides an introduction to the application of mathematics in industrial and processing situations. Students will study the mathematical basis for developing product formulations and understanding food composition. Data derived from case studies and mathematical equations will be used to produce predictive models of the processing system.
Location(s): Kemptville
DFN*2010 Human Nutrition and Physiology F (9-0) [1.00]
Students will identify the main food nutrients and their role in a healthy diet will be discussed. Students will describe the structure and functioning of the human body. The principles of good nutrition at different stages of life will be examined based on the recommendations of Canada's Food Guide. Nutrition in the context of the social and cultural environment of individuals will be considered. Offered in odd-numbered years.
Restriction(s): DFN*1060, DFN*2020
Location(s): Alfred
DFN*2070 Applied Food Chemistry W (3-1) [0.50]
This course is an introduction to the chemisty of the major components of foods including carbohydrates, fats, proteins, water and food additives. The relationship between the chemical structure and the properties and behaviour of foods is emphasized. Particular attention is paid to the changes in food components which occur during storage, handling, and processing of foods.
Prerequisite(s): DFN*1250
Co-requisite(s): DFN*2170
Location(s): Kemptville
DFN*2130 Food Cost Control F (5-0) [0.50]
This course introduces students to inventory control, purchasing and receiving, costing of recipes and menus and basic accounting principles. Strategies for food cost control related to food purchasing, costing and budgeting are also introduced. (Offered in even-numbered years.)
Location(s): Alfred
DFN*2140 Introduction to Food Service F,W (2-5) [0.50]
This course will provide the students with an opportunity to participate in quantity food production and service. Skills will be developed in menu planning and design. Special attention will be given to environment/atmosphere management in food services. (Last offering - Fall 2013)
Prerequisite(s): DFN*1020, DFN*1200
Co-requisite(s): DFN*2200
Location(s): Alfred, Kemptville
DFN*2170 Food Processing Fundamentals W (3-1) [0.50]
This course explores and demonstrates the inter-relationship of chemistry, microbiology and engineering principles. The principles and processes of thermal heating, freezing, dehydrating, fermentation, salting, smoking and pickling are introduced.
Prerequisite(s): DFN*1110
Co-requisite(s): DFN*2070
Location(s): Kemptville
DFN*2200 Food Service Design and Equipment F (3-1) [0.50]
This course examines the basic principles of planning and equipping a food-service facility. Equipment selection and procurement, food service systems, work areas and blueprint reading are discussed. The safe handling of equipment will be addressed. (Offered in even-numbered years.)
Location(s): Alfred
DFN*2250 Food Microbiology F (3-2) [0.50]
An examination of the principles of microbiology as applied to food and food sanitation is the focus of this course. Both pathological and beneficial organisms are studied. Demonstrations and laboratory exercises provide practical application. (Offered in odd-numbered years.)
Location(s): Alfred
DFN*2300 Food Industry Mathematics II W (3-0) [0.50]
Case study examples will provide the student with a more advanced approach to the application of mathematics in industrial processing situations. Organization and graphical representation of data, probability, frequency distributions, estimation and hypothesis testing with both large and small samples, sampling methods, and applied statistical techniques will be examined.
Prerequisite(s): DFN*1300
Location(s): Kemptville
DFN*2350 Applied Food Microbiology W (3-2) [0.50]
An introduction to the major groups of microorganisms important in foods is presented in this course, including microbial spoilage of food, food-borne illness, and food fermentations. Sources of contamination and methods to control microorganisms during production, processing and storage of foods are discussed and evaluated. Food plant sanitation and criteria for establishing microbial standards for food products is explored.
Prerequisite(s): DFN*1110
Location(s): Kemptville
DFN*2420 Cultural Food Practices W (1-3) [0.50]
The impact of culture on food habits and cuisine is explored. Emphasis will be placed on the practical application of learning to plan menus in the multicultural Canadian context. Students will gain an understanding of food preparation techniques and ingredients used by major ethnic groups. Special attention will be given to sound nutrition and the introduction of cultural cuisine to the health and commercial food sectors. (Offered in odd-numbered years.)
Location(s): Alfred
DFN*2440 Sensory Evaluation F,W (2-2) [0.50]
The principles and practices of sensory evaluation for market research, product development, quality control, and research or product selection are covered. A practical approach familiarizes students with basic methodology and statistical procedures for analyzing results. (Offered in odd-numbered years.)
Location(s): Alfred
DFN*2500 Industry Internship I W (1-0) [0.50]
This course provides the industry internship provides students with the opportunity to develop hands-on work experience and exposure in a food processing environment. The focus of this field education is to gain broad experience in process operations and corporate culture. The internship is (160-200) hours and begins immediately following semester 2. A pass/fail grade will be assigned at the end of the course.
Co-requisite(s): DFN*2070, DFN*2350
Location(s): Kemptville
DFN*3070 Food Chemistry W (3-2) [0.50]
This coourse is an introduction to the chemistry of the major components of foods: carbohydrates, fats, proteins and water. The relationship between the chemical structure and the properties and behavior of foods is emphasized. Particular attention is paid to the changes in food components which occur during storage, handling and processing of foods. (Offered in even-numbered years.)
Location(s): Alfred
DFN*3170 Food Risk Analysis F (4-0) [0.50]
This course provides students with an overview of risk analysis and it's role in food hazards. Understanding the food supply chain and the steps involved in food recall will be introduced. the analysis, recognition and management of food hazards and risk will be discussed using case studies. (First offering - Fall 2014)
Prerequisite(s): DFN*1010
Equate(s): DFN*4170
Location(s): Kemptville
DFN*3190 Food Processing and Packaging F (3-2) [0.50]
This course builds on Food Processing Fundamentals covering more advanced topics in food processing and product development. The use of sweeteners, flavourings, coloring and preservatives are further explored. Food packaging is introduced. Packaging materials, protection devices, marketing and design aspects, and an overview of the legislation and regulatory process are investigated. (First offering - Fall 2014)
Prerequisite(s): DFN*2170
Location(s): Kemptville
DFN*3250 Menu Planning and Design F (4-1) [0.50]
This course will provide the students with skills in menu planning and design in different settings and different types of clientele. (Offered in even-numbered years.)
Restriction(s): DFN*2140
Location(s): Alfred
DFN*3510 Experiential Learning in Food and Nutrition Management S,F,W [0.50]
Student-initiated learning opportunities can be developed as a credit course in consultation with a supervising faculty member. Details of the activities included in the program will be outlined in a learning contract initiated by the student and agreed to by the faculty supervisor prior to the commencement of the work experience.
Prerequisite(s): 2.50 credits
Restriction(s): DAGR*3510, DHRT*3510, Registration in the Diploma Program in Food Nutrition and Risk Management. Instructor consent required.
Location(s): Alfred, Kemptville
DFN*3910 Special Study Project S,F,W (0-0) [0.50]
This course is a self-directed student project focusing on a topic of academic and/or practical interest to the student. The student will identify and propose a detailed course outline prior to the commencement of the project. The project could include a research assignment, a literature review, a hands-on assignment with specific learning objectives and milestones for achieving these objectives.
Prerequisite(s): 3.00 credits
Restriction(s): DAGR*3900, DHRT*3910, Registration in the Food Nutrition and Risk Management Diploma program and written permission of the faculty supervisor.
Location(s): Alfred, Kemptville
DFN*4030 Food, Beverage, Labour Cost Control W (4-2) [0.50]
Concepts and procedures for purchasing, receiving and storage of goods; controlling costs; pricing products and services; and managing budgets are discussed and practiced, as well as the application of basic manual and computer procedures to food, beverages and labour cost control. These topics are presented in the context of food service management but the principles are applicable to business in general. (Offered in odd-numbered years.)
Prerequisite(s): DFN*2130
Location(s): Alfred
DFN*4050 Field Placement U [0.00]
This course provides a concentrated "new" practical experience in the food industry. Students will complete a 5 week, placement (minimally 160 hours) in their area of interest, at the end of semester four. This placement is required to graduate and is evaluated on a pass/fail bases.
Prerequisite(s): 9.00 credits
Restriction(s): Instructor consent required.
Location(s): Alfred
DFN*4070 Advanced Topics in Food Processing F (4-0) [0.50]
Food processes and the relationship between chemistry, microbiology, nutrition and engineering as they apply to food processing are discussed. The following topics are included: thermal processing, novel processing, drying technology, separation technology, process monitoring and control, sanitation, waste management, HACCP for food processors, food legislation and food labeling.
Prerequisite(s): DFN*1190
Location(s): Alfred
DFN*4110 Product Development and Marketing F (3-2) [0.50]
The students will have an opportunity to develop a product/recipe. 5Procedures for quality assurance in food production, including evaluating products against quality standards, performing field studies, conducting taste panel testing and implementing client feedback will be followed. Demonstration and presentation techniques will be utilized in marketing the product.
Prerequisite(s): 5.00 credits
Location(s): Alfred
DFN*4160 Food Biotechnology W (4-0) [0.50]
This course explores the developing field of biotechnology beginning with its origins and the use of genetic engineering techniques. Many of the applications of biotechnology will be discussed with emphasis placed on food biotechnology applications. Ethical, public, nutritional and safety issues will also be addressed.
Prerequisite(s): DFN*2170
Location(s): Kemptville
DFN*4180 Safety and Food Quality Control W (8-0) [1.00]
This course describes accepted practices to be followed to maximize workplace safety and how to react in case of accidents. The importance of hygiene in the food sector to prevent contamination and the development of a food safety system in accordance with the hazard analysis and critical control point (HACCP) will be emphasized. Offered in odd-numbered years. (First offering - Winter 2015)
Restriction(s): DFN*4170
Location(s): Alfred
DFN*4190 Food Service and Catering W (2-6) [0.50]
This course will provide students with opportunities to participate in large scale food production and service. Students will gain experience in planning, preparing, presenting and serving foods with special attention given to environment/atmosphere management in food service. Emphasis is placed on teamwork and food service management techniques. (Offered in odd-numbered years.)
Prerequisite(s): DFN*1020, DFN*1200, DFN*2200, DFN*3250
Restriction(s): DFN*3200
Location(s): Alfred
DFN*4200 Management Case Study W (1-3) [0.50]
Organizational structure in health care facilities will be addressed as well as standards of care, Quality Assurance programs, policies and procedures. Through case studies, students will learn how to solve various situations in food service operation.
Prerequisite(s): 7.50 credits
Location(s): Alfred
DFN*4210 Nutrition Myths and Facts F (4-0) [0.50]
This course provides exposure to current issues in nutrition including: nutrition for fitness and sport, eating disorders, dietary supplements, herbal remedies and future foods. Many controversies in nutrition will be discussed throughout the course with regards to nutrition quackery, magic bullets and weight loss strategies. Students will further expand their knowledge and skills in the field of nutrition and develop critical thinking skills as they investigate the many myths and facts in nutrition. Students will be expected to develop and participate in various nutrition presentations and projects. (Offered in odd-numbered years.)
Location(s): Alfred
DFN*4230 Operations Management and Quality Systems W (3-0) [0.50]
This course will explore operations management and quality control systems withing a broad range of food manufacturing sectors. The student will learn to apply a systematic approach to problem solving and diagnostics for improving production processes. Students will discuss quality systems, government regulations and global industy programs and standards. The responsibilities of the Quality Control Department will be explored, as well as auditing and third party certification. (First offering - Winter 2015)
Prerequisite(s): 8.0 credits
Location(s): Kemptville
DFN*4270 New Product Process W (2-3) [0.50]
Students will learn the theoretical and practical skills of developing a new product or recipe, taking it from idea to bench top trial. Procedures for quality assurance in food production including evaluating products against quality standards, conducting taste panels and implementing client feedback will be followed. Students will explore the inter-relationship between consumer behaviour, marketing and product development. (First offering - Winter 2015)
Prerequisite(s): DFN*1010
Restriction(s): DFN*4110
Location(s): Kemptville
DFN*4310 Food Business Venture W (3-0) [0.50]
In this course students will undertake a comprehensive study to develop a business plan for a new venture or develop a long term management plan for an existing equine operation. Drawing upon knowledge and skills gained from pervious courses, students will complete and present a formal business report. (First offering - Winter 2015)
Prerequisite(s): DFN*2020
Location(s): Kemptville
DFN*4400 Clinical Nutrition W (10-0) [0.50]
This course describes the impact of nutrition in health, illnesses and chronic diseases. Students will develop nutritional plans that address medical conditions. (Offered in even-numbered years.)
Prerequisite(s): DFN*2010
Restriction(s): DFN*3030, DFN*4010
Location(s): Kemptville
DFN*4500 Industry Internship II W (1-0) [0.50]
This course is an industy internship provides students with an opportunity to develop hands-on work experience and exposure in a food processing environment. The focus of this field education is to gain supervisory experience in quality assurance and safety. the internship is (160-200) hours and begins immediately following semester 4. There is a required concurrent integrated online discussion included in this internship. A pass/fail grade is assigned at the end of the course. (First offering - Winter 2015)
Prerequisite(s): DFN*2500
Co-requisite(s): DFN*4230
Location(s): Kemptville
University of Guelph
50 Stone Road East
Guelph, Ontario, N1G 2W1