Food Science

Acting Chair -- Rickey Yada Ext. 8915

Graduate co-ordinator -- Alejandro Marangoni - Ext 4340

Graduate secretary -- Margaret Walmsley Ext 6983

Graduate Faculty:

Shai Barbut BSc Hebrew Univ. of Jerusalem, MS, PhD Wisconsin (Madison) -- Professor*

Douglas G. Dalgleish BSc, PhD Edinburgh -- Professor and Ontario Dairy Council and Industrial Research Chair in Dairy Technology

H. Douglas Goff BSc (Agr) Guelph, MS, PhD Cornell -- Associate Professor

Mansel W. Griffiths BSc North-East London Polytechnic, PhD Leicester -- Professor and Ontario Milk Marketing Board and Industrial Research Chair in Dairy Microbiology

Arthur R. Hill BSc (Agr), MSc, PhD Guelph -- Associate Professor

Yukio Kakuda BSc, MSc California State, PhD Kansas State -- Associate Professor

Marc LeMaguer BSc (Paris), MSc California (Berkeley), PhD Paris -- Professor

Robert W.J. Lencki BASc Toronto, MASc Waterloo, PhD McGill -- Associate Professor

Alejandro G. Marangoni BSc McGill, PhD Guelph -- Associate Professor

Yoshinori Mine, Bsc MSc (Shinshu) PhD (Tokyo) Associate Professor and Industrial Chair in Egg Material Science

Douglas Powell, Bsc, PhD Guelph Assistant Professor

Heidi Schraft, Bsc,Ph.D, (Med Vet, Zurich) Assistant Professor

Ronald E. Subden BA Queen's, BEd Toronto, PhD McMaster -- Professor

Howard J. Swatland BSc London, MSc, PhD Wisconsin -- Professor*

Marvin A. Tung BSc (Agr), MSc, PhD British Columbia -- Professor and Weston Foundation Food Packaging Technology Chair

Rickey Y. Yada BSc (Agr), MSc, PhD British Columbia -- Professor

* Joint appointment with the Department of Animal and Poultry Science

Associated Graduate Faculty:

Jose M. Aguilera MSc M.I.T., PhD Cornell, MBA Texas A&M -- Professor, Chemical Engineering, Universidad Catolica de Chile, Adjunct Professor

Carole Buteau, Bsc Laval, Msc,PhD Guelph

Robert H. Coffin BSc (Agr), MSc Macdonald College (McGill), PhD Guelph -- Cavendish Farms, Summerside P.E.I., Adjunct Professor

J.M. deMan,Chem Eng Netherlands, Ph.D. Alberta, Professor Emeritus

Valerie J. Davidson BEng McMaster, MSc Guelph, PhD Toronto School of Engineering -- Adjunct Professor

Christopher J. Findlay BSc Concordia, MSc, PhD Guelph -- Compusense Inc., Guelph Adjunct Professor

Elizabeth A.K. Gullett BSc Toronto, MS Wisconsin, PhD Massachusetts -- Adjunct Professor

Rajendra P. Gupta - BSc, Msc, PhD Allahabad

L.J. Harris, BSc(Agr) Msc, Alberta, Ph.D. North Carolina State University Adjunct Professor

R.L. Jackman, BSc Agr, British Columbia, MSc, Ph.D. Guelph, Adjunct Professor

S.A.A. Jassim, BSc (Sulaimanyah), MSc, Ph.D.(Nottingham) Adjunct Professor

M. Marcone, BA, BSc, Ph.D. Guelph, Special Graduate Facutly

T. MacLaurin, BSc, MSc, PhD Kansas, Adjunct Professor

Anne Muckle. Msc, DVM, PhD, Guelph

E.D. Murray, Bsc (Shinshu) MSc (Man) PhD(Western) Adjunct Professor

G. Paliyath, BSc (Mysore) MSc,PhD BEd (Mysore) Adjunct Professor

Vladimir F. Rasper Ing Chem, Ing Agric, C-T, Praha -- Professor Emeritus and Adjunct Professor

J.L. Smith, Bsc, Msc, PhD. Guelph, Adjunct Professor

David W. Stanley BSc, MSc Florida, PhD Massachusetts -- Adjunct Professor

L.F. Szijarto Bsc Ag U of Budapest, Msc, PhD, Guelph

Takuji Tanaka, BSc Msc PhD Kyoyo

Samuel Wang BSc Agr Chem National Taiwan University, PhD Michigan State University -- Vineland Research Station Adjunct Professor

O.P. Ward BSc, PhD National University of Ireland -- University of Waterloo, Adjunct Professor

TThe Department of Food Science offers research-based MSc and PhD programs and the course-work-based collaborative MSc in food safety and quality assurance. The department's primary fields of study are food chemistry (Dalgleish, Kakuda, Marangoni, Mine, Swatland, Yada), food microbiology (Griffiths, Schraft), and food processing/engineering (Barbut, Goff, Hill, LeMaguer, Lencki).

Msc Program

The MSc program focuses on various aspects of food science. Students have the opportunity to apply scientific and engineering principles to the production, processing, preservation and utilization of food.

Admission Requirements

To be considered for admission, applicants should hold an honours baccalaureate degree with at least a `B-' average during the last two years of study. To assist in identifying a suitable thesis advisor, applicants should submit a short statement of research interests. Supportive letters of reference are essential and should outline the applicants' strengths and weaknesses. Students may be admitted into the fall, winter or spring semesters.

Degree Requirements

MSc students are required to register in at least four graduate courses (a minimum of 10 credits) and prepare an acceptable thesis. A graduate degree program form signed by the student and approved by the student's advisory committee will be submitted during the first semester for approval of the departmental graduate studies committee. The students must maintain a minimum 'B-' average to remain in the program. In addition, each student is required to take a seminar course which provides training in technical communications. The thesis research is planned by the student in consultation with the advisor and approved by the advisory committee during the first semester of the program. The program is completed by the successful defence of the thesis.

PhD Program

The PhD program focuses on the fields of food chemistry, food microbiology, and food processing and engineering. The heart of the PhD degree is an independent research project leading to a written thesis which must be defended before the graduate faculty. The program is a demanding one, providing both intellectual challenges and opportunities to those highly motivated students wishing to advance their knowledge and expand their career potential beyond the undergraduate degree.

Admission Requirements

The usual requirement for admission into the PhD program is a research-based MSc degree with a minimum 'B' average and supportive letters of reference. It is also possible for a student to transfer from the MSc program without completing the requirements of the latter if the student has an excellent academic record and shows a strong aptitude for research which can be expanded to the doctoral level.

Applicants should submit a one page statement of research interests, background experience, and career goals to assist in the identification of a faculty advisor who has the facilities and funding necessary to support the thesis research. Students may be admitted into the fall, winter or spring semesters.

Degree Requirements

The major emphasis in the PhD program is research and the preparation of an acceptable thesis. There are no specific course requirements except for a seminar course which provides training in technical communications. It is usual however for most students, in consultation with their advisory committee, to select prescribed studies and additional courses in preparation for the qualifying examination and thesis research. The qualifying examination is in two parts, written and oral, and evaluates the student's knowledge in the fields of food chemistry, food microbiology and food processing/engineering. In addition, the advisory committee is required to submit a written evaluation of the student's performance to date in research and the student's potential as a researcher. The PhD program is completed by the submission and successful defense of an acceptable thesis.

Interdepartmental Program

Food Safety and Quality Assurance MSc Collaborative Program

The Department of Food Science participates in the MSc program in food safety and quality assurance. Professors Barbut, Dalgleish, Goff, Griffiths, Hill, Kakuda, Le Maguer, Lencki, Marangoni, Mine, Powell, Schraft, Subden, Swatland, Tung and Yada are members of the Food Safety and Quality Assurance Interdepartmental Group. These faculty members' research and teaching expertise includes aspects of food safety and quality assurance; they may serve as advisors for MSc students. Please consult the Food Safety and Quality Assurance listing for a detailed description of the MSc collaborative program.


Each of the Food Science courses will be offered on alternate years.

Food Chemistry

4206160 Chemistry of Food Lipids (3)

Composition and function of lipids in food systems. Analytical procedures used in isolating, identifying and quantifying lipid components. Lipid classes and their properties. Polyunsaturated lipids and their reactions. Physical properties of lipids and instrumental methods of analysis. Industrial processing including hydrogenation, fractionation, interesterification and enzymic processes. Biotechnology of lipids.

4206170 Chemistry of Food Proteins (3)

This course deals with theoretical and practical approaches to food proteins including their analysis. The following topics will be covered: physiochemical properties of proteins/amino acids, quantitation of protein/amino acids, protein structure analysis, protein denaturation, food functional properties, chemical modification/genetic engineering. In addition, food protein systems such as muscle, eggs, milk and vegetable proteins will be discussed.

4206210 Chemistry of Food Carbohydrates (3)

This course is designed to familiarize students with the principles of carbohydrate chemistry and technology. It focuses on the structural and functional characteristics of food carbohydrates, their analysis and applications in various food systems.

4206220 Advanced Food Analysis Methodology (3)

Theory and practical applications of modern analytical techniques. Topics covered include differential scanning calorimetry, spectroscopy, gas liquid chromatography, high performance liquid chromatography and microscopy.

4206260 Food Colloids (3)

Principles of colloid science relevant to the behaviour of small particles: milk colloids and emulsions. Stability properties of food emulsions and their mechanisms. Structure and properties of particles in emulsions, and the function of the different surfactant molecules used in manufacture of processed foods. Discussion of water-in-oil emulsion types, effects of phospholipid and other surfactants upon stability. Methods for studying colloidal particles in food materials. Application of colloid theory to real food systems containing complex emulsions.

4206270 Food Enzymology (3)

A lecture course dealing with principles of enzymology of importance to the food scientist. Typical topics include: steady state kinetics, inhibition, pre-steady state kinetics, stability, allosteric enzymes. The emphasis of the course is on kinetic analysis. Access to a computer with nonlinear regression software is a must. An overview of the structure and function of several enzymes is also given.

Food Microbiology

4206280 Rapid Methods in Food Microbiology (3)

The course is designed to update knowledge of modern methods for the microbiological analysis of foods. Theory and practical applications are discussed. Methods reviewed include bioluminescence, impediometry, immunological techniques, gene probes and other emerging technologies.

4206620 Industrial Microbiology (3)

Applications of Molecular Genetics and Biotechnology to industrial microbial processes including the production of organic acids, amino acids, antibiotics, ethanol, and solvents. There is extensive coverage of the fermentation industries: baking, brewing, vinting and spirit production.

4206600 Advanced Food Microbiology (3)

Microbial toxins associated with food infection and intoxications. Ecology of microbial populations in foods.

4206410 Advanced Oenology

A comprehensive and advanced treatise, by lectures and practice, of all aspects involved in the production of white and red table wines. Special attention is given to the basic principles involved in the vinification process as they relate to cellar technology.


4206110 Food Rheology (3)

Mechanical properties of foods. Application of the principles of rheology to food materials. Relationship between texture and microstructure. Instrumental measurement of food texture. Principles of measurement systems for different types of foods. Interpretation of force-deformation diagrams. Texture modification. Texture profile analysis.

4206190 Advances in Food Science (3)

Topics of current research interest and importance are discussed. Topics are chosen after considering the interests of the students.

4206300 Technical Communications in Food Science (3)

This course provides training in a variety of technical communications. Participants interpret food research publications and prepare both written and oral presentations in several formats including a scientific seminar, a technical report, and a news release. Work shops and role playing are used to provide training in leading discussions, meeting management, crisis management and media interviews.