 |
Food Science
Faculty
MSc Program
PhD Program
Courses
Disclaimer
Chair
Rickey Yada (112 Food Science, Ext. 8915)
(Email: ryada@uoguelph.ca)
Graduate Coordinator
Robert W. Lencki (216 Food Science, Ext. 4327)
(E-mail:
rlencki@foodsci.uoguelph.ca)
Graduate Secretary
Margaret Walmsley (114 Food Science, Ext. 6983)
mwalmsle@food.uoguelph.ca
Graduate Faculty
Shai Barbut
BSc Hebrew Univ.
of Jerusalem, MS, PhD Wisconsin (Madison) - Professor*
H. Douglas Goff
BSc (Agr) Guelph, MS, PhD
Cornell - Professor
Mansel W. Griffiths
BSc North-East London Polytechnic, PhD Leicester -
Professor and Ontario Milk Marketing Board 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
Alex G. Marangoni
BSc McGill, PhD Guelph - Associate Professor
Yoshinori Mine
BSc, MSc Shinshu, PhD Tokyo - Associate
Professor and Egg Marketing Board Industrial Research Chair in Egg Material Science
Gopi Paliyath BScEd,
Mysore
MSc Calicut, PhD Indian Inst of Science - Assistant Professor
Douglas Powell
BSc, PhD Guelph - Assistant Professor**
Heidi Schraft
BSc,Ph.D Med Vet. Zurich - Assistant Professor
Howard J. Swatland
BSc London, MSc, PhD Wisconsin -
Professor*
Rickey Y. Yada
BSc (Agr), MSc, PhD British Columbia - Professor
* joint appointment with Animal and Poultry Science
** joint appointment with Plant Agriculture Associate Graduate Faculty
- Associated Graduate Faculty
Jose M.
Aguilera
MSc M.I.T., PhD Cornell, MBA Texas A&M - Professor, Chemical Engineering, Universidad Catolica de Chile, Santiago, Chile
Ian Britt
BASc, MASc Toronto, PhD Technical University of Nova Scotia - University of Guelph, Department. of Food
Science, Guelph, ON
Lioubov Brovko
MSc, PhD Moscow State - Research Associate, Food Science, Guelph
Robert H. Coffin
BSc(Agr), MSc McGill, PhD Guelph - Cavendish Farms, Summerside PEI
Douglas G. Dalgleish
BSc, PhD Edinburgh - Professor and Ontario Dairy Council & Industrial Research Chair in Dairy Technology
Stephanie De Grandis
BSc, MSc Toronto, PhD Guelph - Office of Research, University of
Guelph, Guelph, ON
Christopher Findlay
BSc Loyola, MSc, PhD Guelph - Compusense, Guelph, ON
Elizabeth A. Gullett
BHSc Toronto, MSc Wisconsin, PhD Massachusetts - Retired Professor
Linda J. Harris
BSc(Agr), MSc Alberta, PhD North Carolina State, Adjunct Professor
Vincent Hegarty
BA, BSc, MSc National University of Ireland, PhD London - Directory & Professor, Food Industry Institute, Department of Food Science, Michigan State University, East Lansing, MI
Tanya MacLaurin
BSc, MSc, PhD Kansas - Adjunct Professor
Robin McKellar
BSc, MSc Waterloo, PhD Ottawa - Senior Research Scientist, Agriculture and Agri-Food Canada, Guelph
Donald Mercer
MASc, PhD Waterloo - Commercialization Officer, Food Research Program, Agriculture and Agri-Food Canada, Guelph, ON
Donald Murray
BSc Shinshu, MSc Manitoba, PhD Western Ontario - Adjunct Professor
Joseph Odumera
LSD, Guelph, ON
Yves Pouliot
BSc, PhD Laval - Professor, Université Laval, Ste. Foy, PQ
Parviz M. Sabour
BS Utah State (Logan); PhD California (Berkeley) --Senior Research Scientist, Agriculture & Agri-Food Canada, Food Research Program, Guelph
Jeff Smith
BSc, MSc, PhD Guelph - Adjunct Professor
David W. Stanley
BSc, MSc Florida, PhD Massachusetts - Adjunct Professor
Takuji Tanaka
BSc, MSc, PhD Kyoto
Owen P. Ward
BSc, PhD National University of Ireland - University of Waterloo
Peter J. Wood
BSc, PhD Birmingham - Research Scientist, Agriculture and Agri-Food Canada, Food Research Program
Arlene Yee
BSc, DVM, MSc Guelph - Scientific Manager, OMAFRA, Guelph
- Special Graduate Faculty
Elsayed M. Abdelaal
BSc, MSc Alexandria; PhD Saskatchewan/Alexandria --Research Scientist, Agriculture and Agri-Food Canada, Food Research Program, Guelph
Robert L. Jackman
BSc(Agr) British Columbia, MSc, PhD Guelph - Thermotech, Vancouver, BC
Massimo Marcone
BSc, BA, PhD Guelph - Food/Chemistry Laboratory Manager, University of Guelph, Guelph
Terry Maurice
BSc, MSc Guelph - President and CEO of GFTC, Guelph
Punidadas Piyasena
BSc Peradeniya, MENG Asian Institute of Technology, PhD ENSIA Massy - Research Scientist, Agriculture and Agri-Food Canada, Guelph
Alexandra Smith
BSc, MSc, PhD Guelph - Manager, Scanning Electron Microscopy Facility, Department of Food Science, University of Guelph
Les Szijarto
BSc Hungary, MSc, PhD Guelph - Central Milk Testing Laboratory, Guelph
Food Science may be defined as the study of scientific and technological
principles applied to the processing, preservation, packaging, distribution, handling, storage and evaluation of
food products. It is an applied science, drawing heavily upon the principles of chemistry, engineering and
microbiology. Research-based M.Sc. and Ph.D. thesis programs have existed in the Department of Food Science
since its creation from the Department of Dairy Science in 1967. The Food Science program at Guelph is the
only one of its kind in Ontario and over the years has trained a large percentage of the Food Scientists currently
employed in the Ontario food industry. In February 1999, the Department of Food Science entered a new and
exciting stage in its history when it moved into its newly renovated 30,000 ft2 state-of-the-art teaching and
research facility. In 1992, a course-based MSc in Food Safety and Quality Assurance was developed by Food
Science in collaboration with several other departments at the University of Guelph. Please consult the Food
Safety and Quality Assurance listing on the Graduate Studies web site for a detailed description of this MSc
collaborative program.
MSc Program
Thesis Master's Program Objectives
The objective of this program is to
provide graduates with general scientific knowledge as well as a more in-depth understanding of particular
aspects of Food Science. This objective is accomplished through course work and departmental research
seminars. Extensive laboratory and technical training is obtained by performing experiments under the
supervision of a professor and advisory committee. A mandatory communications course also teaches effective
oral and written communication. All these training aspects culminate through the writing of the M.Sc. thesis.
With this background, M.Sc. graduates will be qualified to obtain positions with responsibility in the research,
development and production sectors of the food and beverage industry.
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. Supportive letters of reference are essential and should outline the applicants'
strengths and weaknesses. Students whose first language is not English require a TOEFL score of at least 550 (paper-based) or 213 (computer-based).
To assist in identifying a suitable thesis advisor, applicants should submit a short statement of research
interests. Admission into the department is contingent on the student obtaining a scholarship or GRA. 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 2.0 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. Each student is required to take a compulsory
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 defense of the thesis.
PhD Program
Objectives
The
objective of this program is to develop highly competent scientists who will provide leadership in academic
institutions, or as managers in Food Science research and development institutes in industry or government.
Written comprehensive exams ensure that students have a solid background in food chemistry, engineering and
microbiology. Creativity and the ability to perform independent research is fostered by requiring Ph.D. students
to submit a written research proposal and defend it orally. Having obtained research skills during their M.Sc.
studies, Ph.D. students are expected to conduct autonomous research. The preparation of a Ph.D. thesis and
scientific publications ensures that graduates have attained prowess in research and communication.
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. Students whose first language is not English require a
TOEFL score of at least 550 (paper-based) or 213 (computer-based).
To assist in identifying a suitable thesis advisor, applicants should submit a short
statement of research interests. Admission into the department is contingent on the student obtaining a
scholarship or GRA. It is also possible for a student to transfer from the MSc program without completing a
Master's thesis if the student has an excellent academic record and shows a strong aptitude for research which
can be expanded to the doctoral level. 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.
Courses
Each of the Food Science courses is offered on alternate years.
| Course/(Credit Value) |
Term |
Course Description |
| Food Chemistry
|
|---|
FOOD*6160
Chemistry of Food Lipids (0.50) | | 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. |
FOOD*6170
Chemistry of Food Proteins (0.50) | | 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, quantification of protein/amino acids, protein structure
analysis, protein denaturation, chemical modification/genetic engineering and structure-functional properties of
food proteins. In addition, food protein systems such as muscle, eggs, milk and vegetable proteins will be
discussed. |
FOOD*6210
Chemistry of Food Carbohydrates (0.50) | | This course is designed to familiarize
students with the principles of carbohydrate chemistry. It focuses on the structural and functional
characteristics of food carbohydrates - both sugars and polysaccharides - their analysis and applications in
various food systems. |
FOOD*6220
Advanced Food Analysis Methodology (0.50) | | Theory and practical
applications of modern analytical techniques. Topics covered include differential scanning calorimetry,
spectroscopy, gas liquid chromatography, high performance liquid chromatography and microscopy as well as
various spectroscopic techniques (e.g. UV, fluorometry, circular dichroism). |
FOOD*6260
Food Colloids
(0.50) | | Principles of colloid science as applied to foods that contain of small particles, e.g., emulsions, foams.
Methods for studying colloidal particles in food materials. Manufacture, structure, properties and stability of
food colloids, e.g.,oil-in-water emulsions, water-in-oil emulsions, milk and dairy products. Use of food
emulsifiers. |
FOOD*6270
Food Enzymology (0.50) | | 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
|
|---|
FOOD*6280
Rapid Methods in Food Microbiology (0.50) | | 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. |
FOOD*6410
Advanced Oenology (0.50) | | 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. |
FOOD*6600
Advanced Food Microbiology (0.50) | | This course will review current
issues in food microbiology. Topics to be covered will include the microbial ecology of food, factors affecting
the growth and survival of microorganisms in foods, and strategies for the production of safe food. |
FOOD*6620
Industrial Microbiology (0.50) | | 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. | |
| | General
|
|---|
FOOD*6110
Food Rheology (0.5) | | 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. |
FOOD*6120
Fruit and Vegetable Technology (0.5) | F | A course that deals with the current status of technologies based on fruits and vegetables. The subject coverage will include post harvest storage, the parameters that determine quality, biochemical and molecular strategies for improving storage life and quality, processing technologies and issues related to genetic engineering, food safety, functional food ingredients and their health-regulatory function. |
FOOD*6190
Advances in Food
Science (0.5) | | Topics of current research interest and importance are examined. A project supervised by a
faculty member is undertaken, the topic of which is chosen after considering the interests of the student. |
FOOD*6300
Seminar (0.5) | | Each student must present a seminar on an assigned topic or a topic related to
his/her research project as well as participate in the seminars of both colleagues and faculty. |
The Office of Graduate Studies has attempted to ensure the accuracy of this
on-line Graduate Calendar. However, the publication of information in this document does not
bind the university to the provision of courses, programs, schedules of studies, fees, or facilities as
listed herein. Other limitations apply.
|
|
