 |
Food Safety and Quality Assurance
Faculty
MSc Program
Courses
Disclaimer
Chair and graduate
co-ordinator
Mansel Griffiths Ext. 2269
(E-mail:
mgriffit@uoguelph.ca)
Graduate secretary
Judy Campbell Ext. 6983
jacampbe@foodsci.uoguelph.ca
Graduate Faculty
Shai Barbut
Associate Professor, Food Science
John Barta
Associate Professor, Pathology
William D. Black
Professor, Biomedical Sciences
Herman J. Boermans
Associate Professor, Biomedical Sciences
Valerie J. Davidson
Associate Professor, Engineering
H. Douglas Goff
Associate Professor, Food Science
Mansel W. Griffiths
Professor, Food Science
Carlton L. Gyles
Professor, Pathology
Arthur R. Hill
Associate Professor, Food Science
Yukio Kakuda
Associate Professor, Food Science
Robert W. Lencki
Associate Professor, Food Science
Alex G. Marangoni
Associate Professor, Food Science
S. Wayne Martin
Professor, Population Medicine
Scott A. McEwen
Associate Professor, Population Medicine
Gauri S. Mittal
Professor, Engineering
Douglas Powell
Assistant Professor, Plant Agriculture
Heidi Schraft
Assistant Professor, Food Science
Howard Swatland
Professor, Food Science
Jack T. Trevors
Professor, Environmental Biology
David Waltner-Toews
Professor, Population Medicine
Anne Wilcock
Associate Professor, Consumer Studies
Rickey Y. Yada
Professor, Food Science
The interdepartmental
collaborative program is the focal point for graduate
teaching and research in food safety and quality
assurance. The collaborative MSc program in food
safety and quality assurance is intended to prepare
food scientists, food engineers, veterinarians and
others with appropriate scientific backgrounds for
participation in food safety monitoring and
maintenance in the food industry and in government.
Students wishing to undertake graduate studies at the
MSc level with emphasis on food safety and quality
assurance will enter the program through a
participating department. The participating academic
units are the Departments of Biomedical Sciences,
Consumer Studies, Environmental Biology, Food
Science, Pathobiology, and Population Medicine, and
the School of Engineering.
MSc Program
Admission Requirements
The program is most suitable for those
with an undergraduate science background or for those
currently employed in the food area in government
regulatory work or in the processing industry who
desire upgrading of skills and knowledge. Applicants
for admission to this program must meet the university
minimum admission requirement of a baccalaureate in
an honours program (or the equivalent) or a DVM
from a recognized university or college with an
average standing of at least second-class honours ('B'
average). Applicants will be expected to have
completed undergraduate courses that prepare them
for participation in the core graduate courses and
electives of the collaborative program. Undergraduate
upgrading may be necessary to ensure sufficient
background in topics such as microbiology,
toxicology, statistics, and analytical methods.
Degree Requirements
Completion of the program requires a
minimum of eight courses acceptable for graduate
credit plus the seminar course. All students must
complete:
- Food Safety and Quality Assurance Seminar
(FSQA*6000) or equivalent course
- Food Safety and
Quality Assurance Research Project (FSQA*6500).
This project is the equivalent of two courses.
- Principles of Food Safety and Quality Assurance
(FSQA*6600)
- At least five additional courses, in
consultation with the student's advisory committee.
Suitable courses are listed below. Other courses, not
listed here, also may be considered. Up to two senior
undergraduate courses can be taken. At least one
course must be taken from each of three of the
participating departments, including the department in
which the student is registered. The courses selected
will depend upon the student's background, specialty,
interest and area of project research. The normal
duration of the program will be three to four full-time
semesters.
Courses
| Course/(Credit Value) |
Term |
Course Description |
FSQA*6000
Food Safety and Quality Assurance Seminar (0.0) | |
Students are
expected to present two seminars during the course,
one on current advances and issues in an approved area
and one on their research project. Faculty associated
with the program also present seminars. Students are
expected to attend all seminar sessions. This seminar
is offered in fall and winter semesters. |
FSQA*6500
Food Safety and Quality Assurance Research Project (Double course) (1.0) | |
An original research project
related to food safety and quality assurance including
the preparation of a written report suitable for
publication and the oral presentation of the findings to
the graduate faculty. |
FSQA*6600
Principles of Food
Safety and Quality Assurance (0.5) | | An integrated
approach to factors affecting food safety and quality
including microbial and chemical contamination is
provided. Major food-borne disease outbreaks are
studied as examples. Modern methods of quality
management to minimize contamination of processed
foods is discussed. |
Other Graduate Courses Suitable
for Credit in this Program
Department of Biomedical Sciences
BIOM*6440 Biomedical Toxicology (0.5)
Department of Consumer Studies
COST*6150 Quality
Assurance Management (0.5)
School of Engineering
ENGG*6110 Food and Bio-process Engineering (0.5)
ENGG*6160 Advanced Food Engineering (0.5)
Department of Food Science
FOOD*6190 Advances
in Food Science (0.5)
FOOD*6220 Advanced Food
Analysis Methodology (0.5)
FOOD*6280 Rapid
Methods in Food Microbiology (0.5)
FOOD*6600
Advances in Food Microbiology (0.5)
Department of
Human Biology and Nutritional Science
HBNS*6400
Functional Foods and Nutraceuticals (0.5)
Department
of Microbiology
MICR*6070 Bacterial Structures and
Virulence (0.5)
Department of Pathobiology
PATH*6000 Bacterial Pathogenesis (0.5)
Department
of Population Medicine
POPM*6200 Epidemiology I
(0.5)
POPM*6210 Epidemiology II (0.5)
POPM*6300 Epidemiology of Zoonoses (0.5)
POPM*6350 Safety of Foods of Animal Origin (0.5)
Undergraduate Courses Suitable for Credit in this
Program
Department of Food Science
FOOD*4350
Processing Plant Technology (0.5)
FOOD*3100 Food
Chemistry (0.5)
FOOD*4120 Food Analysis (0.5)
FOOD*4090 Functional Foods and Nutraceuticals
(0.5)
Department of Human Biology and Nutritional Sciences
HBNS*4510 Toxicological Aspects of Nutrition (0.5)
Department of Population Medicine
POPM*4040
Epidemiology of Food-Borne Diseases (0.5)
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.
|
|
