Arthur Hill (124 Food Science, Ext. 53875)
Robert W. Lencki (216 Food Science, Ext.54327)
Judy Campbell (114 Food Science, Ext. 56983)
BSc Hebrew Univ. of Jerusalem, MS, PhD Wisconsin (Madison) - Professor*
BSc Milano, MSc, PhD Guelph - Assistant 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
BSc, MSc California State, PhD Kansas State - Associate Professor
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
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
BSc, PhD Guelph - Assistant Professor**
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
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
MSc and PhD 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.
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 MSc thesis. With this background, MSc graduates
will be qualified to obtain positions with responsibility in the research,
development and production sectors of the food and beverage industry.
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.
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.
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 PhD students to submit a written
research proposal and defend it orally. Having obtained research skills
during their MSc studies, PhD students are expected to conduct autonomous
research. The preparation of a PhD thesis and scientific publications
ensures that graduates have attained prowess in research and communication.
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.
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.
Each of the Food Science courses is offered
on alternate years.
| Course/(Credit Value)
| Food Chemistry
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.
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.
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.
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 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 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
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
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.
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.
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.
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
Fruit and Vegetable Technology (0.5)
|| 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
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.
|| 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.
Applied Functional Foods and Nutraceuticals (1.o)
|| This course prepares students to develop an innovative product
or service from conceptualization to market entry considering
regulatory, product development, safety/efficacy and market readiness
issues. Prerequisite HBNS*6400. Offered jointly with HBNS*6410.
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.