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Food Science

MSc Program
PhD Program


Acting Chair
Arthur Hill (124 Food Science, Ext. 53875)
(Email: arhill@uoguelph.ca)

Graduate Coordinator
Robert W. Lencki (216 Food Science, Ext.54327)
(E-mail: rlencki@uoguelph.ca)

Graduate Secretary
Judy Campbell (114 Food Science, Ext. 56983)

Graduate Faculty

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

Milena Corredig
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

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

     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.

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 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.

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

     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.

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.


     Each of the Food Science courses is offered on alternate years.

Course/(Credit Value) Term Course Description
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 emerging technologies.
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 analysis.
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.
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.
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.
Applied Functional Foods and Nutraceuticals (1.o)
W 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.


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