Go to the U of G Homepage.

Food Safety and Quality Assurance

MSc Program


Chair and graduate co-ordinator
Mansel Griffiths Ext. 52269
(E-mail: mgriffit@uoguelph.ca)

Graduate secretary
Judy Campbell Ext. 56983

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.


Course/(Credit Value) Term Course Description
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.
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.
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
PABI*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
NUTR*4510 Toxicological Aspects of Nutrition (0.5)

Department of Population Medicine
POPM*4040 Epidemiology of Food-Borne Diseases (0.5)


A Registrarial Services Web site             © 2000 University of Guelph, Office of the Registrar