2004-2005 University of Guelph Undergraduate Calendar

Indexes

X. Degree Programs

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Bachelor of Science (B.Sc.)

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Food Science (FOOD)

Department of Food Science, Ontario Agricultural College.

Major (Honours Program)

Students may enter this major in Semester 1 or any semester thereafter. A student wishing to declare the major must consult the Faculty Advisor.

Semester 1 - Fall
BIOL*1030 [0.50] Biology I
CHEM*1040 [0.50] General Chemistry I
MATH*1080 [0.50] Elements of Calculus I
PHYS*1070 [0.50] Introductory Physics for Life Sciences
0.50 Arts or Social Science elective
Note: CIS*1200, rather than an Arts or Social Science credit is recommended for those needing to improve their computer skills.
Students who are admitted deficient in one OAC/4U course in Biology, Chemistry or Physics must take the equivalent introductory course in first semester. The first-year science core in that subject should be completed by Semester 3.
Semester 2 - Winter
BIOL*1040 [0.50] Biology II
CHEM*1050 [0.50] General Chemistry II
MATH*2080 [0.50] Elements of Calculus II
PHYS*1080 [0.50] Physics for Life Sciences
0.50 Arts or Social Science elective
Semester 3 - Fall
CHEM*2580 [0.50] Introductory Biochemistry
CHEM*2880 [0.50] Physical Chemistry
FOOD*2150 [0.50] Introduction to Nutritional and Food Sciences
STAT*2040 [0.50] Statistics I
0.50 elective
Semester 4 - Winter
FOOD*2100 [0.50] Communication in Food Science I
FOOD*2620 [0.50] Food Engineering Principles
MICR*2030 [0.50] Microbial Growth
NUTR*3210 [0.50] Fundamentals of Nutrition
0.50 elective
Semester 5 - Fall
FOOD*3010 [0.50] Food Chemistry
FOOD*3160 [0.75] Food Processing I
FOOD*3230 [0.75] Food Microbiology
0.50 elective
Semester 6 - Winter
FOOD*3020 [0.50] Food Chemistry Laboratory
FOOD*3170 [0.50] Food Processing II
FOOD*3260 [0.50] Industrial Microbiology
1.00 elective
Semester 7 - Fall
FOOD*4120 [0.75] Food Analysis
1.75 electives
Semester 8 - Winter
FOOD*4100 [0.25] Communication in Food Science II
FOOD*4700 [0.50] Food Product Development
1.75 electives
Notes:

  1. ENGL*1200 is recommended for those students needing to improve their English grammar.

  2. FOOD*2150 could be replaced by FOOD*2010 with permission of department advisor.

  3. Of the 7.00 elective credits:

    At least 2.00 must be Arts or Social Sciences.

    At least 2.00 must be from list of Restricted Electives.

    At least 1.00 must be from additional science electives.

Restricted Electives:
COST*3010 [0.50] Quality Management
FOOD*3700 [0.50] Sensory Evaluation of Foods
FOOD*4010 [0.50] Food Plant Sanitation and Quality Control
FOOD*4070 [0.50] Food Packaging
FOOD*4090 [0.50] Functional Foods and Nutraceuticals
FOOD*4110 [0.50] Meat and Poultry Processing
FOOD*4140 [0.25] Communication in Food Science III
FOOD*4220 [0.25] Topics in Food Science
FOOD*4230 [0.25] Research in Food Science I
FOOD*4240 [0.25] Research in Food Science II
FOOD*4340 [0.50] Cheese and Fermented Dairy Foods
FOOD*4400 [0.50] Dairy Processing
FOOD*4520 [0.50] Cereal Technology
POPM*4040 [0.50] Epidemiology of Food-borne Diseases
Credit Summary (20.00 total credits)

4.00 - 1st year science required

9.00 - Required in semesters 3-8

2.00 - Restricted electives

2.00 - Arts or Social Science electives

1.00 - Additional Science elective

2.00 - Free elective

Minor (Honours Program)

The Minor in Food Science consists of 5.00 credits as follows:

CHEM*2580 [0.50] Introductory Biochemistry
FOOD*3010 [0.50] Food Chemistry
FOOD*3230 [0.75] Food Microbiology
MICR*2030 [0.50] Microbial Growth
One of:
FOOD*2010 [0.50] Principles of Food Science
FOOD*2150 [0.50] Introduction to Nutritional and Food Sciences
NUTR*2150 [0.50] Introduction to Nutritional and Food Sciences
One of:
FOOD*2410 [0.50] Introduction to Food Processing
FOOD*3160 [0.75] Food Processing I
Restricted Electives

Choose from the following list to bring the total to a minimum of 5.00 credits for the Minor:

FOOD*2620 [0.50] Food Engineering Principles
FOOD*3170 [0.50] Food Processing II
FOOD*3260 [0.50] Industrial Microbiology
FOOD*3700 [0.50] Sensory Evaluation of Foods
FOOD*4010 [0.50] Food Plant Sanitation and Quality Control
FOOD*4070 [0.50] Food Packaging
FOOD*4090 [0.50] Functional Foods and Nutraceuticals
FOOD*4110 [0.50] Meat and Poultry Processing
FOOD*4120 [0.75] Food Analysis
FOOD*4340 [0.50] Cheese and Fermented Dairy Foods
FOOD*4400 [0.50] Dairy Processing
FOOD*4520 [0.50] Cereal Technology
FOOD*4700 [0.50] Food Product Development
NUTR*3210 [0.50] Fundamentals of Nutrition
POPM*4040 [0.50] Epidemiology of Food-borne Diseases
 

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