XII. Course Descriptions

Food Science

Department of Food Science

FOOD*2010 Principles of Food Science S,W (3-0) [0.50]
The principles involved in the processing, handling and storage of foods are introduced in this course. The relationship of science and technology to food processing is discussed. (Offered through Distance Education only.)
Restriction(s): FOOD*2150, FOOD*3090, NUTR*2150
FOOD*2100 Communication in Food Science I W (3-0) [0.50]
Students will acquire basic skills in technical and business communication and be prepared to complete a variety of communication assignments in subsequent semesters. Students will learn and apply the principles of effective written and oral communication. Communication achievements made during the undergraduate program will be presented in a communication portfolio in a subsequent course, FOOD*4100.
Restriction(s): Enrolment in the B.Sc. FOOD or FOOD:C majors.
FOOD*2150 Introduction to Nutritional and Food Science F (3-0) [0.50]
This interdisciplinary course provides an introduction to the Food and Nutritional Sciences from both historical and modern perspectives. Major themes are the nutritional and functional properties of food, nutrient assimilation, food preservation and safety, and the interactions between food processing, diets and health. The course is taught by the Department of Food Science. (Also listed as NUTR*2150.)
Prerequisite(s): BIOL*1040, (CHEM*1040 or CHEM*1300)
Equate(s): NUTR*2150
Restriction(s): FOOD*2010, FOOD*3090. Not available to students registered in B.A.Sc. AHN major.
FOOD*2400 Introduction to Food Chemistry S (3-0) [0.50]
The chemistry and biochemistry of the major components of foods (lipids, proteins, carbohydrates and water/ice) are introduced in this course. In addition, an overview of some of the reactions and changes in food components which occur during processing, handling and storage will be presented. This course may not be taken for credit by students in the Food Science Major. (Offered through Distance Education only.)
Prerequisite(s): CHEM*1040
Restriction(s): FOOD*3030
FOOD*2410 Introduction to Food Processing W (3-0) [0.50]
An introduction to food processes and the relationships between chemistry, microbiology, and engineering as they apply to food processing are discussed. The following topics are included: high and low temperature processes; moisture control and intermediate moisture foods; concentration and dehydration processes; and novel food processing techniques. This course may not be taken for credit by students in the Food Science Major. (Offered through Distance Education only.)
Prerequisite(s): CHEM*1040, (BIOL*1040 or MICR*1020)
Restriction(s): FOOD*3160, FOOD*3170
FOOD*2420 Introduction to Food Microbiology F (3-0) [0.50]
An introduction to the major groups of microorganisms important in foods including sources of contamination during production, processing and storage of foods, microbial spoilage of food, food-borne illness, and food fermentations. Evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods. This course may not be taken for credit by students in the Food Science Major. (Offered through Distance Education only.)
Prerequisite(s): BIOL*1040 or MICR*1020
Restriction(s): FOOD*3230
FOOD*2620 Food Engineering Principles W (3-2) [0.50]
Introduction to engineering principles and operations in food processing including heat transfer, fluid flow, material and energy balances, instrumentation and process control concepts.
Prerequisite(s): (BIOC*2580 or CHEM*2880), (MATH*1080 or MATH*1200)
FOOD*3030 Food Chemistry I F (3-3) [0.50]
This course covers the fundamental principles of the chemistry of foods. The course will discuss selected topics related to the chemistry (physical, organic and analytical) and physics of the major components in food materials such as lipids, proteins, carbohydrates and water.
Prerequisite(s): BIOC*2580
FOOD*3040 Food Chemistry II W (3-3) [0.50]
This course covers the fundamental principles of the chemistry of foods, as a continuation of FOOD*3030. The course will discuss selected topics related to the chemistry (physical, organic and analytical) and physics of some minor components in food materials such as pigments, flavors, enzymes and processing additives.
Prerequisite(s): FOOD*3030
Restriction(s): FOOD*3020
FOOD*3090 Food Science and Human Nutrition F (3-3) [0.50]
This course will introduce students in the B.Sc.(Agr.) program to the chemistry and microbiology of food and post-production food handling and processing. It will also introduce students to the role of food components in human nutrition and the interactions between diets and health. Food product development will integrate these two disciplines. Lectures will be taken simultaneously with students in FOOD*2150/NUTR*2150. Lectures will be supplemented with a series of laboratory assignments.
Prerequisite(s): AGR*1250, BIOL*1040, CHEM*1050
Restriction(s): FOOD*2010, FOOD*2150, NUTR*2150. Registration in the B.Sc.(Agr.) program.
FOOD*3160 Food Processing I F (3-3) [0.75]
This course builds on basic engineering principles to understand the operation of modern food processing plant facilities. The standard equipment used and the underlying principles that control their operation are examined for various high temperature (blanching, pasteurization, sterilization, evaporation, drying, extrusion) and ambient temperature (size reduction, homogenization, emulsification, centrifugation, filtration, extraction, irradiation) unit operations.
Prerequisite(s): (FOOD*2620, MICR*2030) or ENGG*2660
FOOD*3170 Food Processing II W (3-3) [0.50]
This course looks at various low temperature food processing unit operations (e.g., refrigerated storage, freezers, freeze driers), the design and operation of ancillary food plant equipment (e.g., refrigeration, boiler, pumping, control, sanitation, water, and wastewater treatment systems) and integration of the various unit operations into a functioning food process.
Prerequisite(s): FOOD*3160
FOOD*3230 Food Microbiology F (3-3) [0.75]
Important groups of microorganisms associated with food spoilage, food fermentations, food infections and intoxications. Intrinsic and extrinsic factors and their relationship to microbial growth. Control of microorganisms by food processing.
Prerequisite(s): MICR*1020 or MICR*2030
FOOD*3260 Industrial Microbiology W (3-3) [0.50]
The course will present microbiological and technological principles of the industrial application of microorganisms followed by specific examples. Lectures will cover the basics of metabolic pathways and how these can be manipulated through natural selection or genetic engineering to increase productivity. The main focus of the course will be in the production of alcoholic beverages but will also include production of biomass, solvents and organic acids of direct relevance to the food industry. The laboratory component of the course will include water testing, genetic engineering techniques, fermentation optimization and monitoring. Field trips to a commercial vineyard and brewery will also aid the learning experience.
Prerequisite(s): 1 of MICR*1020, MICR*2020, MICR*2030
FOOD*3430 Introduction to Food Analysis F (3-0) [0.50]
An introduction to quantitative analysis of foods by chemical, physical and instrumental means. Determination of major and minor constituents of foods. (Offered through Distance Education only.)
Prerequisite(s): FOOD*2400
Restriction(s): FOOD*4120
FOOD*3700 Sensory Evaluation of Foods W (3-3) [0.50]
The principles of sensory evaluation of foods and the techniques employed are studied in the course.
Prerequisite(s): (FOOD*2150 or HTM*2700), (1 of STAT*2040, STAT*2060, STAT*2080)
FOOD*4070 Food Packaging F (3-0) [0.50]
Functions of packaging in food preservation systems will be examined using a review of current packaging materials, their properties, production methods and applications for specific products. Additional topics include regulatory, environmental and marketplace influences on food packaging choices.
Prerequisite(s): 8.00 credits in science or engineering or (FOOD*2010, FOOD*2410, FOOD*2420)
FOOD*4090 Functional Foods and Nutraceuticals W (3-0) [0.50]
The course examines the relation of functional foods and nutraceuticals (FFN) to food and drugs. The safety and efficacy of individual FFN products, and the regulatory issues that influence the development and commercialization of FFN in global markets are emphasized. The course is co-operatively taught by the Department of Human Health and Nutritional Sciences and the Department of Food Science. (Also listed as NUTR*4090.)
Prerequisite(s): NUTR*3210
Equate(s): NUTR*4090
FOOD*4100 Communication in Food Science II W (2-0) [0.25]
Each student will present a communication portfolio based on their proposal in FOOD*2100. Additional communication assignments and work shops will build skills in discussion leading, meeting, management, crisis management and both peer and self evaluation.
Prerequisite(s): FOOD*2100, 2.50 credits at the 3000 level in Food Science
FOOD*4110 Meat and Poultry Processing W (2-3) [0.50]
The course focuses on the principles and techniques employed by the meat industry in the production of raw and semi/fully cooked products. Lectures include a study of muscle structure and its relation to meat quality, the physical properties of meat proteins, lipids and flavour compounds important in meat processing. Practical applications of processing techniques (including producing different products in lab) packaging and merchandizing are emphasized in the laboratory. Other sources of animal proteins, such as eggs, are also covered. Emphasis is put on learning how various food science principles (e.g. emulsification, preservation, HACCP) are used to optimize meat products' quality and safety. (Offered in odd-numbered years.)
Prerequisite(s): 1 of ANSC*2340, FOOD*3090, FOOD*3160
FOOD*4120 Food Analysis F (3-4) [0.75]
In this course the quantitative analysis of foods by chemical and physical methods will be studied. Both major and minor constituents will be determined.
Prerequisite(s): 1 of CHEM*2400, CHEM*2480, FOOD*3030, which may be taken as co-requisite
FOOD*4220 Topics in Food Science S,F,W (0-2) [0.25]
Independent study of a selected topic in Food Science, involving a review and critical evaluation of the current literature. The course comprises independent library research and students are required to present a concise report in a written paper and in a seminar. Students must make arrangements with both faculty supervisor and the course co-ordinator in a prior course selection period.
Prerequisite(s): 2.50 credits at the 3000 level in Food Science
Restriction(s): Instructor consent required.
FOOD*4230 Research in Food Science S,F,W (0-2) [0.25]
This course involves independent laboratory research of a selected topic in Food Science, under the supervision of an individual faculty. The laboratory research is based on the literature review conducted in FOOD*4220. In addition, a review and critical appraisal of experimental principles will guide the design of laboratory experiments. Students are required to present a concise report in a written paper and in a seminar. Students must make arrangements with both faculty supervisor and the course co-ordinator in a prior course selection period.
Prerequisite(s): FOOD*4220
Co-requisite(s): FOOD*4220
FOOD*4310 Food Safety Management Systems W (3-0) [0.50]
Participants will learn and apply principles of food safety management and the systems involved. The course is organized in four modules: plant hygiene, principles of Hazard Analysis Critical Control Point (HACCP), HACCP based food safety programs in Canada, and ISO Food Safety Management Systems. (Offered through Distance Education format only.)
Prerequisite(s): (FOOD*2010 or FOOD*2150), (FOOD*2410 or FOOD*3160), (FOOD*2420 or FOOD*3230)
FOOD*4400 Dairy Processing W (3-3) [0.50]
The production, processing, chemistry, microbiology and marketing of fluid milk, frozen dairy products, cheese, fermented dairy foods and butter are studied in this course. Public health aspects of pasteurization are emphasized.
Prerequisite(s): BIOC*2580, (FOOD*2150 or FOOD*3090), MICR*2030
FOOD*4520 Utilization of Cereal Grains for Human Food F (3-3) [0.50]
The course will cover topics related to the history of agriculture as it relates to cereal grains; basic principles behind grain breeding and its relevance to grain quality and functionality; regulations as they relate to grain quality; fractionation of cereal components and their utilization; relationship between grain structure/ composition and processing of cereal-based foods; principles of analytical tools commonly used to asses grain and product quality; science and technology as it relates to manufacturing and shelf life of common cereal-based foods from wheat, corn, rice and barley; functional and nutritional attributes of cereal grains; recent advances in cereal science and technology and the non-food uses of cereal grain components.
Prerequisite(s): BIOC*2580, BIOL*1040
FOOD*4700 Food Product Development W (3-3) [0.50]
Research, management processes and technological developments relevant to effective food product development are examined. Students work in teams to plan and execute a major food development project and communicate its results.
Prerequisite(s): FOOD*3030
University of Guelph
50 Stone Road East
Guelph, Ontario, N1G 2W1