X. Degree Programs
Bachelor of Science (B.Sc.)
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*1080 | [0.50] | Biological Concepts of Health |
| 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 electives | ||
| Note: CIS*1200, rather than an Arts or Social Science credit is recommended for those needing to improve their computer skills. | ||
| Students who are lacking one 4U /grade 12 course in Biology, Chemistry or Physics must take the equivalent introductory course in first semester. The required first-year science courses in that subject should be completed according to the revised schedule of studies available at: http://www.bsc.uoguelph.ca/revisedss | ||
Semester 2 - Winter
Semester 3 - Fall
Semester 4 - Winter
Semester 5 - Fall
Semester 6 - Winter
Semester 7 - Fall
| FOOD*4120 | [0.50] | Food Analysis |
| 2.00 electives | ||
Semester 8 - Winter
| FOOD*4600 | [1.00] | Food Product Development |
| 1.50 electives | ||
Notes:
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ENGL*1200 is recommended for those students needing to improve their English grammar.
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FOOD*2150 could be replaced by FOOD*2010 with permission of department advisor.
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Of the 6.50 electives 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 (1.50 if MCS*3010 is chosen as a Restricted Elective)
Restricted Electives:
| FOOD*4070 | [0.50] | Food Packaging |
| FOOD*4090 | [0.50] | Functional Foods and Nutraceuticals |
| FOOD*4110 | [0.50] | Meat and Poultry Processing |
| FOOD*4220 | [0.25] | Topics in Food Science |
| FOOD*4230 | [0.25] | Research in Food Science |
| FOOD*4310 | [0.50] | Food Safety Management Systems |
| FOOD*4400 | [0.50] | Dairy Processing |
| FOOD*4520 | [0.50] | Utilization of Cereal Grains for Human Food |
| MCS*3010 | [0.50] | Quality Management |
| POPM*4040 | [0.50] | Epidemiology of Food-borne Diseases |
Credit Summary (20.00 total credits)
4.00 - 1st year science required
9.50 - Required in semesters 3-8
2.00 - Restricted electives
2.00 - Arts or Social Science electives
1.00 or 1.50 - Additional Science electives (See Note 3 above)
1.00 or 1.50 - Free electives (See Note 3 above)
Minor (Honours Program)
The Minor in Food Science consists of 5.00 credits as follows:
| BIOC*2580 | [0.50] | Introduction to Biochemistry | |||||||||
| FOOD*3030 | [0.50] | Food Chemistry I | |||||||||
| FOOD*3230 | [0.75] | Food Microbiology | |||||||||
| MICR*2420 | [0.50] | Introduction to Microbiology | |||||||||
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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*3040 | [0.50] | Food Chemistry II |
| FOOD*3170 | [0.50] | Food Processing II |
| FOOD*3260 | [0.50] | Industrial Microbiology |
| FOOD*3700 | [0.50] | Sensory Evaluation of Foods |
| FOOD*4070 | [0.50] | Food Packaging |
| FOOD*4090 | [0.50] | Functional Foods and Nutraceuticals |
| FOOD*4110 | [0.50] | Meat and Poultry Processing |
| FOOD*4120 | [0.50] | Food Analysis |
| FOOD*4310 | [0.50] | Food Safety Management Systems |
| FOOD*4400 | [0.50] | Dairy Processing |
| FOOD*4520 | [0.50] | Utilization of Cereal Grains for Human Food |
| FOOD*4600 | [1.00] | Food Product Development |
| NUTR*3210 | [0.50] | Fundamentals of Nutrition |
| POPM*4040 | [0.50] | Epidemiology of Food-borne Diseases |