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 may wish to consult the Faculty Advisor.

Semester 1 - Fall
BIOL*1090 [0.50] Introduction to Molecular and Cellular Biology
CHEM*1040 [0.50] General Chemistry I
MATH*1080 [0.50] Elements of Calculus I
PHYS*1080 [0.50] 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 lacking Grade 12 or 4U Biology, Chemistry or Physics should follow the revised schedule of study for this major found at: https://www.uoguelph.ca/bsc/revised_SS
Semester 2 - Winter
BIOL*1080 [0.50] Biological Concepts of Health
CHEM*1050 [0.50] General Chemistry II
MATH*2080 [0.50] Elements of Calculus II
PHYS*1070 [0.50] Physics for Life Sciences II
0.50 Arts or Social Science electives
Semester 3 - Fall
BIOC*2580 [0.50] Introduction to Biochemistry
CHEM*2880 [0.50] Physical Chemistry
FOOD*2150 [0.50] Introduction to Nutritional and Food Science
MICR*2420 [0.50] Introduction to Microbiology
0.50 electives
Semester 4 - Winter
FOOD*2100 [0.50] Communication in Food Science
FOOD*2620 [0.50] Food Engineering Principles
NUTR*3210 [0.50] Fundamentals of Nutrition
STAT*2040 [0.50] Statistics I
0.50 electives
Semester 5 - Fall
FOOD*3030 [0.50] Food Chemistry I
FOOD*3160 [0.75] Food Processing I
FOOD*3230 [0.75] Food Microbiology
0.50 electives
Semester 6 - Winter
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
0.50 electives
Semester 7 - Fall
FOOD*4190 [0.50] Advanced Food Analysis
FOOD*4260 [0.50] Food Product Development I
1.50 electives
Semester 8 - Winter
FOOD*4270 [0.50] Food Product Development II
2.00 electives
  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 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 [0.50] Topics in Food Science
FOOD*4230 [0.50] 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)

Students not in the Food Science Major who are seeking further study in Food Science are encouraged to consider the Certificate in Food Science. See Special Study Opportunities, Chapter XI of the Calendar.

University of Guelph
50 Stone Road East
Guelph, Ontario, N1G 2W1