The minor program gives students enrolled in a BSc Major or Honours program the opportunity to obtain a specialization in Food Science that complements their major or honours subjects. Depending on the electives chosen by the student, as well as the major or honours subject, a Minor in Food Science can lead to core competencies in areas such as Food Microbiology, Food Processing and Food Chemistry.
The Minor consists of one compulsory course covering the basics of Food Science, FOSC 1000 Concepts in Food Science. In addition, students must choose eight half-credit courses from a list of electives approved by the co-ordinator of the Food Science program as being discipline relevant. This open structure allows students from fields like Biology, Chemistry, Microbiology and Immunology to pick courses which are both most relevant to their career plans and the fit best with their major field of study.
FOSC 1000Concepts in Food Science
This class will present an overview of the discipline of Food Science and Food Processing. The overview will include discussions of topics such as food processing, food preservation and safety, seafood processing, quality assurance, and food packaging. Selected food processing operations will also be discussed in further detail. Food safety issues such as food infection and intoxication and HACCP will be introduced.
Prerequisites: BIOL 1010, BIOL 1011
FOSC 2010Food Commodities
This class will study the basic scientific principles underlying the processing of varying food commodities. General preservation methods such as freezing, dehydration, thermal processing, irradiation and microwave heating and their applicability to various foods will be examined during lectures and tours to industrial food processing plants. The practices of food manufacturing, preservation, distribution, and marketing of food materials will be related to basic food science principles.
Prerequisites: There are no prerequisites.
FOSC 3030Food Quality Assurance
This class will examine techniques employed to ensure the processing and delivery of quality foodstuffs. Topics covered will include quality management systems, statistical quality control, government regulation and food legislation. Details of Hazard Analysis Critical Control Point (HACCP) planning will be covered in detail. Quality assurance systems employed in government and the food industry will be examined.
Prerequisites: STAT 1060.03, FOSC 2010.03
FOSC 4020Chemistry - Fats, Oils, Lipids
The difference in physical and chemical properties of natural fatty acids are correlated with the physical nature of fats, oils and lipids, and the chemical combinations of fatty acids with glycerol, fatty alcohols, sterols and other chemical materials. Methods of separation such as chromatography, solubility and crystallization are explained in terms of the molecular properties. Important industrial processes and products are included.
Prerequisites: FOSC 3020 or CHEM 2201
FOSC 4081Brewing Science
This course will examine unit operations employed during the production of malt and beer. Brewing, fermentation and packaging aspects of beer production as well as brewing quality assurance, colloidal, flavour and haze stability will be discussed.
Prerequisites: FOSC 3080
FOSC 4091Food Safety and Biotechnology
This course will teach students biological aspects of safety in our food and water supply. The course is divided into three modules: (1) Introduction to molecular biology and biotechnology methods used to detect disease causing microorganisms, create genetically modified organisms and manipulate food related organisms, (2) Food hygiene and sanitation, and (3) Current issues in public health and safety of our food and drinking water supply.
Prerequisites: FOSC 3080
Exclusions: FOSC 4090