Food Science is the study of scientific and technological principles applied to the processing, preservation, packaging, distribution, handling, storage and evaluation of food products. It is an applied science, drawing heavily upon the principles of chemistry, engineering and microbiology. Research-based MSc and PhD thesis programs have existed in the Department of Food Science since its creation from the Department of Dairy Science in 1967 and are offered in the fields of:

• Food Chemistry
• Food Processing
• Food Microbiology

The Food Science program at Guelph is the only one of its kind in Ontario and over the years has trained a large percentage of the food scientists currently employed in the Ontario food industry.

The Department of Food Science also offers a course-based MSc and Graduate Diploma in Food Safety and Quality Assurance, as well as a Master of Dairy Technology Management in collaboration with Department of Food, Resource and Agricultural Economics (FARE).

Administrative Staff

Chair
Lisa Duizer (235 Food Science, Ext. 53410)
lduizer@uoguelph.ca
Graduate Program Coordinator
Michael Rogers (118 Food Science, Ext. 54327)
mroger09@uoguelph.ca
Academic Programs Assistant
106 Food Science, Ext. 52705)
fsgrdsec@uoguelph.ca

Graduate Faculty

This list may include Regular Graduate Faculty, Associated Graduate Faculty and/or Graduate Faculty from other universities.

MSc Program

Admission Requirements

To be considered for admission, applicants should hold an honours baccalaureate degree with at least a 'B' average during the last two years of study. Supportive letters of reference are essential and should outline the applicant's strengths and weaknesses. Students whose first language is not English require a TOEFL score of at least 89 (internet-based) or IELTS score of at least 6.5. To assist in identifying a suitable thesis advisor, applicants should submit a short statement of research interests. Admission into the department is contingent on the student obtaining a scholarship or Graduate Research Assistantship. Students may be admitted into the Fall, Winter or Summer semesters.

Program Requirements

The objective of this program is to provide graduates with general scientific knowledge as well as a more in-depth understanding of particular aspects of Food Science. This objective is accomplished through course work and departmental research seminars. Extensive laboratory and technical training is obtained by performing experiments under the supervision of a professor and advisory committee. A mandatory communication course also teaches effective oral and written communication. All these training aspects culminate through the writing of the MSc thesis. With this background, MSc graduates will be qualified to obtain positions with responsibility in government and the research, development and production sectors of the food and beverage industry.

MSc students are required to register in at least three graduate courses, plus seminar (a minimum of 2.0 credits) and prepare an acceptable thesis. A graduate degree program form signed by the student and approved by the student's advisory committee will be submitted during the first semester for approval of the departmental Graduate Program Committee. The student must maintain a minimum 'B-' average to remain in the program. Each student is required to take a compulsory seminar course which provides training in technical communications. The thesis research is planned by the student in consultation with the advisor and approved by the advisory committee during the first semester of the program. The program is completed by the successful defense of the thesis.

PhD Program

Admission Requirements

The usual requirement for admission into the PhD program is a research-based MSc degree with a minimum 'B' average and supportive letters of reference. Students whose first language is not English require a TOEFL score of at least 89 (internet-based) or IELTS score of at least 6.5.

Each applicant must obtain the support of a faculty member willing to serve as their advisor before applying to the program. It is also possible for a student to transfer from the MSc program without completing a master's thesis if the student has an excellent academic record and shows a strong aptitude for research which can be expanded to the doctoral level. Students may be admitted into the Fall, Winter or Summer semesters.

Program Requirements

The objective of this program is to develop highly competent scientists who will provide leadership in academic institutions, or as managers in Food Science research and development institutes in industry or government. Creativity and the ability to perform independent research is fostered by requiring PhD students to submit a written research proposal and defend it orally. Having obtained research skills during their MSc studies, PhD students are expected to conduct autonomous research. The preparation of a PhD thesis and scientific publications ensures that graduates have attained prowess in research and communication.

The major emphasis in the PhD program is research and the preparation of an acceptable thesis. Each student is required to take a compulsory seminar course FOOD*6300 which provides training in technical communications. It is usual however for most students, in consultation with their advisory committee, to select prescribed studies and additional courses in preparation for the qualifying examination and thesis research. The qualifying examination is in two parts:

1. submission of a written research proposal; and
2. oral examination that evaluates the student’s ability to communicate effectively the scientific principles, the proposed research, and the student’s potential as a researcher.

The PhD program is completed by the submission and successful defense of an acceptable thesis.

Collaborative Specializations

One Health

The Department of Food Science participates in the collaborative specialization in One Health. Master’s and Doctoral students wishing to undertake thesis research or their major research paper/project with an emphasis on one health are eligible to apply to register concurrently in Food Science and the collaborative specialization. Students should consult the One Health listing for more information.

Courses

Course content for "Special Topics" will vary according to the research interests of the faculty involved in offering the course.

Other Graduate Courses

Course List

Code	Title	Credits
HHNS*6410	Applied Functional Foods and Nutraceuticals	1.00
PLNT*6110	Fruit and Vegetable Technology	0.50
HHNS*6400	Functional Foods and Nutraceuticals	0.50