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.

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.

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. (Also listed as NUTR*2150.)

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.

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.

An introduction to the major groups of microorganisms important in foods is presented in this course, including microbial spoilage of food, food-borne illness, and food fermentations. Sources of contamination during production, processing and storage of foods and evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods are discussed.

Introduction to engineering principles and operations in food processing including heat transfer, fluid flow, material and energy balances, instrumentation and process control concepts.

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.

This course covers the fundamental principles of the chemistry of foods, as a continuation of FOOD*3030. This course will discuss topics related to the chemistry (physical, organic and analytical) and physics of emulsions and emulsifiers, pigments, flavours and flavour perception, enzymes and processing additives.

This course covers the fundamental principles of the chemistry of foods. The course will discuss selected topics elated to the chemistry (physical, organic and analytical) and physics of the major components in food materials such as lipids, proteins, carbohydrates and water. This course is the same as FOOD*3030, without the laboratory component.

This course covers the fundamental principles of the chemistry of foods, as a continuation of FOOD*3030. This course will discuss topics related to the chemistry (physical, organic and analytical) and physics of emulsions and emulsifiers, pigments, flavors and flavor perception, enzymes and processing additives. This course is the same as FOOD*3040, without the laboratory component.

This course will introduce students 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.

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.

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.

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.

Important groups of microorganisms associated with food spoilage, food fermentations, food infections and intoxications are discussed in this course. Intrinsic and extrinsic factors and their relationship to microbial growth, control of microorganisms by food processing and application of Hazard Analysis Critical Control Points (HACCP) programs are also discussed. Laboratory classes will provide experience in microbiological techniques, sampling and basic genetic engineering.

Important groups of microorganisms associated with food spoilage, food fermentations, food infections and intoxications are discussed in this course. Intrinsic and extrinsic factors and their relationship to microbial growth, control of microorganisms by food processing and application of Hazard Analysis Critical Control Points (HACCP) programs are also discussed. This course is the same as FOOD*3230, without the laboratory component.

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 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, amino acids and organic acids of direct relevance to the food industry. The laboratory component of the course will include wine production, beer brewing and dairy fermentations. Field trips to a commercial winery and brewery will also aid the learning experience.

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 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, amino acids and organic acids of direct relevance to the food industry. Field trips to a commercial winery and brewery will also aid the learning experience. This course is the same as FOOD*3260, without the laboratory component.

This course offers an introduction to quantitative analysis of foods by chemical, physical and instrumental means. Determination of both major and minor constituents of foods are discussed.

This course is an introduction to sensory science. Students will gain an understanding of the factors contributing to sensory perception of foods. Sensory methodology and statistical tools for evaluation of all sensory aspects of food will be provided and all students will gain hands-on experience with implementation, statistical analysis and interpretation of sensory data. Consumer sensory testing methods will also be discussed.

Quality management is a business philosophy that focuses on maximizing customer satisfaction by ensuring the provision of products or services that consistently meet or exceed customer expectations. In this course, the student will come to understand the various definitions of quality as well as various quality management systems that are relevant to the food industry. The student will also gain an understanding of the crucial role of continuous improvement and monitoring customer satisfaction within the food industry. This course uses traditional lectures by the instructor and by guests from organizations that produce, ship, sell or regulate food products.

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.

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. Also listed as NUTR*4090.

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.

In this course the quantitative analysis of foods by chemical and physical methods will be studied with emphasis on modern/advanced technologies. Both major and minor constituents will be discussed.

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.

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.

This course examines the research and development process related to new food products. Through a series of lectures and presentations students will learn the underlying theory behind food product development including idea generation, prototype development and new product manufacturing, evaluation and product marketing. Students will also gain a real world understanding of the process through their involvement and interaction with invited industry speakers. Students will work in teams with students from other disciplines to plan a food product development project.

This course will compliment the Food Product Development I course by further assisting students in gaining a comprehensive understanding of the principles and process of food product development. Students will use the theory obtained from the Food Product Development I course to put into practice and gain real life experience in the planning, conducting, and communicating results as a team while developing a pre-approved food product.

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.

The production, processing, chemistry, microbiology and marketing of fluid milk, frozen dairy products, cheese, fermented dairy foods and butter are studied in this course.

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 assess 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.