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Major Nutrition - Food Function and Safety (90 credits)

Offered by: Dietetics & Human Nutrition     Degree: Bachelor of Science (Nutritional Sciences)

Program Requirements

This Major offers a core emphasis on the scientific fundamentals of nutrition and metabolism throughout the lifespan from the molecular to the organismal level. The concentration in food function and safety covers the ranges from health effects of phytochemicals and food toxicants, food chemistry and analysis, food safety, product development and influence of constituents of food on health. This degree does not lead to professional licensure as a Dietitian/Nutritionist. Graduates are qualified for careers in the biotechnology field, pharmaceutical and/or food industries, government laboratories, and the health science communications field. Graduates often continue on to graduate studies preparing for careers in research, medicine, and dentistry or as specialists in nutrition.

Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements", in this publication for prerequisites and minimum credit requirements.

Academic Advising Coordinator: Professor Kristine Koski
School of Dietetics and Human Nutrition
Macdonald-Stewart Building, Room 2-039
Telephone: 514-398-7840

Required Courses (60 credits)

All required courses must be passed with a minimum grade of C.

  • AEMA 310 Statistical Methods 1 (3 credits)

    Offered by: Plant Science (Agricultural & Environmental Sciences)

    Overview

    Mathematics (Agric&Envir Sci) : Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs.

    Terms: Fall 2012, Winter 2013

    Instructors: Kelly Ann Bona, Jason Lucier (Fall) Kelly Ann Bona (Winter)

    • Two 1.5-hour lectures and one 2-hour lab
  • ANSC 234 Biochemistry 2 (3 credits)

    Offered by: Animal Science (Agricultural & Environmental Sciences)

    Overview

    Animal Science : Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.

    Terms: Winter 2013

    Instructors: Raj Duggavathi, Deborah Martin (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 211 or LSCI 211
  • ANSC 323 Mammalian Physiology (3 credits)

    Offered by: Animal Science (Agricultural & Environmental Sciences)

    Overview

    Animal Science : A study of the organization, functions and regulation of various organ systems in mammals. The nervous, endocrine, muscular, cardiovascular, respiratory, urinary, digestive and reproductive systems are discussed.

    Terms: Fall 2012

    Instructors: Denyse Laurin, Christine Lafleur (Fall)

    • Fall
    • 3 lectures and one 3-hour lab
    • Prerequisite: LSCI 202 or LSCI 204 or ANSC 234, or permission of instructor
    • This course carries an additional charge of $15 to cover the cost of a colour printed lab exercise book. The fee is refundable only during the withdrawal with full refund period.
  • ANSC 424 Metabolic Endocrinology (3 credits)

    Offered by: Animal Science (Agricultural & Environmental Sciences)

    Overview

    Animal Science : A detailed study of the endocrine system and its role in the maintenance of homeostasis in higher vertebrates, including the endocrine regulation of energy balance.

    Terms: Winter 2013

    Instructors: David Zadworny (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: ANSC 323
  • FDSC 200 Introduction to Food Science (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.

    Terms: Fall 2012

    Instructors: Jacqueline Sedman (Fall)

    • Fall
    • 3 lectures
  • FDSC 251 Food Chemistry 1 (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing.

    Terms: Winter 2013

    Instructors: Ashraf A Ismail (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 211 or LSCI 211
  • FDSC 300 Principles of Food Analysis 1 (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds.

    Terms: Fall 2012

    Instructors: Inteaz Alli (Fall)

    • Fall
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 251 or permission of instructor.
    • Corequisite: FDSC 251 or permission of instructor.
  • FDSC 305 Food Chemistry 2 (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.

    Terms: Fall 2012

    Instructors: Benjamin K Simpson (Fall)

    • Fall
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 251
  • LSCI 204 Genetics (3 credits)

    Offered by: Plant Science (Agricultural & Environmental Sciences)

    Overview

    Life Sciences : The course integrates classical, molecular and population genetics of animals, plants, bacteria and viruses. The aim is to understand the flow of genetic information within a cell, within families and in populations. Emphasis will be placed on problem solving based learning. The laboratory exercises will emphasize the interpretation of genetic experimental data.

    Terms: Winter 2013

    Instructors: Jean-Benoit Charron (Winter)

    • Restriction: Not open to students who have taken CELL 204.
    • Pre- or Co-requisite: FDSC 211 or LSCI 211
  • LSCI 211 Biochemistry 1 (3 credits)

    Offered by: Parasitology (Agricultural & Environmental Sciences)

    Overview

    Life Sciences : Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.

    Terms: Fall 2012, Winter 2013

    Instructors: Reza Salavati, Armando Jardim, Elias Georges (Fall) Armando Jardim, Elias Georges, Reza Salavati (Winter)

    • Co-requisite: FDSC 230
    • Restriction: Not open to students who have taken FDSC 211
  • LSCI 230 Introductory Microbiology (3 credits)

    Offered by: Natural Resource Sciences (Agricultural & Environmental Sciences)

    Overview

    Life Sciences : The occurrence and importance of microorganisms (especially bacteria) in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, man and animals.

    Terms: Winter 2013

    Instructors: Sebastien Faucher (Winter)

    • Winter
    • Restriction: Not open to students who have taken MICR 230.
  • NUTR 207 Nutrition and Health (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle.

    Terms: Fall 2012

    Instructors: Linda J Wykes (Fall)

    • Fall
    • 3 lectures
    • Corequisites: AEBI202 or CEGEP Objective 00XU or FDSC230 or CEGEP Objective 00XV
    • Restriction: Not open to students who take NUTR 200 or EDKP 292
    • Restriction: Science students in physical science and psychology programs who wish to take this course should see the Arts and Science Student Affairs Office for permission to register.
  • NUTR 214 Food Fundamentals (4 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : The structure and composition of foods, sensory evaluation and the scientific principles underlying physical and chemical changes that occur during food preparation. Displays, demonstrations and "hands-on" experience to relate culinary, nutritional and food safety theory to practical applications.

    Terms: Fall 2012

    Instructors: Louise Thibault, Judy Campbell (Fall)

    • Fall
    • One 3-hour lecture and one 4-hour lab
    • Prerequisite: FDSC 230 or corequisite with instructor's permission.
    • Corequisite: FDSC 211 or LSCI 211
    • This course includes a fee of $350 for a culinary tool kit, chef coat, hairnet, food ingredients, supplies and laboratory manual. The fee is refundable as long as the kit and supplies have not been opened, used or scratched and the manual is intact. Students who drop this course during the course add/drop period may return the kit (if already received) to their department, who will then advise the Student Accounts Office to reverse the charges for the fee once they have inspected the materials and found them to be in acceptable condition.
  • NUTR 322 Applied Sciences Communication (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : The principles and techniques of communicating applied sciences to individuals and groups in both the professional and public milieu. Effective public speaking and group interaction techniques. Communication materials selection, development, use, and evaluation. Writing for the media. Balancing risk and reason in communicating scientific findings.

    Terms: Winter 2013

    Instructors: Maureen Rose (Winter)

    • Winter
    • 2 lectures, 1 lab
    • Prerequisite: Completion of 15 credits in a B.Sc. program
  • NUTR 337 Nutrition Through Life (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Emphasis on applied quantitative aspects of human nutrition. Nutrient utilization, evaluation and requirements, as related to dietary standards.

    Terms: Winter 2013

    Instructors: Stan Kubow (Winter)

    • Winter
    • 3 lectures, 1 conference
    • Prerequisites: ANSC 234 or BIOC 311, plus ANSC 330 or NUTR 307
  • NUTR 344 Clinical Nutrition 1 (4 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, diverticulosis, cancer, COPD, anorexia nervosa and bulimia.

    Terms: Winter 2013

    Instructors: Kristine G Koski (Winter)

    • Winter
    • Two 2-hour lectures
    • Prerequisites: ANSC 234 or BIOC 311, and ANSC 323, plus ANSC 330 or NUTR 307.
    • Corequisites: NUTR 337 and ANSC 424.
  • NUTR 450 Research Methods: Human Nutrition (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Introduction to methods of clinical, community, international, and laboratory-based nutrition research. Lectures, readings and assignments will cover basic research concepts. Students undertake a computer directed literature search and analysis.

    Terms: Fall 2012

    Instructors: Linda J Wykes, Luis Agellon (Fall)

    • Fall
    • 2 lectures, 3 hours research, 4 hours other
    • Prerequisites: AEMA 310 or BIOL 373, and NUTR 307 or ANSC 330
  • NUTR 512 Herbs, Foods and Phytochemicals (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.

    Terms: Fall 2012

    Instructors: Timothy A Johns (Fall)

    • Fall
    • 3 lectures and a project
    • Prerequisites (Undergraduate): FDSC 211 or LSCI 211 or BIOL 201 or BIOC 212
  • NUTR 551 Analysis of Nutrition Data (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : An applied course in analysis and interpretation of nutrition data sets. Introduction to specialized dietary and anthropometric computer programs. Written and oral presentation of results.

    Terms: Fall 2012

    Instructors: Katherine Gray-Donald (Fall)

    • Fall
    • Prerequisite: NUTR 337
    • Corequisite: NUTR 450
    • This course includes a fee of $100 for a course and lab manual prepared by the instructor of the course. The fee is refundable until the end of the add/drop period as long as the manual is intact.

Complementary Courses (15 credits)

15 credits of complementary courses are selected as follows:

3 credits, one of the following courses:

  • ANSC 330 Fundamentals of Nutrition (3 credits)

    Offered by: Animal Science (Agricultural & Environmental Sciences)

    Overview

    Animal Science : A discussion of the nutrients; water, carbohydrates, lipids, proteins, minerals and vitamins, with particular emphasis on their functions in and essentially for the animal organism.

    Terms: Fall 2012

    Instructors: Arif Mustafa, Kevin Wade (Fall)

    • Fall
    • 3 lectures
    • Prerequisite(s): FDSC 211 or LSCI 211 and ANSC 234 (ANSC 234 pre-req applies to students in B.Sc. Nutritional Sciences only).
  • NUTR 307 Human Nutrition (3 credits)

    Offered by: Dietetics & Human Nutrition (Faculty of Science)

    Overview

    Nutrition and Dietetics : Nutrition in human health and disease from the molecular to the organismal level. Nutrigenomics, the impact of genotype on nutrient metabolism, health and disease risk, and the role of nutrients in metabolic regulation.

    Terms: Fall 2012

    Instructors: Linda J Wykes, Luis Agellon (Fall)

    • Fall
    • Corequisites: ANSC 234 or BIOC 311, and PHGY 202 or PHGY 210 or ANSC 323 or NUTR 207
    • 3 lecture hours and 1 tutorial/conference hour.

At least 3 credits from the following courses:

  • ANSC 560 Biology of Lactation (3 credits)

    Offered by: Animal Science (Agricultural & Environmental Sciences)

    Overview

    Animal Science : An interdisciplinary approach to the study of mammary development, the onset of lactation and its cessation, comparing the differences in mammalian species in mammary development from embryological, pre- and post-pubertal and pre- and post-partum aspects. Lactation at the cellular and biochemical levels.

    Terms: Winter 2013

    Instructors: Arif Mustafa (Winter)

    • Winter
    • Restriction: Not open to students who have taken ANSC 460.
  • NUTR 501 Nutrition in Developing Countries (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : This course will cover the major nutritional problems in developing countries. The focus will be on nutrition and health and emphasize young children and other vulnerable groups. The role of diet and disease for each major nutritional problem will be discussed.

    Terms: This course is not scheduled for the 2012-2013 academic year.

    Instructors: There are no professors associated with this course for the 2012-2013 academic year.

    • Fall
    • 2 lectures and one seminar
    • Prerequisite: For undergraduate students, consent of instructor required
  • NUTR 503 Bioenergetics and the Lifespan (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Multidisciplinary approach that integrates principles of bioenergetics with nutrition through the lifespan.

    Terms: Fall 2012

    Instructors: Hugues Plourde, Ross Andersen (Fall)

    • Fall
    • Prerequisites: Undergraduate Basic Biochemistry (3 credits), Undergraduate Mammalian Physiology (EDKP 331 or PHGY 202 or PHGY 210 or ANSC 323), Undergraduate Introductory Nutrition (EDKP 392 or NUTR 207 or NUTR 307).
  • NUTR 511 Nutrition and Behaviour (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Discussion of knowledge in the area of nutrition and behaviour through lectures and critical review of recent literature; to discuss the theories and controversies associated with relevant topics; to understand the limitations of our knowledge. Topics such as diet and brain biochemistry, stress, feeding behaviour and affective disorders will be included.

    Terms: Winter 2013

    Instructors: Louise Thibault (Winter)

    • 2 lectures and one seminar
    • Prerequisite: NUTR 445 for undergraduate students or consent of instructor
  • NUTR 545 Clinical Nutrition 2 (5 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Clinical nutrition intervention for gastrointestinal and liver disease, hypermetabolic states, diabetes mellitis, renal disease and inborn errors of metabolism, enteral/parenteral nutrition management.

    Terms: Fall 2012

    Instructors: Kristine G Koski, Hope Weiler (Fall)

    • Fall
    • Two 2.5-hour lectures
    • Prerequisites: NUTR 344 and ANSC 424
    • Restriction: Not open to students who have taken NUTR 445
    • This course includes a fee of $300 for the purchase of professional diet manuals available only to ASPEN (American Society of Parenteral and Enteral Nutrition), ADA (American Dietetics Association), DC (Dietitians of Canada) or OPDQ (Ordre Professionnel des Dietetistes du Quebec) members certified to instruct qualifying students in Dietetics. These manuals are not available to the general public, hence the School is responsible for procuring these necessary materials. The fee is refundable until the end of the add/drop period as long as the manuals are intact.

At least 9 credits from the following courses:

  • AGRI 510 Professional Practice (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Agriculture : The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication.

    Terms: Winter 2013

    Instructors: Selim Kermasha (Winter)

    • Restriction: Course restricted to senior undergraduate and graduate students.
  • ANSC 350 Food-Borne Pathogens (3 credits)

    Offered by: Animal Science (Agricultural & Environmental Sciences)

    Overview

    Animal Science : Exploration of the taxonomy, characteristics, epidemiology, mechanisms of pathogenicity, disease, incidence, and factors affecting the survival and growth of pathogenic microorganisms in foods of animal origin; principles of detection, prevention and control of food-borne pathogens (bacteria, fungi, protozoa, helminths, viruses).

    Terms: Winter 2013

    Instructors: Noreddine Benkerroum (Winter)

    • Winter
    • Prerequisite: MICR 230 or LSCI 230, or permission of instructor
  • FDSC 315 Separation Techniques in Food Analysis 1 (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food.

    Terms: Winter 2013

    Instructors: There are no professors associated with this course for the 2012-2013 academic year.

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 300 or permission of instructor.
  • FDSC 319 Food Commodities (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products.

    Terms: Winter 2013

    Instructors: Benjamin K Simpson (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 251 or permission of instructor
  • FDSC 330 Food Processing (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc.

    Terms: Winter 2013

    Instructors: Hosahalli Ramaswamy (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 251
  • FDSC 334 Analysis of Food Toxins and Toxicants (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized.

    Terms: Winter 2013

    Instructors: Mario Rivero-Huguet (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 213 or permission of instructor.
  • FDSC 405 Food Product Development (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Fundamental principles of food product development from an innovative concept to the marketplace. Emphasis will be on the application of basic knowledge of food chemistry, food technology and related disciplines in developing new products or improving the existing ones.

    Terms: Fall 2012

    Instructors: Salwa Karboune (Fall)

    • Fall
    • 3 lectures and one 3-hour lab
    • Pre-/Co-requisite: FDSC 305 or permission of instructor
  • FDSC 442 Food Microbiology (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products.

    Terms: Fall 2012

    Instructors: Martin Chénier (Fall)

    • Fall
    • Prerequisite: MICR 230 or LSCI 230 or permission of instructor.
    • Restriction: Not open to students who have completed MICR 442.
  • FDSC 516 Flavour Chemistry (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.

    Terms: Winter 2013

    Instructors: Varoujan Yaylayan (Winter)

    • Winter
    • 3 lectures
    • Prerequisite: FDSC 305 or permission of instructor
    • Restriction: Not open to students who have taken FDSC 410
  • FDSC 520 Biophysical Chemistry of Food (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships.

    Terms: This course is not scheduled for the 2012-2013 academic year.

    Instructors: There are no professors associated with this course for the 2012-2013 academic year.

    • Fall
    • 3 lectures
    • Prerequisite: FDSC 233
    • Course offered in odd years. Check with Graduate Program Supervisor.
  • FDSC 525 Food Quality Assurance (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.

    Terms: Winter 2013

    Instructors: Inteaz Alli (Winter)

    • Winter
    • 3 lectures
    • Prerequisite: AEMA 310 or permission of instructor
    • Restriction: Not open to students who have taken FDSC 425
  • FDSC 535 Food Biotechnology (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Review of fundamental concepts of biochemistry, microbiology and biochemical engineering as it relates to traditional food fermentation as well as novel food biotechnological production.

    Terms: This course is not scheduled for the 2012-2013 academic year.

    Instructors: There are no professors associated with this course for the 2012-2013 academic year.

    • Fall
    • 3 lectures
    • Prerequisite: MICR 230 or LSCI 230
    • Course offered in odd years.
  • FDSC 537 Nutraceutical Chemistry (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.

    Terms: Fall 2012

    Instructors: Varoujan Yaylayan (Fall)

    • Fall
    • 3 lectures
    • Prerequisites: FDSC 211 or LSCI 211, FDSC 230 and FDSC 233 or permission of instructor.
    • Course offered in even years.
  • FDSC 540 Sensory Evaluation of Foods (3 credits)

    Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

    Overview

    Food Science : Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized.

    Terms: Fall 2012

    Instructors: Salwa Karboune (Fall)

    • Fall
    • 3 lectures
    • Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor
    • Offered in alternate years
  • NUTR 430 Directed Studies: Dietetics and Nutrition 1 (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : An individualized course of study in dietetics/human nutrition under the supervision of a staff member with expertise on a topic not otherwise available in a formal course. A written agreement between student and staff member must be made before registration and filed with the Program Coordinator.

    Terms: Fall 2012, Winter 2013

    Instructors: There are no professors associated with this course for the 2012-2013 academic year.

    • Fall and Winter

Elective Courses (15 credits)

15 credits of electives are taken to meet the minimum credit requirement for the degree. Reciprocal agreement allows all students to take a limited number of electives at any Quebec university. With prior approval students can take electives at any Canadian or international university.

Faculty of Agricultural & Environmental Sciences—2012-2013 (last updated Dec. 20, 2012) (disclaimer)