![](/study/2016-2017/files/study.2016-2017/exclamation-point-small.png)
Note: This is the 2012–2013 edition of the eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or click here to jump to the newest eCalendar.
Note: This is the 2012–2013 edition of the eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or click here to jump to the newest eCalendar.
The program is intended to train graduate students as specialists in food safety with the expectation that graduates will be well prepared academically to take on the challenging food safety events and issues that emerge both in Canada and globally. The program will cover food safety through the entire food supply chain from food production through processing/manufacturing to the food consumer; the courses which make up the program reflect the food safety considerations at the different stages of the farm to table food supply chain.
Food Science : An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).
Terms: Winter 2013
Instructors: Benkerroum, Noreddine (Winter)
Food Science : Examining current and emerging food safety issues and concerns as they occur, including food recalls, in the context of food safety hazards and health risk, food laws and regulations, food industry standards and practices.
Terms: Fall 2012
Instructors: Benkerroum, Noreddine (Fall)
Food Science : Food safety risk assessment as a key component of the risk analysis framework. Various aspects of the risk assessment process including planning, conducting and reviewing a risk assessment.
Terms: Fall 2012
Instructors: Benkerroum, Noreddine (Fall)
Food Science : Toxins and toxicant residues in food are explored from an analytical perspective. New techniques of analysis and strategies are emphasized.
Terms: Winter 2013
Instructors: Rivero-Huguet, Mario (Winter)
Winter
Prerequisite: FDSC 213 or permission of instructor.
Food Science : A critical review of the current state of knowledge of some aspect of Food Science or Technology.
Terms: Fall 2012, Winter 2013, Summer 2013
Instructors: There are no professors associated with this course for the 2012-2013 academic year.
Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis Food Science.
Food Science : A critical review of the current state of knowledge of some aspects of Food Science or Technology.
Terms: Fall 2012, Winter 2013, Summer 2013
Instructors: There are no professors associated with this course for the 2012-2013 academic year.
Prerequisite: FDSC 697.
Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis-Food Science.
3 credits chosen from the following:
Food Science : Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.1).
Terms: Fall 2012, Winter 2013, Summer 2013
Instructors: Kermasha, Selim (Fall) Kermasha, Selim (Winter) Kermasha, Selim (Summer)
Food Science : Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.2).
Terms: Fall 2012, Winter 2013, Summer 2013
Instructors: Kermasha, Selim (Fall) Kermasha, Selim (Winter) Kermasha, Selim (Summer)
12 credits chosen from the following:
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: Kermasha, Selim (Winter)
Restriction: Course restricted to senior undergraduate and graduate students.
Bioresource Engineering : The application of engineering principles to address microbial and chemical safety challenges in food processing, including intervention technologies (traditional and novel non-thermal intervention technologies, chemical interventions, and hurdle approach); control, monitoring and identification techniques (biosensors); packaging applications in food safety (active packaging, intelligent or smart packaging); and tracking and traceability systems.
Terms: Fall 2012
Instructors: Ngadi, Michael O (Fall)
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: Alli, Inteaz (Winter)
Food Science : Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum.
Terms: Winter 2013
Instructors: Alli, Inteaz (Winter)
Winter
3 lectures
Prerequisite: FDSC 425 or permission of instructor.
Course offered in odd years.
Food Science : An introduction to food law. The transformations that food law is undergoing as a consequence of social, economic and technological changes, the regulation of food risks and consumers' rights to be informed (labeling, health claims, nutritional information).
Terms: Fall 2012
Instructors: Nyampong, Yaw (Fall)
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: Johns, Timothy A (Fall)
Occupational Health & Hygiene : General principles of toxicology, routes of toxicant entry, human organs as targets of toxic action, adverse effects, time-course of reactions to toxicants. Risk assessment techniques, in vivo-in vitro toxicity models, links between human population observations and animal, cellular and biochemical models.
Terms: Fall 2012
Instructors: Heroux, Paul (Fall)
Parasitology : The origin and types of water contaminants including live organisms, infectious agents and chemicals of agricultural and industrial origins. Conventional and new technological developments to eliminate water pollutants. Comparisons of water, health and sanitation between industrialized and developing countries.
Terms: Winter 2013
Instructors: Geary, Timothy; Faubert, Gaetan Mario (Winter)
At the 500 level or higher, and selected in consultation with the academic adviser.