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Note: This is the 2014–2015 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 2014–2015 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.
Students can use their electives to complete the Honours program. The courses credited to the Honours program must be in addition to any required or complementary courses taken to satisfy the requirements of the student's major and specialization.
In addition to satisfying the research requirements, students must apply for the Honours program in March or April of their U3 year. It is the responsibility of the student to find a professor who is willing to support and supervise the research project. No student will be accepted into the program until a supervisor has agreed to supervise the student. Applicants must have a minimum CGPA of 3.3 to enter the Honours program and they must earn a B grade (3.0) or higher in the courses making up the Honours program. Students are required to achieve a minimum overall CGPA of 3.3 at graduation to obtain honours. Students can use their electives to complete the Honours program. The courses credited to the Honours program must be in addition to any required or complementary courses taken to satisfy the requirements of the student's major and specialization.
The Honours program consists of 12 credits of courses that follow one of two plans listed below.
Students who meet all the requirements will have the name of their program changed to include the word "Honours."
A brief description of the research activities involved will be documented and signed by the Program Director of the student's major, the supervisor of the research project, and the student.
The concurrent program B.Sc.(F.Sc.) and B.Sc.(Nutr.Sc.) is designed to give motivated students the opportunity to combine the two fields. The two disciplines complement each other with Food Science providing the scientific foundation in the fundamentals of food science and its application in the food system, while Nutritional Sciences brings the fundamental knowledge in the nutritional aspects of food and metabolism. The program aims to train students with the fundamental knowledge in both disciplines to promote the development of healthy food products for human consumption. The overall program is structured and closely integrated to satisfy the academic requirements of both degrees as well as the professional training or exposure to industry.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this eCalendar for prerequisites and minimum credit requirements.
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 2014, Winter 2015
Instructors: Dutilleul, Pierre R L; Gravel, Valérie (Fall) Dutilleul, Pierre R L; Gravel, Valérie (Winter)
Two 1.5-hour lectures and one 2-hour lab
Animal Science : Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.
Terms: Winter 2015
Instructors: Duggavathi, Raj; Martin, Deborah (Winter)
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 2014
Instructors: Kimmins, Sarah; Laurin, Denyse (Fall)
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 2015
Instructors: Zadworny, David (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: ANSC 323
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 2014
Instructors: Goodridge, Lawrence; Sedman, Jacqueline (Fall)
Fall
3 lectures
Food Science : Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
Terms: Fall 2014
Instructors: Cherestes, Alice (Fall)
Fall
3 lectures and one 3-hour lab
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 2015
Instructors: Ismail, Ashraf A (Winter)
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 2014
Instructors: Alli, Inteaz (Fall)
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 2014
Instructors: Simpson, Benjamin K (Fall)
Fall
3 lectures and one 3-hour lab
Prerequisite: FDSC 251
Food Science : The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging.
Terms: Fall 2014
Instructors: Ramaswamy, Hosahalli (Fall)
Fall
3 lectures and one 3-hour lab
This course carries an additional charge of $46.17 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
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 2015
Instructors: Bayen, Stephane (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 300 or permission of instructor.
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 2015
Instructors: Simpson, Benjamin K (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 251 or permission of instructor
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 2015
Instructors: Ramaswamy, Hosahalli (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 251
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 2015
Instructors: Bayen, Stephane (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 213 or permission of instructor.
Food Science : An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve.
Terms: Winter 2015
Instructors: Karboune, Salwa (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 305
This course carries an additional charge of $51.30 to cover the cost of transportation with respect to field trips, as well as a course notes manual. The fee is refundable only during the withdrawal with full refund period.
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 2014
Instructors: Chénier, Martin (Fall)
Food Science : A capstone course which requires a student to research a topic relevant to an industrial aspect of Food Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.
Terms: Winter 2015
Instructors: Kermasha, Selim (Winter)
Fall or Winter
Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.
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 2015
Instructors: Alli, Inteaz (Winter)
Life Sciences : Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
Terms: Fall 2014, Winter 2015
Instructors: Salavati, Reza; Jardim, Armando; Georges, Elias (Fall) Jardim, Armando; Salavati, Reza (Winter)
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 2015
Instructors: Faucher, Sebastien (Winter)
Winter
Restriction: Not open to students who have taken MICR 230.
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 2014
Instructors: Wykes, Linda J (Fall)
Fall
3 lectures
Corequisites: AEBI 202 or CEGEP Objective 00XU or FDSC 230 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.
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 2014
Instructors: Thibault, Louise; Campbell, Judy (Fall)
Fall
One 3-hour lecture and one 4-hour lab
Prerequisite: FDSC 230 or corequisite with instructor's permission.
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.
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 2014
Instructors: Wykes, Linda J; Agellon, Luis (Fall)
Nutrition and Dietetics : Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour.
Terms: Winter 2015
Instructors: Kubow, Stan (Winter)
Nutrition and Dietetics : Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, cancer, COPD, introduction to diabetes, dysphagia.
Terms: Winter 2015
Instructors: Chevalier, Stephanie (Winter)
Nutrition and Dietetics : A capstone course which requires a student to research a topic relevant to an industrial aspect of Nutritional Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.
Terms: Fall 2014
Instructors: Kubow, Stan (Fall)
Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.
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 2014
Instructors: Johns, Timothy A (Fall)
Students choose either Plan A or Plan B.
Two 6-credit Honours research courses in the subject area of the student's major, chosen in consultation with the Program Director of the student's major and the professor who has agreed to supervise the research project.
Faculty of Agric & Envir Sci : Students will prepare a Literature Review, Progress Report and deliver a Proposal Seminar as well as begin work on the research project. Completion of the project will take place in FAES 402, Honours Research Project 2.
Terms: Fall 2014, Winter 2015, Summer 2015
Instructors: Driscoll, Brian T; Karboune, Salwa; Cue, Roger I (Fall) Orsat, Valerie; Adamowski, Jan; Solomon, Christopher (Winter) Ismail, Ashraf A (Summer)
Prerequisite: Permission of instructor.
Restrictions: This course is intended for senior undergraduate students (U3) in the final year of their Honours program.
Faculty of Agric & Envir Sci : Honours Research Project 2 is the completion of the project begun in FAES 401 and requires a Progress Report, a Final Project Report and a Project Presentation.
Terms: Winter 2015, Summer 2015
Instructors: Driscoll, Brian T; Adamowski, Jan; Cue, Roger I (Winter) Ismail, Ashraf A (Summer)
Prerequisites: FAES 401 and permission of instructor
Restrictions: This course is intended for senior undergraduate students (U3) in the final year of their Honours program.
A minimum of two 3-credit Honours courses and 6 credits in 400- or 500-level courses, from the Faculty of Agricultural and Environmental Sciences, selected in consultation with the Program Director of the student's major. The topic of the Honours research project must be on a topic related to their major and selected in consultation with the Program Director of the student's major and the professor who has agreed to supervise the research project.
Faculty of Agric & Envir Sci : Students will prepare a Literature Review, Progress Report and deliver a Proposal Seminar as well as begin work on the research project. Completion of the project will take place in FAES 406, Honours Project 2.
Terms: Fall 2014, Winter 2015
Instructors: Cue, Roger I; Karboune, Salwa; Driscoll, Brian T (Fall) Cue, Roger I; Monardes, Humberto; Henning, John C (Winter)
Prerequisite: Permission of instructor
Restrictions: This course is intended for senior undergraduate students (U3) in the final year of their Honours program.
Faculty of Agric & Envir Sci : Honours Project 2 is the completion of the project begun in FAES 405 and requires a Progress Report, a Final Project Report and a Project Presentation.
Terms: Fall 2014, Winter 2015
Instructors: Cue, Roger I; Karboune, Salwa; Driscoll, Brian T (Fall) Cue, Roger I; Monardes, Humberto; Henning, John C (Winter)
Prerequisites: FAES 405 and permission of instructor
Restrictions: This course is intended for senior undergraduate students (U3) in the final year of their Honours program.
Complementary courses are selected as follows:
At least 9 credits from the following:
Agricultural Economics : The field of economics as it relates to the activities of individual consumers, firms and organizations. Emphasis is on the application of economic principles and concepts to everyday decision making and to the analysis of current economic issues.
Terms: Fall 2014
Instructors: Kosoy, Nicolas (Fall)
Fall
3 lectures
Agricultural Economics : The overall economic system, how it works, and the instruments used to solve social problems. Emphasis will be on decision-making involving the entire economic system and segments of it.
Terms: This course is not scheduled for the 2014-2015 academic year.
Instructors: There are no professors associated with this course for the 2014-2015 academic year.
Winter
3 lectures
Prerequisite: AGEC 200 or equivalent
Agricultural Economics : Nature and organization of agricultural and food markets as economic institutions, including the application of economic theory to problems within the agri-food marketing chain. Spatial and temporal price relationships, and the role of market structure.
Terms: This course is not scheduled for the 2014-2015 academic year.
Instructors: There are no professors associated with this course for the 2014-2015 academic year.
Agricultural Economics : Examination of North American and international agriculture, food and resource policies, policy instruments, programs and their implications. Economic analysis applied to the principles, procedures and objectives of various policy actions affecting agriculture, and the environment.
Terms: Winter 2015
Instructors: Thomassin, Paul; Mukhopadhyay, Kakali (Winter)
Winter
3 lectures
Prerequisites: AGEC 200 or equivalent
Agricultural Economics : The course deals with economic aspects of international development with emphasis on the role of food, agriculture and the resource sector in the economy of developing countries. Topics will include world food analysis, development project analysis and policies for sustainable development. Development case studies will be used.
Terms: Winter 2015
Instructors: Lowitt, Kristen (Winter)
Agricultural Economics : Management of operations in agribusiness firms. The use of computer models to make decisions on output mix, facility location, expansion, inventory management and production and strategy.
Terms: This course is not scheduled for the 2014-2015 academic year.
Instructors: There are no professors associated with this course for the 2014-2015 academic year.
At least 9 credits from the following:
Agricultural Economics : An introduction to contemporary management theories and practices in organizations of the food sector.
Terms: This course is not scheduled for the 2014-2015 academic year.
Instructors: There are no professors associated with this course for the 2014-2015 academic year.
Fall
3 lectures
Environment : Introduction to cultural perspectives on the environment: the influence of culture and cognition on perceptions of the natural world; conflicts in orders of knowledge (models, taxonomies, paradigms, theories, cosmologies), ethics (moral values, frameworks, dilemmas), and law (formal and customary, rights and obligations) regarding political dimensions of critical environments, resource use, and technologies.
Terms: Fall 2014, Winter 2015
Instructors: Goodin, David; Freeman, Julia (Fall) Ellis, Jaye Dana (Winter)
Fall - Macdonald Campus; Winter - Downtown
Section 001: Downtown Campus
Section 051: Macdonald Campus
Natural Resource Sciences : Issues of community and global change in relation to environment and the production of food. Contrasts between developed and developing countries will highlight impacts of colonialism, political structures, and cultural systems related to gender, class and ethnicity.
Terms: This course is not scheduled for the 2014-2015 academic year.
Instructors: There are no professors associated with this course for the 2014-2015 academic year.
Winter
3 lectures
Prerequisite: A 200-level course in food science, food resources or dietetics, or permission of instructor.
Nutrition and Dietetics : A study of the general characteristics of physical, social, emotional and intellectual development, the psychology of learning, and the growth and development of personality.
Terms: Winter 2015
Instructors: Bender, Peter (Winter)
Winter
2 lectures and 1 conference
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 2015
Instructors: Rose, Maureen (Winter)
Winter
2 lectures, 1 lab
Prerequisite: Completion of 15 credits in a B.Sc. program
Nutrition and Dietetics : The management of people at work. Employee development and the leadership role. The nature of collective bargaining, the role of unions and management.
Terms: Fall 2014
Instructors: Fraser, Linda (Fall)
Fall
3 lectures, 1 conference
Prerequisite: NUTR 345 or permission of instructor.
12 credits from the following:
Food Science : Stage with an approved host organization in the food industry.
Terms: Summer 2015
Instructors: Kermasha, Selim (Summer)
Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
Nutrition and Dietetics : Stage with an approved host organization in the nutrition product industry.
Terms: Fall 2014, Winter 2015, Summer 2015
Instructors: Kubow, Stan (Fall) Kubow, Stan (Winter) Kubow, Stan (Summer)
Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
Electives are selected in consultation with an academic adviser.