Department of Food Science, Ontario Agricultural College

Major Requirements (Honours) 

This is a major within the degree: Bachelor of Science. 

Students may enter this major in Semester 1 or any semester thereafter. A student wishing to declare the major may wish to consult the Faculty Advisor.

Students lacking Grade 12 or 4U Biology, Chemistry or Physics should follow the revised schedule of study for this major found at: https://www.uoguelph.ca/bsc/revised_SS/.

Course List

Code	Title	Credits
Semester 1
BIOL*1090	Introduction to Molecular and Cellular Biology	0.50
CHEM*1040	General Chemistry I	0.50
MATH*1080	Elements of Calculus I	0.50
PHYS*1080	Physics for Life Sciences	0.50
0.50 Liberal Education electives 1		0.50
Semester 2
BIOL*1080	Biological Concepts of Health	0.50
CHEM*1050	General Chemistry II	0.50
MATH*1090	Elements of Calculus II	0.50
PHYS*1070	Physics for Life Sciences II	0.50
0.50 Liberal Education electives		0.50
Semester 3
BIOC*2580	Introduction to Biochemistry	0.50
CHEM*2880	Physical Chemistry	0.50
FOOD*2150	Introduction to Nutritional and Food Science	0.50
MICR*2420	Introduction to Microbiology	0.50
0.50 electives		0.50
Semester 4
FOOD*2100	Communication in Food Science	0.50
FOOD*2620	Food Engineering Principles	0.50
NUTR*3210	Fundamentals of Nutrition	0.50
STAT*2040	Statistics I	0.50
0.50 electives		0.50
Semester 5
FOOD*3030	Food Chemistry I	0.50
FOOD*3160	Food Processing I	0.75
FOOD*3230	Food Microbiology	0.75
0.50 electives		0.50
Semester 6
FOOD*3040	Food Chemistry II	0.50
FOOD*3170	Food Processing II	0.50
FOOD*3260	Industrial Microbiology	0.50
FOOD*3700	Sensory Evaluation of Foods	0.50
0.50 electives		0.50
Semester 7
FOOD*4190	Advanced Food Analysis	0.50
FOOD*4260	Food Product Development I	0.50
1.50 electives		1.50
Semester 8
FOOD*4270	Food Product Development II	0.50
2.00 electives		2.00

¹

CIS*1200 Introduction to Computing, rather than a Liberal Education credit is recommended for those needing to improve their computer skills.

Notes:

1. ENGL*1030 Effective Writing is recommended for those students needing to improve their English grammar.
2. FOOD*2150 Introduction to Nutritional and Food Science could be replaced by FOOD*2010 Principles of Food Science with permission of the Faculty Advisor.
3. Of the 6.50 electives credits:
   1. A least 2.00 credits must be Liberal Education electives.
   2. At least 2.00 must be from list of Restricted electives.
   3. At least 1.00 must be from additional Science electives (1.50 if MCS*3010 Quality Management is chosen as a Restricted Elective)

Restricted Electives

Course List

Code	Title	Credits
FOOD*4070	Food Packaging	0.50
FOOD*4090	Functional Foods and Nutraceuticals	0.50
FOOD*4110	Meat and Poultry Processing	0.50
FOOD*4220	Topics in Food Science	0.50
FOOD*4230	Research in Food Science	0.50
FOOD*4310	Food Safety Management Systems	0.50
FOOD*4400	Dairy Processing	0.50
FOOD*4520	Utilization of Cereal Grains for Human Food	0.50
IAEF*3500	Experiential Education	0.50
MCS*3010	Quality Management	0.50
POPM*4040	Epidemiology of Food-borne Diseases	0.50
UNIV*3140	Flexible Internship in Agri-Food	0.50

Credit Summary

(20.00 Total Credits)

Course List

Code	Title	Credits
1st year science required		4.00
Required in semesters 3-8		9.50
Restricted Electives		2.00
Liberal Education Electives		2.00
Additional Science electives (See Note 3 above)		1.00-1.50
Free electives (See Note 3 above)		1.00-1.50
Total Credits		20

Students not in the Food Science Major who are seeking further study in Food Science are encouraged to consider the Certificate in Food Science. See Special Study Opportunities, Chapter XI of the Calendar.

Co-op Requirements (Honours)

This is a major within the degree: Bachelor of Science. 

The Co-op program in Food Science is a five year program, including four work terms. Students must follow the academic work schedule as outlined below (also found on the Co-operative Education website: https://www.recruitguelph.ca/cecs/). 

Academic and Co-op Work Term Schedule

Co-op Information

Year	Fall	Winter	Summer
1	Academic Semester 1	Academic Semester 2	Off
2	Academic Semester 3 COOP*1100	Academic Semester 4	COOP*1000 Work Term I
3	Academic Semester 5	Academic Semester 6	COOP*2000 Work Term II
4	COOP*3000 Work Term III	COOP*4000 Work Term IV	Off
5	Academic Semester 7	Academic Semester 8	N/A

Please refer to the Co-operative Education program policy with respect to work term performance grading, work term report grading and program completion requirements.

For additional program information students should consult with their Co-op Co-ordinator and Co-op Faculty Advisor, listed on the Co-operative Education web site.

Credit Summary

(22.00 Total Credits)

Course List

Code	Title	Credits
First year science required		4.00
Required in semesters 3-8		9.50
Restricted Electives		2.00
Liberal Education Electives		2.00
Additional Science electives 1		1.00-1.50
Free electives 2		1.00-1.50
Co-op Work Terms		2.00
Total Credits		22

¹

1.50 if MCS*3010 Quality Management is chosen as a Restricted Elective

²

1.00 if MCS*3010 Quality Management is chosen as a Restricted Elective

Students not in the Food Science Major who are seeking further study in Food Science are encouraged to consider the Certificate in Food Science. See Special Study Opportunities, Chapter XI of the Calendar.

Recommended Program Sequence

Students lacking Grade 12 or 4U Biology, Chemistry or Physics should follow the revised schedule of study for this major found at: https://www.uoguelph.ca/bsc/revised_SS/.

Course List

Code	Title	Credits
Semester 1 - Fall
BIOL*1090	Introduction to Molecular and Cellular Biology	0.50
CHEM*1040	General Chemistry I	0.50
MATH*1080	Elements of Calculus I	0.50
PHYS*1080	Physics for Life Sciences	0.50
0.50 Liberal Education electives 3		0.50
Semester 2 - Winter
BIOL*1080	Biological Concepts of Health	0.50
CHEM*1050	General Chemistry II	0.50
MATH*1090	Elements of Calculus II	0.50
PHYS*1070	Physics for Life Sciences II	0.50
0.50 Liberal Education electives		0.50
Summer Semester
No academic semester or work term
Semester 3 - Fall
BIOC*2580	Introduction to Biochemistry	0.50
CHEM*2880	Physical Chemistry	0.50
COOP*1100	Introduction to Co-operative Education	0.00
FOOD*2150	Introduction to Nutritional and Food Science	0.50
MICR*2420	Introduction to Microbiology	0.50
0.50 electives		0.50
Semester 4 - Winter
FOOD*2100	Communication in Food Science	0.50
FOOD*2620	Food Engineering Principles	0.50
NUTR*3210	Fundamentals of Nutrition	0.50
STAT*2040	Statistics I	0.50
0.50 electives		0.50
Summer Semester
COOP*1000	Co-op Work Term I	0.50
Semester 5 - Fall
FOOD*3030	Food Chemistry I	0.50
FOOD*3160	Food Processing I	0.75
FOOD*3230	Food Microbiology	0.75
0.50 electives		0.50
Semester 6 - Winter
FOOD*3040	Food Chemistry II	0.50
FOOD*3170	Food Processing II	0.50
FOOD*3260	Industrial Microbiology	0.50
FOOD*3700	Sensory Evaluation of Foods	0.50
0.50 electives		0.50
Summer Semester
COOP*2000	Co-op Work Term II	0.50
Fall Semester
COOP*3000	Co-op Work Term III	0.50
Winter Semester
COOP*4000	Co-op Work Term IV	0.50
Semester 7 - Fall
FOOD*4190	Advanced Food Analysis	0.50
FOOD*4260	Food Product Development I	0.50
1.50 electives		1.50
Semester 8 - Winter
FOOD*4270	Food Product Development II	0.50
2.00 electives		2.00

³

CIS*1200 Introduction to Computing, rather than a Liberal Education credit is recommended for those needing to improve their computer skills.

Notes:

1.  ENGL*1030 Effective Writing is recommended for those students needing to improve their English grammar.
2. FOOD*2150 Introduction to Nutritional and Food Science could be replaced by FOOD*2010 Principles of Food Science with permission of the Faculty Advisor.

Restricted Electives

Course List

Code	Title	Credits
FOOD*4070	Food Packaging	0.50
FOOD*4090	Functional Foods and Nutraceuticals	0.50
FOOD*4110	Meat and Poultry Processing	0.50
FOOD*4220	Topics in Food Science	0.50
FOOD*4230	Research in Food Science	0.50
FOOD*4310	Food Safety Management Systems	0.50
FOOD*4400	Dairy Processing	0.50
FOOD*4520	Utilization of Cereal Grains for Human Food	0.50
MCS*3010	Quality Management	0.50
POPM*4040	Epidemiology of Food-borne Diseases	0.50

Certificate Requirements

The Certificate in Food Science program is offered by the Department of Food Science to University of Guelph undergraduate students or online to Open Learning program students. It concentrates on the chemistry, analysis, microbiology and processing of foods, and on the maintenance of food safety and quality throughout. The Food Science certificate program provides recognition for food science education for University of Guelph students not in the B.Sc. Food Science Major and for individuals outside of the University of Guelph interested in the field of Food Science. Post-secondary courses in microbiology and chemistry are prerequisites for entrance into the program.

In-course students can select courses and when completed apply for the certificate through the Open Learning and Educational Support office (note the double-counting rule under XI. Special Study Opportunities, Certificates and Diplomas). Individuals from outside the University of Guelph should register for courses through the Open Learning and Educational Support office.

The DE courses of the program cannot be used as substitutes for core courses or restricted electives in the B.Sc. Food Science Major.

This certificate is not open to students with a major in Food Science.

Course List

Code	Title	Credits
Required Courses
FOOD*2010	Principles of Food Science	0.50
or FOOD*2150	Introduction to Nutritional and Food Science
FOOD*2410	Introduction to Food Processing	0.50
or FOOD*3160	Food Processing I
Select one of the following:
FOOD*3430	Introduction to Food Analysis	0.50
FOOD*4190	Advanced Food Analysis	0.50
FOOD*4310	Food Safety Management Systems	0.50
Select one of the following:
FOOD*2400	Introduction to Food Chemistry	0.50
FOOD*3030	Food Chemistry I	0.50
FOOD*3050	Food Chemistry I	0.50
Select one of the following:
FOOD*2420	Introduction to Food Microbiology	0.50
FOOD*3230	Food Microbiology	0.75
FOOD*3240	Food Microbiology	0.50

For more information, please visit the Open Learning and Educational Support website.