Food Science and Agricultural Chemistry (Non-Thesis) (M.Sc.) (45 credits)
Offered by: Food Science&Agr.Chemistry (Faculty of Agricultural and Environmental Sciences)
Degree: Master of Science
Program credit weight: 45
Program Description
This 45-credit program is offered to candidates who seek further training in Food Science, but do not wish to pursue independent research. These credits are obtained through a combination of graduate courses.
The residence time for a M.Sc. degree (Non-Thesis) is three academic terms.
Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.
Research Project (12 credits)
| Course | Title | Credits |
|---|---|---|
| FDSC 697 | M.Sc. Project Part 1. | 6 |
M.Sc. Project Part 1. Terms offered: Summer 2025, Fall 2025, Winter 2026 A critical review of the current state of knowledge of some aspect of Food Science or Technology. | ||
| FDSC 698 | M.Sc. Project Part 2. | 6 |
M.Sc. Project Part 2. Terms offered: Summer 2025, Fall 2025, Winter 2026 A critical review of the current state of knowledge of some aspects of Food Science or Technology. | ||
Complementary Courses (18 credits)
3 credits chosen from the following:
| Course | Title | Credits |
|---|---|---|
| FDSC 695 | M.Sc. Graduate Seminar 1. | 3 |
M.Sc. Graduate Seminar 1. Terms offered: Summer 2025, Fall 2025, Winter 2026 Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.1). | ||
| FDSC 696 | M.Sc. Graduate Seminar 2. | 3 |
M.Sc. Graduate Seminar 2. Terms offered: Summer 2025, Fall 2025, Winter 2026 Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.2). | ||
15 credits chosen from the following:
| Course | Title | Credits |
|---|---|---|
| AGRI 510 | Professional Practice. | 3 |
Professional Practice. Terms offered: Winter 2026 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. | ||
| FDSC 515 | Enzymology. | 3 |
Enzymology. Terms offered: Winter 2026 Selected advanced topics on the biophysical and kinetic aspects of enzymatic reactions, particularly the fundamentals and applications of laws of biothermodynamics, biochemical equilibrium, electrochemistry and biochemical kinetics as related to the enzymatic reactions. | ||
| FDSC 516 | Flavour Chemistry. | 3 |
Flavour Chemistry. Terms offered: Winter 2026 The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food. | ||
| FDSC 519 | Advanced Food Processing. | 3 |
Advanced Food Processing. Terms offered: Winter 2026 Advanced technologies associated with food processing studied in more detail. Topics include food irradiation, reverse osmosis, super critical fluid extraction and extrusion. | ||
| FDSC 520 | Biophysical Chemistry of Food. | 3 |
Biophysical Chemistry of Food. Terms offered: Fall 2025 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. | ||
| FDSC 536 | Food Traceability. | 3 |
Food Traceability. Terms offered: Winter 2026 Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum. | ||
| FDSC 537 | Nutraceutical Chemistry. | 3 |
Nutraceutical Chemistry. Terms offered: Fall 2025 The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods. | ||
| FDSC 538 | Food Science in Perspective. | 3 |
Food Science in Perspective. Terms offered: Fall 2025 Food industry, food properties, nutritive aspects, quality factors, and key preservation processes, with self-study linking these elements directly to specific commodities and product groups, their characteristics, chemistry and distinct manufacturing processes. | ||
| FDSC 540 | Sensory Evaluation of Foods. | 3 |
Sensory Evaluation of Foods. Terms offered: Fall 2025 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. | ||
| FDSC 545 | Advances in Food Microbiology. | 3 |
Advances in Food Microbiology. Terms offered: Winter 2026 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). | ||
| FDSC 634 | Food Toxins and Toxicants. | 3 |
Food Toxins and Toxicants. Terms offered: Winter 2026 Toxins and toxicant residues in food are explored from an analytical perspective. New techniques of analysis and strategies are emphasized. | ||
| FDSC 651 | Principles of Food Analysis 2. | 3 |
Principles of Food Analysis 2. Terms offered: Fall 2025 The fundamentals of food analysis are presented with the emphasis on the major food components. Topics include: sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins, nutraceutical compounds and infra-red analyses. | ||
| FDSC 652 | Separation Techniques in Food Analysis 2. | 3 |
Separation Techniques in Food Analysis 2. Terms offered: Winter 2026 Advanced detailed treatment of the principal chromatographic and electrophoretic techniques associated with the analysis of carbohydrate, lipid and protein constituents of food. | ||
Elective Courses (15 credits)
At the 500 level or higher, and chosen in consultation with the academic adviser.