This program is intended for those students interested in the chemistry of foods. The courses are integrated to acquaint the student with various aspects of food chemistry. The program prepares one for employment as a scientist in industry or government in regulatory, research, quality control, or product development capacities. Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology and the Institute of Food Technologists. Graduates may also qualify for admission to the Ordre des chimistes du Québec which confers the right of practice as an accredited professional chemist in Quebec per se as well in the rest of Canada.
FDSC 200
Introduction to Food Science
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
|
Required |
FDSC 213
Analytical Chemistry 1
3 Credits
Offered in the: - Fall
- Winter
- Summer
Food Science: Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
|
Required |
LSCI 211
Biochemistry 1
3 Credits
Offered in the: - Fall
- Winter
- Summer
Life Sciences: Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
Offered by: Parasitology
- Co-requisite: FDSC 230
- Restriction: Not open to students who have taken FDSC 211
- Terms
- Instructors
- Igor Cestari, Thavy Long
- Thavy Long, Igor Cestari
|
Required; offered in both Fall and Winter terms |
FDSC 230
Organic Chemistry
4 Credits
Offered in the: - Fall
- Winter
- Summer
Food Science: Atomic and molecular structure, modern concepts of bonding, overview of functional groups, conformational analysis, stereochemistry, mechanisms and reactions of aliphatic compounds.
Offered by: Food Science&Agr.Chemistry
- Fall or Winter
- 3 lectures and one 3-hour lab
- Prerequisite(s): AECH 110 or CHEM 110 or equivalent of CHEM NYA in CEGEP.
- Terms
- Instructors
- Alice D Cherestes
- Alice D Cherestes
|
Required (if it not already taken at CEGEP or in the McGill Freshman program)
OR choose an Elective
|
| 000 Elective |
Required |
FDSC 233
Physical Chemistry
3 Credits
Offered in the: - Fall
- Winter
- Summer
Food Science: Introduction to kinetic theory, thermodynamics, properties of liquids and solids, chemical equilibrium and the law of mass action, phase rule, properties of solutions, chemical kinetics.
Offered by: Food Science&Agr.Chemistry
|
Required |
FDSC 251
Food Chemistry 1
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
|
Required |
LSCI 230
Introductory Microbiology
3 Credits
Offered in the: - Fall
- Winter
- Summer
Life Sciences: The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals.
Offered by: Natural Resource Sciences
|
Required |
FDSC 334
Anal of Food Toxins&Toxicants
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 213 or permission of instructor.
|
Required |
AEMA 310
Statistical Methods 1
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Plant Science
- Two 1.5-hour lectures and one 2-hour lab
- Please note that credit will be given for only one introductory statistics course. Consult your academic advisor.
- Terms
- Instructors
- Pierre R L Dutilleul
- Jaskaran Dhiman
|
Required |
FDSC 300
Principles of Food Analysis 1
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor.
- Corequisite: FDSC 251 or permission of instructor.
|
Required |
FDSC 305
Food Chemistry 2
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
|
Required |
FDSC 310
Post Harvest Fruit&Veg Technol
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 3-hour lab
- This course carries an additional charge of $125.00 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
|
Required |
NUTR 207
Nutrition and Health
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Human Nutrition
- Fall
- 3 lectures
- Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
- Prerequisites: AEBI 122 or BIOL 112 or CEGEP equivalent OOXU
- 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.
|
Required |
FDSC 540
Sensory Evaluation of Foods
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor
- Offered in alternate years
|
Required |
FDSC 315
Separation Tech in Food Anal 1
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 300 or permission of instructor.
|
Required |
FDSC 319
Food Commodities
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor
|
Required |
FDSC 330
Food Processing
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
|
Required |
FDSC 490
Research Project 1
3 Credits
Offered in the: - Fall
- Winter
- Summer
Food Science: A course designed to give final year undergraduate students research experience.
Offered by: Food Science&Agr.Chemistry
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- There are no professors associated with this course for the 2024 academic year
|
Required |
AGRI 510
Professional Practice
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Restriction: Course restricted to senior undergraduate and graduate students.
|
Required |
FDSC 405
Food Product Development
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures and one 4-hour lab.
- Pre-/Co-requisite: FDSC 305 or permission of instructor
|
Required |
FDSC 442
Food Microbiology
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Fall
- Prerequisite: MICR 230 or LSCI 230 or permission of instructor.
- Restriction: Not open to students who have completed MICR 442.
- Terms
- Instructors
- Vincent Somerville, Zhixuan Feng
|
Required |
BREE 324
Elements of Food Engineering
3 Credits
Offered in the: - Fall
- Winter
- Summer
Bioresource Engineering: A course in basic food engineering for non-engineering students, covering heat transfer, mass and energy balances, food process unit operations, material transport/ steam/refrigeration systems.
Offered by: Bioresource Engineering
- Two 1.5-hour lectures and one 3-hour lab per week
- Restriction: Not open to students in any of the B.Eng.(Bioresource) programs.
- Restriction: Not open to students who have taken BREE 325.
- Corequisite: FDSC 330
|
Required |
FDSC 495
Course not available
|
Required |
FDSC 491
Research Project 2
3 Credits
Offered in the: - Fall
- Winter
- Summer
Food Science: A laboratory research project.
Offered by: Food Science&Agr.Chemistry
- Fall or Winter
- Pre-/Co-requisite: FDSC 490
- Restriction: Registration by Department permission only.
- Terms
- Fall 2024
- Winter 2025
- Summer 2025
- Instructors
- There are no professors associated with this course for the 2024 academic year
|
Required |
FDSC 520
Biophysical Chemistry of Food
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Fall
- 3 lectures
- Prerequisite: FDSC 233
- Course offered in odd years. Check with Graduate Program Supervisor.
- Terms
- This course is not scheduled for the 2024 academic year
- Instructors
- There are no professors associated with this course for the 2024 academic year
|
Required |
FDSC 400
Food Packaging
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 305
- This course carries an additional charge of $52.69 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
|
Required |
FDSC 516
Flavour Chemistry
3 Credits
Offered in the: - Fall
- Winter
- Summer
Food Science: The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: FDSC 305 or permission of instructor
- Restriction: Not open to students who have taken FDSC 410
|
Required |
FDSC 525
Food Quality Assurance
3 Credits
Offered in the: - Fall
- Winter
- Summer
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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisite: AEMA 310 or permission of instructor
- Restriction: Not open to students who have taken FDSC 425
- Terms
- Instructors
- There are no professors associated with this course for the 2024 academic year
|
Required |
FDSC 495
Course not available
|
Required |
FDSC 515
Enzymology
3 Credits
Offered in the: - Fall
- Winter
- Summer
Food Science: 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.
Offered by: Food Science&Agr.Chemistry
- Winter
- 3 lectures
- Prerequisites: FDSC 211 or LSCI 211 and FDSC 233 or permission of instructor
- Course offered in even years. Check with Graduate Program Supervisor.
- Terms
- This course is not scheduled for the 2024 academic year
- Instructors
- There are no professors associated with this course for the 2024 academic year
|
Required |
Overview