Department of Chemistry
(Faculty of Science)
Food Science (FOOD) Courses
FOOD 1001 [0.5 credit]
Introduction to Food Science
Overview of the food industry. Production, processing, product development, packaging, chemistry, analysis, microbiology. Elements risk assessment, policy making and regulation.
Introduction to Food Science
Overview of the food industry. Production, processing, product development, packaging, chemistry, analysis, microbiology. Elements risk assessment, policy making and regulation.
Lectures three hours a week.
FOOD 2001 [0.5 credit]
Principles of Nutrition
Roles of nutrients, lipids, proteins, carbohydrates, fluids and electrolytes. Digestion, absorption, transport, energy metabolism. Disorders including diabetes, cardiovascular disease and osteoporosis. Nutrition through the life cycle.
Principles of Nutrition
Roles of nutrients, lipids, proteins, carbohydrates, fluids and electrolytes. Digestion, absorption, transport, energy metabolism. Disorders including diabetes, cardiovascular disease and osteoporosis. Nutrition through the life cycle.
FOOD 2002 [0.5 credit]
Food Processing
Principles of major techniques used in food processing and preservation. Processing of specific food groups including cereals, oilseeds, dairy, beverages and frozen foods. Effects of processing on physico-chemical, rheological, and sensory characteristics. Role of research and development in food industry.
Food Processing
Principles of major techniques used in food processing and preservation. Processing of specific food groups including cereals, oilseeds, dairy, beverages and frozen foods. Effects of processing on physico-chemical, rheological, and sensory characteristics. Role of research and development in food industry.
FOOD 2003 [0.5 credit]
Regulation of the Canadian Food Industry
Regulation of the Canadian food industry including regulators, regulatory powers, the process of enacting laws/regulation and food safety requirements. Food composition, standardization, advertising, labeling, packaging, ingredients, additives, and fortification requirements. Inspection, enforcement and compliance powers and policies.
Regulation of the Canadian Food Industry
Regulation of the Canadian food industry including regulators, regulatory powers, the process of enacting laws/regulation and food safety requirements. Food composition, standardization, advertising, labeling, packaging, ingredients, additives, and fortification requirements. Inspection, enforcement and compliance powers and policies.
Prerequisite(s): Second year standing.
Lectures three hours per week.
Lectures three hours per week.
FOOD 2004 [0.5 credit]
Scientific Communication in Food Science
Principles of effective scientific communication for scientific and non-scientific audiences. Applicable to laboratory reports, literature reviews, posters, presentations, and briefing notes.
Scientific Communication in Food Science
Principles of effective scientific communication for scientific and non-scientific audiences. Applicable to laboratory reports, literature reviews, posters, presentations, and briefing notes.
Includes: Experiential Learning Activity
Prerequisite(s): FOOD 1001 and second-year standing in Food Science or Chemistry.
Workshop four hours a week.
Prerequisite(s): FOOD 1001 and second-year standing in Food Science or Chemistry.
Workshop four hours a week.
FOOD 3001 [0.5 credit]
Food Chemistry
Chemistry of the major components of foods such as proteins, lipids, carbohydrates and of the minor components such as enzymes, vitamins and various additives and their relationships to food stability and degradation.
Food Chemistry
Chemistry of the major components of foods such as proteins, lipids, carbohydrates and of the minor components such as enzymes, vitamins and various additives and their relationships to food stability and degradation.
Includes: Experiential Learning Activity
Prerequisite(s): FOOD 1001, FOOD 2001, CHEM 2204, BIOC 2200.
Lectures three hours a week and laboratory three hours a week.
Prerequisite(s): FOOD 1001, FOOD 2001, CHEM 2204, BIOC 2200.
Lectures three hours a week and laboratory three hours a week.
FOOD 3002 [0.5 credit]
Food Analysis
In-depth principles and practices of food proximate analysis. Introductory concepts of food adulteration and detection. Major techniques such as chromatography, colorimetry, spectroscopy, rheology.
Food Analysis
In-depth principles and practices of food proximate analysis. Introductory concepts of food adulteration and detection. Major techniques such as chromatography, colorimetry, spectroscopy, rheology.
Includes: Experiential Learning Activity
Prerequisite(s): FOOD 1001, FOOD 2001, FOOD 3001.
Lectures three hours a week, laboratory three hours a week.
Prerequisite(s): FOOD 1001, FOOD 2001, FOOD 3001.
Lectures three hours a week, laboratory three hours a week.
FOOD 3003 [0.5 credit]
Food Packaging and Shelf Life
An introduction to the materials used for food packaging, including their chemical and physical characteristics. Interactions of these materials with food products, and their effects on shelf life of food.
Food Packaging and Shelf Life
An introduction to the materials used for food packaging, including their chemical and physical characteristics. Interactions of these materials with food products, and their effects on shelf life of food.
FOOD 3005 [0.5 credit]
Food Microbiology
Foodborne diseases, microbial growth and survival, food spoilage, food fermentation. Techniques for detecting and quantifying microorganisms in foods.
Food Microbiology
Foodborne diseases, microbial growth and survival, food spoilage, food fermentation. Techniques for detecting and quantifying microorganisms in foods.
Includes: Experiential Learning Activity
Prerequisite(s): FOOD 1001, FOOD 2001, BIOL 2303.
Lectures three hours a week, laboratory three hours a week.
Prerequisite(s): FOOD 1001, FOOD 2001, BIOL 2303.
Lectures three hours a week, laboratory three hours a week.
FOOD 3006 [0.5 credit]
Upcycling and Sustainable Food Systems
Food processing and upcycling in the context of sustainable food systems. Case studies to assess social, economic, and environmental impacts of food processing and upcycling on communities and the food industry. Transdisciplinary perspectives to propose a food rescue product.
Upcycling and Sustainable Food Systems
Food processing and upcycling in the context of sustainable food systems. Case studies to assess social, economic, and environmental impacts of food processing and upcycling on communities and the food industry. Transdisciplinary perspectives to propose a food rescue product.
Includes: Experiential Learning Activity
Prerequisite(s): third year standing in a BSc or BHSc program.
Workshop 3 hours a week.
Prerequisite(s): third year standing in a BSc or BHSc program.
Workshop 3 hours a week.
FOOD 3999 [0.0 credit]
Co-operative Work Term
Provides practical experience for students enrolled in the Co-operative option. Students must receive satisfactory evaluations from their work term employer. Written and oral reports will be required. Graded as Sat or Uns.
Co-operative Work Term
Provides practical experience for students enrolled in the Co-operative option. Students must receive satisfactory evaluations from their work term employer. Written and oral reports will be required. Graded as Sat or Uns.
Includes: Experiential Learning Activity
Prerequisite(s): Registration in the Food Science Co-operative Education option and permission of the Department.
Work term.
Prerequisite(s): Registration in the Food Science Co-operative Education option and permission of the Department.
Work term.
FOOD 4001 [0.5 credit]
Food Quality Control
Factors affecting quality in manufacturing and processing of foods and principles of quality control and quality assurance. Sampling plans and statistical methods. Applications of physical, chemical, biological and microbiological tests in quality control. Quality systems and standards.
Food Quality Control
Factors affecting quality in manufacturing and processing of foods and principles of quality control and quality assurance. Sampling plans and statistical methods. Applications of physical, chemical, biological and microbiological tests in quality control. Quality systems and standards.
Prerequisite(s): FOOD 2002, FOOD 2003, and third or fourth year standing.
Also offered at the graduate level, with different requirements, as FOOD 5104, for which additional credit is precluded.
Lectures three hours a week.
Also offered at the graduate level, with different requirements, as FOOD 5104, for which additional credit is precluded.
Lectures three hours a week.
FOOD 4002 [0.5 credit]
Analysis of Food Contaminants
Official methods to identify food contaminants and adulterated foods. Includes agricultural chemicals, veterinary drugs, toxins, metals, and allergens. Interpretation of results in the context of current Canadian and international food safety regulations.
Analysis of Food Contaminants
Official methods to identify food contaminants and adulterated foods. Includes agricultural chemicals, veterinary drugs, toxins, metals, and allergens. Interpretation of results in the context of current Canadian and international food safety regulations.
Includes: Experiential Learning Activity
Prerequisite(s): BIOC 3101 or CHEM 3205 or CHEM 3305, and third or fourth year standing.
Laboratory four hours per week, tutorial one hour a week.
Prerequisite(s): BIOC 3101 or CHEM 3205 or CHEM 3305, and third or fourth year standing.
Laboratory four hours per week, tutorial one hour a week.
FOOD 4102 [0.5 credit]
Current Issues in Canadian Food Governance, Regulation and Policy
Focus on the ever-changing and evolving issues in Canadian food governance, regulation and policy. Topical food safety, governance, policies, enforcement, trade and import/export issues and developments.
Current Issues in Canadian Food Governance, Regulation and Policy
Focus on the ever-changing and evolving issues in Canadian food governance, regulation and policy. Topical food safety, governance, policies, enforcement, trade and import/export issues and developments.
FOOD 4103 [0.5 credit]
Food Safety Risk Assessment
The role of risk management in providing science-based approaches to solving food safety problems. Risk management models and practical applications in critical risk management. An examination of actual risk assessments. Risk communication is addressed.
Food Safety Risk Assessment
The role of risk management in providing science-based approaches to solving food safety problems. Risk management models and practical applications in critical risk management. An examination of actual risk assessments. Risk communication is addressed.
FOOD 4201 [0.5 credit]
Advanced Nutrition and Metabolism
Metabolism of macronutrients in the human body. Detailed catabolic and anabolic reactions of carbohydrates, lipids and proteins. Regulatory control points in healthy and diseased states. Discussion of the literature pertaining to nutrition, metabolism and chronic disease.
Advanced Nutrition and Metabolism
Metabolism of macronutrients in the human body. Detailed catabolic and anabolic reactions of carbohydrates, lipids and proteins. Regulatory control points in healthy and diseased states. Discussion of the literature pertaining to nutrition, metabolism and chronic disease.
Prerequisite(s): FOOD 2001, BIOC 3101 and fourth year standing.
Also offered at the graduate level, with different requirements, as FOOD 5101, for which additional credit is precluded.
Lectures three hours a week.
Also offered at the graduate level, with different requirements, as FOOD 5101, for which additional credit is precluded.
Lectures three hours a week.
FOOD 4202 [0.5 credit]
Micronutrients and Health
Use of scientific literature to examine human metabolism of vitamins and minerals and associated diseases throughout the life cycle. Development of advanced scientific literacy skills, with an emphasis on systematic reviews.
Micronutrients and Health
Use of scientific literature to examine human metabolism of vitamins and minerals and associated diseases throughout the life cycle. Development of advanced scientific literacy skills, with an emphasis on systematic reviews.
Prerequisite(s): BIOC 2200 or BIOL 2200 and third- or fourth-year standing.
Lectures three hours a week.
Lectures three hours a week.
FOOD 4203 [0.5 credit]
Functional Foods and Natural Health Products
Study of the bioactive components of functional foods and natural health products, for the improvement of health and nutrition. Sources and chemistry of bioactives, mechanisms of actions, process technology, efficacy and safety. Role of research and development in industry in commercialization of new products.
Functional Foods and Natural Health Products
Study of the bioactive components of functional foods and natural health products, for the improvement of health and nutrition. Sources and chemistry of bioactives, mechanisms of actions, process technology, efficacy and safety. Role of research and development in industry in commercialization of new products.
Prerequisite(s): BIOC 2200 or BIOL 2200 or BIOL 2201, and third or fourth year standing.
Also offered at the graduate level, with different requirements, as FOOD 5105, for which additional credit is precluded.
Lectures three hours a week.
Also offered at the graduate level, with different requirements, as FOOD 5105, for which additional credit is precluded.
Lectures three hours a week.
FOOD 4905 [1.0 credit]
Food Science Honours Workshop
Active learning in areas that include information literacy, critical evaluation of scientific literature, written and oral communication, evaluation and interpretation of results, statistics and data management. Emphasizes transferable skills that are most appropriate for non-research career paths.
Food Science Honours Workshop
Active learning in areas that include information literacy, critical evaluation of scientific literature, written and oral communication, evaluation and interpretation of results, statistics and data management. Emphasizes transferable skills that are most appropriate for non-research career paths.
Includes: Experiential Learning Activity
Precludes additional credit for FOOD 4907, FOOD 4908.
Prerequisite(s): Fourth-year standing in Food Science and a minimum of 1.5 credits in FOOD at the 3000 level.
Workshop three hours a week.
Precludes additional credit for FOOD 4907, FOOD 4908.
Prerequisite(s): Fourth-year standing in Food Science and a minimum of 1.5 credits in FOOD at the 3000 level.
Workshop three hours a week.
FOOD 4907 [1.0 credit]
Food Science Honours Essay and Research Proposal
Students conduct an independent research study using library resources, and prepare a critical review and study proposal on a topic approved by a faculty supervisor. A written report and an oral poster presentation of the work are required before a grade can be assigned.
Food Science Honours Essay and Research Proposal
Students conduct an independent research study using library resources, and prepare a critical review and study proposal on a topic approved by a faculty supervisor. A written report and an oral poster presentation of the work are required before a grade can be assigned.
Includes: Experiential Learning Activity
Precludes additional credit for FOOD 4905, FOOD 4908, CHEM 4907 and CHEM 4908.
Prerequisite(s): Fourth-year standing in the Food Science program, a minimum of 1.5 credits in FOOD at the 3000 level, minimum Major CGPA of 8.0, and permission of the department.
Precludes additional credit for FOOD 4905, FOOD 4908, CHEM 4907 and CHEM 4908.
Prerequisite(s): Fourth-year standing in the Food Science program, a minimum of 1.5 credits in FOOD at the 3000 level, minimum Major CGPA of 8.0, and permission of the department.
FOOD 4908 [1.0 credit]
Food Science Research Project
Students in Food Science carry out a research project under the direction of a faculty member. A written report and an oral presentation of the work are required before a grade can be assigned.
Food Science Research Project
Students in Food Science carry out a research project under the direction of a faculty member. A written report and an oral presentation of the work are required before a grade can be assigned.
Includes: Experiential Learning Activity
Precludes additional credit for FOOD 4905, FOOD 4907, CHEM 4907 and CHEM 4908.
Prerequisite(s): Fourth-year standing in the Food Science program, a minimum of 1.5 credits in FOOD at the 3000 level, minimum Major CGPA of 8.0, and permission of the department.
Laboratory and associated work equivalent to at least eight hours per week for two terms.
Precludes additional credit for FOOD 4905, FOOD 4907, CHEM 4907 and CHEM 4908.
Prerequisite(s): Fourth-year standing in the Food Science program, a minimum of 1.5 credits in FOOD at the 3000 level, minimum Major CGPA of 8.0, and permission of the department.
Laboratory and associated work equivalent to at least eight hours per week for two terms.
Note: Not all courses listed are offered in a given year. For an up-to-date statement of course offerings for the current session and to determine the term of offering, consult the class schedule at central.carleton.ca.
Summer session: some of the courses listed in this Calendar are offered during the summer. Hours and scheduling for summer session courses will differ significantly from those reported in the fall/winter Calendar. To determine the scheduling and hours for summer session classes, consult the class schedule at central.carleton.ca