Food Science

Minor in Food Science (4.0 credits) The Minor in Food Science is available to degree students registered in programs other than the Food Science B.Sc. Honours program. Note that there are several prerequisites in Chemistry, Biochemistry and Math that may also need to be satisfied. Students are required to present a Minor CGPA of 4.00 or higher at graduation in order to be awarded a Minor in Food Science. Requirements 1. 0.5 credit in: 0.5 FOOD 1001 [0.5] Introduction to Food Science 2. 0.5 credit from: 0.5 FOOD 2001 [0.5] Principles of Nutrition FOOD 2002 [0.5] Food Processing 3. 3.0 credits in FOOD at 2000-level or higher 3.0 4. The remaining requirements of the major discipline(s) and degree must be satisfied. Total Credits 4.0 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. 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. Prerequisite(s): CHEM 1002 , BIOL 1103 . Lectures three hours a week. 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. Prerequisite(s): FOOD 1001 . Lectures three hours a week. 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. Prerequisite(s): Second year standing. 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. Prerequisite(s): FOOD 1001 or 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. 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. Prerequisite(s): 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. Prerequisite(s): FOOD 2002 . Lectures three hours a week. 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. 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. 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. 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. 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. 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. 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. Prerequisite(s): FOOD 2003 , and third or fourth year standing. Lectures three hours a week. 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. Prerequisite(s): BIOC 3101 , and third or fourth-year standing. Lectures three hours a week. 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. 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. 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. Prerequisite(s): BIOC 2200 or BIOL 2200 and third- or fourth-year standing. 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. 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. 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. Precludes additional credit for 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. Precludes additional credit for 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. Precludes additional credit for 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 B.Sc. Regulations The regulations presented in this section apply to all Bachelor of Science programs. In addition to the requirements presented here, students must satisfy the University regulations common to all undergraduate students including the process of Academic Continuation Evaluation (see the Academic Regulations of the University section of this Calendar). Breadth Requirement for the B.Sc. Students in a Bachelor of Science program must present the following credits at graduation: 2.0 credits in Science Continuation courses not in the major discipline; students completing a double major are considered to have completed this requirement providing they have 2.0 credits in Science Continuation courses in each of the two majors; 2.0 credits in courses outside of the faculties of Science and Engineering and Design (may include ISAP 1000) In most cases, the requirements for individual B.Sc. programs, as stated in this Calendar, contain these requirements, explicitly or implicitly. Students admitted to B.Sc. programs by transfer from another institution must present at graduation (whether taken at Carleton or elsewhere): 2.0 credits in courses outside of the faculties of Science and Engineering and Design (may include ISAP 1000) if the student received fewer than 10.0 transfer credits; or, 1.0 credit in courses outside of the faculties of Science and Engineering and Design (may include ISAP 1000) if the student received 10.0 or more transfer credits. Declared and Undeclared Students Degree students are considered "Undeclared" if they have been admitted to a degree, but have not yet selected and been accepted into a program within that degree. The status "Undeclared" is available only in the B.A. and B.Sc. degrees. Undeclared students must apply to enter a program upon or before completing 3.5 credits. Change of Program within the B.Sc. Degree To transfer to a program within the B.Sc. degree, applicants must normally be Eligible to Continue (EC) in the new program, by meeting the CGPA thresholds described in Section 3.1.9 of the Academic Regulations of the University. Applications to declare or change programs within the B.Sc. degree must be made online through Carleton Central by completing a Change of Program Elements (COPE) application form within the published deadlines. Acceptance into a program, or into a program element or option, is subject to any enrolment limitations, and/or specific program, program element or option requirements as published in the relevant Calendar entry. Minors, Concentrations, and Specializations Students may add a Minor, Concentration, or Specialization by completing a Change of Program Elements (COPE) application form online through Carleton Central. Acceptance into a Minor, Concentration, or Specialization normally requires that the student be Eligible to Continue (EC) and is meeting the minimum CGPAs described in Section 3.1.9 of the Academic Regulations of the University , as well as being subject to any specific requirements of the intended Minor, Concentration, or Specialization as published in the relevant Calendar entry. Experimental Science Requirement Students in a B.Sc. degree program must present at graduation at least two full credits of Experimental Science chosen from two different departments or institutes from the list below: Approved Experimental Science Courses Biochemistry BIOC 2200 [0.5] Cellular Biochemistry BIOC 3103 [0.5] Experimental Biochemistry I: Principles and Practices BIOC 3104 [0.5] Experimental Biochemistry II: Research Experience BIOC 4001 [0.5] Methods in Biochemistry BIOC 4201 [0.5] Advanced Cell Culture and Tissue Engineering Biology BIOL 1103 [0.5] Foundations of Biology I BIOL 1104 [0.5] Foundations of Biology II BIOL 2001 [0.5] Animals: Form and Function BIOL 2002 [0.5] Plants: Form and Function BIOL 2104 [0.5] Introductory Genetics BIOL 2200 [0.5] Cellular Biochemistry BIOL 2600 [0.5] Ecology Chemistry CHEM 1001 [0.5] General Chemistry I CHEM 1002 [0.5] General Chemistry II CHEM 2103 [0.5] Physical Chemistry I CHEM 2203 [0.5] Organic Chemistry I CHEM 2204 [0.5] Organic Chemistry II CHEM 2302 [0.5] Analytical Chemistry I CHEM 2303 [0.5] Analytical Chemistry II CHEM 2800 [0.5] Foundations for Environmental Chemistry Earth Sciences ERTH 1002 [0.5] The Earth and Life Odyssey: A Journey Through Billions of Years ERTH 2102 [0.5] Mineralogy to Petrology ERTH 2404 [0.5] Engineering Geoscience ERTH 2802 [0.5] Field Geology I ERTH 3111 [0.5] Vertebrate Evolution: Mammals, Reptiles, and Birds ERTH 3112 [0.5] Vertebrate Evolution: Fish and Amphibians ERTH 3204 [0.5] Mineral Deposits ERTH 3205 [0.5] Physical Hydrogeology Food Sciences FOOD 3001 [0.5] Food Chemistry FOOD 3002 [0.5] Food Analysis FOOD 3005 [0.5] Food Microbiology Geography GEOG 1010 [0.5] Global Environmental Systems GEOG 3108 [0.5] Soil Properties Neuroscience NEUR 3206 [0.5] Sensory and Motor Neuroscience NEUR 3207 [0.5] Systems Neuroscience NEUR 4600 [0.5] Advanced Lab in Neuroanatomy Physics PHYS 1001 [0.5] Foundations of Physics I PHYS 1002 [0.5] Foundations of Physics II PHYS 1003 [0.5] Introductory Mechanics and Thermodynamics PHYS 1004 [0.5] Introductory Electromagnetism and Wave Motion PHYS 1007 [0.5] Elementary University Physics I PHYS 1008 [0.5] Elementary University Physics II PHYS 2007 [0.5] Second Year Physics Laboratory: Selected Experiments and Seminars PHYS 3007 [0.5] Third Year Physics Laboratory: Selected Experiments and Seminars PHYS 3606 [0.5] Modern Physics II PHYS 3608 [0.5] Modern Applied Physics Course Categories for B.Sc. Programs