Food Science is a discipline encompassing food chemistry, food microbiology, physical, sensory, and nutritional properties of food, and food process science with respect to the manufacture, preservation, quality assurance, and development of food products.
Students wishing to specialize in or concentrate on certain areas should consult the program advisor.
Admission
The first two years of the Food Science major are comprised of the standard core of the FNH program. Students may apply after completing at least 24 credits of the listed first-year courses (or their equivalent). The annual application date is March 31 for September admission. Application information is available online.
To apply for admission after second year, the student should have completed at least 48 credits of listed first- and second-year courses (or their equivalent).
Admission to the Food Science major is based on two components:
- Academic Performance (85% of Admission Score): Admission to the Food Science major is based on a minimum academic standing of 70%, calculated based on the best 21 credits per year of post-secondary courses required in this program. The student must have completed LFS_V 150 or equivalent. Elective courses and LFS_V 100, LFS_V 250, LFS_V 350, or LFS_V 450 are not included in this calculation.
- Letter of Intent (15% of Admission Score): The student must submit a 500 word (maximum) Letter of Intent which addresses the following: a) why the student wishes to enrol in the Food Science major; b) the student's career aspirations; c) any personal, volunteer, or work experiences that demonstrate the student's interest in food and/or nutrition, and; d) for students who have taken less than 24 credits per year, a brief explanation of why.
Admission after third year or a subsequent year will be considered on a case-by-case basis. Meeting the minimum requirements for application to the major does not guarantee admission. Students admitted to the Major will be required to maintain an average of at least 70% in required courses in each year, to remain in the program.
Students who are not accepted into the major or do not maintain the required average would be eligible to complete the FNH general major, or select another program if appropriate.
Food Science Major
| First Year | |
| LFS_V 100 | 1 |
| LFS_V 150 or WRDS_V 1501 | 3 |
| BIOL_V 112 & 121 | 6 |
| FNH_V 160 & 1612 | 6 |
| CHEM_V 121 (or 111)3 | 4 |
| CHEM_V 123 (or 113) | 4 |
| MATH_V 100 and 101 or equivalent4 | 6 |
| PHYS_V 131 or equivalent5 | 3 |
| Total Credits | 33 |
| Second Year | |
| LFS_V 250 | 6 |
| LFS_V 252 or equivalent6 | 3 |
| FNH_V 200 | 3 |
| FNH_V 250 | 3 |
| CHEM_V 205 & 233 | 6 |
| CHEM_V 235 | 1 |
| BIOL_V 200 & 2017 | 6 |
| MICB_V 211 | 3 |
| Total Credits | 31 |
| Third Year | |
| BIOC_V 302 | 3 |
| FNH_V 300 | 3 |
| FNH_V 301 | 3 |
| FNH_V 302 | 3 |
| FNH_V 303 | 3 |
| FNH_V 309 | 3 |
| FNH_V 313 | 3 |
| FNH_V 325 | 3 |
| FNH_V 326 | 3 |
| MICB_V 353 | 1 |
| Restricted elective8 | 3 |
| Total Credits | 31 |
| Fourth Year | |
| FNH_V 403 | 3 |
| FNH_V 404 | 3 |
| FNH_V 425 or FNH_V 499 | 6 |
| LFS_V 350 | 3 |
| One of ECON_V 101, ECON_V 310, LFS_V 101, FNH_V 415, or 300 or 400 level COMM_V | 3 |
| Food Science elective9 | 3 |
| Restricted elective8 | 3 |
| Unrestricted electives | 6 |
| Total Credits | 30 |
| Overall four-year total credits | 125 |
| 1 Or equivalent course to fulfill Communication Requirement. | |
| 2 Equivalent courses include BIOL_V 153, BIOL_V 155, CAPS_V 301. | |
| 3 CHEM_V 111 is not for students with Chemistry 12. | |
| 4 Equivalent courses for MATH_V 100 include MATH_V 102 and MATH_V 104. Equivalent courses for MATH_V 101 include MATH_V 103 and MATH_V 105. Students who have not completed Calculus 12 should take MATH_V 180 or MATH_V 110, plus MATH_V 101 to fulfill their first year Math requirement. | |
| 5 Students without credit for Physics 12 must take PHYS_V 100 before taking other 100-level PHYS_V courses. Acceptable alternatives are PHYS_V 101, PHYS_V 106, PHYS_V 107 and PHYS_V 117. | |
| 6 Courses equivalent to BIOL_V 201 include BIOC_V 202 and BIOC_V 203. | |
| 7 Equivalent courses include BIOL_V 300, EPSE_V 482, FRST_V 231, STAT_V 200. | |
| 8 To be selected in consultation with a program advisor. For suggested courses see the list posted to the Faculty website. | |
| 9 See the list of Food Science Electives posted to the Faculty website. | |