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 150 or equivalent. Elective courses and LFS 100, LFS 250, LFS 350, or LFS 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 100 | 1 |
| LFS 150 or WRDS 1501 | 3 |
| BIOL 112 & 121 | 6 |
| FNH 160 & 1612 | 6 |
| CHEM 121 (or 111)3 | 4 |
| CHEM 123 (or 113) | 4 |
| MATH 100 and 101 or equivalent4 | 6 |
| PHYS 131 or equivalent5 | 3 |
| Total Credits | 33 |
| Second Year | |
| LFS 250 | 6 |
| LFS 252 or equivalent6 | 3 |
| FNH 200 | 3 |
| FNH 250 | 3 |
| CHEM 205 & 233 | 6 |
| CHEM 235 | 1 |
| BIOL 200 & 2017 | 6 |
| MICB 211 | 3 |
| Total Credits | 31 |
| Third Year | |
| BIOC 302 | 3 |
| FNH 300 | 3 |
| FNH 301 | 3 |
| FNH 302 | 3 |
| FNH 303 | 3 |
| FNH 309 | 3 |
| FNH 313 | 3 |
| FNH 325 | 3 |
| FNH 326 | 3 |
| MICB 353 | 1 |
| Restricted elective8 | 3 |
| Total Credits | 31 |
| Fourth Year | |
| FNH 403 | 3 |
| FNH 404 | 3 |
| FNH 425 or FNH 497 or FNH 499 | 6 |
| LFS 350 | 3 |
| One of ECON 101, ECON 310, LFS 101, FNH 415, or 300 or 400 level COMM | 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 153, BIOL 155, CAPS 301. | |
| 3 CHEM 111 is not for students with Chemistry 12. | |
| 4 Equivalent courses for MATH 100 include MATH 102 and MATH 104. Equivalent courses for MATH 101 include MATH 103 and MATH 105. Students who have not completed Calculus 12 should take MATH 180 or MATH 110, plus MATH 101 to fulfill their first year Math requirement. | |
| 5 Students without credit for Physics 12 must take PHYS 100 before taking other 100-level PHYS courses. Acceptable alternatives are PHYS 101, PHYS 106, PHYS 107 and PHYS 117. | |
| 6 Courses equivalent to BIOL 201 include BIOC 202 and BIOC 203. | |
| 7 Equivalent courses include BIOL 300, EPSE 482, FRST 231, STAT 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. | |