Course Descriptions

This interdisciplinary course provides a comprehensive introduction to the principles and practice of food science and technology in today's society. Major themes are the chemistry and composition of food; preservation and processing; food safety and the role of food in health and wellness. Contemporary issues including organic foods, GMOs, nanotechnology, nutrition trends, food ingredients, and molecular gastronomy. Food security will also be addressed. Each lecture will focus on popular questions(s) related to food facts and fads using a scientific approach and discussion.

Weekly hours: 3 Lecture hours
Note: A background in high school 30-level sciences is recommended. Students with credit for FABS 210 or FAMS 210 will not receive credit for this course.

Provides a general overview of the current science of bioproducts, i.e. industrial products made from renewable bioresources. The course focuses on the structure, properties, and processing of bioproducts arising from oil-bearing, starchy and fibrous, and proteinaceous organic materials, as well as the issues related to the bioproduct industry.

Weekly hours: 3 Lecture hours
Prerequisite(s): CHEM 112 or permission of the instructor
Note: Offered annually.

An introduction to the general biology of microorganisms with emphasis on those of agrifood, economic and environmental importance. Topics include microbial morphology, metabolism, growth and genetics; infectious disease and immunity; environmental microbiology and wastewater treatment; agricultural microbiology; and food and industrial microbiology. Laboratory practice in basic microbiological techniques and their application to the study of microbial activities.

Weekly hours: 3 Lecture hours and 2 Practicum/Lab hours
Prerequisite(s): 3 credit units of Biology and 3 credit units of Chemistry or permission of the instructor.
Note(s): Offered annually. Students with credit for FAMS 212, MCIM 214, or BMSC 210 will not receive credit for FABS 212.

Global food shortages have led to malnutrition and death, particularly amongst children in less-developed regions of the world. Although many experts believe that potential global food production exceeds demand, current information suggests that significant food losses occur before harvest and during food processing, distribution, storage, and consumption. Food security will be examined from the perspectives of the pre- and post-farm gate food supply chain. The perspectives include four major areas of the food system: 1) global food quality and safety, 2) post-harvest food processing, 3) reducing food loss and waste, and 4) improving nutrition through food science and technology.

Weekly hours: 3 Lecture hours
Prerequisite(s): 30 credit units of university level courses or permission from the instructor
Note: Offered in alternate years.

Offered occasionally by visiting faculty and in other special situations to include, in depth, topics that are not thoroughly covered in regularly offered courses.

An introduction to the major chemical components of foods and the chemical and biochemical reactions that can impact these components during food processing and storage. Topics include water, carbohydrates, lipids, proteins, emulsions/emulsifiers, food additives and food colourants. The relationship between the food ingredient interactions and the physicochemical properties of foods will be addressed.

Weekly hours: 3 Lecture hours
Prerequisite(s): FABS 110.3 and BMSC 200.3 or PLSC 317.3, or permission of the instructor. CHEM 250.3 is strongly recommended.
Note: Offered in alternate years. Students with credit for FAMS 415 will not receive credit for FABS 315.

Modern analytical techniques/instruments and their application to food analysis are presented and discussed. Basic analytical chemical principles and methodology are covered with specific emphasis on their use in answering food analysis questions. Major topics include, proximate analysis, spectroscopy, high performance liquid and gas chromatography, and mass spectroscopy. The laboratory section consists of ten or eleven practical sessions that support the theoretical information presented in lectures.

Weekly hours: 3 Lecture hours
Prerequisite(s): FABS 110.3 and BMSC 200.3 or PLSC 317.3, or permission of the instructor. CHEM 250.3 is strongly recommended.
Note: Offered in alternate years. Students with credit for FAMS 417 or FABS 417 will not receive credit for FABS 317.

Introduction to the types of food additives currently used in the food industry and the function(s) of these chemical compounds. The safety of food additives will be addressed as related to their toxicological information. The overarching question of the need for food additives and their safety will be presented. In addition, a selection of naturally-occurring toxicants in foods will be examined and discussed.

Weekly hours: 3 Lecture hours
Note: Offered in alternate years. Students with credit for FAMS 323 will not receive credit for FABS 323.

Detailed examination of microorganisms and their relationship to the food supply and public safety. Theory of how intrinsic and extrinsic factors, which govern microbial proliferation in foods, affect food spoilage, food preservation and disease. Laboratories emphasize methods and techniques for isolating, enumerating, and identifying important food-borne microbes.

Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
Prerequisite(s): FABS 212 or BMSC 210
Note: Offered in alternate years. Students with credit for FAMS 425 will not receive credit for FABS 325
Note: This course is mutually exclusive with APMC 825.3. This course cannot be taken for credit after previously taking APMC 825.3.

A study of the microbial cultures and bioprocess technologies for bioproduct synthesis and transformation by various industrial microorganisms, traditional and biotechnological strain improvements, fermentation systems, immobilized cell reactors, downstream processing, product recovery, development and safety.

Weekly hours: 3 Lecture hours
Prerequisite(s): FABS 212 or BMSC 210.
Note: Offered in alternate years. Students with credit for FAMS 434.3 will not receive credit for FABS 334.3

The fundamental principles of the common unit operations of food processing and preservation are discussed with emphasis on freezing, drying, evaporation and thermal processing operations. The operating principles of equipment utilized in these operations will be examined and selected processes of unit operations studied in detail.

Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
Note: Offered in alternate years. Students with credit for FAMS 345 will not receive credit for FABS 345.
Note(s): This course is mutually exclusive with FDSC 845.3. This course cannot be taken for credit after previously taking FDSC 845.3.

Foods contain compounds that not only supply us with energy but also help us develop and maintain health. Functional foods are defined as those that contain compounds with health promoting properties. Nutraceuticals are naturally occurring compounds in foods that have health-promoting properties or can be purified from foods and delivered as a supplement. The aim of this course is to discuss several classes of functional foods and nutraceuticals and identify the specific compounds that have health promoting properties. Discussion will also focus on the structure-function/dynamic-mechanisms relationship with both human and animal systems leading to the observed benefits.

Weekly hours: 3 Lecture hours
Prerequisite(s): FABS 212.3 or BMSC 210.3
Note: Offered in alternate years. Students with credit for FAMS 362 will not receive credit for FABS 362

Presents principles, concepts, and application of methods and process design of biotechnology related to foods and ingredients for product quality and yield. New food development from plants, animals, microorganisms and related issues of governance, regulation, safety, health, consumer and market challenges will be presented.

Weekly hours: 3 Lecture hours
Prerequisite(s): Successful completion of 60 credit units of university-level courses
Note(s): Offered in alternate years. Students with credit for FAMS 271 will not receive credit for FABS 371.
Note(s): This course is mutually exclusive with FDSC 871.3. This course cannot be taken for credit after previously taking FDSC 871.3.

Offered occasionally by visiting faculty and in other special situations to include, in depth, topics that are not thoroughly covered in regularly offered courses.

The technology used to prepare the dairy products will be discussed in terms of their chemistry, physics, and nutrition, in order to understand how these products are produced, processed and consumed. Through this course, we will understand how each components of milk affects the production, processing, distribution, nutritional value, and consumer acceptance (flavour, texture, aroma, etc.).

Weekly hours: 3 Lecture hours
Prerequisite(s): BMSC 200 and FABS 110 (formerly FABS 210) or permission of the instructor.
Note: Offered in alternate years.

Provides a comprehensive overview of lipid science and technology. Topics include lipid type, sources, structure, properties and food and non-food usage; lipid metabolisms and biotechnology; as well as lipid bioproducts and industrial processing technologies.

Weekly hours: 3 Lecture hours
Prerequisite(s): CHEM 112 or BMSC 200 or permission of the instructor.
Note: Offered in alternate years. Students with credit for FAMS 411 will not receive credit for FABS 411.

Principles of quality assurance as applied to the food industry. Theory and in-class workshops examine food regulations, analytical methods, statistical quality control, sanitation, and implementing and auditing the Hazard Analysis Critical Control Point (HACCP) and quality assurance systems.

Weekly hours: 3 Lecture hours
Note: Offered in alternate years. Students with credit for FAMS 452 will not receive credit for FABS 452.
Note(s): This course is mutually exclusive with APMC 852.3. This course cannot be taken for credit after previously taking APMC 852.3.

This course provides practical experience in analytical techniques associated with food and bioproduct chemistry and compositional analysis. Major topics include compositional analysis, physical properties of foods, and ingredient functionality. The practicum will be supported by theoretical and explanatory information presented in lectures.

Prerequisite(s): FABS 315.3 and FABS 317.3, or permission by instructor
Note: Students who have previously taken FABS 315.3 (pre-2023), FABS 417.3, FAMS 415.3 or FAMS 417.3 will not receive credit for FABS 456.3.

Fundamentals of meat science, including meat quality, chemistry, conversion and processing of muscle to meat and product storage will be presented. An overview of technologies used for further processing and value - addition of meats will also be discussed.

Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
Note: Offered in alternate years. Students with credit for FAMS 457 will not receive credit for FABS 457.

Provides an advanced understanding of structure function relationships of proteins from both plant and animal sources. The emphasis will be on protein structure, protein interactions, methodologies for assessing protein functionality, protein purification and the use of proteins in novel food and bioproducts.

Weekly hours: 3 Lecture hours
Prerequisite(s): FABS 315 (formerly FAMS 415) or permission of the instructor.
Note: Offered in alternate years.

Carbohydrates are an important component in many food products, and they play critical roles in the quality and nutritional value of foods. The course provides an advanced overview of carbohydrate structures and their relationships to the functional properties and bioavailability. The course covers current topics on carbohydrate modification, functionality, analytical methodologies, utilization and nutrition in research and industry.

Weekly hours: 3 Lecture hours
Prerequisite(s): FABS 110 and CHEM 250
Note: Students with credit for FABS 498 “Special Topics in Carbohydrate Science and Technology” or FDSC 866 may not receive credit for this course.

Examines the principles of enzyme applications in foods, food processing and food analysis. Lectures and laboratories will present the fundamentals of enzymes from biochemical, chemical, biological and engineering perspectives as well as their practical applications in food science.

Weekly hours: 3 Lecture hours
Prerequisite(s): BMSC 200 and either FABS 212 or BMSC 210.
Note: Offered in alternate years. Students with credit for FAMS 474 will not receive credit for FABS 474.

This is a technical writing and communication course in which the student will investigate a problem/topic in the food and bioproduct area. An extensive literature review will be made utilizing electronic and library resources and an undergraduate level dissertation will be prepared on a topic. A summation of the dissertation will be presented at the departmental seminar series. Technical writing skills and seminar preparation will be addressed in a series of lectures at the beginning of the term.

Prerequisite(s): Successful completion of 90 credit units towards the B.S.A. in the FABS major or towards the B.Sc. in Food Science, or permission of the department head.
Note: Students with credit for FAMS 492 will not receive credit for FABS 492.

Provides an understanding of the processes involved with developing products for food and non-food applications, stemming from the idea/concept stage, to prototype development and testing consumer acceptability. Emphasis will be placed on a team approach for effectively planning and executing the development of a new product for the marketplace.

Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
Prerequisite(s): FABS 110 (formerly FABS 210) and FABS 212; or permission of the instructor.
Note: Students with credit for FAMS 493 will not receive credit for FABS 493.

The course is restricted to students with a minimum cumulative 70% average as of January of year three. Firstly, a student develops a small research project in consultation with a faculty member at the department. Then, the student undertakes lab experiments to investigate the project. Finally, the student prepares a thesis based on the research results and delivers the presentation at the departmental seminar series. Students considering graduate studies are encouraged to take this course.

Prerequisite(s): Successful completion of 90 credit units toward either the B.S.A. in Food and Bioproduct Science Program or the B.Sc. in Food Science Program, and permission of the department head.
Note: Students with credit for FAMS 494 will not receive credit for FABS 494.

Offered occasionally by visiting faculty and in other special situations to include, in depth, topics that are not thoroughly covered in regularly offered courses.

The course will review the basic concepts and principles of food and bioproduct sciences. It is designed for students in PGD program in FABS for their subsequent studies in their programs.

Weekly hours: 1.5 Lecture hours and 1.5 Seminar/Discussion hours