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Course Description

Bell peppers being dropped into water (slow motion capture black background)

The principles involved in the processing, handling and storage of foods are introduced in this course. The relationship of science and technology to food processing is discussed.

Note: This course can be taken individually or as a part of a certificate program.

Learning Outcomes

By the end of the course, the learner should be able to:

  • Describe the interrelationships between the major food science disciplines
  • Describe the impact of food consumption and the food industry upon society
  • Describe basic chemical, physical and biological properties of foods
  • Identify and describe common food processing principles
  • Apply mathematical skills to food processing problems

Course Topics

  • Food Science and Food Industry
  • Food Laws and Regulations
  • Chemistry of Foods
  • Microbiology of Foods
  • Food Safety
  • Food Processing
  • Food Engineering and Physics
  • Toxicology and Biotechnology
  • Sensory Evaluation
  • Product Development

Additional Requirements

Restriction(s): FOOD*2150, FOOD*3090, NUTR*2150

Assessment

Assessment Item Weight
Hot Topic Discussions and Reflections 30%
Short Answer Assignments (2 X 15%) 30%
Final Exam 40%
Total 100%

 

Applies Towards the Following Certificates

Technical Requirements

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*Course details are subject to change.

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Section Title
Principles of Food Science
Type
Online
Dates
January 08, 2024 to April 08, 2024
Contact Hours
36.0
Delivery Options
Online  
Course Fee(s)
Domestic Tuition Fee (0.5 units) $795.00 Click here to get more information
International Tuition Fee (0.5 units) $3,379.57 Click here to get more information
Section Fees
Virginia L. Gray Memorial Bursary Donation $5.00 Optional
Open Learning Bursary $5.00 Optional
Available for Credit
0.5 units
Reading List / Textbook

Note: This required course resource is Parker's Introduction to Food Science and Food Systems. There are different purchase options for the required resource.

You may choose to purchase the textbook as a standalone printed product or as an eBook.

You may choose to purchase the MindTap Instant Access Code. This option includes access to both the full eBook and MindTap. MindTap is a learning platform that contains supplementary course materials, such as learning activities and practice quizzes, designed to consolidate your understanding of the textbook content.

Section Notes

Note:  If you are in a degree program at the University of Guelph, please DO NOT register using the link above.  You must register through WebAdvisor.

Section Materials
  • Textbook (Confirmed) (Mandatory) 1. Introduction to Food Science and Food Systems by Rick Parker, Miriah Pace © 2017 Cengage Learning 2nd edition ISBN Print: 9781435489394 1-Year eBook: 9780357698785
  • Publishers Access Code (Confirmed) (Optional) MindTap Instant Access Code for Introduction to Food Science and Food Systems (12 months/Two Term Access) ISBN 9781305410893
  • Textbook (Confirmed) (Mandatory) 2. The Psychopharmacology of Legal Psychoactive Foods: Custom by Dr. Massimo Marcone © 2016 TopHat 2nd edition ISBN Print: 9781774943465 eBook: 9780986615108
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