Courses
Food Processing - Product Development-2024/2025
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| FDMG-6026 | Food Product Prototyping | 1.5 | ||
| Food processing technology plays a vital role in the sector. How various commodities are produced and manufactured is key in new product development. This course will focus on equipment requirements, product knowledge, and processes involved in the development of food products. | ||||
| SFTY-6012 | Food Safety, Traceability & QA | 4 | ||
| This course will introduce food regulations regarding food safety and good manufacturing practices (GMP), including HACCP and other globally recognized food safety systems. The student will build the skills required to enable them to prepare customized preventative control plans (PCP). | ||||
| BIOL-6002 | Food Microbiology | 3 | ||
| Microorganisms have a both positive and negative impact on food quality. This course introduces the basic aspects of microbiology, taxonomy, morphology and physiology of microorganisms. Students will learn the principles of HACCP, and will participate in basic laboratory techniques for the microbiology lab, including microscopy, swabbing, plating, enumeration, staining, selection of media and general aseptic technique. | ||||
| NUTR-6004 | Functional Nutrition 1 | 2 | ||
| In this course, students will study human physiology as it relates to diets and digestion. Dietary strategies, nutrition modification and current topics in nutrition, such as organics, food additives, fermented foods, and gluten-free diets will be included in this course. | ||||
| NUTR-6005 | Functional Nutrition 2 | 3 | ||
| In a series of food labs, students will examine how theory transforms into practice. Labs will focus on nutritional and functional food products. Students will examine an array of food additives, synthetic products used for nutritional benefit, product quatity, sensory characteristics, and antimicrobial activity. | ||||
| MGMT-6201 | Leadership and Employee Engagement | 3 | ||
| Leaders working at the supervisory level are an essential link in the production process, providing effective communication from the production floor to senior management. In this course, learners will learn how to manage, mentor and motivate others to optimize operational effectiveness. | ||||
| CHEM-6007 | Food Chemistry | 3 | ||
| This course will introduce elements of inorganic, organic and biochemistry relevant to the development, quality control analysis and testing of food products. Students will perform laboratory exercises that include the qualitative and quantitative evaluation of food chemistry. | ||||
| COOP-1020 | Co-operative Education Employment Prep | 1 | ||
| This workshop will provide an overview of the Co-operative Education consultants and students' roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term. | ||||
| RSCH-6025 | Research and Development | 4 | ||
| In this course, students will examine research purposes, design, planning, data collection, statistical analysis, evaluation, and reporting. Students will examine research methods, which may include interview, panel focus group, observational, description, social network analysis, and other sociometrist methods. Students will discuss research topics including measurement, reliability and validity of inferences, and use of software for statistical analysis. | ||||
| Level 2 | ||||
| Take all of the following Mandatory Courses: | ||||
| BIOL-6003 | Food Microbiology 2 | 3 | ||
| This course will focus on the encapsulation of techniques learned in previous food science courses. Each student will complete a research project in food microbiology with a focus food micro flora, molecular biology or biotechnology. Topics include mechanisms of bacterial gene control, industrial application of microbiology, microbial fermentation, macromolecles and food structure, human nutrition, food processing operation, flavours and colour addititves. | ||||
| FDMG-6024 | Culinary Innovation - Marketing | 3 | ||
| Students will examine best practices in innovative agri-business and food processing. From concept to launch, students will study the fundamentals of innovation management, knowledge mining, research concept scoping, and testing, packing, costing, and strategic marketing. Students will develop an innovative food project plan, receiving input from thier mentors, with an emphasis on the consumer and marketing aspects. | ||||
| BUSI-6000 | Production & Forecasting | 3 | ||
| In this course students study the process of wines, winemaking and the factors that influence the production of wines; plus develop tasting techniques, food and wine pairing techniques and learn how to objectively evaluate these products and market them in a hotel or restaurant setting. Students will practice opening, pouring and tasting various wines. Successful students will gain industry certification from the Wine and Spirit Education Trust (WSET) in the UK, one of the world's leading providers of wine education. | ||||
| NUTR-6006 | Nutrient Analysis & Food Labeling | 2 | ||
| In this course, students will have the opportunity to conduct a nutrient analysis of their food products using advanced laboratory equipment, such as the bomb calorimeter, spectrometer, tiltrotors, incubators, shakers, and stomachers. | ||||
| FDMG-6025 | Sensory Evaluation | 3 | ||
| Sensory education is the establishment of a fundmental approach to taste. This course will provide students the opportunity to train their senses and palates while acquiring the foundational language of taste vocabulary. Students will participate in excursions that further acquaint them with their own sensory experiences and that reinforce the importance of sensory experience in everyday life. | ||||
| BUSI-6012 | Capstone - Industry Engagement | 6 | ||
| Teams will work with industry partners from the agri-business and food-processing sectors on new product development from conception to market. Students will participate in the product development process, which includes formula development, quantity production, packaging, and marketing. | ||||
| Program Residency | ||||
| Students Must Complete a Minimum of 12 credits in this program at Fanshawe College to meet the Program Residency requirement and graduate from this program | ||||