Food Processing - Product Development
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Program Overview
The food innovation field is dynamic and growing with a high demand for qualified individuals who are both creative and knowledgeable. Fanshawe’s Food Processing - Product Development program is a one-year graduate certificate that provides students with the skills to work alongside food scientists taking innovative food ideas to the testing labs and onto the market.
Program Details
Program Code
FPD1
Credential:
Ontario College Graduate Certificate
Duration
45 Weeks
Start Dates
Locations
Availability
Full Time Offerings
2024 September
London - Downtown
Open
2023 September
London - Downtown
Closed
Start Dates
Locations
Availability
Full Time Offerings
2023 September
London - Downtown
Closed
2024 September
London - Downtown
Closed
Your Learning Experience
Fanshawe College’s Food Processing - Product Development program is an eight-month graduate certificate that puts you on the front lines of food innovation. Our expert faculty combine instruction in the theory and knowledge behind food products and production processes, with a passion for culinary creativity and an understanding of business practices, so students are prepared for all aspects of the food production industry.
As a student, you’ll learn food science, therapeutic nutrition, sensory evaluation, food research and development online and in our culinary labs at the London Downtown Campus. As well, your culinary creativity will be nurtured with an innovation goal and mindset, placing your passion for food at the forefront. Your learning experience will be complemented by business courses in quality assurance and industry engagement to prepare you to become a leader in the industry.
Gain industry connections through program mentorships with community partners who are leaders in the food processing industry. A capstone project engaging industry partners will provide students with practical experience in the field, and an optional co-op working term will further ensure you are well connected with the industry prior to graduation.
Graduates of this program will apply their unique ability to combine culinary creativity with food science in the growing agribusiness, food manufacturing and processing industry. Students will be prepared for careers such as product developers, new product marketing coordinators, food research and development specialists, food technologists and research product managers.
Career Information
Did you know Fanshawe consistently ranks high in graduation employment rates among large colleges in Ontario? Check out our graduate employment rates and other key performance indicators.
Graduates of Fanshawe’s Food Processing - Product Development program are qualified for jobs such as:
- Product developers
- New product marketing coordinators
- Food research and development specialists
- Food technologists
- Research product managers
Admission Requirements
Ontario College Diploma, Ontario College Advanced Diploma,
Degree or equivalent preferably in culinary, nutrition, food
science or similar discipline.
-OR-
� An acceptable combination of related work experience and
post-secondary education as judged by the College*
NOTE: *Applicants may be required to submit a r�sum� and cover
letter that includes details of work experience.
International Admission Equivalencies
Admission equivalencies for Fanshawe depends on your country of study. Please enter your location to see the requirements for your country below.
English Language Requirements
English Language Requirements
Applicants whose first language is not English will be
required to demonstrate proficiency in English by one of the
following methods:
� A Grade 12 College Stream or University Stream English
credit from an Ontario Secondary School, or equivalent, depending
on the program's Admission Requirements
� Test of English as a Foreign Language (TOEFL) test with a
minimum score of 88 for the Internet-based test (iBT), with test
results within the last two years
� International English Language Testing System (IELTS)
Academic test with an overall score of 6.5 with no score less than
6.0 in any of the four bands, with test results within the last two
years. SDS Program Requirements.
� Canadian Academic English Language (CAEL) test with an
overall score of 70 with no score less than 60 in any of the four
bands, with test results within the last two years
� Pearson Test of English Academic (PTE) with a minimum score
of 59, with test results within the last two years
� A Cambridge English Test (FCE/CAE/CPE) with an overall score
on the Cambridge English Scale of 176 with no language skill less
than 169, with test results within the last two years
� Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in
ESL4/GAP5 Level 9 or 75% in ESL4/GAP5 Level 10
Recommended Academic Preparation
Recommended Academic Preparation
Ontario College Diploma, Ontario College Advanced Diploma,
Degree or equivalent preferably in culinary, nutrition, food
science or similar discipline.
Recommended Personal Preparation
Recommended Personal Preparation
Students should be prepared for a robust program including theory and exposure to the current needs of the food production industry.Courses
| 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. | ||||
Tuition Summary
*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.