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

 

Open House Graphic

Specially-trained Fanshawe staff and students will tour you around the campus viewing key student spaces to provide you with a better understanding of the full student experience.

Register for Open House

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-6026Food Product Prototyping1.5
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-6012Food Safety, Traceability & QA4
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-6002Food Microbiology3
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-6004Functional Nutrition 12
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-6005Functional Nutrition 23
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-6201Leadership and Employee Engagement3
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-6007Food Chemistry3
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-1020Co-operative Education Employment Prep1
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-6025Research and Development4
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.
View all courses

Tuition Summary

Canadian Costs
$6,197.38
Total Cost of Program
International Costs
$15,783.80
Total Cost of Program

*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.

 

Contact/Questions