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Bachelor of Science in Food Science

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  • Objectives
    Food Science is the interdisciplinary application of science — chemistry, microbiology, physics and engineering — to the study of food. It involves designing new food products, engineering new processes and improving the taste, nutrition and safety of food. Food Science at Dalhousie begins by building a solid background in basic sciences during the first two years of study. In the final two years, you concentrate on more specialized areas of Food Science.
  • Academic Title
    Bachelor of Science in Food Science
  • Course description
     20-Credit BASc in Food Science

     Year 1

               
    •     BIOL 1010.03 Principles of Biology I OR
        BIOL 1020.03 Introductory Biology I
    •     BIOL 1011.03 Principles of Biology II OR
        BIOL 1021.03 Introductory Biology II
    •     CHEM 1011.03 General Chemistry I
    •     CHEM 1012.03 General Chemistry II
    •     FOSC 1000.03 Concepts of Food Science
    •     MATH 1000.03 Differential and Integral Calculus I
    •     MATH 1010.03 Differential and Integral Calculus II
    •     Writing Class
    •     Elective

    Year 2
               
    •     BIOL 2004.03 Diversity of Microorganisms OR
        MICI 2100.03 Introduction to Microbiology and Immunology
    •     BIOC 2300.03 Introductory Biochemistry
    •     CHEM 2201.03 Introductory Analytical Chemistry
    •     CHEM 2441.03 Foundations of Organic and Biological Chemistry
    •     FOSC 2010.03 Food Commodities
    •     PHYC 1300X/Y.06 Physics In and Around You OR
        PHYC 1100X/Y.06 Introduction to Physics
    •     STAT 1060.03 Introductory Statistics for Science and Health bSciences
    •     Elective

    Year 3
               
    •     BIOE 3051.03 Principles of Food Engineering
    •     CPST 2000.03 Technical Communication
    •     FOSC 3010.03 Food Chemistry
    •     FOSC 3020.03 Food Analysis
    •     FOSC 3030.03 Food Quality Assurance
    •     FOSC 3070.03 Food Processing
    •     FOSC 3080.03 Food Microbiology
    •     HPRO 2250.03 Human Nutrition
    •     Elective

    Year 4
               
    •     FOSC 4030.03 Food Product Development
    •     FOSC 4091.03 Food Safety and Biotechnology
    •     FOSC 4250.03 Food Product Development Project (or FOSC 4750X/Y.06)
    •     FOSC 4500X/Y.06 Seminar in Food Science
    •     FOSC 4750X/Y.06 Food Science Research Project (or FOSC 4250.03)
    •     Electives

    Writing classes
    The following classes meet the requirement for the writing credit: CLAS 1000.06, CLAS 1010.06, CLAS 1100.06, ENGL 1000.06, GERM 1020.06, PHIL 1010.06, POLI 1103.06, RUSN 1020.03 and RUSN 1070.03, THEA 1000.06, THEA 1300.06 and completion of the Dalhousie Integrated Science Program (DISP), SCIE 1501.27, SCIE 1502.21, SCIE 1504.27, 1510.33

    Overview of Minimum Elective Requirements
               
    1.     One full credit in the language/humanities or social sciences subject area.
    2.     One half credit as a technical elective from the Faculty of Engineering.
    3.     Remaining electives (7 or 8 half credits) are free.

    Examples of Electives
               

    •     ANAT 1010.03 Basic Human Anatomy
    •     BIOC 2610.03 Introductory Biochemistry Laboratory
    •     BIOC 3200.03 Biological Chemistry
    •     BIOC 3400.03 Nucleic Acid Biochemistry & Molecular Biology
    •     BIOE 3221.03 Applied Thermodynamics
    •     BIOE 3241.03 Industrial Biotechnology
    •     BIOE 3322.03 Properties of Biomaterials
    •     BIOL 2030.03 Genetics and Molecular Biology
    •     BIOL 4074.03 Introduction to Animal Nutrition
    •     CHEE 2430.03 Fundamentals of Chemical Engineering
    •     CHEM 2303.03 Physical Chemistry for the Life Sciences
    •     CIVL 3451.03 Water Quality and Treatment
    •     CPST 3020.03 Engineering in Society I
    •     CPST 3030.03 Engineering in Society II
    •     FOSC 4081.03 Brewing Science
    •     IDIS 2000.03 Fundamentals of Environmental Engineering
    •     IENG 4529.03 Industrial and Organizational Psychology
    •     IENG 4578.03 Organizational Aspects of Quality Management
    •     PHYL 1000.06 Human Physiology
    •     STAT 2080.03 Statistical Methods for Data Analysis and Inference

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