Bachelor of Science (Food Science)
Students in the Bachelor of Science (Food Science) program choose between a general food science option or a food chemistry option.
Foundation year
If you are entering university for the first time from a high school system (outside of the Quebec CEGEP system), you will need to complete 30 base credits of courses in your first year (known as a foundation year), before completing the credits that make up your major and option.
Foundation Program (B.Sc.(F.Sc.)) (30 credits)
Offered by: Food Science & Agr. Chemistry聽(Faculty of Agricultural and Environmental Sciences)
Degree: Bachelor of Science (Food Science)
Program credit weight: 30
Program Description
The B.Sc.(F.Sc.); Foundation Program is designed to provide core science prerequisites for those entering university for the first time from a high school system (outside of the Quebec CEGEP system).
Degree Requirements 鈥� B.Sc.
This program is offered as part of a Bachelor of Science (B.Sc.) degree.
To graduate, students must satisfy both their program requirements and their degree requirements.
- The program requirements (i.e., the specific courses that make up this program) are listed under the Course Tab (above).
- The degree requirements鈥攊ncluding the mandatory Foundation program, appropriate degree structure, and any additional components鈥攁re outlined on the .
Students are responsible for ensuring that this program fits within the overall structure of their degree and that all degree requirements are met. Consult the Degree Planning Guide on the SOUSA website for additional guidance.
Required Courses (24 credits)
Course List
| Course |
Title |
Credits |
| AEBI 120 | Integrated Life Sciences. | 4 |
Integrated Life Sciences. Terms offered: Fall 2026 Integrated survey of life sciences with emphasis on the interconnectivity of biological processes from the molecular to the ecosystem level. Analysis of energy flux, information transfer, and population dynamics within agricultural and environmental contexts. |
| AECH 110 | General Chemistry 1. | 4 |
General Chemistry 1. Terms offered: Fall 2026 The course will be a study of the fundamental principles of atomic structure, valence theory and the periodic table. |
| AECH 111 | General Chemistry 2. | 4 |
General Chemistry 2. Terms offered: Winter 2027 Thermodynamics, kinetics, equilibrium, aqueous solution chemistry including applications to acids, bases and buffers and selected topics in organic chemistry. |
| AEMA 100 | Calculus for Life Sciences. | 4 |
Calculus for Life Sciences. Terms offered: Winter 2027 Fundamental concepts of calculus through a systems-based approach relevant to the life sciences. Limits, derivatives, integrals, and infinite series in biological contexts. Applications to population dynamics, pharmacology, physiological modelling, and quantitative agricultural and environmental systems. |
| AEPH 100 | Elements of Physics. | 4 |
Elements of Physics. Terms offered: Fall 2026 A conceptual survey of topics in physics relevant to the study of agricultural and environmental sciences: Newtonian mechanics, celestial motion, oscillations and waves, sound, electricity and magnetism, and light. |
| FDSC 230 | Organic Chemistry. | 4 |
Organic Chemistry. Terms offered: Fall 2026, Winter 2027 Atomic and molecular structure, modern concepts of bonding, overview of functional groups, conformational analysis, stereochemistry, mechanisms and reactions of aliphatic compounds. |
Complementary Courses (6 credits)
6 credits from the following:
Course List
| Course |
Title |
Credits |
| AEBI 210 | Organisms 1. | 3 |
Organisms 1. Terms offered: Fall 2026 The biology of plants and plant-based systems in managed and natural terrestrial environments. The interactions between autotrophs and soil organisms and selected groups of animals with close ecological and evolutionary connections with plants (e.g., herbivores and pollinators) will be explored in lecture and laboratory. |
| AEBI 211 | Organisms 2. | 3 |
Organisms 2. Terms offered: Winter 2027 Introduction to the biology of heterotrophs, focusing on animal diversity from the perspectives of phylogenetics, physiology, and ecology. Introduction to major animal taxa, comparing and contrasting these taxa, and exploration of the relationships among them. |
| AEBI 212 | Evolution and Phylogeny. | 3 |
Evolution and Phylogeny. Terms offered: Winter 2027 Overview of the tree of life and exploration of the central role evolution plays in the field of biology. Difficulties inherent to classifying life and critically assessing evolutionary theory among scientific and popular audiences. The importance of phylogenetics and the relationships among major groups of organisms. |
| AEIS 230 | Indigenous Health and Nutrition. | 3 |
Indigenous Health and Nutrition. Terms offered: this course is not currently offered. Examination of the histories impacting the contemporary nutrition, environment, and health of the Indigenous Peoples of Turtle Island by integrating Western and Indigenous knowledge systems with best practices in supporting Indigenous decision-making. Topics include: Indigenous knowledge systems and methodologies, Treaties and Reconciliation, Residential and Day schools, food sovereignty, environmental contamination and climate change, community-based participatory research, Indigenous access to health care, reflexivity and cultural safety, media advocacy strategies. |
| AEMA 105 | Precalculus Lab. | 1 |
Precalculus Lab. Terms offered: Fall 2026 Problem-solving: foundational material in algebra concepts, functions and graphs, polynomials and rational functions, exponential and logarithmic functions, graphs and equations, trigonometry, analytic trigonometry, systems of linear equations, sequences series. |
| AEMA 204 | Data Analytics for Biosystems | 3 |
Data Analytics for Biosystems Terms offered: Winter 2027 Techniques and tools used to analyze agricultural and environmental data using some common programs (Microsoft Excel, Python, R, Jupyter Notebook, RStudio). |
| AEMA 310 | Statistical Methods 1. | 3 |
Statistical Methods 1. Terms offered: Fall 2026, Winter 2027 Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs. |
| AGEC 200 | Principles of Microeconomics. | 3 |
Principles of Microeconomics. Terms offered: Fall 2026 The field of economics as it relates to the activities of individual consumers, firms and organizations. Emphasis is on the application of economic principles and concepts to everyday decision making and to the analysis of current economic issues. |
| AGEC 201 | Principles of Macroeconomics. | 3 |
Principles of Macroeconomics. Terms offered: Winter 2027 The overall economic system, how it works, and the instruments used to solve social problems. Emphasis will be on decision-making involving the entire economic system and segments of it. |
| AGEC 231 | Economic Systems of Agriculture. | 3 |
Economic Systems of Agriculture. Terms offered: Winter 2027 The structure and organization of Canada's agriculture-food system, the operation, financing, linkages, and functions of its components. Focus to be on management of the various components and the entire system, types of problems confronted now and in the future. |
| AGRI 215 | Agro-Ecosystems Field Course. | 3 |
Agro-Ecosystems Field Course. Terms offered: Fall 2026 Through case studies and field trips, students will examine the problems and constraints within the Canadian agro-ecosystem, including the interrelationships among food production, the environment, agricultural policy and social issues. Research in this field of study will also be introduced. |
| AGRI 340 | Principles of Ecological Agriculture. | 3 |
Principles of Ecological Agriculture. Terms offered: Winter 2027 Focus on low-input, sustainable, and organic agriculture: the farm as an ecosystem; complex system theory; practical examples of soil management, pest control, integrated crop and livestock production, and marketing systems. |
| ANSC 250 | Introduction to Livestock Management | 3 |
Introduction to Livestock Management Terms offered: Fall 2026 Introduction to the scientific principles underlying animal livestock production as it relates to the consumer food chain. The world- wide demand for animal products, various areas of management (reproduction, nutrition, breeding, health, and welfare) that are used to provide those products by examining both conventional means as well as new and evolving technologies. How these techniques relate to some of the major production systems (dairy, beef, pig, and broiler and egg production) 鈥� primarily in a Provincial/Canadian context. |
| BREE 103 | Linear Algebra. | 3 |
Linear Algebra. Terms offered: Winter 2027 Systems of linear equations, matrices, inverses, determinants, geometric vectors in three dimensions, dot and cross product, lines and planes; introduction to vector spaces, linear (in)dependence, bases. lntroduction to computer-based mathematical tools. |
| BREE 217 | Hydrology and Water Resources. | 3 |
Hydrology and Water Resources. Terms offered: Winter 2027 Introduction to water resources and hydrologic cycle. Precipitation and hydrologic frequency analysis. Soil water processes, infiltration theory and modeling. Evapotranspiration estimation methods and crop water requirements. Surface runoff estimation as a function of land use modifications. Estimation of peak runoff rates. Unit hydrograph. Design of open channels and vegetated waterways. |
| BREE 314 | Agri-Food Buildings. | 3 |
Agri-Food Buildings. Terms offered: Winter 2027 Analysis and design of structures to house animals and plants and to process and store animal and plant products. Introduction to environmental control systems and animal waste management. |
| BREE 322 | Management of Organic Residue | 3 |
Management of Organic Residue Terms offered: Fall 2026 Engineering aspects of handling, storage, and treatment of organic residues in agricultural and municipal contexts. Technologies, design approaches, and management strategies for resource recovery and increasing the circularity of material and energy flows. |
| ENTO 330 | Insect Biology. | 3 |
Insect Biology. Terms offered: Fall 2026 Introduction to entomology, including the the importance and diversity of insects; insect morphology, anatomy and physiology; insect sensory systems; reproduction; metamorphosis; insect classification and survey of the orders and common families. |
| ENVB 210 | The Biophysical Environment. | 3 |
The Biophysical Environment. Terms offered: Fall 2026 With reference to the ecosystems in the St Lawrence lowlands, the principles and processes governing climate-landform-water-soil-vegetation systems and their interactions will be examined in lecture and laboratory. Emphasis on the natural environment as an integrated system. |
| ENVR 200 | The Global Environment. | 3 |
The Global Environment. Terms offered: Fall 2026, Winter 2027 A systems approach to study the different components of the environment involved in global climate change: the atmosphere, biosphere, hydrosphere, and lithosphere. The interactions among these components. Their role in global climate change. The human dimension to global change. |
| ENVR 201 | Society, Environment and Sustainability. | 3 |
Society, Environment and Sustainability. Terms offered: Fall 2026 This course deals with how scientific-technological, socio-economic, political-institutional and behavioural factors mediate society-environment interactions. Issues discussed include population and resources; consumption, impacts and institutions; integrating environmental values in societal decision-making; and the challenges associated with, and strategies for, promoting sustainability. Case studies in various sectors and contexts are used. |
| ENVR 202 | The Evolving Earth. | 3 |
The Evolving Earth. Terms offered: Winter 2027 Formation of the Earth and the evolution of life. How geological and biological change are the consequence of history, chance, and necessity acting over different scales of space and time. General principles governing the formation of modern landscapes and biotas. Effects of human activities on natural systems. |
| ENVR 203 | Knowledge, Ethics and Environment. | 3 |
Knowledge, Ethics and Environment. Terms offered: Fall 2026, Winter 2027 Introduction to cultural perspectives on the environment: the influence of culture and cognition on perceptions of the natural world; conflicts in orders of knowledge (models, taxonomies, paradigms, theories, cosmologies), ethics (moral values, frameworks, dilemmas), and law (formal and customary, rights and obligations) regarding political dimensions of critical environments, resource use, and technologies. |
| FDSC 200 | Introduction to Food Science. | 3 |
Introduction to Food Science. Terms offered: Fall 2026 This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science. |
| LSCI 202 | Molecular Cell Biology. | 3 |
Molecular Cell Biology. Terms offered: Winter 2027 Organization and function of intracellular organelles in eukaryotic cells. Mechanisms of membrane transport. Protein sorting and vesicular transport. Cytoskeleton. DNA and chromosome structure. DNA replication. Mechanisms of RNA and protein synthesis. Control of gene expression. Cell cycle and the control of cell division. Mechanisms of cell communication and signal transduction. Apoptosis. Neuronal signaling. |
| LSCI 207 | One Health Fundamentals. | 3 |
One Health Fundamentals. Terms offered: Fall 2026 Foundational and guiding principles of One Health to better understand current and reflect on future challenges that are affecting various socio-economic and cultural
groups. Fundamental concepts in One Health will be emphasized through core themes such as emerging and zoonotic pathogens, climate change, antimicrobial resistance, and global food system resilience. |
| LSCI 230 | Introductory Microbiology. | 3 |
Introductory Microbiology. Terms offered: Winter 2027 The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals. |
| NRSC 221 | Environment and Health. | 3 |
Environment and Health. Terms offered: Fall 2026 Key chemical, physical, and social stressors in the environment, and how these affect the health of people and ecosystems. Hazards in air, water, food, and work environments. Historic, current, and future need for environmental health science, from scientific, personal, and practical perspectives. |
| NUTR 342 | Applied Human Resources. | 3 |
Applied Human Resources. Terms offered: Fall 2026 This course provides a solid foundation of HR essentials and a philosophy from which to navigate in the work place, familiarity with federal and provincial legislation and knowledge of current challenges and issues; a discussion on the employee life cycle from recruitment and selection to termination and everything that happens in between; a paradigm for leadership and creating a culture of engagement and effectiveness. |
| NUTR 343 | Financial Management and Accounting. | 3 |
Financial Management and Accounting. Terms offered: Winter 2027 Priniciples and concepts of financial management, accounting and cost control, analysis, utilization and communication of financial information. Cost value profit analysis, budgets and decision-making with applications in the food and nutrition sector. |
| PLNT 200 | Introduction to Crop Science | 3 |
Introduction to Crop Science Terms offered: Fall 2026 Application of plant science and soil science to production of agronomic and horticultural crops. Use and sustainability of fertilization, weed control, crop rotation, tillage, drainage and irrigation practices. |
| PLNT 310 | Plant Propagation. | 3 |
Plant Propagation. Terms offered: this course is not currently offered. Principles and practical aspects of plant propagation are examined. The course consists of two parts. The first third deals with sexual propagation; the production, processing storage certification and analysis of seeds. The remaining two-thirds deals with vegetative propagation; cutting, budding, grafting, layering, and tissue culture. |
| PLNT 312 | Urban Horticulture. | 3 |
Urban Horticulture. Terms offered: Winter 2027 Selection, use and care of plants in urban environments for the benefit of urban populations: landscape design, turf and green space management, urban trees, green roofs and walls, design and management of community gardens, urban agriculture. |
| PLNT 322 | Greenhouse Management. | 3 |
Greenhouse Management. Terms offered: Winter 2027 The production of major flower and vegetable crops in greenhouses. Includes greenhouse design, heating, ventilation, lighting, hydroponics, irrigation, fertilization, scheduling and integrated pest management. |
| WILD 307 | Natural History of Vertebrates. | 3 |
Natural History of Vertebrates. Terms offered: Fall 2026 The diversity and natural history of Canadian vertebrates illustrated with trophic, phylogenetic, and macroecological approaches. |
Academic Advisor
Fernando Altamura
Food Science Option
This program is geared toward students interested in the general aspects of the food science discipline and covers various aspects of food chemistry, biochemistry, microbiology and processing. The program prepares students for a career as a scientist in industry or government in regulatory, research, quality control, or product development capacities. Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology and the Institute of Food Technologists.
Program information not available.
Academic Advisors
鲍1:听Professor St茅phane Bayen
鲍2:听Professor Jennifer Ronholm
鲍3:听Professor Saji George
Food Chemistry Option
This program is intended for those students interested in the chemistry of foods and aims to prepare you for a career as a scientist in industry or government in regulatory, research, quality control, or product development capacities. Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology and the Institute of Food Technologists and may also qualify for admission to the Ordre des chimistes du Qu茅bec.
Program information not available.
Academic Advisors
鲍1:听Professor St茅phane Bayen
鲍2:听Professor Jennifer Ronholm
鲍3:听Professor Saji George
