University of Guelph
Department of Food Science
Dr. Rickey Y. Yada, Graduate Co-ordinator
Contact: Department of Food Science, University of Guelph, Guelph, Ont., Canada N1G 2W1. Phone 519-824-4120, ext. 2281, Fax 519-824-6631.
Degrees Offered: M.Sc. (Food Science), M.Sc. (Food Safety and Quality Assurance), Ph.D.
The Department of Food Science offers several opportunities for graduate studies. Qualified applicants from a variety of undergraduate disciplines engage in laboratory research and graduate course education beyond the baccalaureate level. Students have the opportunity to apply scientific and engineering principles to the production, processing and utilization of food in an atmosphere of expert guidance. Modern laboratory facilities contain up-to-date analytical and processing equipment for a broad range of food commodities and discipline areas. Close ties are fostered by the Food Science Department to many allied departments, allowing integrative approaches to research in several areas. The department is close to seven other Ontario universities, allowing access to specialized equipment and resources.
Graduates of these programs are prepared to enter the Canadian food industry, provincial or federal governments, international programs and university teaching positions. The Food Science Department has granted the most degrees in this discipline in Canada and numerous former students now hold leadership roles, both in this country and world-wide. At present, students and other visiting researchers and post-doctoral fellows from countries including from India, Nigeria, Swaziland, Tanzania, Thailand, China, Indonesia, Philippines, Italy, Scotland, Mexico, Trinidad, Chile, Brazil, Poland, Egypt, Russia, France, and England are enrolled in graduate programs. This provides a stimulating, international community for research interaction and study.
The important role of the student in developing their own research and course program is recognized by the department. In cooperation with the advisory committee, each student is responsible for producing an integrated study plan tailored to meet their needs. Flexibility and innovation are emphasized and a wide range of graduate courses is available. The heart of the M.Sc. and Ph.D. degrees is the independent research problem, leading to a written thesis that must be defended before the graduate faculty. Numerous areas exist in which original research may be pursued.
It is appreciated that prospective students will often require financial assistance in order to undertake graduate studies. Graduate stipends in the form of research and teaching assistantships are available for superior applicants. A partial listing of these include the Soden Memorial Fellowships, the Mary Edmunds Williams Fellowships, OAC Graduate Scholarships, and Research travel grants.
Graduate Degree Programs: The Department of Food Science offers the M.Sc. by thesis, the coursework-based Collaborative M.Sc. in Food Safety and Quality Assurance, and the Ph.D. in Food Science. Listed below are admission and degree requirements for each program, and a description of all graduate courses offered. The Department's primary fields of study are Food Chemistry, Food Microbiology and Food Processing/ Engineering.
M.Sc. Program: The M.Sc. program provides for emphasis in various aspects of food science. Students have the opportunity to apply scientific and engineering principles to the production, processing, preservation and utilization of food.
Admission Requirements: To be considered for admission, applicants should hold an honours baccalaureate degree with at least a "B-" average during the previous two years of study. To assist in identifying a suitable thesis advisor, applicants should submit a short statement of research interests. Supportive letters of reference are essential and should outline the applicants' strengths and weaknesses. Students may be admitted into the fall, winter or spring semesters.
Degree Requirements: M.Sc. students will be required to register in at least four graduate courses (a minimum of 10 credits) and prepare an acceptable thesis. A graduate degree program form signed by the student and member of the Advisory Committee will be submitted during the first semester for approval of the Departmental Graduate Studies Committee. The four courses should be listed under "prescribed studies" and the students mustmaintain a minimum ?B-' average to remain in the program. Each student is required to present two seminars in addition to the prescribed studies. The first one will be a review of current activity in a branch of Food Science unrelated to the student's research. The second one will be a presentation of the results of the student's own research. The thesis research is planned by the student in consultation with the advisor and approved by the Advisory Committee during the first semester of the program. The program is completed by the successful defence of the thesis.
Interdepartmental Food Safety and Quality Assurance M.Sc.Program: The Interdepartmental Collaborative Program provides the focal point for graduate teaching and research in Food Safety and Quality Assurance. The Collaborative M.Sc. Program in Food Safety and Quality Assurance is intended to prepare food scientists, food engineers, veterinarians and others with appropriate scientific backgrounds for participation in food safety monitoring and maintenance in the food industry and in government. Students wishing to undertake graduate studies at the M.Sc. level with emphasis on Food Safety and Quality Assurance will enter the program through a participating Department. The participating academic units are the Departments of Biomedical Sciences, Consumer Studies, Environmental Biology, Food Science, Population Medicine, and Veterinary Microbiology and Immunology, and the School of Engineering.
Admission Requirements: The Program is suitable for those with a science undergraduate background or for those currently employed in the food area in government regulatory work or in the processing industry who desire upgrading of skills and knowledge. Applicants for admission desire upgrading of skills and knowledge. Applicants for admission to this program must meet the University minimum requirement which is a baccalaureate, in an honours program or the equivalent, or a DVM from a recognized University or college, the applicant having achieved an average standing of at least second class honours (?B-' standing). Applicants will beexpected to have completed undergraduate courses that prepare students for participation in the core graduate courses electives of the Collaborative Program. Undergraduate upgrading may be necessary to ensure sufficient background in topics such as microbiology, toxicology, statistics, and analytical methods.
Degree Requirements: Completion of the program requires a minimum of the equivalent of eight courses acceptable for graduate credit plus the seminar course. All students must complete: Food Safety and Quality Assurance Seminar (4306000); Food Safety and Quality Assurance Research Project (4306500; this project is the equivalent of two courses); Principles of Food Safety and Quality Assurance (4306600); and at least five additional courses, in consultation with the Advisory Committee. No more than two of the courses may be undergraduate courses. At least one course must be taken in each of three departments, including the Department in which the student is registered. The courses selected will depend upon the student's background, specialty, interest and area of project research. The normal duration of the program will be three to four full-time semesters.
Ph.D. Program: The Ph.D. program provides for emphasis in the fields of food chemistry, food microbiology, and food processing and engineering. The heart of the Ph.D. degree is the independent research problem leading to a written thesis that must be defended before the graduate faculty. The program is a demanding one, providing both intellectual challenges and opportunities to those highly motivated students wishing to advance their knowledge and expand their career potential beyond the undergraduate and M.Sc. degrees.
Admission Requirements: The usual requirement for admission into the Ph.D. program is an M.Sc. degree by thesis with a minimum "B" average and supporting letters of reference. It is also possible for a student to transfer from the M.Sc. program without completing the requirements for the latter if the student has an excellent academic record and shows a strong aptitude for research which can be expanded to the doctoral level. Applicants should submit a one page statement of academic interests, background experience, and career goals to assist in the identification of a faculty advisor who has the facilities and funding necessary to support the thesis research. Students may be admitted into the fall, winter or spring semesters.
Degree Requirements: The major emphasis in the Ph.D. program is research and the preparation of an acceptable thesis. There are no specific course requirements except for the seminar. Each Ph.D. student is required to present three seminars. The first seminar will be a literature review and thesis proposal. The second will review a current topic in a branch of Food Science unrelated to the student's research. The third will be a presentation of the results of the student's own research. It is usual for most students, however, in consultation with their Advisory Committee, to select prescribed studies and additional courses in preparation for the Qualifying Examination and thesis research. The Qualifying Examination is in two parts (written and oral) and evaluates the student's knowledge in the fields of food chemistry, food microbiology, and food processing and engineering. In addition, the Advisory Committee is required to submit a written evaluation of the student's performance to date in research and the student's potential as a researcher. Upon completion of their Qualifying Examination, the student becomes a candidate for the Ph.D. degree. The Ph.D. program is completed by the submission and successful defense of an acceptable thesis.
Faculty and Research Interests
Dr.Shai Barbut (Ph.D.-Univ. Wisc.), email to email@example.com. Associate Professor (Joint appointment with Department of Animal and Poultry Science). Poultry products technology. Effect of processing on meat and eggs. Meat microbiology, gelation and structure.
Dr. Douglas Dagleish (Ph.D.-Edin.), email to firstname.lastname@example.org. Professor and Industrial Dairy Chair. Structure and behaviour of milk proteins.
Dr. John deMan (Ph.D.-Univ. Alta.), email to email@example.com. University Professor Emeritus. Fats and oils processing and chemistry.
Dr. Douglas Goff (Ph.D.-Cornell), email to firstname.lastname@example.org. Associate Professor. Processing, physical chemistry and structure of dairy products and frozen foods.
Dr. Mansel Griffiths (Ph.D.-Leicester), email to email@example.com. Professor and Industrial Dairy Chair. Dairy and food microbiology. Psychrotropic bacterial pathogens. Food spoilage organisms.
Dr. Arthur Hill (Ph.D.-Guelph), email to firstname.lastname@example.org. Associate Professor. Milk proteins, cheese technology, dairy chemistry and dairy processing.
Dr. Yukio Kakuda (Ph.D.-Kansas), email to email@example.com. Associate Professor. Chemistry of food lipids and milk proteins. Lipid oxidation. Confectionery products. Analytical techniques and nutrient analysis.
Dr. Marc LeMaguer (Ph.D.-Paris), email to firstname.lastname@example.org. Professor and Chair of the Department of Food Science. Food engineering. Kinetics and thermodynamics of food systems. Engineering of food materials. Food processing.
Dr. Robert Lencki (Ph.D.-McGill), email to email@example.com. Assistant Professor. Food engineering, process economics, effluent treatment, extraction of food materials. Bioreactor optimization.
Dr. Alejandro Marangoni (Ph.D.-Guelph), email to firstname.lastname@example.org. Assistant Professor. Fats and oils. Non-aqueous lipase enzymology and interfacial behaviour. Complexity and chaos.
Dr. Yoshinori Mine (Ph.D., Tokyo U. Agr. Tech.), email to email@example.com. Industrial Research Chair in Egg Materials Science. Egg processing, egg protein functionality, phospholipid-protein interactions, high-value utilization of egg components.
Dr. David Stanley (Ph.D.-Mass.), email to firstname.lastname@example.org. Professor. Food enzymology and protein chemistry. Postharvest and postmortem physiology. Food texture and structure.
Dr. Ron Subden (Ph.D.-MCM), email to email@example.com. Professor. Industrial microbiology and oenology.
Dr. Howard Swatland (Ph.D.-Univ. Wisc.), email to firstname.lastname@example.org. Professor (Joint appointment with Department of. Animal and Poultry Science). Meat quality, muscle growth, electronic systems for measuring food quality and intracellular enzyme activity.
Dr. Marvin Tung (Ph.D.-Br. Col.), email to email@example.com. Professor and Industrial Packaging Chair. Food engineering. Food packaging. Rheology of foods and their components. Heat processing.
Dr. Rickey Yada (Ph.D.-Br. Col.), email to firstname.lastname@example.org. Professor. Protein structure-function relationships. Food-related enzymes. Postharvest physiology and processing.