University of Saskatchewan Graduate Program in Food Science

Program Director: Robert T. Taylor

Contact: Robert T. Tyler, Head, Applied Microbiology and Food Science, University of Saskatchewan, 51 Campus Drive, Saskatoon SK S7N 5A8, Canada

Degrees Offered: M.Sc., M.Ag. (non thesis), Ph.D.

Associated Fields and Departments: Crop Science and Plant Ecology, Animal Science, Agriculture and Bioresource Engineering, Microbiology, Horticulture, Nutrition and Dietetics

 

Program Description

Entrance Requirements: B.S. from an accredited institution, "B" average or better, application form, 3 letters of recommendation (on official forms), TOEFL score (if appropriate), original copies of transcripts from all institutions attended.

Program of Study: Specializations offered include (but are not limited to) Food Chemistry, Carbohydrate Chemistry, Lipid Chemistry, Food Biotechnology, Fermentation, Microbiology, Meat Science and Processing, Cereal Science and Processing.

Graduate Requirements: M.Ag. (non thesis) requires 30 credits plus major report; M.Sc. requires 15 credits, thesis defense; Ph.D. requires 9 credits (beyond M.Sc.), qualifying exam, comprehensive exam, thesis defense.

Statement of Costs: Approximately $3300 (Canadian Funds), Non residents pay an additional $100.

Financial Aid: Teaching assistantship and research scholarship are available on a competitive basis. Application required by end of January each year.

Unique Capabilities: Food Authenticity Laboratory, Fermentation Pilot Plant, Meat Processing Pilot Plant, Laser Microscopy and Digital Imaging Laboratory, Access to Institute of Hydrology, Plant Biotechnology Institute, POS Pilot Plant.

Faculty and Research Interests

D.E. Caldwell, Ph.D. Prof. Bacterial community culture and theory; applications in biodegradation, inoculants and groundwater microbiology.

W.M. Ingledew, Ph.D. Prof. Very high gravity alcohol fermentations; beer, wine and fuel alcohol production; alcohol tolerance; spoilage of potable beverages; heat killing of yeast.

G.A. Jones, Ph.D. Prof. and Assoc. Dean. Rumen microbiology; physiology of anaerobes and anaerobic techniques; agricultural fermentations.

G.G. Khachatourians, Ph.D. Prof. Microbial insecticides, gene cloning and regulation; mechanism of mycotoxin action; food biotechnology.

N.H. Low, Ph.D. Prof. Food chemistry and enzymology; carbohydrate analysis; food authenticity analysis; chemistry of fruit and fruit beverages.

R.T. Tyler, Ph.D. Assoc. Prof. and Head. Quality, processing and utilization of plant products; food proteins; food processing.

L.S.L. Yu, Ph.D. Asst. Prof. Microbiological safety of foods; detection methodologies of foodborne pathogens and their toxins; virulence determination.

K.J. Cheng, Ph.D. Adj. Prof. Microbiology and biochemistry of digestion in the rumen; ecomicrobiology of digestive tracts; exploitation of the rumen as a source of genes for transgenic bacteria, fungi, plants and animals and as a source of superior enzymes for feed additives.

R.S. Bhatty, Ph.D. Senior Research Scientist, Crop Development Centre. Grain chemistry and quality of cereals, legumes and oilseeds; food and industrial utilization of hulless barley, lentils and flaxseed.

M.A. Erlandson, Ph.D. Adj. Prof. Insect pathology; epizootiology of viruses associated with pest insect species, molecular biology of baculoviruses and entomopoxviruses.

J.J. Germida, Ph.D. Prof. Soil and rhizosphere microbiology; plant-microbe interactions; ecology of VAM fungi and beneficial rhizobacteria; microbial transformation and cycling of soil nutrients.

J.W.D. Grootwassink, Ph.D. Adj. Prof. Industrial microbiology and biochemical engineering (biotechnology) for the commercial production of enzymes, pigments and biomass; application of enzymes in food, feed and general processing.

J.R. Lawrence, Ph.D. Adj. Prof. Subsurface microbiology, microbial behavior, microbial formation of biofilms, transformations of contaminants by degradative consortia, scanning confocal laser microscopy.

R.D. Robarts, Ph.D. Adj. Prof. Role of heterotrophic bacteria in biogeochemical cycles of fresh and marine water systems; ecology of bloom forming cyanobacteria; microbial ecology of groundwaters.

S. Sokhansanj, Ph.D. Prof. Postharvest systems; grain and forage processing; food engineering.

F.W. Sosulski, Ph.D. Prof. Chemistry, nutritive value, processing, functionality and utilization of protein, oil and starch from cereals, oilseeds and legumes.

A.M. Stephen, Ph.D. Assoc. Prof. Dietary fibre analysis and physiological effects; starch in human nutrition; effects of diet on serum lipids; trends in fat consumption.