Provides experiential training in forms of communication that are likely to be required in professional or academic careers in food science and technology.
The fundamentals of food policy development and Canadian and international food law are learned and practiced through online presentations, independent study and online interactions with other students and industry professionals.
Examination and review of principles and concept of quality assurance and their application to consumer products and services. Topics include applied aspects of total-quality management principles.
Food safety systems are studied in four modules. (1) A brief review of plant hygiene and HACCP principles. Students with insufficient background will do supplemental study in these areas; (2) HACCP implementation and verification; (3) HACCP-based food safety programs in Canada; and (4) International Food Safety Management Systems.
This course prepares students for food safety leadership roles in the global food industry by developing core problem-solving, management, and communication competencies. Students are exposed to industry based and governmental based food safety leadership initiatives at both the regional and international levels.
A major project of relevance to a host employer related to food safety and quality assurance, which includes the preparation of a written and an oral presentation to the graduate faculty.
An original research project related to food safety and quality assurance which includes the preparation of a written report suitable for publication and an oral presentation of the findings to the graduate faculty.
An integrated approach to factors affecting food safety and quality including microbial and chemical contamination is provided. Major food-borne disease outbreaks are studied as examples. Modern methods of quality management to minimize contamination of processed foods is discussed.