This Course and Program Catalogue is effective from May 2024 to April 2025.

Not all courses described in the Course and Program Catalogue are offered each year. For a list of course offerings in 2024-2025, please consult the class search website.

The following conventions are used for course numbering:

  • 010-099 represent non-degree level courses
  • 100-699 represent undergraduate degree level courses
  • 700-999 represent graduate degree level courses

Course search


18 Results

FDSC 808.3: Professional Skills in Scientific Communication

When communicating scientific concepts, data, ideas and proposals, it is vital to know your target audience and to clearly and concisely present information at an appropriate level. The purpose of this course is to give students the tools to gauge the knowledge base of their audience and to be able to present information in oral and written formats to efficiently and precisely communicate ideas.

Weekly hours: 3 Lecture hours


FDSC 811.3: Plant and Microbial Lipids

Provides a comprehensive overview of plant and microbial lipids (fatty acids, triglycerides, glycolipids, phospholipids, sphingolipids, fatty glycosides, wax esters, estolide, isoprenoids, sterols and carotenoids), their chemical structure, properties, nutrition, biochemistry, molecular biology and biotechnology, as well as their industrial processing and utilities.

Weekly hours: 3 Lecture hours
Prerequisite(s): CHEM 250 or BMSC 230 or equivalent or permission of the instructor.


FDSC 817.3: Analytical Techniques in Food Science

Modern analytical techniques and instruments for routine analysis and research on food products. Basic principles, analytical methods, applications, precision and sampling problems are discussed. Seminar and written assignments on current topics.

Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
Prerequisite(s): BMSC 200 and CHEM 250; or permission of the instructor.


FDSC 845.3: Advanced Food Processing

The fundamental principles of common unit operations of food processing and preservation will be discussed, with emphasis on evaporation and drying, thermal processing, and refrigeration and freezing. The working principles of equipment utilized in these operations will be examined and the impacts of processing on the composition, quality and nutritive value of foods will be addressed. Current literature on recent advances in food processing technologies will be discussed.

Prerequisite(s): FABS 110 or equivalent; or permission from the instructor.
Note(s): This course is mutually exclusive with FABS 345.3. This course cannot be taken for credit after previously taking FABS 345.3.


FDSC 850.3: Advanced Food Proteins

Provides a better understanding of structure-dynamic-function relationships in food proteins from both plant and animal sources. The emphasis will be focused on protein structure, interactions, methodologies for testing protein functionality and their use in novel food and bioproducts.

Weekly hours: 3 Lecture hours
Prerequisite(s): FABS 315, FABS 417, BMSC 200 or permission of the instructor.


FDSC 851.3: Advanced Food Proteins II

This course provides an advanced understanding of protein and peptide nutrition, novel-processing technologies, flavour reduction strategies, bioactive peptides, sensory aspects, consumer behavior and supply chains. Emphasis will be placed on understanding underlying principles, mechanisms and applications of the aforementioned topics.

Weekly hours: 3 Lecture hours
Prerequisite(s): Permission from instructor.


FDSC 855.3: Functional Genomics in Food and Bioproducts

Provides a comprehensive overview of current tools and techniques used for functional genomics (bioinformatics, RNA interference, gene knockout, TILLING, EST analysis, DNA microarrays, proteomics and metabolomics) and their applications in the development of food and bioproducts.

Weekly hours: 3 Lecture hours
Prerequisite(s): BMIS 340.3 or permission of instructor.


FDSC 866.3: Advanced Food Carbohydrates

As carbohydrates are a major component in human foods, animal fee, biomass and bioproducts, thesis/dissertation research of many graduate students in the College of Agriculture and Bioresources and other colleges at the UofS are closely related to carbohydrates. Comprehensive knowledge of the basic chemistry, functionalities, modifications, industrial applications and bioavailability of various carbohydrates and deep understanding of the analytical methodologies broadly used for carbohydrate research will benefit graduate students in their research at the UofS and beyond. This graduate course is designed to fill the gap. Students will have the opportunity to gain a better understanding of the structure-function-digestibility relationships of carbohydrates in different systems and to acquire practical and useful knowledge on the principles and operation of analytical techniques that are widely used in carbohydrate research.

Weekly hours: 3 Lecture hours

Prerequisite(s): FABS 315, or equivalent, or permission of the instructor.
Note: Students with credit for FABS 498 “Special Topics in Carbohydrate Science and Technology” may not receive credit for this course.


FDSC 871.13: Biotechnology in Food Chain

Lectures will cover principles of science and technology relevant to biotechnology applications in the development of food products. Biotechnology becomes to take significant roles in food supply in last few decades. Some technologies are unfamiliar to the consumers and the new developments may result in unexpected adverse effects.

Prerequisite(s): FABS 211, FABS 212 (or BMSC 210), and BMSC 200 or equivalents; or permission from the instructor
Note(s): This course is mutually exclusive with FABS 371.3. This course cannot be taken for credit after previously taking FABS 371.3.


FDSC 874.3: Industrial Application of Enzymes

Will discuss the enzymes used in industrial processes, including production and quality assurance. The enzymes in the industries are powerful tools for the conversion of substances in order to provide more effective means of production. The lecture covers the enzymes found in a wide range of applications, such as foods, agriculture, household products, and chemicals.

Weekly hours: 3 Lecture hours
Prerequisite(s): Basic biochemistry and microbiology knowledge is required, such as BMSC 200 and FABS 212.


FDSC 880.3: Emulsion Science and Technology

Emulsions are colloids where two immiscible phases (e.g., oil and water) are intimately dispersed. A wide variety of products, both natural and manufactured, ranging from foods, drugs and cosmetics to paints and petrochemicals exists either partially or wholly as emulsions. The properties of the interface between the two phases play an important role in improving and controlling the quality of these products. This course will provide in-depth knowledge on the basic principles of emulsion and surface science, their mechanisms of formation, and physicochemical properties. Application of emulsions in food, pharmaceutical and other industries will also be discussed. Students will also have opportunities to critically evaluate and discuss research papers pertinent to the scientific discipline.


FDSC 888.3: Nutrigenomics Nutrient-Genome Interactions

This course in nutrigenomics discusses nutrient: gene interactions. The course focuses on modern advances in knowledge related to how nutrient from the food we eat interacts with our genetic material and how this impact health and lifespan. This course will provide indepth information into modern techniques in genomics as well as a discussion of how small changes in the genetic code leads to changes in our bodies ‘interpret’ incoming nutrients.

Weekly hours: 3 Lecture hours
Prerequisite(s): BIOL 120.3, or equivalent, or permission of the department.


FDSC 898.3: Special Topics

Assigned reading, tutorials and laboratory techniques in special areas related to the student's major field of interest. Students will be required to prepare reviews or seminars in specific topics.


FDSC 899.6: Special Topics

Offered occasionally in special situations. Students interested in these courses should contact the department for more information.


FDSC 990.0: Seminar

Current literature in the field of Food Science is reviewed and discussed. Staff and students present papers on current research topics. Graduate students are required to attend and participate.


FDSC 992.0: Research – Project

Students registering for the project Master of Agriculture degree must register in this course.


FDSC 994.0: Research – Thesis

Students writing a Master's thesis must register for this course.


FDSC 996.0: Research – Dissertation

Students writing a Ph.D. thesis must register for this course.