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Program Requirements

For candidates entering the M.Sc. program without restrictions, i.e., those not requiring a qualifying term/year, the M.Sc. degree consists of 45 graduate credits. These credits are obtained through a combination of graduate courses and a research thesis.
The residence time for a M.Sc. degree is three academic terms based on unqualified entry into the M.Sc. program. Students are encouraged to complete their studies within this time frame.

Thesis (30 credits)

• FDSC 690 M.Sc. Literature Review (8 credits)

  Offered by: Food Science&Agr.Chemistry (Agricultural & Environmental Sciences)

  Administered by: Graduate Studies

  Overview

  Food Science : Master of Science literature review.

  Terms: Fall 2019, Winter 2020, Summer 2020

  Instructors: There are no professors associated with this course for the 2019-2020 academic year.

• FDSC 691 M.Sc. Research Protocol (7 credits)

  Offered by: Food Science&Agr.Chemistry (Agricultural & Environmental Sciences)

  Administered by: Graduate Studies

  Overview

  Food Science : Master of Science research protocol.

  Terms: Fall 2019, Winter 2020, Summer 2020

  Instructors: There are no professors associated with this course for the 2019-2020 academic year.

• FDSC 692 M.Sc. Thesis (15 credits)

  Offered by: Food Science&Agr.Chemistry (Agricultural & Environmental Sciences)

  Administered by: Graduate Studies

  Overview

  Food Science : Master of Science research portion of the M.Sc. thesis based on results obtained from the research phase of the M.Sc. thesis. Satisfactory completion of the M.Sc. Thesis, approval by reviewers and acceptance by Graduate and Postdoctoral Studies is required to pass the course.

  Terms: Fall 2019, Winter 2020, Summer 2020

  Instructors: There are no professors associated with this course for the 2019-2020 academic year.

Required Courses (6 credits)

• FDSC 695 M.Sc. Graduate Seminar 1 (3 credits)

  Offered by: Food Science&Agr.Chemistry (Agricultural & Environmental Sciences)

  Administered by: Graduate Studies

  Overview

  Food Science : Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.1).

  Terms: Fall 2019, Winter 2020, Summer 2020

  Instructors: Yaylayan, Varoujan (Fall) Yaylayan, Varoujan (Winter) Wittebol, Laura; Yaylayan, Varoujan (Summer)

• FDSC 696 M.Sc. Graduate Seminar 2 (3 credits)

  Offered by: Food Science&Agr.Chemistry (Agricultural & Environmental Sciences)

  Administered by: Graduate Studies

  Overview

  Food Science : Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.2).

  Terms: Fall 2019, Winter 2020, Summer 2020

  Instructors: Yaylayan, Varoujan (Fall) Yaylayan, Varoujan (Winter) Wittebol, Laura; Yaylayan, Varoujan (Summer)

Complementary Courses (9 credits)

At least 9 credits, normally from 500- or 600-level departmental courses.