Academic Calendar - Fisheries and Marine Institute - Memorial ...

COURSE DESCRIPTIONS
Size, scope, functions and contemporary problems of the food
industry will be discussed. The laboratory component will involve
a study of common methods of food processing/preservation.
Food Science and Technology; Characteristics of the Food
Industry; Food Constituents; Nutrition; Food Changes:
Causes and Control; Food Processing; Marketing and Product
Development; Speciality Foods; Issues
Duration - 13 weeks
Lectures - 39 hours (3 hours/week)
Laboratories - 26 hours (2 hours/week)
FDTE 2103 (Food Engineering Principles)
This is an advanced level course designed to provide the student
with a rudimentary understanding of food engineering principles
enabling students to comprehend food engineering applications
and unit operations.
Introduction; Energy and Mass; Liquid Food Transport/Rheology;
Energy for Food Processing; Heat Transfer in Food Processing;
Refrigeration; Freezing of Food; Evaporation; Psychometrics;
Dehydration of Foods
Prerequisites - MATH 1200 (Calculus); PHYS 1200 (Physics)
Lectures - 39 hours
Laboratories - 26 hours
FDTE 2104 (Seminar Series)
This course will present participants with selected topics of
relevance to food technology.
Current Issues in Food Technology
Duration - 13 weeks
FDTE 2105 (Nutrition)
This course provides the basics concepts in nutrition and
introduces the nutrients of importance to human nutrition.
Nutrition Concepts; Proteins; Lipids; Carbohydrates and Dietary
Fibre; Minerals and Vitamins; Water; Current Issues in Consumer
Nutrition
Prerequisite - FDTE 1100 (Introduction to Food Science &
Technology)
Lectures - 39 hours
FDTE 2112 (Food Safety and Sanitation)
This course is designed to introduce students to the various
aspects of sanitation and to provide students the necessary tools
to design, and implement and effective sanitation program.
Sanitation Programs for Food Plants; Hazard Avoidance and
Quality Management; Cleaning and Sanitizing; Micro-organisms;
Personal Hygiene; Pest and Pest Control; Food Plant Design
and Equipment Design; Sanitation of Incoming Materials; Water
Sanitation; Allergens; Waste Treatment; Food Regulations
Prerequisite - BIOL 1100 (Biology)
Duration (DU) - 13 weeks instruction
Lectures (LC) - 2 hours/week = 26 hours total
Laboratories (LH) - 3 hours/week = 39 hours total
FDTE 2118 (Canned Foods & Thermal
Processing)
This is an industry training course providing competencies
relevant to thermal processing operations. Principles of HACCP
require that personnel be appropriately trained for roles in food
processing establishments. Acts and Regulations enforced by
the Canadian Food Inspection Agency require control over food
contamination. The Facilities Inspection Manual, stemming from
the Fish Inspection Regulations, requires that, “The designated
person in control of the retort operations has successfully
completed a recognized course in thermal processing and retort
operation.”
Introduction to Site Microbiology; Product Preparation;
Processing Equipment and Procedure; Container Integrity;
Post Container Handling; Incubation; Regulations and Codes of
Practice
Prerequisite - High School graduation OR recommended by
employer.
Duration - 5 days (35 hours)
FDTE 2201 (Seafood Processing Technology)
This course is designed to familiarize students with the
techniques and technology involved in the production of seafood
products.
Fisheries Overview; Preservation Methods; Primary Processing;
Secondary Processing; By-products Utilization
Prerequisites - QLAS 2104 (Food Evaluation)
Duration - 13 weeks
Lectures - 3 hours/week
Laboratories - 3 hours/week
FDTE 2202 (Food Processing I)
This course is designed to provide students with an
understanding of protein foods, their composition and their role
in the food industry. Students are also provided with an overview
of the role of the Canadian Food Inspection Agency (CFIA) in the
production and processing of those foods.
Business Aspects; Red Meat; Poultry and Eggs; Dairy
Production; Seafood; Government Regulations
Prerequisites - BIOL 1100 (Biology); FDTE 1100 (Introduction to
Food Science and Technology)
Duration - 13 weeks
Lectures - 3 hours/week
Laboratories - 3 hours/week
FDTE 3100 (Food Engineering - Unit Operations)
This is an advanced level course designed to introduce food
engineering unit operations to students.
Introduction; Preliminary Operations; Conversion Operations;
Preservation Operations; Materials Handling
Prerequisite - FDTE 2103 (Food Engineering Principles)
Lectures - 39 hours
Laboratories - 26 hours
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