Trains in the basic microbiological procedures employed in a laboratory, including the use and care of the microscope; staining methods, aseptic techniques; culturing; and methods of identifying and enumerating important microorganisms.

Introduces basic inorganic chemistry. Topics include chemical bonding, stoichiometry, formula writing, solution preparation, oxidation and reduction, acid-base theory, titration calculations and buffer solutions. Laboratory exercises consist of qualitative and quantitative analysis. Good laboratory techniques including WHMIS are emphasised.

This introductory communication course is designed to give you basic listening, writing, and speaking skills, which are required for effective professional communication in the food industry and related fields. You will learn how to communicate well with industry personnel, your peers, and your instructors. The course will cover planning, organizing, and presenting information orally and in writing. Specific assignments include memos, a team report, and an informative presentation for a food technology audience.

A study of principles underlying living phenomena including the organizational attributes of living matter. Topics build upon fundamentals of chemistry and include: the chemistry of life (structure and function of macromolecules, metabolism); the cell (components, membrane structure and function, respiration, photosynthesis, division); plant structure and growth; and animal structure and growth.

Introduces the field of food science and technology. Discusses the sciences used to provide knowledge for food technology, the importance of food in providing proper nutrition and the opportunities for employment in the food industry.

Covers exponential/logarithmic theory, transformations and variation, common and natural logarithms, logarithmic/ semi logarithmic graphs: straight line equation curve fitting. Delta-process, the derivative, differentiation rules, curve sketching, applied maxima/minima, the differential antiderivatives, indefinite integral, definite integral area under the curve and other applications of the definite integral. Introduction to microcomputers using MS Excel. Prerequisite: Principles of MATH 12 or Applications of MATH 12 C+.

Introduces a wide variety of physical principles emphasising the applications of physics which are relevant to Food Technology. Develops skills in handling equipment, and the recording and reporting of data and results. Topics include kinematics, dynamics, work, energy, and circular motion.

An introductory organic chemistry course with specific topics related to food technology. Major topics include hydrocarbons, alcohols, phenols, organohalogen compounds, amines, aldehydes, ketones, carboxylic acids, stereochemistry, carbohydrates, lipids, amino acids, and proteins. Laboratory exercises consist of quantitative and qualitative analyses, separation of organic compounds, and isolation and identification of natural products. Prerequisites: CHEM 1103

This course expands the scope, complexity, and format of communication skills learned in first term. The course will cover compiling a professional career package (resume, application letter, and answers to typical job interview questions), writing reports in the workplace, and giving oral presentations. You will continue to develop your ability to work effectively as a member of a team: solving workplace problems, resolving conflicts, and running and taking part in meetings. Prerequisites: COMM 1144

Introduces the principles of HACCP, and the development of a HACCP Plan within CFIA's FSEP (Food Safety Enhancement Program) for agri-food products and QMP (Quality Management Program) for seafood products. Includes: HACCP prereq. programs, standard operating procedures, preliminary steps to HACCP, and the seven HACCP Principles. You will develop a product description, process flow diagram and floor plan (including raw and final product flow, and employee traffic flow), and be required to complete sections of a HACCP Plan for at least one product example. These sections include Hazard Analysis, Critical Control Point, Critical Limits, Monitoring, Corrective Action, Verification and Records, procedures for submission, implementation, and maintenance of a HACCP Plan. BCIT issues a statement of completion to those who achieve a minimum final grade of 70%. http://www.bcit.ca/study/programs/6340acert Prerequisites: FOOD 1178

Introduces the principles and processes of canning, freezing, dehydrating and fermentation of foods; the use of salt, sugar and additives to preserve food; and the importance of food packaging. Preserves experimental portions of food by various methods during lab periods. Prerequisite: FOOD 1090, BIOT 1020 or microbiology training.

Presents the application of microbiology to food manufacturing; the isolation of micro-organisms significant to food processing; maintaining high microbiological standards in processed foods; spoilage control; assessing microbiological test results and report writing to management. Prerequisites: BIOT 1020

The course covers the organization and graphical representation of data, frequency distributions, measures of central tendency, variation, and other measures; probability theory and laws, random variables, discrete and continuous probability distributions; sampling, estimation and hypothesis testing with both large and small samples; application to population means, proportions, difference of population means, paired differences; method of least squares, linear regression and correlation, goodness- of-fit tests and a brief introduction to analysis of variance. Prerequisites: MATH 1441

Continues from PHYS 1145 with an emphasis on relevant physics principles and their applications. It reinforces and extends skills acquired in PHYS 1145. Topics include fluids, temperature, heat, thermodynamics, electricity and magnetism, and light. Labs emphasise measurement, data analysis, experimental techniques and report writing. Prerequisites: PHYS 1145

Covers instrumentation used for chemical analysis. The theory, construction, application and operation of instrumentation is discussed. Instruments include spectrophotometry (visible, ultra violet, near infrared and infrared, emission, absorption), flame photometry, chromatography (gas, liquid, high pressure liquid) and mass spectrometry. Laboratory exercises involve use of these instruments. Prerequisites: CHEM 2203

Presents the study of food manufacturing processes in the fish, meat, fruit and vegetable, cereal, dairy, beverage and confectionery industries. Emphasizes principles and techniques of proper handling and preservation of products in these industries. Discusses the use of ingredients such as sweeteners, flavourings, colouring and preservatives. Prerequisites: FOOD 2010

Provides an assessment of food quality. Includes responsibilities and organization of a quality control department in the food industry; statistical procedures for sampling; use of control charts; federal and government regulations; an introduction to tri-stimulus colorimetry and measurement of colour in foods. Prerequisites: MATH 2441

Introduces the theoretical and practical aspects of sampling and sample preparation. Includes the proximate analysis of foods and biological materials, and an introduction to carbohydrate and protein chemistry with selected analyses. Prerequisites: CHEM 2203

Stresses the good manufacturing practices, personal hygiene, and HACCP systems relating to the sanitation of food plants. Studies properties of appropriate cleaners and sanitizers together with the proper use of equipment for cleaning. Discusses sanitary and safety design of food processing plants and equipment as well as appropriate waste management. Prerequisite: Completion of Level 2.

This course builds on the basic microcomputer skills developed in MATH 1441 and the comprehensive coverage of basic statistical inference methods presented in MATH 2441 to familiarize the student with more sophisticated applications of spreadsheet programs to more sophisticated methods of statistical analysis. The course includes an introduction to experimental design issues, one-way analysis of variance, multiple regression, factorial analysis, by implementing the computations in a spreadsheet from scratch, and using various built-in tools. Emphasis is given to interpretation of results. Prerequisites: MATH 2441

This course will give students a basic understanding of how operations management is applied in modern food manufacturing and service industries to improve operational performance. The student will do field studies in the food industry to evaluate how an existing company defines, plans, measure and manages productivity and other key performance indicators.

Introduces the basic concepts of the management process required to bring a food product from recipe to market. Topics covered include: organizational structure, financing, marketing (including promotion and sales), manufacturing, staffing, and planning. It creates opportunities for the student to develop analytical, problem solving, teamwork, and communications skills necessary for an entrepreneur in food processing.

This course expands the scope, complexity, and format of communication skills learned in previous courses. Students will update their career packages, practice oral presentations, and work on a variety of home and in-class assignments that will lead to the production of a substantial formal report. COMM 3444 is closely integrated with FOOD 4390 - Directed Studies in Food Technology (Practicum). Students should be enrolled in both courses at the same time to help them achieve success in their industry project. Prerequisites: COMM 2244

This is an orientation course for the food processing technology, covering the principles and practices of automatic control systems. The student will learn the terminology and symbology necessary to communicate with engineers and technologists specializing in this field. Operation and application of common measurement systems for pressure, flow, and temperature are described. Prerequisites: PHYS 2145

Continues the study of food manufacturing processes in the fish, meat, fruit and vegetable, cereal, dairy, beverage and confectionery industries. Emphasizes principles and techniques of proper handling and preservation of products in these industries. Discusses the use of ingredients such as sweeteners, flavourings, colouring and preservatives. Prerequisites: FOOD 3010

Presents the acquisition and handling of materials for food processing. Studies operations used in food processing systems such as heat transfer and product separation. Discusses dehydration, packaging, and fluid and solids handling systems used in food processing plants Prerequisites: PHYS 2145

Covers the sensory evaluation of food; facility design and selection of taste panels; statistical analysis of data; and laboratory measurement of consistency and texture of foods. Prerequisites: FOOD 3030 and MATH 3441

Introduces the chemistry and practical laboratory analysis of lipids, vitamins and minerals. Addresses methods for the determination of food additives, detection of food contaminants (e.g. aflatoxin), and the characterization of food processing waste water. Prerequisites: CHEM 3311 and FOOD 3040

Works on an appropriate industry-related practicum project under the supervision of a faculty advisor. Requires literature review, methodology and progress reports, as well as final oral and written technical reports. Prerequisite: Completion of Terms 1, 2 and 3 courses in Food Technology.