Food Science and Technology Undergraduate and Graduate Curricula in Canada and the United States

By Rickey Y. Yada, Charity Parr-Vasquez and Brian C. Bryksa

Abstract:

Like many programs around the world, food science / technology curricula in Canada and the United States, at both the undergraduate and graduate levels, have evolved from commodity focused courses (e.g. dairy, horticulture) to programs based on the core disciplines of food science / technology (i.e. food microbiology, food chemistry, food engineering / processing, food safety / law) and now to various programs which recognise the strong relationship among food, nutrition and health as well as the importance of other disciplines / skills, e.g. business, culinary arts. Current curricula are focusing on soft skills (i.e. communication, team work, problem solving) as well as the use of social media technologies (e.g. YouTube videos). Although course content still remains important, program development has shifted from strictly assessing content to assessing the ability to use course content to problem solve (i.e. outcomes based learning). Developments in communication technologies, the recognition that expert(s) may not reside at a single location and that some students do not have the time to undertake laboratory research, has resulted in the ability to undertake degrees via distance learning and / or without research (e.g. non-thesis Masters, certificate programs). The advancement of new disciplines (e.g. “omics”, nanoscience / technology) is also being reflected in some curricula. This paper will briefly discuss the above topics and highlight some innovative and creative food science / technology programs in North America; however, it is not meant to be either comprehensive and / or all inclusive, with some examples based on our experiences at the University of Guelph.

Introduction:

Like many programs around the world, food science and technology curricula in Canada and the United States, at both the undergraduate and graduate levels, have evolved from commodity focused courses (e.g. dairy, horticulture, enology) to programs based on the core disciplines of food science / technology (i.e. food microbiology, food chemistry, food engineering / processing, food safety / law) to programs which now reflect and recognise the strong relationship among food, nutrition and health, as well as the importance of new technologies/business to a healthy food industry. While individual undergraduate Food Science programs in Canada  and the United States undergo quality assurance processes within their own institutions, additional approval of many, if not all of the departments in Canada and the United States have requested a review by the Institute of Food Technologists (IFT) (see http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Become-a-Food-Scientist/Approved-Undergrad-Programs/Education-Standards.aspx regarding the process of approval) with the following goal, “Application of these education standards is intended to promote continued excellence in food science education. Students with the skills designated by these standards will have the foundation for continued professional development. It is the intent of these standards to foster rigorous scientific training and to develop professional skills for students enrolled in a Bachelor of Science food science curriculum.”

In addition to IFT, the International Union of Food Science and Technology (IUFoST) is currently developing guidelines for food science undergraduate programs. The intent of the IUFoST guidelines is not meant to be overly prescriptive; however, undergraduate programs seeking approval should meet basic criteria. The Education Committee of IUFoST has recommended that programs should include fundamental, traditional science courses combined with innovative student experiences such as internships in industry / government / research laboratories. The IUFoST approach stresses that assessment should be based on outcomes, both at the course and program level. Thus, prescribed schedules of study are not given, but the outcomes of such programs are emphasised.

Food science is a continually growing and evolving field, and undergraduate food science programs across Canada and the United States have evolved in parallel. Today, programs continue to offer ‘traditional’ core food science courses  ̶  food chemistry, sensory science, food engineering and food microbiology. Additionally, unique courses and opportunities that better prepare the next generation of food science graduates for the increasingly demanding workforce are also being incorporated. More than ever, employers in the food sector require employees who are not only competent in advanced scientific techniques, but are also equipped to deal with regulatory and social issues, and who have knowledge and competencies in the “soft skills” (e.g. communications, leadership, ability to teach).

Below are some examples of food science programs, both at the undergraduate and graduate levels, in Canada and the United States that are thought to be examples of some of the current trends.  Again, university programs listed below are examples and not meant to be either comprehensive and / or all inclusive.

Undergraduate Programs:

Cornell University (http://www.cornell.edu/)

The Department of Food Science at Cornell University (http://foodscience.cornell.edu/) focuses on three main areas, i.e. food quality, food safety and processing technologies. In particular, the food safety program is offered in cooperation with the food industry and regulatory agencies of New York State, the northeast and the nation.

Purdue University (http://www.purdue.edu/)

In cooperation with Ivy Tech Community College, the Department of Food Science at Purdue University (https://ag.purdue.edu/foodsci/Pages/majorsminors.aspx) offers a unique program in Culinary Science. Students complete the first two years of the program at Ivy Tech Community College before completing the final years at Purdue. This applied approach to learning makes students extremely valuable to companies in the food industry.

University of Guelph (http://www.uoguelph.ca/)

The Department of Food Science (http://www.uoguelph.ca/foodscience/content/undergraduate-programs) offers a co-op degree in which students have the ability to work and receive hands-on training with leading Canadian food companies thereby preparing them for employment. Additionally, the University of Guelph has responded to the rapid growth in the food for health consumer oriented market by offering a minor in functional foods and nutraceuticals (http://www.uoguelph.ca/registrar/calendars/undergraduate/current/c10/c10bsc-nans.shtml). In addition, the Department offers a Certificate in Food Science which “is designed to provide a broad understanding of food science for people with little or no formal food science education. It will be of interest to those wishing to upgrade their knowledge and will benefit those with new job responsibilities, new positions or those looking to change careers. The distance format will appeal to those with busy or irregular schedules who are self-motivated, organised and eager to learn.” The certificate “is composed of five degree-credit courses in food science taken via distance. Courses are delivered using print, DVD, World Wide Web, online conferencing, CD-ROM supplemental resource materials, group work and even at-home activities! Courses may be taken individually if that better suits your learning needs.“ http://www.foodsciencecertificate.com/ ”

Graduate Programs:

As with undergraduate programs, graduate programs have evolved including a proliferation of non-thesis based and / or interdisciplinary graduate programs.

Non-thesis Masters:

University of Guelph (http://www.uoguelph.ca/):

The University of Guelph offers a non-thesis Master’s degree in Food Safety and Quality Assurance (MSc FSQA) focusing on food safety monitoring and maintenance in the food industry and government (http://www.uoguelph.ca/foodscience/content/food-safety-and-quality-assurance-program-fsqa). Students acquire knowledge in the following areas: fundamentals of food policy development, Canadian and international food law, applied aspects of total-quality management, food safety management systems, risk analysis, and detection and epidemiology of foodborne pathogens. A graduate diploma is also offered in Food Safety and Quality Assurance (GDip FSQA), and offers “an opportunity for graduate-level study of theory and research to students who are not interested in pursuing a full graduate degree. This professional program is designed to provide a balance of scientific and management principles underlying Food Safety and Quality Assurance, including microbial and chemical food safety issues, national and international regulatory environments, food risk analysis, and quality management”. See http://www.uoguelph.ca/foodscience/content/food-safety-and-quality-assurance-program-fsqa%20

Virginia Polytechnic Institute (http://www.vt.edu/):

The MS Food Safety program offers students the ability to concentrate in a variety of areas including: Food Safety; Biosecurity, Bioregulations, and Public Health; Education; Environmental Science; or Plant Science and Pest Management (http://www.fst.vt.edu/graduate/msonline_fs.html)

University of Illinois (http://illinois.edu/):

Professional Science Master’s degree in Food Science and Human Nutrition designed to combine science with management and leadership training by integrating a “solid core graduate-level curriculum” with business courses such as management and marketing, accounting and finance, and project management. (http://psm.illinois.edu/prospective-students)

PhD Programs:

Many PhD programs in North America have traditionally been inter / multidisciplinary by nature given the complexity and the need for a comprehensive and in-depth investigation of the given problem being examined by the candidate. This latter situation has been intensified with the development of new areas of research such as “omics” (e.g. proteomics, genomics, nutragenomics), nanotechnology, etc… where the candidate often requires advice of faculty / researcher expertise and / or courses from outside those traditionally found in food science departments. Course requirements vary from no course requirements (unless recommended by the candidate’s advisor and / or advisory committee) (e.g. Food Science, University of Guelph) to required course requirements (e.g. University of California – Davis http://foodscience.ucdavis.edu/grad/phd-degree-requirements).

Interdisciplinary Graduate Programs:

As with undergraduate programs, various innovative and creative interdisciplinary programs have recently become more prevalent and are neither the domain of a single department nor college.  Such a program is the Biophysics Interdepartmental Group (BIG) at the University of Guelph (http://www.uoguelph.ca/biophysics/).  As described in their website, “Biophysics Interdepartmental Group (BIG) at the University of Guelph is a unique program of masters and doctoral study that seeks to further our understanding of biological processes through the application of the concepts and techniques of the physical sciences.”  Faculty members currently involved in BIG are from several colleges, i.e. College of Physical and Engineering Science, College of Biological Science, Ontario Agricultural College and Ontario Veterinary College, and represent areas such as Biomechanical Biophysics, Computational Biophysics, Cellular Biophysics, Molecular Biophysics, Structural Biophysics and Food Science. MSc and PhD students are granted degrees from BIG although the majority of their research is done in the department of their advisor.

Conclusions:

Food science curricula, at both the undergraduate and graduate levels, are evolving to reflect the need for greater emphasis on outcomes based courses / programs, the development and encouragement of more hands-on / internship experience(s), as well as courses regarding the “soft” skills (e.g. communication skills, team work). Programs and courses are also responding to recent developments in research and technology (e.g. “omics”, nanotechnology) as well as the interest of both students and employers in areas not traditionally associated with food science and technology (e.g. business, culinary arts).  Finally, the discipline of food science by definition has been inter / multidisciplinary; however, we are now experiencing the formalised creation of new creative programs involving food science departments (e.g. BIG, University of Guelph) which further expand the expertise, knowledge and infrastructure available to our food science and technology students. The expansion of the food science universe has just begun!

Dr Rickey Y. Yada is Professor, Canada Research Chair in Food Protein Structure, Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada and Scientific Director of the Advanced Foods and Materials Canada (AFM Canada), 150 Research Lane, Suite 310, Guelph, ON N1G 4T2 Canada, N1G 2W1 (e-mail: ryada@uoguelph.ca);  Dr Charity Parr-Vasquez is with AFM Canada, and Brian C. Bryksa is a PhD candidate in the Department of Food Science, University of Guelph.