Dec. 4, 2009
The following curricular changes are being circulated for approval through the University Course Challenge:
Bioresources: Page 2
Food and Bioproduct Sciences revised program and new courses; prerequisite change; program revisions in BSc (Agbus) and BSA majors.
Arts & Science:
New courses in Art & Art History, History, Languages & Linguistics, Music
Chemistry, Native Studies, Psychology; prerequisite change in Music; program revision in Geophysics.
Graduate Studies & Research:
New courses in Interdisciplinary Centre for Culture and Creativity; Mechanical
Engineering; Medicine; Nursing; Public Policy; Small Animal Clinical Sciences
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Page 10
Schedule for approval:
Date of circulation: Dec. 4, 2009
Date by which Challenge must be received: Dec. 18, 2009
Date by which changes will automatically be considered approved in the absence of Challenge: Jan. 8, 2010
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At its December 1, 2009 meeting, the Academic Programs Committee of Council approved the change of program name from “Food and Applied Microbiological Sciences” to “Food and Bioproduct Sciences” . APC also approved the creation of a Minor in Food and Bioproduct Sciences and the cross-college minor in Nutrition in the Bachelor of Science in Agriculture degree, and deletion of the existing minors in Food Science and Applied
Microbiology in the Bachelor of Science in Agriculture degree.
The Academic Programs Committee also agreed that the following program revisions and new courses associated with this major would be circulated for approval through the University Course Challenge:.
FOOD & BIOPRODUCT SCIENCES
Background: The College of Agriculture, in 2006, underwent a change in name, becoming the College of
Agriculture and Bioresources. In 2008, what was the Department of Applied Microbiology and Food Science (and before that the Department of Dairy Husbandry, the Department of Dairy Science and the Department of Dairy and Food Science) became the Department of Food and Bioproduct Sciences. These changes in name were much more than cosmetic, but rather reflected evolution in the scope of teaching, research and outreach in the College and the Department. This evolution was in response to trends in the external environment, university priorities, the faculty complement, student interests and employment opportunities. So, too, is the introduction of a new major and a new minor in Food and Bioproduct Sciences.
The existing major in Food and Applied Microbiological Sciences prepares students for a general education in agri-foods with a specialization theme in either food science or applied microbiology. Previously, the department had offered two B.S.A. specializations, in Food Science and in Applied Microbiology. In response to recommendations forthcoming from Systematic Program Review, the single major with themes was established.
The proposed major in Food and Bioproduct Sciences broadens the scope of the undergraduate program to include greater emphasis on biofuels, other non-food bioproducts, functional foods and nutraceuticals, and valueaddition, in keeping with contemporary emphasis on diminishing petroleum supplies, climate change and the environment, food quality and safety, and health and wellness. The proposed major continues to reflect the tight integration of microbiology and food and bioproduct sciences with respect to production, quality assurance and safety.
Over the past few years, the Department of Food and Bioproduct Sciences has filled faculty positions and research chairs in the areas of food proteins, lipid science and biotechnology, lipid quality and utilization, nanotechnology, and agricultural microbiology.. The new major and minor reflect the broadened scope of teaching, research and outreach in the Department.
Major in Food and Bioproduct Sciences
The 120-credit-unit major in Food and Bioproduct Sciences will replace the existing major in Food and Applied
Microbiological Sciences with its two themes, Food Science and Applied Microbiology. The major complies in all respects with the requirements for majors in the Bachelor of Science in Agriculture (B.S.A.) degree program.
The majority of the existing Food and Applied Microbiological Sciences (FAMS) courses will be included in the new Food and Bioproduct Sciences (FABS) major. The course identifier for departmental course offerings will be changed from FAMS to FABS, in keeping with both the program (and department) name. Some of the existing
FAMS courses to be included in the new FABS major will undergo modifications in title and/or number and/or content. Six new FABS courses will be created and four courses deleted. Some of the content of these deleted courses will be incorporated into FABS courses (new and existing) to be included in the new program. Most
300- and 400-level FABS courses will be offered on an every-other-year basis, as is the current practice.
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T he FABS major will include some of the courses from other colleges/departments that form part of the existing
FAMS major, as required courses or restricted electives, and will include additional courses from other colleges/departments as required courses or restricted electives.
The proposed FABS major with its six new FABS courses, along with the proposed FABS minor, will broaden and enrich the undergraduate experience available in the Department of Food and Bioproduct Sciences, and will attract students interested in food science as well as those whose interests extend to functional foods and nutraceuticals or biofuels and other non-food bioproducts. The department’s unique strengths in applied microbiology will be reflected in several courses in the proposed programs, and required and elective courses include offerings from several other departments and colleges. The department will continue to offer the B.Sc.
Food Science program (also under revision) for students preferring that option. Students currently enrolled in the
Food and Applied Microbiological Sciences major or in the Food Science or the Applied Microbiology minor in the B.S.A. program, or in the B.Sc. Food Science Program, will not be impacted negatively by the introduction of the proposed FABS major since essential material from the few deleted courses will be included in new and revised course offerings. In fact, currently-enrolled students will be able to include new FABS offerings in their programs as they become available.
New resources (Graduate Teaching Assistantships and materials and supplies) will be required for the offering of laboratories in FABS 432.3 Microbial Bioproducts in Agriculture and FABS 486.3 Sensory Evaluation of Food. It is estimated that 24 and 48 hours of Graduate Teaching Assistant time, and materials and supplies in the amounts of $1,500 and $2,000, will be required for each offering of the respective courses. These new resources will be provided by the College of Agriculture and Bioresources.
Existing FAMS courses to be included in the FABS major: (all courses will undergo a change in identifier, i.e.
FAMS to FABS; courses may undergo minor revisions in content; courses which will undergo a change in number and/or title are shown in bold )
Existing Identifier and Title
FAMS 210.3 Dimensions of Food Science
New Identifier and Title
FABS 210.3 Dimensions of Food Science
FAMS 212.3 Agrifood and Resources Microbiology FABS 212.3 Agrifood and Resources Micribiology
FAMS 271.3 Food Biotechnology FABS 371.3 Food Biotechnology
FAMS 323.3 Food Additives and Toxicants
FAMS 345.3 Unit Operations in Food Processing
FABS 323.3 Food Additives and Toxicants
FABS 345.3 Unit Operations in Food Processing
FAMS 360.3 Water Microbiology and Safety
FAMS 362.3 Functional Foods and Nutraceuticals
FAMS 411.3 Lipid Science and Technology
FAMS 415.3 Advanced Food Chemistry
FAMS 417.3 Food and Bioproducts Analysis
FAMS 425.3 Food Microbiology and Safety
FAMS 430.3 Microbial Ecology
FAMS 434.3 Industrial Microbiology I
FABS 360.3 Water Microbiology and Safety
FABS 362.3 Functional Foods and Nutraceuticals
FABS 411.3 Lipid Science and Technology
FABS 315.3 Food Chemistry
FABS 417.3 Food and Bioproducts Analysis
FABS 325.3 Food Microbiology and Safety
FABS 430.3 Environmental Microbiology
FABS 334.3 Industrial Microbiology
FAMS 436.3 Fuel Alcohol and Biofuels Production FABS 436.3 Biofuels Production
FAMS 450.3 Anaerobic and Rumen Microbiology FABS 450.3 Anaerobic and Rumen Microbiology
FAMS 452.3 Quality Assur. and HACCP in Food Ind.
FAMS 457.3 Meat Science and Technology
FABS 452.3 Quality Assurance and HACCP
FABS 457.3 Meat Science and Technology
FAMS 474.3 Food Enzymology
FAMS 492.3 Literature Thesis
FABS 474.3 Food Enzymology
FABS 492.3 Literature Thesis
FAMS 493.3 Product Development
FAMS 494.6 Research Thesis
FABS 493.3 Product Development
FABS 494.6 Research Thesis
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New FABS courses
FABS 211.3 Introductory Bioproduct Science
Calendar Description:
This course provides a general overview of the current science of bioproducts, i.e. industrial products made from renewable biomass. The course focuses on the structure, properties and processing of bioproducts arising from the value-chain of agricultural bioresources.
Prerequisite(s): CHEM 112.3 or permission of the instructor
Rationale for Introducing This Course:
Bioproducts derived from renewable bioresources represent the most promising alternative to petroleum-based products and offer long-term environmental and economic sustainability. This course provides a basic understanding of the chemistry, structure and function of a wide variety of bioproducts and will contribute to the development of a highly trained workforce for the bioeconomy.
FABS 366.3 Physicochemical Properties of Food Macromolecules
Calendar Description:
This course provides insight into the basic structure-function relationships of lipids, proteins and polysaccharides in complex systems. The physicochemical, i.e. functional, properties of food and bioproducts will be emphasized.
Prerequisites: FABS 315.3 Food Chemistry or permission of the instructor
Rationale for Introducing This Course:
Macromolecular interactions in materials are responsible for the physicochemical properties of food and bioproducts. By understanding how proteins, lipids and polysaccharides function as structuring agents in foods and bioproducts, individuals are able to more easily modify and formulate desirable end-product characteristics.
This course will focus on the theories and calculations used to determine structure-function relationships.
FABS 401.3, Dairy Science and Technology
Calendar Description:
The course will examine the chemistry and processing of dairy products. The lectures will cover the fundamental aspects of milk with respect to chemistry, biochemistry, nutrition and engineering, as well as its application in a wide variety of dairy products.
Prerequisites: CHEM 112, BMSC 200 and FABS 210, or permission of the instructor
Rationale for Introducing This Course:
For centuries, milk has been regarded as a highly nutritious food. We process milk into various forms and many varieties of dairy products. Through active research and development, the variety of dairy products has expanded from traditional forms, such as cheese, to modern foods, such as extended shelf-life milk. Even non-food applications, such as whey protein plastics, have been developed in order to utilize milk more efficiently. The course introduces current knowledge of dairy science and technology. The technologies used to prepare dairy products will be discussed in terms of their chemistry, physics and nutrition, in order that students will understand how dairy products are produced, processed and consumed. The course was offered as FAMS 498.3 in Term 1 of the 2008-09 academic year and received positive feedback.
FABS 432.3 Microbial Bioproducts in Agriculture
Calendar Description:
The world’s food, environmental and energy concerns require innovative bioproducts as natural and environmentally friendly solutions to reduce the usage of chemical pesticides and fertilizers, while enhancing crop yields and biomass production for biofuels. This course provides an overview of recent advances and discoveries in the area of microbial bioproducts, such as inoculant biotechnology and formulation, genomics and proteomics, and their application to sustainable and organic agriculture systems.
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Prerequisites: FABS 212.3 Agrifood and Resources Microbiology or MCIM 214.3 Basic and Medical
Microbiology or BMSC 210.3 Microbiology or PLSC 222.3 Introduction to Field Crops or permission of the instructor
Rationale for Introducing This Course:
The current generation of students in the College of Agriculture and Bioresources is exposed to increasing concerns related to food quality and production, environmental pollution and energy demand. As agriculture graduates, they will be key players in finding solutions to these challenges. Microbial bioproducts are part of the solution, hence this course would benefit all students interested in understanding or participating in contemporary research on discovering and implementing novel microbial bioproducts, an integral part of the emerging bioeconomy in Saskatchewan and Canada. Students who have taken this course will have a solid foundation in basic and advanced principles of microbial bioproducts, including their diversity, function, formulation and applications. This course will aid in the development of a highly trained workforce for the bioeconomy. Lectures coupled to laboratory work will enable students to relate their class knowledge to agricultural practice.
FABS 460.3 Protein Science and Technology
Calendar Description:
This course provides an advanced understanding of structure-dynamic-function relationships of proteins from both plant and animal sources. The emphasis will be on protein structure, protein interactions, methodologies for assessing protein functionality, protein purification and the use of proteins in novel food and bioproducts.
Prerequisites: FABS 315.3 Food Chemistry or permission of the instructor
Rationale for Introducing This Course:
Familiarity with theories of protein structure, interactions and functionality are essential for students working in the area of food chemistry, specifically those studying proteins or other bio-macromolecules. Knowledge of structure-dynamic-function relationships of proteins is required for tailoring their use in food and bioproducts.
FABS 486.3 Sensory Evaluation of Food
Calendar Description:
The course will provide an introduction to the principles and procedures for sensory evaluation of foods through lectures and hands-on practica. Appropriate uses of specific tests will be discussed, along with data analysis and interpretation and factors that influence sensory responses. Students will also have the opportunity to carry out a small sensory evaluation trial by evaluating products for an “industry” client.
Prerequisites: FABS 210; PLSC 314 or STAT 245; or permission of the instructor
Rationale for Introducing This Course:
Knowledge of the principles and procedures of sensory evaluation of food is important for food scientists that work in product development or quality assurance in the food industry.
Course Deletions:
FAMS 412.3 Fluid Food Products
FAMS 433.3 Microbial Insecticides
FAMS 435.3 Microbiological Techniques
FAMS 437.3 Industrial Microbiology II
Calendar entry for Major in Food and Bioproduct Sciences:
Year 1 (30 c.u.)
AGRC 111.3 Agricultural Science I; AGRC 112.3 Agricultural Science II; AGRC 113.3 Agri Food Issues and
Institutions; BIOL 120.3 The Nature of Life; BIOL 121.3 The Diversity of Life; CHEM 112.3 General Chemistry
I Structure, Bonding and Properties of Materials; CHEM 250.3 Introduction to Organic Chemistry; ECON 111.3
Price Theory and Resource Allocation; 6 c.u. chosen from humanities, social sciences or fine arts.
Year 2 (30 c.u.)
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FABS 210.3 Dimensions of Food Science; FABS 211.3 Introductory Bioproduct Science; FABS 212.3 Agrifood and Resources Microbiology; RCM 300.3 Effective Professional Communications ; BMSC 200.3 Biomolecules;
BMSC 230.3 Metabolism; MATH 101.3 Elementary Calculus or MATH 110.3 Calculus or MATH 125.3
Mathematics for the Life Sciences; ENG 111.3 or 112.3 or 113.3 or 114.3 Literature and Composition; NUTR
120.3 Basic Nutrition; PLSC 314.3 Statistical Methods
Years 3 and 4 (60 c.u.)
Required Courses (30 c.u. for students taking FABS 492.3 or FABS 493.3 or 33 c.u. for students taking FABS
494.6)
FABS 315.3 Food Chemistry; FABS 325.3 Food Microbiology and Food Safety; FABS 334.3 Industrial
Microbiology; FABS 345.3 Unit Operations in Food Processing; FABS 366.3 Physicochemical Properties of
Food Macromolecules; FABS 417.3 Food and Bioproducts Analysis; FABS 452.3 Quality Assurance and
HACCP; FABS 492.3 Literature Thesis or FABS 493.3 Product Development or FABS 494.6 Research Thesis;
ABE 303.3 Principles of Food and Feed Processing Equipment; COMM 204.3 Introduction to Marketing or
BPBE 230.3 Innovation and Entrepreneurship in Agribusiness or ENT 210.3 Marketing for Entrepreneurial
Ventures
Restricted Electives (15 c.u. for students taking FABS 494.6 or 18 c.u. for students taking FABS 492.3 or FABS
493.3) to be selected from the following as approved by the program advisor; courses to fulfill the requirements of a minor may also be included as restrictive electives upon approval of the program advisor:
FABS 371.3 Food Biotechnology; FABS 323.3 Food Additives and Toxicants; FABS 360.3 Water Microbiology and Safety; FABS 362.3 Nutraceuticals and Functional Foods; FABS 411.3 Lipid Science and Technology; FABS
430.3 Environmental Microbiology; FABS 436.3 Biofuels Production; FABS 450.3 Anaerobic and Rumen
Microbiology; FABS 432.3 Microbial Bioproducts in Agriculture; FABS 457.3 Meat Science and Technology;
FABS 474.3 Food Enzymology; FABS 401.3 Dairy Science and Technology; FABS 460.3 Protein Science and
Technology; FABS 493.3 Product Development; FABS 495.3 Sensory Analysis; BPBE 292.3 Economics of
Biotechnology; BMSC 240.3 Laboratory Techniques; BIOC 230.3 Information Transfer DNA to Proteins; CHEM
115.3 General Chemistry II Chemical Processes; CHEM 221.3 Analytical Chemistry I; CHEM 231.3 Inorganic
Chemistry I; CHEM 242.3 Physical Chemistry I; CHEM 255.3 Bio Organic Chemistry; NUTR 310.3 Food
Culture and Human Nutrition; NUTR 322.3 Nutrition Throughout Lifespan; PLSC 420.3 Grain Chemistry and
Technology
Open Electives (12 c.u.)
Students are encouraged to complete an 18 c.u. B.S.A. or cross-college minor
OTHER CURRICULUM CHANGES
Prerequisite Changes
The prerequisite for Plant Science 220.3 Fundamentals of Horticulture is changed from BIOL 120 and 121 to
AGRC 111 and BIOL 120
Other Minor Curriculum Changes
The addition of ANSC 250.3, Introduction to Equine Studies, and ANSC 350.3, Advanced Equine Studies, as restricted elective lists in the Animal Science major and minor programs in the BSA degree.
The replacement of AGRC 492.3 and AGRC 494.6 with PLSC 492.3 and PLSC 494.6 respectively in the Crop
Science and Applied Plant Ecology majors in the BSA degree. This is to correct an error in the calendar write up.
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The addition of BPBE 251, Introduction to Agriculture Policy, BPBE 254, Agribusiness Taxation, BPBE 330,
Land Resource Economics, BPBE 430, Natural Resource Economics and BPBE 445, Competition Regulation and
Antitrust Theory and Applications, as restricted electives for the B.Sc. (Agbus) degree.
The addition of MATH 121, Mathematical Analysis for Business and Economics as an acceptable course to meet the Math requirement of the B.Sc. (Agbus) degree. Students may choose one of Math 101, 110 or 121.
For information
FAMS 498.3, Special Topics: Microbial Bioproducts, was approved for offer in January 2010.
The curricular revisions listed below were approved through the April to October 2009 Arts & Science College
Course and Program Challenges and are now submitted for approval by University Course Challenge
Division of Humanities and Fine Arts
Art and Art History
New Course
ARTH 329.3 Imagining the City
1 or 2 How do artists, filmmakers, architects, urban planners and thinkers imagine their urban spaces? What determines their point of view in the cities in which they live? How do they represent their urban imaginaries as contested, multiple, and constantly mutating, from Mexico City to Havana, Barcelona to Saskatoon, Johannesburg to Paris and London, etc.? This course will engage critically with these and other demanding questions. Materials to be examined may include painting, photography, architecture, cultural theory, film, new media, popular culture, performance, sculpture, installation art, graffiti and fashion.
Prerequisites: 6 credit units of Humanities, Fine Arts or Social Sciences, or permission of the department.
Instructor(s): Lynne Bell; Keith Bell
Rationale: This course fills a gap in the current curriculum in Art History. This course explores the relationship between art and the city. Representing defining moments of the modern through a global perspective, this course focuses on selected cities/case studies which have at specific historical moments acted as catalysts for innovation in visual culture.
History
New Course
HIST 486.3 Female Spies in the Modern Age
1 or 2 This course examines the experiences of female spies and intelligence officers from the late 18 th
century through the 20 th
century. It places special emphasis on the extent to which gender stereotypes shaped how female spies operated across diverse cultural contexts and how they were perceived in the popular imagination.
Prerequisites: Permission of the department.
Instructor: Pamela A. Jordan
Rationale: The course will be course option for History majors. It would strongly appeal to History majors who prefer to take modern history courses in the areas of foreign affairs and gender history. In addition, it would offer students who have already taken HIST 386.3 (Intelligence and Espionage in the 20th Century) a 400-level seminar on a more specific topic in the field of espionage history. The course also reflects the research interests of the instructor.
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Languages and Linguistics
New Courses
LING 341.3 Semantics
1 or 2 The course will introduce advanced linguistic students to the foundations of lexical and grammatical semantics. It will also deal with the semantics-pragmatics interface and introduce students to the basics of formal semantics in order to enable them to work with computational models of language and learn how to do simple semantic processing.
Prerequisites: LING 241 or permission of the department.
Instructor: Peter Wood
Rationale: Improves the department's offerings in the field, provides an opportunity for students to deepen their insights into formal theories of language and provides them with an insight into up-to-date linguistic research.
Music
New Course
MUS 345.3 Introduction to Electro-Acoustic Music
1 or 2 This course is designed to create musical works (i.e. composition) within the electronic/digital electroacoustic medium. The course introduces students to the department's Electronic Music Laboratory (i.e. includes an EML orientation and allows students use of the EML). The course offers theoretical and acoustical foundations and artistic guidance.
Prerequisites: MUS 234.3
Instructor: Gyula Csapo
Rationale: Improves department’s offerings in the field, reflects the research interests of the instructor and responds to student demands.
Minor Course Revision
MUS 242.1 Diction for Singers I: English. Latin and Italian
Prerequisite Change:
Old prerequisite: MUAP 148 or by permission of the department
New prerequisite: MUS 133 or permission of the department
Rationale: This change will standardize the pre-requisites for each of MUS 242, 243, and 244, which constitute the Diction for Singers series. Evaluation will not be affected.
Division of Science
Chemistry
New Course
CHEM 334.3 Materials Chemistry
1 or 2 Materials chemistry involves the study of the synthesis, properties, characterization and applications of solid state and polymeric materials. This course is fashioned to illustrate how chemistry can be rationally used to synthesize a wide range of materials with properties that can be tailored for advanced technologies.
Prerequisite: CHEM 231
Instructor(s): Robert Scott, Andrew Grosvenor
Rationale: Materials science is a rapidly growing field and an emerging area of pre-eminence at the University of
Saskatchewan. However, at the present time, there is no permanent course dedicated to basic materials chemistry in the Department of Chemistry and thus many students are not exposed to this area of chemistry during their undergraduate degree. This course has been offered twice under the special topics designation (CHEM 398) with strong enrollment in both years (18 students in T2 2006-2007, 25 students in T1 2008-2009). Student response to
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the course has been very positive. The 300 level is the most appropriate for this course as the material is most suited for senior students who have been introduced to general chemical concepts. CHEM 231 (Inorganic
Chemistry 1) has been deemed to be a suitable prerequisite for this course as it covers many of the basic concepts that the course builds up.
Geological Sciences
Minor Program Revision
Geophysics BSc 4-yr, Honours
Add PHYS 117.3 as an option to PHYS 125.3 in Requirement C1.
Current Calendar Entry:
C1 Natural Science Requirement ( minimum 15 credit units)
Choose 15 Credit Units from the following:
•
GEOL 121.3
•
CHEM 112.3
•
PHYS 115.3
•
PHYS 125.3 (formerly PHYS 121)
•
CMPT 111.3 or CMPT 116.3 (Students intending to register in CMPT 116 must contact the geophysics program advisor for permission)
Proposed Calendar Entry:
C1 Natural Science Requirement ( minimum 15 credit units)
Choose 15 Credit Units from the following:
•
•
•
•
•
GEOL 121.3
CHEM 112.3
PHYS 115.3
PHYS 117.3 or PHYS 125.3 (formerly PHYS 121)
CMPT 111.3 or CMPT 116.3 (Students intending to register in CMPT 116 must contact the geophysics program advisor for permission)
Rationale: This is a bookkeeping change resulting from the deletion of PHYS 121.6 and 111.6 and their replacement with 115.3 + 125.3 and 115.3 + 117.3 respectively. The proposed change follows the practice in the
Physics program.
Division of Social Science
Native Studies
New Course
NS 480.3 Aboriginal Food Sovereignty
1 or 2 Examines issues around Indigenous foods, including local and global contributions, impacts and threats.
Modern developments have social, cultural, economic and health impacts on Indigenous communities. These impacts and what Indigenous peoples and their allies are doing to restore and preserve local economies will be studied. Prerequisites: 6 credit units in 100-Level Native Studies
Instructor: Priscilla Settee
Rationale: First Nations and Métis communities are plagued by insecure food systems leading to high rates of diabetes, heart disease and other health related problems making the issues of sustainable food sovereignty and food security very timely if not urgent. Many other departments on campus do not highlight the specific needs of
Aboriginal communities and their food related issues. This course not only presents information about the crises in Aboriginal communities but also presents information about Indigenous Knowledges in relation to food
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contributions. Proposed instructor is requested to give lectures throughout the academic year to the Food Sciences
Department and to local, national and international groups working on food sovereignty(availability and security) issues. Letters of support are included.
Psychology
New Course
PSY 207.3 Psychology of Death and Dying
1 or 2 Focuses on the psychological issues relevant to death and dying. Topics to be examined: societal attitudes, cultural differences, coping with dying, dealing with loss and grief, memorialization and funerals, developmental issues across the life span, relevant legal issues, suicide and life threatening behavior, AIDS and the psychological meaning of death.
Prerequisites: 6 credit units of 100-Level PSY courses.
Instructor(s): Brian Chartier, Phil Carverhill
Rationale: This course is filling a gap in Arts & Science and university course offerings. There is only one other course on death and dying offered at either an undergraduate or graduate level on this topic and it is in Religious
Studies. This course is well suited to the health science colleges that face these issues regularly. Moreover, many social science majors go on to human service settings in which dealing with death is inevitable. The course fits into the Group 1 Courses in Psychology. It is suitable to the 200 level as an introduction to a specialized content area within psychology.
December 2009 Course Challenge
HUMANITIES AND FINE ARTS
INTERDISCIPLINARY CENTRE FOR CULTURE AND CREATIVITY
New Graduate Course:
INCC 801.0 – Reading French
Calendar Description:
Designed to develop a student’s French reading skills particularly for research purposes. Primary emphasis is on the comprehension of a wide variety of texts in French.
Rationale:
The Department of English, History and Music have second language requirements for their graduate programs.
Specifically, History states that students are expected to have a reading knowledge of the language that is identified as part of their program. The English graduate program required Masters thesis students to demonstrate an intermediate knowledge, and Doctoral students to demonstrate an advanced knowledge, of one language other than English. This requirement enables students to be active participants in the international community of scholars as well as enhancing research skills. Unfortunately, many students struggle to fulfill the language requirement. This requirement often creates a significant delay in the student’s progress, delays degree completion, and compromises research ability with obvious implications for faculty and students.
The French Reading course is designed to address this situation. This course will offer graduate students training opportunity that is not currently available, which in turn, will be reflected on their transcripts. The course will also allow students to fulfill the language requirement in an efficient manner. Rather than repeatedly attempting to pass the existing translation exam with little support, which is taxing on the student and his/her supervisor, students will acquire the necessary French reading skills in a classroom environment. This course will also
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strengthen research skills. To conduct research, students in Humanities and Fine Arts disciplines must have the ability to find, read, and translate source material that is not written in English.
Although other universities, such as the University of Toronto, have provided similar courses for years, this type of course has not been offered at the University of Saskatchewan. We are currently proposing to offer a French
Reading course in recognition of the developmental nature of the course, the current needs of graduate students, and the fact that Canada is a bilingual country.
Contact Person: peter.stoicheff@usask.ca
Approval: Joint Committee, March 17, 2009
MECHANICAL ENGINEERING
New Graduate Course:
ME 866.3 – Systems Identification and Parameter Estimation
Calendar Description:
Many engineering problems involve parameter identifiability and/or parameter estimation. The main objective of this course is to provide students with concepts and methodologies for parameter identifiability and parameter estimation. Topics will include parameter identifiability, model selection, least squares, maximum likelihood and maximum a Posteriori methods for linear nonlinear parameter estimation. Applications to some practical problems are also discussed.
Rationale:
Many engineering problems involve parameter identifiability and/or parameter estimation. There is no existing course to cover the topics in the proposed course. Upon completion of this course, the students should be able to solve most problems involving parameter identifiability and parameter estimation. The course has been offered as an ME 898 course twice. Research groups in control and dynamic systems in the Department of Mechanical
Engineering consider this as a core course.
Contact Person: jim.bugg@usask.ca
Approval: Graduate Student Affairs Committee November 17, 2009
MEDICINE
Graduate Course Deletion:
OBGY 801.3 – Molecular Biology
Rationale:
Instructor transferred to the Department of Biology and plans to offer the course through the Department of
Biology.
Contact Person: william.albritton@usask.ca
Approval: Graduate Student Affairs Committee November 17, 2009
NURSING
Graduate Course Modification:
NURS 816.3 – Community Within the Context of Diversity and Vulnerability
Contact Person: lynette.stamler@usask.ca
Approval: Graduate Programs Committee October 13, 2009
PUBLIC POLICY
New Graduate Course:
PUBP 805.3 – Economics for Public Policy Analysis
(MPP) program or on permission of the instructor
Calendar Description:
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This course provides an economic framework for the analysis of public policy using microeconomic concepts to examine when and how the government should intervene in the economy. Using the starting point of policy as intervention, the course examines the circumstances under which government involvement is most likely to be desirable, and then considers the key instruments that government uses in its intervention.
Rationale:
This course currently exists as a Special Topics (898) course and is being confirmed as a permanent course. It is a core course in both the MPA and MPP programs.
Contact Person: michael.atkinson@usask.ca
Approval: Graduate Student Affairs Committee November 17, 2009
New Graduate Course:
PUBP 836.3 – Public Leadership: Theory and Practice
(MPP) program, admission into a graduate program in the Department of Political Studies or the Department of
Educational Administration, or on permission of the instructors
Calendar Description:
This course provides students with an understanding of selected theories and practices of public leadership for various informal and agentic roles at local, regional, provincial, and federal levels.
Rationale:
This course will enhance the existing small array of electives currently offered by the JSGS. The course provides students in the MPA, MPP, and other programs an opportunity to expand their knowledge of leadership realities, roles, and relationships with the public sector.
Contact Person: michael.atkinson@usask.ca
Approval: Graduate Student Affairs Committee November 17, 2009
SMALL ANIMAL CLINICAL SCIENCES
New Graduate Course:
VSAC 874.6 – Diagnostic Endoscopy in Small Animal Internal Medicine
Sciences
Calendar Description:
This is a lecture and laboratory graduate course that will familiarize students with the use of endoscopy as a diagnostic and research technique in small animal practice and will allow students hands-on practice sufficient to become proficient at a wide variety of endoscopic techniques.
Rationale:
Endoscopy has become a very important facet of small animal medicine specialty practice. Internists are expected to be able to use endoscopy to examine and sample internal organs and to diagnose and treat patients. The didactic portion of this course will emphasize basic principles and research applications of endoscopic techniques while the laboratory portion will allow hands-on practice of each of the techniques. This course will be instrumental in advancing graduate student training, specialty boards preparation and developing clinical proficiency. This course has been offered twice as a special topics course and is now being established as an official numbered course.
Contact Person: klaas.post@usask.ca
Approval: Graduate Programs Committee October 13, 2009
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