May 8, 2007
Proposal for a New Program in
Food Science and Nutrition
R.C. Burk, J.D. Miller and G.W. Buchanan, Chemistry Department
and
S.M. Aitken, Biology Department
1. Introduction
2
2. Description
3
3. Academic Merit and Program Delivery
4
3.1 Demand and Impact
3.2 Relationship to Programs at Other Institutions
3.3 Consultation
3.4 Resource Requirements and Availability
3.5 Financial Implications
3.6 Accreditation of the Program
4
4
5
6
8
12
Appendix A. Descriptions of New Courses
Appendix B. Costs for Course Delivery
Appendix C. Calendar entry for this program
Appendix D. Statement from Jean Mullan, Director,
Undergraduate Recruitment Office
13
15
17
18
May 8, 2007
New Program:
Food Science and Nutrition (Honours B.Sc.)
To start:
September 2008
Proposed by:
Chemistry Department
Faculty Board Approval:
SAPC Approval:
1. Introduction
The Canadian food processing industry (not including farming) employs 238,000
people, or 12% of the total employment in manufacturing in Canada (2001 figures). The
science of food and nutrition is a major contributor to the quality and quantity of the food
produced in Canada. Knowledge of food and nutritional science is required in order to
make decisions on such issues as irradiation of foods, genetically modified foods,
contamination of foods by micro-organisms and toxic compounds, food preservation,
and so on.
The combined existing resources of Carleton’s Chemistry and Biology departments and
Institute of Biochemistry provide an excellent base on which the proposed new program
will be built. Furthermore, a strong complement of courses from Public Affairs and
Manangement statistical modelling courses make this a unique program with a solid
science base, and an emphasis on assessment, management and communication of
risk in food safety. Related programs at many competing institutions (e.g. Ottawa,
Dalhousie, Acadia, McGill, Guelph, Toronto, Alberta) were examined to ensure that
Carleton’s program will stand out as strong and unique. Indications from stakeholders in
the industry are that there is a need for people that are knowledgeable scientists and
able to assess risk and formulate policy. The program will therefore graduate people
already in demand in the food industry. One estimate is that there are currently some
10,000 people employed as food scientists in Canada.
The program will attract students interested in chemical or biological sciences, as well
as those interested in all aspects of the food industry, from nutrition to food chemistry,
analysis and engineering to microbiological risk to policy formulation and regulation in
the food industry.
2
May 8, 2007
2. Description
This four year honours program consists of a general science first year, and a total of
6.5 credits of new courses.
Food Science and Nutrition
Bachelor of Science (20.0 credits) – New courses are underlined
First year
BIOL 1003 (Introductory Biology I) [0.5]
BIOL 1004 (Introductory Biology II) [0.5]
CHEM 1000 (General Chemistry) [1.0]
MATH 1007 (Elementary Calculus I) [0.5]
MATH 1107 (Elementary Linear Algebra I) [0.5]
FOOD 1001 (Introduction to Food Science) [0.5]
ECON 1000 Introduction to Economics [1.0]
PHYS 1007 or ERTH 1006 or ERTH 1007 [0.5]
Second year
BIOC 2200 (Cell Physiology and Biochemistry) [0.5]
BIOL 2303 (Microbiology) [0.5]
BIOL 2104 (Introductory Genetics) [0.5]
CHEM 2203 (Organic Chemistry I) [0.5]
CHEM 2204 (Organic Chemistry II) [0.5]
CHEM 2303 (Analytical Chemistry) [0.5]
FOOD 2001 (Principles of Nutrition) [0.5]
STAT 2507 (Introduction to Statistical Modelling I) [0.5]
Science Continuation Course [0.5]
Free Elective [0.5]
Third year
BIOL 3104 (Molecular Genetics) [0.5]
FOOD 3001 (Food Chemistry) [0.5]
FOOD 3002 (Food Analysis) [0.5]
FOOD 3003 (Food Packaging) [0.5]
FOOD 3004 (Food Engineering) [0.5]
FOOD 3005 (Food Microbiology) [0.5]
STAT 2509 (Introduction to Statistical Modelling II) [0.5]
ECON 3300 Public Policy Toward Business [0.5]
Science Continuation Course [0.5]
Free Elective [0.5]
Fourth year
FOOD 4908 (Food Science Research Project) [1.0]
FOOD 4001 (Food Quality Control) [0.5]
FOOD 4101 (Food Safety Risk Assessment, Communication and Management) [1.0]
FOOD 4102 (Regulation of the Food Industry) [0.5]
Science Continuation Courses [1.0]
CHEM 4708 Toxicology I [0.5] and CHEM 4709 Toxicology II [0.5]
3
May 8, 2007
3. Academic Merit and Program Delivery
3.1 Demand and Impact
The demand will come from the fact that the program is unique, and that there are
currently some 10,000 food scientists employed in Canada. No other food or nutritional
science program in Canada has depth in the science and in the economics / risk
assessment / policy / regulation areas. However, it is crucial that the program is
advertised to reflect these merits.
3.2 Relationship to Programs at Other Institutions
There are 18 institutions in Canada offering food science or nutrition programs. These
programs range from food engineering to food science to nutritional science to dietetics.
Some are hybrids of two or more of these disciplines. The relevant ones and their
relationship to the proposed program are detailed as follows.
3.2.1 University of Ottawa – B.Sc. in Nutrition
According to U of O’s submission to the MTCU, the program, to be delivered by the
Faculty of Health Sciences, “is designed to train health care professionals to serve the
Francophone population and the other Canadian provinces. It will train competent
dieticians for an evidence-based practice that adheres to the guidelines for clinical
practice.” The main justification for the program is that it is to be taught in French, and
that it includes practicums and rotations. The program is at the dietetics end of the
spectrum. Carleton’s program will offer many courses not offered by the University of
Ottawa’s program, including economics, regulation and policy development, risk
assessment, food microbiology, engineering, packaging, and quality control. Carleton’s
program is thus science and regulation/policy intensive and would attract an entirely
different set of students from the University of Ottawa program.
3.2.2 University of Guelph
Guelph’s B.Sc. program in Nutrition and Nutraceutical Sciences offers a standard set of
food science courses, plus two one-term courses in nutraceuticals.
3.2.3 McGill University
McGill University has four programs related to food science (Food Science, Food
Industry, Nutrition Science, and Nutrition Science with a Dietetics option). None of these
programs offer the courses that make Carleton’s program unique.
3.2.4 Dalhousie University
Dalhousie’s Food Science program consists of a rather standard set of food science
courses. There are none of the courses that make Carleton’s program unique.
3.2.5 Acadia University
Similar to the other institutions, Acadia’s B.Sc. in Nutrition program offers only standard
food and nutritional science courses.
4
May 8, 2007
3.3 Consultation
Discussions were held with several internal and external units to gauge interest in the
program and to solicit suggestions for improving the marketability of its graduates.
The Director General of Health Canada’s Food Directorate (Dr. Janet Beauvais)
expressed a keen interest in having Health Canada involved in the development of the
new program. Discussions with two scientists from this unit (Dr. Samuel Godefroy,
Director of the Bureau of Chemical Safety and Dr. Jeff Farber, Director of the Bureau of
Microbial Hazards) made it very clear that graduates with knowledge only of one
relatively narrow area such as food science or nutritional science or food chemistry, are
available from many institutions, and more such graduates are not needed. New
employees in the food sector are forced to learn a much wider range of skills on the job
before they can usefully contribute to the industry. The job market for food professionals
demands people that have technical and regulatory and policy-making skills. The
proposed program addresses these issues by including a new course on Agri-Food
Markets and Policy, as well as two new courses on food safety risk assessment,
communication and management, and another on regulation of the food industry.
The Canadian Food Inspection Agency was also consulted. The attached letter from
Dr. Francois Guimont, President of the CFIA, expresses the need in the food industry
for experts “with a thorough understanding of the entire food production continuum” and
states that “Some areas of expertise that the CFIA will continue to require include food
microbiology and chemistry and compositional analysis, quality management systems
for laboratory, food industry, and regulatory programs; risk assessment and risk
communications as it relates to food; food regulation and food inspection policy
development and emerging food technologies.” Virtually all of these needs are captured
in the proposed program.
The Executive Director of the Canadian Institute of Food Science and Technology,
Ms. Carol Ann Burrell, stated that for a new program in food or nutritional science to be
successful, it must distinguish itself from existing programs. This sentiment was heard
from several sources – there is little room left for programs that graduate people having
only a narrow range of skills – the modern food professional must have knowledge of
and skills in a variety of areas.
Carleton’s School of Public Policy and Administration has submitted a proposal for
the Development of Enhanced Capacity for Excellence in Regulatory Governance.
According to the Director Susan Phillips, one area of regulatory interest is in the food
industry. It may be possible to have a bilateral interact with the School – their students
would require some science and our students may benefit from courses cross-listed to
the fourth year level. FOOD 4102, Regulation of the Food Industry, is in this category.
5
May 8, 2007
3.4 Resource Requirements and Availability
Appendix B contains details of the requirements on a course by course basis.
3.4.1 New Faculty Members
There are 6.5 credits worth of new courses in this program. Teaching the new science
courses will require four new faculty positions, assuming an average teaching load of
1.5 credits per academic year. Hirings can be spread out over four years since most of
the new courses are in the upper years of the program.
Year
Hirings
2008 Two tenure track positions – one
in biochemistry and one in
chemistry
2009 One tenure track position in
chemistry
2010 One tenure track position in
chemistry or biochemistry
Responsibilities
- Preparing FOOD 1001 and 2001, planning
third year courses including lab experiments
- Setting up and teaching third and fourth year
courses
- Needed especially for courses on Food
Microbiology and Food Safety Risk
Assessment courses.
Each will require research lab space (@900 ft2) and office space.
3.4.2 Teaching Space
New classroom space will be required, but likely only beginning in the third year of the
program (2010-2011). In first and second years, the additional 30 students can be fit
into existing classrooms in most courses. In 2010-2011, space in another 2-3
classrooms will be required, and in another classroom in 2011-2012.
3.4.3 Teaching Laboratory Space and Equipment
Some existing courses, especially in the biology department, are full in terms of
teaching laboratory space. New lab space for 30 students will be necessary for BIOL
1003 and 1004 in 2008-2009. More space is will be needed for BIOC 2200, and BIOL
2104 in 2009-2010. Collectively, one new dedicated lab space (1,300 ft2) will be
required for these BIOL and BIOC courses.
Referring to the course descriptions (in Appendix A of this document), three of the new
courses include laboratory components, namely Food Chemistry, Food Analysis and
Food Microbiology. These courses will also require a dedicated new lab space (1,300
ft2).
6
May 8, 2007
The overall requirements are therefore:
2008-2009
One new undergraduate teaching laboratory (1,300 ft2)
2009-2010
One new undergraduate teaching laboratory (1,300 ft2)
The estimate for required new teaching equipment is $230,000 (See Appendix B of this
document.)
3.4.4 Teaching Assistants
The program will require more TAs to accommodate increased numbers in core science
courses, as well as TAs in the three new courses with lab components. Assuming a
normal progression of students through the program beginning in first year, the following
numbers of full TAs will be required:
2008-2009
2009-2010
2010-onwards
4.25
8.25
10.25
3.4.5 Staff
A 0.5 FTE staff member will be required beginning in 2008-2009 to assist in
coordinating BIOC 2200, BIOL 2302 and BIOL 2104 due to increased enrolments and to
begin preparation for the three third year courses having lab components. Another 1.0
FTE staff member will be required for coordinating the three new courses at the third
year level, beginning in 2009-2010.
2008-2009
2009-onwards
0.5 FTE
1.5 FTE
3.4.6 Summary of Costs
- Four new research faculty members, including research lab space (@900 ft 2) and four
standard faculty office spaces.
- Two new teaching laboratories (@1,300 ft2)
- 1.5 FTE staff members, with office space adjacent to the new teaching labs.
- 10.25 TAs
- $230,000 teaching equipment costs
7
May 8, 2007
3.5 Financial Implications
B. Sc. (Honours) in Food Science and Nutrition
Exhibit I Incremental Cash Flow Analysis
Number of students
Academic Year - Fall
Revenues:
Student Revenue
30
2008
$
Investment Costs (Fiscal)
Equipment Investment
Construction Cost
Research labs
Teaching labs
New Faculty Offices
New Graduate students offices
New Staff office
211,920
58
2009
85
2010
111
2011
$
550,652
$
880,851
$
$
$
100,000
$
$
$
$
$
1,120,000
1,291,500
-
Faculty Start-up Grant
$
140,000
$
73,500
$
77,175
Recruitment and Rellocation Cost
$
16,000
$
8,000
$
8,000
Fixed Cost (Base)
# of new faculty recruited
Faculty Salaries + Benefits (20%)
# of new staff recruited
Staff Salaries + Benefits (20%)
$
1,193,839
-
111
2012
111
2013
$ 1,193,839
$ 1,193,839
$
$
$
Variable Costs: (Fiscal/ Base)
number of teaching assistants (120 h)
Teaching Assistant Cost
Lab Operating Cost
Advertising and promotion
Scholarship Costs
Other Operating Costs
$
$
$
$
$
8.50
20,580
2,076
10,000
103,950
945
$
$
$
$
$
Total Costs
$
3,057,050
$
$
963,499
$
991,806
$ 1,021,536
EBIT
Interest Expenses
Incremental Cash Flow
$
(2,845,130) $
(149,882) $
(49,899) $
230,341
$
202,033
$
172,303
$
(2,845,130) $
(149,882) $
(49,899) $
230,341
$
202,033
$
172,303
Terminal Value =
3,766,717
$1,358,234
18.2
0.0
461,198 $
-
2.0
192,000 $
1.00
60,000 $
Net Present Value =
Payback period (years) =
0.0
439,236 $
-
1.0
302,400 $
0.00
63,000 $
1.0
418,320 $
0.0
484,258
66,150
$
69,458
$
72,930
$
76,577
17.00
43,217
3,075
5,000
200,520
1,823
$
$
$
$
$
20.50
54,720
4,049
5,000
294,656
2,679
$
$
$
$
$
20.50
57,456
4,972
5,000
383,887
3,490
$
$
$
$
$
20.50
60,329
4,972
5,000
383,887
3,490
$
$
$
$
$
20.50
63,346
4,972
5,007
383,887
3,490
700,534
$
930,749
Assumptions
Cost per square foot - wet lab
Cost per square foot - dry space
$350
$0
# of research wet labs (800 sf.)
4
sq.ft. per teaching labs (24 students)
1230
Inflation rate /Inc. Salary rate = 5%
Cost of capital 5.5%
growth rate in students
revenue per year= 2%
Average Scholarship = $3,465.00
30
Lab cost per student $34.15
Ave. Salary per faculty
$
80,000.00
Ave. Salary per staff
$
50,000.00
sq.ft. per dry space
300
Teaching labs
Faculty offices
Grad students offices
staff office
3
4
2
1
Domestic Tuition
(excl Ancill.)
Int'l tuition
(excl Ancill.)
First year
Upper year
$4,339
$4,318
$12,042
BIU Value
First Year BIU
Upper Year BIU
Formula Fee
$5,111
1
2
$2,386
Other cost per student $30.00
# of hours per TA / term = 120
(Based on B.Sc. Honours)
(if not equal over all years change in
Enrolment Sheet)
undergrad TA rate $19.4
Intake every year (new
students)
8
May 8, 2007
B. Sc. (Honours) in Food Science and Nutrition
Net Present Value vs. Number of Students in 1st. year
$10,000,000
$8,000,000
$6,000,000
$4,000,000
NPV
$2,000,000
$20
$(2,000,000)
25
30
35
40
$(4,000,000)
$(6,000,000)
$(8,000,000)
# of students in First year of the program
Net Present Value vs. Cost of Capital
$2,500,000
$2,000,000
NPV
$1,500,000
$1,000,000
$500,000
$9%
8%
7%
6.0%
5%
$(500,000)
$(1,000,000)
Cost of Capital
Net Present Value vs. Inflationary Cost
$3,000,000
$2,500,000
$2,000,000
NPV
$1,500,000
$1,000,000
$500,000
$7%
6%
5%
4%
3%
$(500,000)
Inflationary Cost
9
May 8, 2007
B. Sc. (Honours) in Food Science and Nutrition
Revenue Estimates
Year
Type
FTEs
2008-2009
First Year Students
x tuition
x BIU
Dom
Int'l
Total
30.00 130170.00
0
0.00
30.00
81750.00
Dom
Int'l
Total
30.00 130170.00
0
0.00
30.00
81750.00
Dom
Int'l
Total
30.00 130170.00
0.00
0.00
30.00
81750.00
2011-2012
Dom
Int'l
Total
30.00 130170.00
0.00
0.00
30.00
2012-2013
Dom
Int'l
Total
2013-2014
Dom
Int'l
Total
2009-2010
2010-2011
Subtotal
FTEs
211920.00
0.00
211920.00
0.00
0.00
0.00
Upper Year Students
x tuition
x BIU
Subtotal
0.00
0.00
0.00
0.00
Total
0.00
0.00
0.00 $
211,920
211920.00
0.00
211920.00
27.87 120342.66 218389.32
0.00
0.00
27.87 120342.66
338731.98
0.00
338731.98 $
550,652
211920.00
0.00
211920.00
55.04 237653.69 431277.05
0.00
0.00
55.04 237653.69
668930.73
0.00
668930.73 $
880,851
81750.00
211920.00
0.00
211920.00
80.79 348850.32 633068.81
0.00
0.00
80.79 348850.32
981919.13
0.00
981919.13 $ 1,193,839
30.00 130170.00
0
0.00
30.00
81750.00
211920.00
0.00
211920.00
80.79 348850.32 633068.81
0.00
0.00
80.79 348850.32
981919.13
0.00
981919.13 $ 1,193,839
30.00 130170.00
0
0.00
30.00
81750.00
211920.00
0.00
211920.00
80.79 348850.32 633068.81
0.00
0.00
80.79 348850.32
981919.13
0.00
981919.13 $ 1,193,839
Revenue (using 2006-07 rates):
Provincial Grant
First year FTE
Upper year FTE
BIUs
$5,111
$10,222
Domestic Tuition
(excl Ancill.)
Int'l tuition
(excl Ancill.)
First year
Upper year
$4,339
$4,318
$12,042
BIU Value
First Year BIU
Upper Year BIU
Formula Fee
$5,111
1
2
$2,386
Formula Fee Net Grant/FTE
$2,386
$2,725
$2,386
$7,836
10
May 8, 2007
B. Sc. (Honours) in Food Science and Nutrition
Enrolment Estimates
FTEs
----------------------- Year ----------------------First Second
Third
Fourth
All Upper
Retention
92.9%
97.5%
94.8%
2008-2009 Dom
Int'l
Total
30.0
0
30.0
2009-2010 Dom
Int'l
Total
30.0
0
30.0
27.9
0.0
27.9
2010-2011 Dom
Int'l
Total
30.0
0.0
30.0
27.9
0.0
27.9
27.2
0.0
27.2
2011-2012 Dom
Int'l
Total
30.0
0.0
30.0
27.9
0.0
27.9
27.2
0.0
27.2
25.8
0.0
25.8
80.8
0.0
80.8
2012-2013 Dom
Int'l
Total
30.0
0
30.0
27.9
0.0
27.9
27.2
0.0
27.2
25.8
0.0
25.8
80.8
0.0
80.8
2013-2014 Dom
Int'l
Total
30.0
0
30.0
27.9
0.0
27.9
27.2
0.0
27.2
25.8
0.0
25.8
80.8
0.0
80.8
27.9
0.0
27.9
55.0
0.0
55.0
Retention based on latest experience
Sensitivity Analysis
NPV
$ (5,406,053) $
# of 1st year
students
20
NPV
$
Cost of Capital
NPV
Inflation
$
(777,880) $
9%
(67,901)
7%
(2,023,910) $ 1,358,234
25
(432,659) $
8%
$4,740,378
30
60,936 $
7%
$
35
8,122,521
40
814,388 $
6.0%
2,087,811
5%
$657,697 $ 1,358,234 $ 2,034,373 $
6%
5%
4%
2,686,768
3%
11
May 8, 2007
3.6 Accreditation of the Program
The only food or nutritional science programs in Canada that are accredited by a
Canadian organization are dietetics programs, or those offering a dietetics option. In
such cases, the accreditation is offered by the Dieticians of Canada.
The Canadian Institute of Food Science and Technology is the national association for
food science professionals, but does not accredit academic programs. Nevertheless,
graduates of Carleton’s new program will be eligible for membership in this institute.
Five programs in Canada (UBC, Alberta, Manitoba, Guelph and McGill) are accredited
by the Institute of Food Technologists in the U.S. If the program is to eventually become
accredited, this is the most likely institute to do it.
12
May 8, 2007
Appendix A. Descriptions of New Courses
FOOD 1001 (Introduction to Food Science) [0.5]
3 hours lectures per week
Overview of the food industry. Production, processing, product development, packaging,
chemistry, analysis, microbiology. Elements risk assessment, policy making and
regulation.
FOOD 2001 Principles of Nutrition [0.5]
3 hours lectures per week.
Roles of nutrients, lipids, proteins, carbohydrates, fluids and electrolytes. Digestion,
absorption, transport, energy metabolism. Disorders including diabetes, cardiovascular
disease and osteoporosis. Nutrition through the life cycle.
Pre-requisites: CHEM 1000, BIOL 1003
FOOD 3001 Food Chemistry [0.5]
3 hours lectures and 3 hours lab per week.
Chemistry of the major components of foods such as proteins, lipids, carbohydrates and
of the minor components such as enzymes, vitamins and various additives and their
relationships to food stability and degradation.
Pre-requisites: FOOD 2001, CHEM 2203, BIOC 2200, BIOL 2303
FOOD 3002 Food Analysis [0.5]
3 hours lectures and 3 hours lab per week.
Techniques for analysis of food for moisture, fat, protein, ash and fibre as well as some
of the minor components of food. Titrations, extractions, calorimetry, spectroscopy,
immunoassays.
Pre-requisites: FOOD 3001
FOOD 3003 Food Packaging [0.5]
3 hours lecture per week
An introduction to the materials used for food packaging, including their chemical and
physical characteristics. Interactions of these materials with food products, and the
effects on food storage and quality.
Pre-requisites: FOOD 2001, CHEM 2303
FOOD 3004 Food Engineering [0.5]
3 hours lecture per week
Basic engineering principles applicable to a wide range of food engineering and food
processing situations, illustrating the uses of engineering concepts in industrial food
processing applications. Energy and material balances, fluid mechanics, heat transfer.
Pre-requisites: MATH 1007, MATH 1107
FOOD 3005 Food Microbiology [0.5]
3 hours lecture and 3 hours lab per week.
Foodborne diseases, microbial growth and survival, food spoilage, food fermentation.
Techniques for detecting and quantifying microorganisms in foods.
Pre-requisites: BIOL 2303
13
May 8, 2007
FOOD 4001 Food Quality Control [0.5]
3 hours lecture per week
Factors affecting quality in manufacturing and processing of foods and principles of
quality control and quality assurance. Sampling plans and statistical methods.
Applications of physical, chemical, biological and microbiological tests in quality control.
Quality systems and standards.
Pre-requisites: FOOD 3004
FOOD 4101 Food Safety Risk Assessment, Communication and Management I
[1.0]
The role of risk management in providing science-based approaches to solving food
safety problem. Risk management models and practical applications in critical risk
management. Risk assessment and an examination of actual risk assessments. Postmarket and pre-market assessments utilizing carcinogenicity assessment,
biotechnology, nutritional risk/benefit assessment, microbiological risk assessment,
antimicrobial resistance and animal drug risk assessment, and food defense risk
assessment. Quantitative statistical modeling, event trees, probabilistic scenarios
analysis, Monte Carlo methods. Development of simple risk models. Risk
communication including source credibility, target audience analysis, message
development, choosing media channels, and working with the media.
Pre-requisite: Third or fourth year standing in the Food Science and Nutrition program
FOOD 4102 Regulation of the Food Industry [0.5]
Regulation of the food industry with particular emphasis on Canadian regulations.
Advertising, labelling, packaging, Food additives, supplements and fortifications.
Regulation of organic, genetically modified and irradiated foods. Inspection,
enforcement and compliance.
Pre-requisite: PAPM 2000
FOOD 4908 Food Science Research Project [1.0]
Students in Nutritional and Food Science carry out a research project under the
direction of a faculty member. A written report and an oral presentation of the work are
required before a grade can be assigned. Laboratory and associated work equivalent to
at least eight hours per week for two terms.
Prerequisites: Fourth year standing in the Food Science and Nutrition program.
14
May 8, 2007
Appendix B. New Costs for Course Delivery
Space
First year
BIOL 1003 (Introductory
Biology I) [0.5]
Lab space for 30 students
BIOL 1004 (Introductory
Biology II) [0.5]
Lab space for 30 students
CHEM 1000 (General
Chemistry) [1.0]
-MATH 1007 (Elementary
Calculus I) [0.5]
MATH 1107 (Elementary
Linear Algebra I) [0.5]
NSCI 1000 or Arts or Social
Science [0.5]
ECON 1000 (Introduction
to Economics) [1.0]
0.5 credits in a first year
science course
Second year
BIOC 2200 (Cell
Physiology and
Biochemistry) [0.5]
Lab space for 30 students
BIOL 2303 (Microbiology)
[0.5]
BIOL 2104 (Introductory
Genetics) [0.5]
Lab space for 30 students
CHEM 2203 (Organic
Chemistry I) [0.5]
CHEM 2204 (Organic
Chemistry II) [0.5]
CHEM 2303 (Analytical
Chemistry) [0.5]
FOOD 2001 (Principles of
Nutrition I) [0.5]
STAT 2507 (Introduction to
Statistical Modelling I) [0.5]
Science Continuation
Course [0.5]
Free Elective [0.5]
Equipment
(one time
expenses)
Tas
Staff
--
0.50
--
--
0.50
--
--
1.00
--
--
0.25
--
--
0.25
--
--
0.25
--
--
0.50
--
--
0.50
--
--
1.00
0.5
--
0.50
--
--
0.50
--
$3,000.00
0.50
--
--
0.50
--
$23,000.00
0.50
--
--
--
--
--
0.50
--
--
--
--
--
15
May 8, 2007
Third year
BIOL 3104 (Molecular
Genetics) [0.5]
FOOD 3001 (Food
Chemistry) [0.5]
FOOD 3002 (Food
Analysis) [0.5]
--
--
Lab space for 30 students
$109,000.00
0.50
Lab space for 30 students
$20,000.00
0.50
FOOD 3003 (Food
Packaging) [0.5]
--
--
FOOD 3004 (Food
Engineering) [0.5]
--
--
$75,000.00
0.50
1.0
Shared
with
above
Shared
with
above
Shared
with
above
Shared
with
above
--
0.50
--
--
0.50
--
--
--
--
--
--
--
--
--
--
--
--
--
--
--
--
--
--
--
--
--
--
FOOD 3005 (Food
Microbiology) [0.5]
Lab space for 30 students
STAT 2509 (Introduction to
Statistical Modelling II) [0.5]
ECON 3300 (Public Policy
Toward Business) [0.5]
Science Continuation
Course [0.5]
Fourth year
FOOD 4908 (Food Science
Research Project) [1.0]
FOOD 4001 (Food Quality
Control) [0.5]
FOOD 4101 (Food Safety
Risk Assessment,
Communication and
Management) [1.0]
FOOD 4102 (Regulation of
the Food Industry) [0.5]
Science Continuation
Courses [1.0]
CHEM 4708 Toxicology I
[0.5] and CHEM 4709
Toxicology II [0.5]
16
May 8, 2007
Appendix C. Calendar Entry for this Program
Food Science and Nutrition
Bachelor of Science Honours (20.0 credits)
A.
Credits included in the Major CGPA
(8.0 credits)
1.
6.5 Credits in FOOD 1001, FOOD 2001, FOOD 3001, FOOD 3002, FOOD 3003, FOOD
3004, FOOD 3005, FOOD 4001, FOOD 4101 [1.0], FOOD 4102, FOOD 4908 [1.0]
2.
1.5 credits in ECON 1000 [1.0] and ECON 3300 (0.5]
B.
Credits not included in the Major CGPA
(12.0 credits)
1.
3.5 credits in CHEM 1000 [1.0], CHEM 2203, CHEM 2204 and CHEM 2303, CHEM
4708, CHEM 4709
2.
2.5 credits in BIOL 1003, BIOL 1004, BIOL 2303, BIOL 2104, BIOL 3104
3.
1.0 credit in MATH 1007 and MATH 1107
4.
1.0 credit in STAT 2507 and STAT 2509
5.
0.5 credit in BIOC 2200
6.
0.5 credit in PHYS 1007 or ERTH 1006 or ERTH 1007
7.
2.0 credits in Science Continuation Courses
8.
1.0 credit in free elective
17
May 8, 2007
Appendix D. Statement from Jean Mullan, Director, Undergraduate Recruitment Office
(received via email, May 3, 2007)
Bob,
I read over your proposal for the food science and nutrition program. I believe that the program
will be attractive to prospective students.
Unfortunately, I do not have statistics on the inquiries for programs not offered at Carleton but I
can tell you that over the years prospective students have asked about nutrition programs
during high school visits and at our recruitment events.
It should not be difficult to meet the enrolment target of 30 students to the program. Carleton
attracts prospective students from its main markets - the Ottawa region and the Greater Toronto
Area as well as across Canada and around the world. In the Ottawa area, the University of
Ottawa's new nutrition program will only be offered in French so the Anglophone population will
be well served by our program in this region.
Ryerson offers a combined nutrition and food program under their applied science which
received 792 applications for its 92 spaces in 2006. In speaking with the Director of Admissions
at the University of Guelph, he indicated that their nutrition and food science programs were
solid (no numbers were provided). With the increase discussions on nutrition and food in the
media, the popularity and interest in the field will more than likely grow both in Canada and
around the globe.
As you mentioned in your proposal, Carleton's program will have the added benefit of offering
our students a strong component in the economics / risk assessment / policy / regulation areas.
As student progress through their program and prepare for the labour market, they will be well
prepared for the job market in particular with the federal government and agencies in Ottawa.
Prospective students are always interested in knowing about their job prospects prior to
choosing a program of study and the policy component of the program will be a feature that we
can highlight as an added benefit.
I hope that this information helps to support your proposal. Please let me know if I can be of
further assistance.
Best regards,
Jean Mullan
Director
Undergraduate Recruitment Office
Carleton University
Ottawa, Ontario
Canada
(613) 520-2600 ext. 8879
1-888-354-4414 (toll free in Canada)
18