Overview

The Food Quality Control addresses the key issues of food control, from both the food producers and food law enforcement points of view, recognizing the equally important needs of distributors, retailers and of course, consumers. The program covers the knowledge and skills required for the successful introduction and implementation of systems of control, such as those based on the accepted principles of Good Manufacturing Practice (GMP), and other international quality management standards.

Information Session

New students are invited to attend an information session.

Entry Requirements

The student must have an Ontario Secondary Diploma with a majority of senior credits at the College Preparation (C), University Preparation (U) or University/College Preparation (M) level.

Mature students (age 19 or older) with work experience are considered on that basis, but are advised to take College/University Prep to upgrade their knowledge in English, chemistry, biology and mathematics as required.


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Curriculum

IFT100
Applied Food Microbiology
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This course emphasizes the importance of micro-organisms in production of food, spoilage of food by unwanted organisms and pathogenic micro-organisms which can cause mild sickness to fatal death of humans. It also covers the role of microbes in different types of foods like raw food, ready to cook foods and ready to eat foods. Students are introduced to various methods of growing microbes under controlled conditions with lab experiments which include counting of micro-organisms and identification of some important bacteria from variety of foods. Students learn about Canadian and USA food regulations in regard to micro-organisms. (Lectures and Labs)




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IFT106
Food Quality Control
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In this course the emphasis is on the concepts of quality assurance, quality control, and quality systems in the food industry. GMPs, HACCP, and other food safety programs are discussed. Students gain a theoretical understanding of statistical process control, continuous improvement and different theories of quality. Various aspects of food facilities audit and inspection, labeling regulations, and practical application and implementation of quality programs are also reviewed. Students learn how to develop GMPs, HACCP, and SOPs. This course also includes the basic principles of food microbiology and plant sanitation, as well as familiarity with the government regulatory agencies of Canada and United States. (Lecture only)




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IFT112
Food Chemistry Introduction
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This course introduces basic concepts and principals involved with chemistry of foods and food analysis. Topics include: food chemistry - definition and importance, water in food, water activity and shelf life of food, structure, composition, nutritive value of foods, food flavour and food colours; carbohydrates - chemical reactions, functional properties of sugars and polysaccharides in foods; lipids: classifications, and use of lips in foods, physical and chemical properties, effects of processing on functional properties and nutritive value; protein and amino acids; physical and chemical properties, distribution, amount and functions of proteins in foods, functional properties, effect of processing; losses of vitamins and minerals due to processing. (Lecture only)




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IFT113
Food Chemistry Analysis
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Prerequisite(s):

IFT112 - Food Chemistry, Introduction

This course covers basic wet chemistry and instrumental techniques used in the analysis of foods and food products. Topics include use of Gas Chromatography (GC), High Performance Liquid Chromatography (HPLC) and Atomic Absorption Spectroscopy in food laboratory for validating nutrient label claims, Sample preparation techniques and quality assurance and quality control procedures applied in food analysis. Also covered are good laboratory practices, interpretation of results of food analysis and report of results in accredited food laboratory. (Lectures and Labs)




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Program Outcomes

Upon successful completion of this program, students will be able to:

  • Compare the roles and responsibilities of various personnel for quality control in food production.
  • Compare various tests, standards and methods used in food production quality control programs.
  • Discuss the role of micro-organisms in food products such as cheese, meat, milk, yoghurt and vegetables.
  • Discuss the factors that affect and control the growth of micro-organisms in food products.
  • Describe the nature and properties of the major classes of chemical compounds present in foods.
  • Examine the use and impact of food additives, food colours and food flavours.
  • Determine the chemical composition of a given food sample and analyze food products using various tools and techniques.

Completion

Recognition of Achievement

Upon successful completion of the program requirements, please submit a Request for Recognition of Achievement Form to the Faculty of Continuing Education and Training. There is no cost for this and your Recognition of Achievement will be mailed to you.

Program Contacts

Sejal Ahir
Program Assistant
Sejal.Ahir@senecacollege.ca
416.491.5050 x77290


Jai Bansal
Part-time Program Coordinator
Jai.Bansal@senecacollege.ca
416.491.5050 x24015


Robin Richardson
Program Coordinator
Robin.Richardson@senecacollege.ca
416.491.5050 x77273


Information Session

New students are invited to attend an information session.