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Overview

The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food is the study of food technology.

The study of the physical, microbiological, and chemical makeup of food is performed by a food scientist or food technologist. Food Technologists develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations depending on their area of specialization.

The Industrial Food Technology program is of interest to those employed in the food industry who wish to advance or upgrade their skills and knowledge and individuals who wish to change careers.

Students must wear lab coats and safety glasses in labs. These items may be purchased in the Seneca@York bookstore.

Information Session

New students are invited to attend an information session.

Career Opportunities

Graduates of the IFT program work with food scientists and technologists in helping to meet consumer demand for food products that are safe, healthy, convenient, and flavourful.

Graduates use their creative knowledge of chemistry, microbiology, and other sciences to develop new or better ways of preserving, processing, packaging, storing, and delivering foods. Some graduates work with food scientists engaged in new product development, designing new foods and discovering new food sources. They search for ways to improve the nutritional benefits of existing foods and work to replace undesirable additives.

They also develop new and more efficient ways to process, preserve, package, or store food according to industry and government regulations. Others enforce government regulations, inspecting food processing areas and ensuring that sanitation, safety, quality, and environmental standards are met.

The food technology professional typically works in private industry, education, or for government agencies.

Some Careers in Food Technology:

  • Food Safety Specialist
  • Food Product Developer
  • Food Production & Operations
  • Quality Assurance/Quality Control
  • Flavour Chemist
  • HACCP Technician/Coordinator
  • Microbiology/Chemistry Lab Technician

Graduate Opportunities

For more details on related occupations, job market information and career opportunities, please visit the Government of Canada website.

National Occupational Classification (NOC) - Government of Canada

The National Occupational Classification (NOC) provides a standardized language for describing the work performed by Canadians in the labor market. It gives statisticians, labor market analysts, career counselors, employers and individual job seekers a consistent way to collect data and describe and understand the nature of work.

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.

Prerequisites

It is your responsibility to ensure that program requirements and course prerequisites as outlined are met. Prerequisites are included for your academic protection. Knowledge of the prerequisite material is assumed by your instructor and instruction will proceed accordingly. Students lacking prerequisites not only jeopardize their own ability to succeed but present unnecessary interruption. If you lack appropriate prerequisites (or Transfer Credit for the prerequisite course) you may be asked to withdraw or transfer to a more appropriate course with the risk of academic/financial penalty.

English Proficiency

All Seneca College courses, except those specifically listed such as Modern Language courses, are taught in English. Evaluation in credit courses is based on your participation in classroom discussion, written assignments, and examinations. For these reasons, it is crucial that you be able to function at an appropriate level in the English language.

We are interested in your successful achievement of academic outcomes and so make available a variety of learning opportunities in English. To be able to function at a post-secondary level, English training opportunities are available for those whose native language is not English. If English is your native language, but you have not completed a high school level of achievement in the course, English training opportunities are available. Please visit the FCET website.


Filter Classes: In Class     Online     Correspondence     Hybrid     Availability   


Curriculum

Students must take 8 of the courses

IFT100
Applied Food Microbiology
Availability
 

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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IFT101
Documentation/Communication for Food Manufacturing
Availability
 

Students acquire the professional communication skills required for the food manufacturing industry. Topics include: interpreting standards, regulations, commonly used documents and plans; writing plans, procedures and reports according to a template; responding to complaints; documentation requirements and standards of the food industry; and interpersonal communications.




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IFT102
Quality Management in Food Manufacturing
Availability
 

The focus of this course is on quality management principles applied to food manufacturing/processing. Students explore the importance of quality, the related costs and benefits, as well as the many aspects of a complete and effective quality management approach. Topics include risk analysis, cost of quality, quality standards, quality tools, customer satisfaction, supplier relationships, continuous improvement and quality audits. (Lecture only)




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IFT104
GMP and HACCP
Availability
 

This course discusses the needs for and benefits of Hazard Analysis Critical Control Point System (HACCP). Principles, basic steps and learn responsibilities in the development of a HACCP plan are emphasized. This course also provides an introduction to steps in conducting a hazard analysis, identifying critical control points, establishing record keeping procedures, monitoring and corrective actions. Also discussed are food industry requirements in relation to HACCP Plans and how SOPs are necessary before developing a HACCP plan. (Lectures only)




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IFT105
Plant Sanitation
Availability
 

In this course students gain a thorough understanding of sanitation principles and programs and on developing an appreciation for the causes and effects of unsanitary conditions, how to resolve them, and how to maintain a sanitary plant. Topics covered include hazards to food safety; the relationship of microorganisms to sanitation; personal hygiene and sanitary food handling; cleaning and sanitizing operations; cleaning compounds; sanitizers; sanitary design and construction of food facilities; waste product disposal, and pest control. (Lectures only)




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IFT106
Food Quality Control
Availability
 

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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IFT107
Food Packaging
Availability
 

This course provides students with a theoretical perspective of food packaging and development. Topics include an investigation of materials such as glass, plastic, metal, paper and modified atmosphere and biobased packaging materials, compatibility testing of a new package, protection devices, marketing and design aspects of packaging, and an overview of the relevant legislation and regulatory process.




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IFT108
Food Research & Development
Availability
 

Prerequisite(s):

Some knowledge of food processing, chemical and microbiological analysis.

The course is intended to familiar students with the product implementation stage of food product development including preliminary product description, prototype development, product testing and the formal presentation of a new product development. Students learn the importance of product specification, food formation, food ingredient technology, ingredient interaction and how to conduct and terminate a project in an orderly manner. (Lecture only)




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IFT109
Food Manufacturing 1
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The course introduces basic food processing and product development techniques and related theoretical concepts. Topics covered include: processing by application of heat, freezing, dehydration; fermentation technology; sensory evaluation techniques and application. (Lecture only)




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IFT110
Food Manufacturing 2
Availability
 

Prerequisite(s):

IFT109 - Food Manufacturing I

This course covers advanced topics in food processing and product development. Topics include innovative processing technology used in the modern dairy, egg products, red meat, fish, sugar, beverage and cereal grains processing industries. (Lectures only)




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IFT111
Food Law and Regulations
Availability
 

This course provides students with a basic understanding of Canadian food legislation and its application to the food industry. Topics include relevant provincial and federal legislation, manufacturing and labelling requirements, and guidelines relating to Good Manufacturing Practices (GMPs) and Good Importing Practices (GIPs). (Lectures only)




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IFT112
Food Chemistry Introduction
Availability
 

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
Availability
 

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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IFT114
Sensory Evaluation of Food
Availability
 

This course introduces the basic concepts and principles involved with sensory methodologies. Students gain an understanding of sensory perception and the technical aspects in planning and conducting sensory projects. Topics also include sensory evaluation methodologies used in testing the appearance, smell, touch, and taste of foods, and the tools for the analysis and interpretation of sensory data. (Lectures Only)




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Please note we have changed the course codes to align with the Industrial Food Technology (IFT) program. Current students will be able to combine old courses and new courses to graduate from the IFT program.

New courses Old Courses
IFT100
Applied Food Microbiology
No Change
IFT101
Documentation/Communication for Food Manufacturing
No Change
IFT102
Quality Management in Food Manufacturing
From Food Manufacturing - Advanced Certificate
IFT104
GMP & HACCP
PFT 963
HACCP and Food Industry
IFT105
Plant Sanitation
PFT 921
Plant Sanitation Practices I
IFT106
Food Quality Control
PFT 932
Quality Control Food Industry
IFT107
Food Packaging
PFT 944
Food Packaging and Development
IFT108
Food Research & Development
PFT 964
Food Product Development
IFT109
Food Manufacturing I
PFT 951
Food Processing I
IFT110
Food Manufacturing II
PFT 952
Food Processing II
IFT111
Food Law & Regulations
PFT 925 Industrial Food Legislation
IFT112
Food Chemistry, Introduction
PFT 943
Food Chemistry
IFT113
Food Chemistry Analysis
PFT 946
Analytical Food Chemistry
IFT114
Sensory Evaluation of Food
New Course

Students must wear lab coats and safety glasses in lab. These items can be purchased in the S@Y Campus bookstore.

Note: These Laboratory courses cannot be challenged: IFT113 and IFT100.

If your degree is older than 8 years, you are not eligible for Transfer Credit. You can still earn a credit by applying through the Prior Learning Assessment (PLA) process.

Program Outcomes

Upon successful completion of this program, students are able to:

  1. Apply knowledge of the physical, microbiological and chemical makeup of food to the processing, packaging and storage of food products
  2. Apply knowledge of food microbiology to safe and sanitary food processing and storage
  3. Apply a quality assurance/control system to ensure compliance with Canadian regulatory requirements
  4. Describe a variety of techniques and processes used to produce, test and evaluate the quality of food products
  5. Apply principles of a Hazard Analysis and Critical Control Points (HACCP) system
  6. Understand sanitation program requirements to manage a sanitary food plant and evaluate personnel practices to achieve a safe food processing environment
  7. Communicate orally and in writing to meet the communication and documentation requirements of the industry
  8. Discuss the stages of food product development


 

Credit for Prior Learning

Prior Learning Assessment

Earn college credits for what you already know!
Prior Learning Assessment is a method of assessing and recognizing learning that is equal to college level learning, but has been gained outside a traditional classroom (through work experience, volunteering, outside study, etc.). If you can prove that the knowledge you have gained meets the outcomes of a Seneca course, then credit will be awarded.

How does the PLA process work?
Prior Learning is demonstrated through a "challenge" process. The process measures learning through a variety of methods which may include tests, portfolio assessment, interviews, demonstrations, essays, and work samples. The method used will be determined in consultation with a Program Coordinator.
For more information and to determine if you are eligible for PLA, please call the Program Coordinator.

The process may take from 6 to 8 weeks.

Note: Not all courses can be challenged. For more information go to PLA website or contact your Program Coordinator.

Transfer Credit (Advanced Standing)

Many students who enter Seneca College will have earned academic credits in post-secondary educational institutions which they may be able to apply toward completion of a Seneca College program.

Requests for Transfer Credit must be for a specific course and must be accompanied by an official transcript and course outline. A minimum grade of "C" (60 percent) is generally required for a course to be considered for Transfer Credit.

Download a Transfer Credit Request form. An official copy of your transcript and applicable detailed course outlines should be attached and submitted. Please note it may take 4 to 6 weeks for a Transfer Credit decision.

More Information

Please visit the Degree and Credit Transfer Office.

Graduation/Convocation

When you meet all program requirements and become eligible for a certificate, diploma, or degree, you must inform the Registrar by completing a Graduation Application form and paying the graduation and alumni fee. Certificates, diplomas, and applied degrees are issued twice a year in the Fall (October) and Spring (June).

For further information including deadlines and fees, please visit the  Convocation website or contact the Convocation Office at 416-491-5050 ext. 77461.

Minimum Performance for Graduation

Students will only be eligible to graduate with a Seneca College certificate or diploma if they have maintained an overall good standing in their current program of study. Students in degree programs will be eligible to graduate when they have obtained an average of C (2.5 GPA) in courses in the main field of study, and an average of C (2.0 GPA) in all other courses.

University of Guelph

The University of Guelph Food Science Certificate program offers several equivalent courses to Seneca Industrial Food Technology Certificate students.

Seneca students can enrol in Guelph's Food Science courses through their Open Learning program ( www.open.uoguelph.ca/prospective/open-learning ). The fee for each subject at University of Guelph is about $600.

Subject Equivalence Chart
Guelph's Food Science Courses Seneca's Industrial Food Technology
FOOD 2010DE - Principles of Food Science none
FOOD 2400DE - Introduction to Food Chemistry IFT112 - Food Chemistry, Introduction
FOOD 2410DE - Introduction to Food Processing IFT109 - Food Manufacturing I
FOOD 2420DE - Introduction to Food Microbiology IFT100 - Applied Food Microbiology
FOOD 3430DE - Introduction to Food Analysis IFT113 - Food Chemistry Analysis

For more information about this educational opportunity, please contact Jai.Bansal@senecacollege.ca

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.