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.


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Curriculum

Compulsory Courses (5 in total)

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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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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IFT109
Food Manufacturing 1
Availability
 

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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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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Elective Courses (any 2 of the following)

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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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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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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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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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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The Industrial Food Technology program will not be available starting May 2021. In an effort to help those students who wish to complete the program, the courses will be offered as follows in the coming year. Please be sure to register in courses that you need to complete the Certificate.

NOTE: FSW101 (Sanitation and Safety) can be taken online to receive equivalency towards IFT105 (Plant Sanitation).

IFT109 (Food Manufacturing 1) has been removed from the winter 2020 schedule; it will be offered at a later date.

Winter 2020

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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Summer 2020

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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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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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.




Loading availability...
If the availability does not load please click here.

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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Winter 2021

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)




Loading availability...
If the availability does not load please click here.

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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Program Contacts

Tina Kotsiomitis
Academic Program Manager
Tina.Kotsiomitis@senecacollege.ca
416-491-5050 ext.22515