Professor and Head of the Department P. Davis
1. The degree of Doctor of Philosophy is offered in Biochemistry or Food Science to full-time and part-time students.
2. The admission requirements for the graduate programmes in Biochemistry and Food Science are as given under General Regulations. Depending on the background and/or area of specialization, a candidate's program may include additional courses taken for credit in Biochemistry, Food Science or related subjects.
3. The program of a candidate for the Ph.D. degree shall be the responsibility of the supervisory committee, composed of the Supervisor and at least two other faculty members recommended with the concurrence of the Supervisor by the Head.
4. It is the responsibility of the student to arrange regular meetings with their graduate supervisory committee. An annual report, prepared by the Supervisor and signed by all members of the supervisory committee, is required to be given to the Head.
5. All candidates for the Ph.D. degree shall be required to attend and participate in Departmental seminars.
6. A candidate for the Ph.D. will be required to present a seminar on his/her research area within 18 months of starting the
program and again immediately prior to the submission of thesis.
ADDITIONAL REGULATIONS FOR EACH PROGRAM
7. A candidate for the Ph.D. in Biochemistry shall take the Comprehensive Examination normally within the first 6 months
of his or her program and under no circumstances later than the first anniversary of enrolment in the doctoral program. The
examination will be both written and oral. Students will be examined on their general knowledge in Biochemistry as well
as in the area of their research specialization. Failure of this examination will result in the termination of the candidate's program.
FOOD SCIENCE (ADDITIONAL)
8. A candidate for the Ph.D. degree in Food Science shall be required to take the comprehensive examination normally within three semesters of his/her enrolment in the doctoral program and under no circumstances later than six semesters. The examination shall consist of two parts:
a) A written examination covering the following areas of food science.
- Food Chemistry
- Food Processing
- Food Microbiology and Biotechnology
- Biochemical and Food Engineering
- Food Analysis
- Nutrition Fundamentals
b) The candidate shall be required to defend orally an assigned research topic that may be related to his/her area of concentration. The candidate shall be required to provide a written submission of the research topic to the examination committee at least three weeks before the date of the oral examination. The comprehensive examination committee shall examine the candidate orally on any or all aspect(s) of the research topic and the written examination.
c) In order to pass the comprehensive examination, the candidate is required to pass both the written and oral segments.
In accordance with Senate's Policy Regarding Inactive Courses, courses which have not been offered in the previous three academic years and which are not scheduled to be offered in the current academic year have been removed from the following listing. For information about any of these inactive courses, please contact the Head of the Department.
A series of advanced courses in the areas outlined below will be offered. Normally only one course will be offered per semester.
6200. Current Biochemical Research Topics I
6210. Current Biochemical Research Topics II
6400. Control of Intermediary Metabolism
6420. DNA: the Structure and Function of Genes (Prerequisite: An introductory course in molecular biology, or its equivalent, at the senior undergraduate level, e.g. Biochemistry 4100)
6520. Nutritional Biochemistry
6530. Food Biochemistry
6590. Molecular Biology I (Cross listed as Biology 6590 and Medicine 6590) Prerequisites: Biology 4241, Biochemistry 4100 (or equivalent)
6593. Selected Readings in Molecular Biology (Cross listed as Biology 6593) Prerequisites or Co-requisites: Biology 6590, 6591/Biochemistry 6590, 6591/Medicine 6590, 6591 (or equivalent)
6600. Biochemistry of Foreign Compounds
6630. Marine Biochemistry
6650. Science and Technology of Seafoods
6660. Industrial Microbiology
6670. Biological Waste Treatment
6680. Processing and Quality of Foods
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