Office of the Registrar
School of Graduate Studies (2012/2013)
29.3 Biochemistry
  • Professor and Head of the Department
  • P. Davis
29.3.1 Program of Study
  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 programs 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 his or her graduate supervisory committee. A semi-annual report, prepared by the Supervisor and signed by all members of the supervisory committee, is required to be given to the Head of the Department or delegate.

  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

    Biochemistry (Additional)

  7. A candidate for the Ph.D. in Biochemistry shall normally take the Comprehensive Examination within the first seven semesters of his or her program. The examination will have two components: the preparation of a grant proposal on a topic related to the student’s research specialization followed by an oral examination of the proposal. 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:

    1. 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
    2. 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.

    3. In order to pass the comprehensive examination, the candidate is required to pass both the written and oral segments.

29.3.2 Courses

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
  • 6410 Molecular Endocrinology
  • 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)
  • 6421 RNA: Structure, Function and Synthesis (Prerequisite: An introductory course in molecular biology, or its equivalent, at the senior undergraduate level, e.g., Biochemistry 4100)
  • 6422 Regulation of Protein Synthesis (Prerequisite: An introductory course in molecular biology, or its equivalent, at the senior undergraduate level, e.g., Biochemistry 4100)
  • 6430 Bioenergetics
  • 6440 Membranes
  • 6450 Proteins
  • 6500 Enzymology
  • 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)
  • 6591 Molecular Biology II (cross-listed as Biology 6591 and Medicine 6591) Prerequisites: Biology 4241, Biochemistry 4100 (or equivalent)
  • 6592 Bacterial Genetics (cross-listed as Biology 6592) Prerequisite: Biology 4241 or 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 Metabolic Toxicology
  • 6610 Comparative Biochemistry
  • 6620 Biochemical Adaptation
  • 6630 Marine Biochemistry
  • 6640 Biochemistry of Cancer
  • 6650 Science and Technology of Seafoods
  • 6660 Industrial Microbiology
  • 6670 Biological Waste Treatment
  • 6680 Processing and Quality of Foods