Office of the Registrar
School of Graduate Studies (2019/2020)
27.6 Biochemistry

The Degree of Master of Science is offered in Biochemistry or Food Science to full-time and part-time students.

27.6.1 Admission

The admission requirements for the graduate programs in Biochemistry and Food Science are as given under Regulations Governing Master of Science Degrees.

27.6.2 Program of Study
  1. The program of a student for the M.Sc. 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 of the Department or delegate.

  2. All students must enrol in Biochemistry 6999 (Seminars in Biochemistry and Food Science), and must complete Biochemistry 7000 (Graduate Skills) plus a minimum of 6 credit hours of graduate courses with a minimum B grade. Depending on the background and/or area of specialization, a student's program may include additional courses taken for credit in Biochemistry, Food Science, or related subjects.

  3. It is the responsibility of the student to arrange regular meetings with the student's 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.

27.6.3 Courses

A series of advanced courses in the areas outlined below will be offered. Other than Biochemistry 6999 and Biochemistry 7000, normally only one course will be offered per semester.

  • 6000 Advanced Topics in Lipid and Lipoprotein Metabolism
  • 6001-6009 Special Topics in Biochemistry
  • 6010-6019 Special Topics in Nutrition and Metabolism
  • 6020-6029 Special Topics in Food Science
  • 6400 Control of Intermediary Metabolism
  • 6460 Structural Biochemistry
  • 6520 Nutritional Biochemistry
  • 6530 Food Biochemistry
  • 6590 Cellular, Molecular and Developmental Biology (credit restricted with Biology 6590 and Medicine 6590)
  • 6630 Marine Biochemistry
  • 6680 Processing and Quality of Foods
  • 6999 Seminars in Biochemistry and Food Science
  • 7000 Graduate Skills