Food Processing - Product Development (Co-op)
Image
Program Overview
The food innovation field is dynamic and growing with a high demand for qualified individuals who are both creative and knowledgeable. Fanshawe’s Food Processing - Product Development program is a one-year graduate certificate that provides students with the skills to work alongside food scientists taking innovative food ideas to the testing labs and onto the market.
Program Details
Program Code
FPD1
Credential:
Ontario College Graduate Certificate
Duration
45 Weeks
Start Dates
Locations
Availability
Full Time Offerings
2024 September
London - Downtown
Closed
Start Dates
Locations
Availability
Full Time Offerings
2024 September
London - Downtown
Closed
Your Learning Experience
Fanshawe College’s Food Processing - Product Development program is an eight-month graduate certificate that puts you on the front lines of food innovation. Our expert faculty combine instruction in the theory and knowledge behind food products and production processes, with a passion for culinary creativity and an understanding of business practices, so students are prepared for all aspects of the food production industry.
As a student, you’ll learn food science, therapeutic nutrition, sensory evaluation, food research and development online and in our culinary labs at the London Downtown Campus. As well, your culinary creativity will be nurtured with an innovation goal and mindset, placing your passion for food at the forefront. Your learning experience will be complemented by business courses in quality assurance and industry engagement to prepare you to become a leader in the industry.
Gain industry connections through program mentorships with community partners who are leaders in the food processing industry. A capstone project engaging industry partners will provide students with practical experience in the field, and an optional co-op working term will further ensure you are well connected with the industry prior to graduation.
Graduates of this program will apply their unique ability to combine culinary creativity with food science in the growing agribusiness, food manufacturing and processing industry. Students will be prepared for careers such as product developers, new product marketing coordinators, food research and development specialists, food technologists and research product managers.
Career Information
Did you know Fanshawe consistently ranks high in graduation employment rates among large colleges in Ontario? Check out our graduate employment rates and other key performance indicators.
Graduates of Fanshawe’s Food Processing - Product Development program are qualified for jobs such as:
- Product developers
- New product marketing coordinators
- Food research and development specialists
- Food technologists
- Research product managers
Learning Outcomes
The successful completion of this program will enable the graduate to:
- Assess food stability and food safety utilizing the principles of food science to ensure product quality.
- Identify industry best practices related to quality assurance and food safety to meet the requirements of safe food processing.
- Determine ingredient selection and preparation techniques for food product development to satisfy company and public needs.
- Evaluate packing and storing techniques and procedures used in the production of agri-business and food-processing products to ensure food quality and safety.
- Apply fundamental nutritional principles into all aspects of food production to ensure compliance with Canadian Food Industry Standards.
- Develop food products using food chemistry, food microbiology and human physiology principles to broaden food product options in the market.
- Assess budget and cost control methods in food processing to ensure financial feasibility.
- Apply current legislation and regulations to the development and testing of foods in the agribusiness and food-processing sector, ensuring they meet industry standards.
- Research and interpret information related to food innovation in agri-business and food processing to ensure economic viability.
- Develop a business/marketing proposal related to new food products to inform on feasibility and marketability.
- Present new product research persuasively and accurately in oral, written and graphic formats to support sales and marketing.
- Select and use appropriate and effective principles and practices of team-building and leadership to implement and maintain new procedures and practices in all areas of the processing operation.
Admission Requirements
Ontario College Diploma, Ontario College Advanced Diploma,
Degree or equivalent preferably in culinary, nutrition, food
science or similar discipline.
-OR-
- An acceptable combination of related work experience and
post-secondary education as judged by the College*
NOTE: *Applicants may be required to submit a resume and cover
letter that includes details of work experience.
International Admission Equivalencies
Admission equivalencies for Fanshawe depends on your country of study. Please enter your location to see the requirements for your country below.
English Language Requirements
English Language Requirements
| Test | Score |
|---|---|
| TOEFL iBT | 88 |
| IELTS Academic | Overall score of 6.5 with no score less than 6.0 in any of the four bands |
| CAEL | Overall score of 70 with no score less than 60 in any of the four bands |
| PTE Academic | 59 |
| Cambridge English | Overall score of 176 with no language skill less than 169 |
| ESL4/GAP5 | Minimum grade of 80% in Level 9, 75% in Level 10 |
| Duolingo | Overall score of 120, with no score lower than 105 |
Recommended Academic Preparation
Recommended Academic Preparation
Ontario College Diploma, Ontario College Advanced Diploma,
Degree or equivalent preferably in culinary, nutrition, food
science or similar discipline.
Recommended Personal Preparation
Recommended Personal Preparation
Students should be prepared for a robust program including theory and exposure to the current needs of the food production industry.Post-Admission Requirements
Post-Admission Requirements
- Possession of a Standard First Aid course certificate
(either St. John Ambulance or Canadian Red Cross or equivalent) and
a Basic Rescuer course certificate - Basic Life Support (BLS) for
Health Care Providers (HCP) in accordance with the Heart and Stroke
Foundation of Canada Canadian Guidelines for CPR
- Possession of a Standard First Aid course certificate
(either St. John Ambulance or Canadian Red Cross or equivalent) and
a Basic Rescuer course certificate (Level "C" CPR)
- Evidence of Good Health
- Police Record Check and Vulnerable Sector Screening,
including a check of the Pardoned Sexual Offenders Database
- Placement Agreement
Courses
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| FDMG-6026 | Food Product Prototyping | 1.5 | ||
| Food processing technology plays a vital role in the sector. How various commodities are produced and manufactured is key in new product development. This course will focus on equipment requirements, product knowledge, and processes involved in the development of food products. | ||||
| SFTY-6012 | Food Safety, Traceability & QA | 4 | ||
| This course will introduce food regulations regarding food safety and good manufacturing practices (GMP), including HACCP and other globally recognized food safety systems. The student will build the skills required to enable them to prepare customized preventative control plans (PCP). | ||||
| BIOL-6002 | Food Microbiology | 3 | ||
| Microorganisms have a both positive and negative impact on food quality. This course introduces the basic aspects of microbiology, taxonomy, morphology and physiology of microorganisms. Students will learn the principles of HACCP, and will participate in basic laboratory techniques for the microbiology lab, including microscopy, swabbing, plating, enumeration, staining, selection of media and general aseptic technique. | ||||
| NUTR-6004 | Functional Nutrition 1 | 2 | ||
| In this course, students will study human physiology as it relates to diets and digestion. Dietary strategies, nutrition modification and current topics in nutrition, such as organics, food additives, fermented foods, and gluten-free diets will be included in this course. | ||||
| NUTR-6005 | Functional Nutrition 2 | 3 | ||
| In a series of food labs, students will examine how theory transforms into practice. Labs will focus on nutritional and functional food products. Students will examine an array of food additives, synthetic products used for nutritional benefit, product quatity, sensory characteristics, and antimicrobial activity. | ||||
| MGMT-6201 | Leadership and Employee Engagement | 3 | ||
| Leaders working at the supervisory level are an essential link in the production process, providing effective communication from the production floor to senior management. In this course, learners will learn how to manage, mentor and motivate others to optimize operational effectiveness. | ||||
| CHEM-6007 | Food Chemistry | 3 | ||
| This course will introduce elements of inorganic, organic and biochemistry relevant to the development, quality control analysis and testing of food products. Students will examine various evaluation methods and protocols that include the qualitative and quantitative evaluation of food chemistry. | ||||
| COOP-1020 | Co-operative Education Employment Prep | 1 | ||
| This workshop will provide an overview of the Co-operative Education consultants and students' roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term. | ||||
| RSCH-6025 | Research and Development | 4 | ||
| In this course, students will examine research purposes, design, planning, data collection, statistical analysis, evaluation, and reporting. Students will examine research methods, which may include interview, panel focus group, observational, description, social network analysis, and other sociometrist methods. Students will discuss research topics including measurement, reliability and validity of inferences, and use of software for statistical analysis. | ||||
Tuition Summary
London - Downtown
*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.