Program Information

The food industry finds itself responding to consumer demands for more refined, sophisticated, and convenient products with an increased responsibility for processors in terms of food safety and quality assurance standards. To help support the ever increasing demand to attract highly-skilled workers to the growing food and beverage processing industry in Ontario, the Food Safety and Quality Assurance Management, Ontario College Graduate Certificate program provides extensive, hands-on training for careers in food and beverage processing, safety and quality assurance. This four term, full-time program is designed for students with previous degrees or diplomas in related sciences, engineering or food safety, and will add to previous education and skills that directly apply to the food processing environment.

Curriculum focuses on principles of food safety and quality assurance standards applicable to the Canadian food and beverage processing industries. Food Chemistry and Microbiology, Food Safety Management Systems, Sanitation along with an in-depth review of Canadian and International Food Laws and Regulations are the core elements of this program. The program offers a unique blend of theoretical and practical knowledge including a co-op/project term to allow students to integrate in the Quality Assurance management team.

Graduates will have strong knowledge of food and beverage processing procedures, sanitation practices, HACCP principles, health and safety practices, food safety standards, as well as good communication, leadership and problem solving skills.

Fall 2023 Delivery Format

Term 1 classes will be delivered in person and students will be required to be on campus for the duration of the term. The 2023 Fall term begins on September 6. However, to allow for travel delays, classes will be remote until September 16. Students must be on campus to join in-person classes starting September 18, 2023.

This Lambton College program is licensed to and delivered by Cestar College (PDF), a licensed private career college in Toronto, Ontario. Students that are registered at Lambton in Toronto are students of a public college and as such, will receive full credit from Lambton College for all Lambton College courses completed at the Cestar College campus in Toronto. Students who meet program graduation requirements will graduate with a credential from Lambton College. Students may be scheduled to have classes on Saturdays.

See Course List

Admission Requirements

A university degree in science, chemistry, biology, microbiology, environmental, pharmacy, engineering, instrumentation, mathematics or related fields of study.

The admissions process is competitive and meeting the minimum academic requirements does not guarantee admission.

Lambton College reserves the right to alter information including admission requirements and to cancel at any time a program or course; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies or changes in the job market; to change the pathways third-party certification bodies; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations or over-acceptance of offers of admission. In the event Lambton College exercises such a right, Lambton College’s sole liability will be the return of monies paid by the applicant or student to Lambton College.

English Language Requirements

Applicants must demonstrate language proficiency by submitting one of the following scores:

  • IELTS of 6.5
    - or -
    IELTS of 6.0 + Completion of EAP-3106 (English for Academic Purposes) during first term of study.
  • TOEFL iBT 79
    TOEFL 70 + Completion of EAP-3106 (English for Academic Purposes) during first term of study.
  • Passed Lambton Institute of English placement test 

Please Note: IELTS is the only proficiency score accepted by the Study Direct Stream (SDS) program. Additional country-specific requirements may also be applicable.

Meeting the minimum English requirements does not guarantee admission. Students with higher English proficiency scores will receive priority in the admission assessment process.

Not all students will qualify for EAP-3106 in place of the required IELTS or TOEFL test scores.

Technology Requirements

In order to keep pace with the requirements of each and every course in your program, it is mandatory to own a reliable laptop to complete tests and assignments.

Course List

FSQ-1003: Canadian and International Food Safety Regulations

This course introduces students to food safety laws and regulations. Students will learn about the transformations that food law is undergoing as a consequence of social, economic and technological changes. Food regulations of various countries and regions are studied, with particular emphasis on laws that apply in Canada, the U.S and Europe such as labelling, health claims, food fraud and nutritionals.

FSQ-1102: Principles of Food Sciences

The course introduces students to the fundamental biological, chemical and physical properties of food and its importance in nutrition, health and the well-being of consumers. The course further provides a brief introduction to food additives, preservatives, food biotechnology and sensory evaluation.

MEC-1502: Canadian Workplace Health and Safety

In providing an overview of Canadian Labour laws, workplace rules and regulations, and Health and Safety Hazards in the workplace, students gain an understanding of the responsibilities of employers, worker's rights as well as the responsibilities of various organizations in the Canadian labour industry. Awareness and recognition of various health and safety risks arising from a variety of occupations is also covered.

FSQ-1013: Food Processing in Canada

The course will provide an overview of food and beverage processing industry in Canada such as diary, poultry and egg, wine, horticulture and introducing students to principles and practices of canning, freezing, dehydration, pasteurization and speciality food manufacture.

COM-3013: Professional Communications

This course is designed for international students with diplomas or degrees. It focuses on polishing communications skills acquired through one's academic career and workplace experience. Through various business writing and speaking scenarios, students learn Canadian business practices and communication styles. Close attention is paid to proper incorporation of the intellectual property of others to ensure academic integrity. Students will practice organized and dynamic speaking and will strive for polished business documents.

FSQ-1203: Technical Reporting for the Food Industry

This course provides the fundamental tools required for students to plan and write well-constructed procedures, manuals and safety-related documents that conform to Canadian food processing standards. Students learn to develop and apply the various tools that a technical report writer uses on the job.

FSQ-2003: Principles of Food Safety and Quality Assurance (FSQA)

This course will introduce students to food safety hazards, their impact on the food industry and the benefits of developing strong food safety control programs to assure safe food production. This course will provide a strong foundation for the studies in hazard analysis and critical control points (HACCP), and other globally recognized food safety management systems. Students will be introduced to concepts of good manufacturing practices (GMPs), documentation and involvement of cross functional departments to ensure safe product for consumer and brand protection for the organization.

FSQ-2303: Risk Assessment and Control Plans

This course provides students a strong understanding of Hazard Analysis and critical control point (HAACP) management systems in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. The course will include Canadian (CFIA) and other international food safety control plans to develop a successful HACCP plan. Through theory, group work and assignments students will have an understanding in field of development, implementation and maintenance of the HACCP program.

LAQ-1004: Analytical Chemistry I

This course serves as an introduction to the fundamental analytical techniques required for performance in chemical laboratory-related work. Students learn the basics of performing quantitative analysis on samples based on classical volumetric techniques and modern instrumental methods. The course covers the theoryand methodology for the tests that will be done in the associated laboratory course. Students evaluate the process of chemical measurement from sampling through analysis to the interpretation ofresults. Students learn about the use of the significance of numerical values, choosing an appropriate method of analysis, basic principles of quality laboratory practice. Evaluations of important areas such as water quality, pharmaceuticals, and food & drink. A variety of techniques are introduced, including volumetric analysis, potentiometry and spectrophotometry.

FSQ-2104: Food Microbiology

Understanding the behaviour of microorganisms in food is essential for efficient control of food quality. This knowledge is important for safe food production and storage. We are going to explore basics of microbial biology and its relevance to food industry, both for food safety and food production and storage. The course is a combination of theory and a hands-on lab work. The lab portion of the course will introduce students to the basic skills in microbiological laboratory practices that are used routinely in food industry.

FSQ-2204: Food Chemistry

The fundamental and relevant chemistry and functionality of the food constituents such as water, carbohydrates, lipids, proteins, phytochemical nutraceuticals and study of food emulsion systems, acids, enzymes, gels, colours, flavours will be studied in this course in terms of reaction involved in processing. The course will involve a combination of lab work, theory and assignments that will help students gain an in-depth understanding of chemical properties of food.

FSQ-2403: Sanitation in Food Processing

This course will provide students with a scientific framework for the effective practices required for sanitation in food processing. Subjects covered will focus on different types of soil, causes of unsatisfactory sanitary conditions and different cleaning reagents along with their applications. Students will be able to learn about appropriate and safe handling of chemicals as they develop and evaluate sanitation programs.

JSS-1001: Job Search and Success

This course is designed to give the student an understanding of how to conduct a job search and how to succeed in the work place. This includes self-reflection, effectively designing a cover letter and resume, online job searches utilizing social media, behavioural based interviewing as well as marketing oneself effectively in a job interview. Job safety, successful work strategies and harassment and discrimination plan of action is also discussed.

Academic Break

FSQ-3003: Current Food Safety Issues

This course examines current and emerging food safety issues and changes in regulations impacting food safety in Canada and globally. The course focuses on recalls and through guest speakers and case studies from the food industry, offers deeper learnings to the challenges faced by the food industry.

FSQ-3104: Quality Management Systems

In this course, total quality management system will explored from a practical and application point of view. Students will learn about GFSI (Global Food Safety Initiative) auditing standards, GFSI recognized schemes such as SQF and BRC. Through hand on auditing experience, students will learn about enforcement and compliance standards in detail. Course will also provide framework for root cause analysis (methods of detecting issues) and system to prevent them from re-occurring.

FSQ-3203: Product Development and Packaging

The first part of the course will provide students with the practical approach to design and develop food products, collaboration between different departments, sensory evaluations and applications of sensory tests and meeting customer specifications. The second part of the course offers an integrated approach to the materials used for packaging of food products, considering the physical, chemical and functional characteristics of materials as they affect quality, marketability and handling methods.

FSQ-3304: Food Analysis

The course provides students with the fundamentals of food analysis with the emphasis on the major food components. Topics include: sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fibre, carbohydrates, and vitamins. Students will also learn about selected standard methods for assay of food components and principles and methodology of both classical and instrumental techniques in food analysis.

FSQ-3403: Food Safety Engineering

This course will provide students with the concepts of the applications of engineering principles to address microbial and chemical safety challenges in food processing, including intervention technologies, controlling, monitoring and identification techniques, packaging application in food safety, and engineering traceability systems.

CPL-1049: Work Term - Full-Time*

Co-operative education provides students with the opportunity to apply classroom learning to the workplace, undertake career sampling and gain valuable work experience that may assist students in leveraging employment after graduation. For further information regarding co-op, please refer to:


CPL-5559: WIL Project

Work Integrated Learning (WIL) Project is aimed at enriching students by connecting different program areas of study, cutting across subject-matter lines, and emphasizing unifying concepts. The focus of the WIL Project is to make connections between study and industry by engaging students in relevant and meaningful activities that are connected to and practiced within the professional workplace. WIL Project allows students to enhance and strengthen their employability prospects post-graduation by fine tuning skills and knowledge and meeting the expectations of today's employers. Students are required to attend the scheduled shifts in the WIL office, reporting to the WIL Supervisor. Weekly real-world challenges are presented in the WIL office, designed by industry professionals. In addition to the weekly assigned deliverables, students are also offered professional development sessions, and exposed to industry guest speakers, enhancing their opportunity to develop their professional network.

Co-op Eligibility

*In order to be eligible to participate in a full-time Co-op Work Term (CPL-1049) students must have a GPA of 2.8 or greater.

Failing to do so will require the students to enroll in CPL-5559 WIL Project at an additional cost to the student.

See the Costs tab for current fees.

Program Maps

Current Students

Current students can view program maps from previous years on the mylambton website. 

You will need to login with your C# and password in order to access your program map.

Employment Opportunities

Employment may include positions such as food safety and quality assurance technicians, lab technicians, regulatory coordinators, sanitation supervisors or industry consultants.

For more information, please contact the appropriate campus:

Sarnia Campus
905-890-7833 x 222
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