Food Safety & Quality Assurance Management


Course List

Term 1

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.

FSQ-1203: Technical Report Writing for the Canadian Food Industry

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.

LAQ-1003: 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 theory and 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 of results. Students learn about the use of calibration standards, methods of calibration, 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.

Term 2

FSQ-2003: Principles of Food Safety and Quality Assurance

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-2104: Food Microbiology

The course is a combination of theory and hand-on lab work. Topics in food microbiology include an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf life extension, methods of detection and control of food borne pathogens and the use of suitable microorganisms in the production of a variety of food products. The lab portion of the course will develop the skills for students to become competent in microbiological testing and swabbing practices used routinely in food processing such as total plate count, coliforms and Adenosine tri-phosphate (ATP) swabs.

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-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.

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.

CPP-1001: Co-op Preparation

This course will provide students with employment preparatory skills specifically related to Co-operative Education. This will include understanding the Co-operative Education & Internship Policy, understanding the support system available through the Co-op and Career Services department, utilizing social media, preparing effective cover letters & resume as well as the fundamentals of behavioural based interviewing.

Term 3

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

FSQ-3203: Product Development and Packaging

FSQ-3304: Food Analysis

FSQ-3403: Food Safety Engineering

Term 4

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 Project is aimed at enriching student success by connecting different program areas of study, cutting across subject -matter lines, and emphasizing unifying concepts. The focus is on making connections, allowing students to engage in relevant, meaningful activities that are connected and practiced in real life. This will attempt to enhance and strengthen the student's employability prospects post-graduation by exposing them to skills and knowledge in demand from 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.

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.


Lambton College reserves the right to alter information including admission requirements and fees 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 or for budgetary reasons; 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, over-acceptance of offers of admission, budgetary constraints, or for other such reasons.  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.

For more information, please contact the appropriate campus:

905-890-7833 x 222
Sarnia/Main Campus

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