Bachelor of Science (Food Science)
Grocery shelves are lined with the foods Canadians research, develop and produce – from canned pasta, frozen fries and
hamburgers, to granola bars, yogurt and luncheon meat.
With an education in Food Science, you’re on your way to a future in product development, toxicology, packaging, processing,
food safety, regulation or marketing.
The Program
Length: 4 YEARS -- (University 1 + 3 YEARS)
Students will look at the physical, chemical and biological characteristics of food during all phases of manufacturing and
processing, starting with raw materials and ending with distribution to consumers. Studies will involve seeking improvements
to the processing, handling and preservation of food.
The required courses in the Food Science program, like chemistry, biochemistry and microbiology, are designed to expose
students to the basic sciences. The knowledge gained from these courses is then applied to the handling and processing of
food through courses such as food processing, food microbiology and food chemistry. Many of these applied courses have
laboratory exercises, allowing students to get a real feel for the material being taught. In addition, other areas that influence
the way we handle food are introduced through courses like human nutrition, quality control, marketing and food product
development.
Optional courses in areas such as food packaging, food toxicants, HACCP, baking science and dairy science serve to round out
the Food Science program while providing an opportunity for students to focus in an area of particular interest, such as food
safety or food processing.
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