Food scientists fuel the minds that feed the world. They study the physical, microbiological, and chemical makeup of food and use their findings to develop the nutritious, delicious and innovative foods products that line supermarket shelves everywhere.
In the Bachelor of Science (Food Science), students study food safety, chemistry, microbiology, engineering, and sensory science. They develop a greater understanding of the fate of agricultural raw materials, and how such materials are processed and formulated into food products before being presented to the consumer.
B.Sc. Bachelor of Science (Food Science)
Program focus options
Note: food Science is available as a minor in the Faculty of Agricultural and Food Sciences. It is also open to students in other programs.
Interesting courses and unique opportunities
The Cooperative Education option integrates the student’s academic study with practical work experience in industry, government and the farming profession. To obtain the co-op designation, you must complete three 4-month work terms. Two of these can be during the summer. This program option will extend your degree time by one semester (slightly longer if you take more work terms in winter).
Exchange opportunities exist for agriculture students to study abroad in countries such as Sweden, Mexico, France, the U.S., China and India.
Note: many companies have facilities across the globe, which provide opportunities to travel all over the world. Students who take the business option will have the science and business background they need to help companies introduce new food products to the marketplace, or start a business of their own.
Visit the Direct Entry (high school applicants) or Advanced Entry (post-secondary applicants) Agricultural and Food Sciences application for admission page to learn more about admission requirements, application dates and how to apply.
What is unique about this program at the U of M?
Our Food Science program has one of only two Canadian public dairy processing plants that are inspected by Canadian Food Inspection Agency. The plant is a source of many innovative commercial products, and gives students direct experience in basic dairy processing.
Access to the food processing plant in the Food Science Department provides students with the opportunity to develop real products with commercial potential. Our student teams regularly compete in international competitions, and have won top prizes in some of these competitions.
The Food Science program is closely affiliated with the Richardson Centre for Functional Foods and Nutraceuticals. The Centre is a multi-million dollar facility with sophisticated food processing instrumentation, test kitchens, facilities for testing new products in animal and human feeding studies, and genetic analysis instrumentation.