Food Science

Food Science is the study of scientific and technological principles applied to the processing, preservation, packaging, distribution, handling, storage and evaluation of food products. It is an applied science, drawing heavily upon the principles of chemistry, engineering and microbiology.

The MSc program is designed to provide general scientific knowledge as well as a more in-depth understanding of particular aspects of Food Science through course work and departmental research seminars. In the program, you will receive extensive laboratory and technical training and have the opportunity to sharpen your oral and written communications skills through coursework. As a graduate, you will be prepared to assume a position with responsibility in government or in the research, development and production sectors of the food and beverage industry.

The PhD program provides the skills and knowledge you will need to assume leadership roles in academic institutions, or work as a manager in Food Science research and development institutes in industry or government. The program includes comprehensive exams to ensure a solid background in food chemistry, processing/engineering and microbiology as well as the preparation of a PhD thesis and scientific publications. Students in the program will demonstrate creativity and the ability to perform independent research.

Offered through the following department:
Food Science

Offered as part of the following degree programs:
MSc, PhD