Food Science Program

Graduate Secretary

Telephone:     (902) 494-4597


Food Science programs in North America largely evolved from the dairy science programs that were common, particularly in agricultural colleges, during the early to mid portion of the 20th century. Food Science emerged as a discipline including not only dairy science, but also the study of meat, cereal, seafood and fruit & vegetable products. Today, Food Science is rarely viewed as commodity-based and researchers in the field are multi-disciplinary in their background and approach to problem solving. Food Science students at the undergraduate level usually have had training in basic sciences such as physics, mathematics, chemistry, and biology. Research at the graduate level applies the principles derived from these basic sciences to complex food systems. Food researchers are concerned about the functionality of food ingredients, the preservation of quality and delivery of the nutrients through the food supply. They are interested in innovative new technologies used to process and protect foods from degradation. A great deal of activity is currently under way in university, government and industrial food research facilities to ensure the efficiency of the food supply and particular attention is being paid to oil and brewing research.

Food scientists and engineers may become involved in food research, quality assurance, process, or product development within the food industry. Alternatively, they may be employed by governmental agencies such as Agriculture and Agri-Food Canada, Health Canada, Canadian Food Inspection Agency, Fisheries and Oceans or provincial agencies which serve the public and industries related to food. These are only a few examples of the many opportunities available for food science graduates.

The graduate degree programs share some facilities with the CIFT, a specialized resource centre for graduate education and research in food science and food process engineering with emphasis on brewing. Graduate degrees are awarded in Food Science and Technology at the Master and Doctoral levels. The Program offers graduate level course work and research opportunities related to food process technology, edible oils, engineering design, food rheology, and beverage science. A wide range of food processing equipment, a pilot plant, and specialized laboratories offer unique opportunities for graduate training and research. Students with degrees in food science, engineering, chemistry/biochemistry, microbiology or biology are invited to apply. Details of the academic programs are given in the section “Graduate Programs in Engineering.” Research programs and equipment are described under “CIFT”.

*Not all courses are offered every year. Please consult the current timetable for this year’s offerings.