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The Department offers a thesis-based MSc and a course-based MSc. In addition to the general course-based MSc, two specializations are available:
Food Safety and Quality. The specialization in Food Safety and Quality is structured to deliver competencies that are required for positions in food safety and quality assurance in the food industry.
Courses are related to assessment, detection and mitigation to risks pertaining to food safety; development and use of tools to determine food quality and to improve food quality through selection and improvement of raw materials, processing, and packaging.
The requirements for the specialization in Food Safety and Quality can be completed in one calendar year.
Meat Quality. The specialization in Meat Quality is structured to deliver competencies required for positions in the meat industry.
Courses are related to meat science, assessment, detection and mitigation of risks pertaining to meat safety, methods to determine eating quality through selection and improvement of raw materials, processing and packaging, communication skills, and animal production.
For an MAg or a course-based MSc degree, the Department's minimum admission requirements are an undergraduate degree with an admission GPA of at least 3.0 on the 4-point scale from the University of Alberta, or an equivalent qualification and standing from a recognized institution.
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