Bachelor of Science in Food Science

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.

Program focus options

• Science – Explores the science and technology of food processing, packaging, and preservation of foods
• Business – Explores the business and economics of food production, including marketing and finance, for students who wish to work in the food industry as business managers or entrepreneurs

Co-op option
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
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.