Food and Bioproduct Sciences (FABS) has a well-designed multi-disciplinary program that encompasses the knowledge of biology, chemistry, physics, microbiology, engineering and technological processes into the production of food and bioproducts from plants, animals and microorganisms.

A key objective of this program is to provide advanced knowledge and training in the development and application of the aforementioned disciplines in pre- and post-harvest agriculture, thereby adding value to primary agriculture products. The P.G.D. in FABS program concentrates on the understanding of how to use various bioresources to produce healthy foods and consumer-acceptable bioproducts to support our health, the environment and a sustainable bioeconomy.

Faculty expertise in the Department of Food and Bioproduct Sciences includes, but is not limited to:

• Value-added crop utilization
• Lipid quality, utilization and biotechnology
• Food nanotechnology
• Food enzymology
• Meat quality
• Functional foods, nutraceuticals and nutrigenomics
• Microbial bioproducts and biotechnology
• Fermentation and formulation technologies
• Food and environmental microbiology
• Carbohydrate quality and utilization
• Protein quality and utilization
• Biocontrol of molds and mycotoxins
• Mycology

FABS' driving force includes innovation and entrepreneurship with a long history of successful collaboration and effective knowledge transfer to industry partners, institutions and organizations, and generally ensuring foods, food ingredients and bioproducts are functional, safe and meet the requirements for human and animal health and nutrition.

The Department of Food and Bioproduct Sciences is housed in the state-of-the-art College of Agriculture and Bioresources building, a prominent edifice on the beautiful University of Saskatchewan campus. This research-driven unit focuses on small class size, ready access to—and help from—faculty supervisors, and hands-on experiential training in numerous high-caliber facilities with modern science laboratories in: food and bioproduct chemistry and analysis; food microbiology; molecular and environmental microbiology; product development and sensory evaluation; biotechnology; food and bioproduct processing along with pilot plant facilities in the areas of food/meat processing, bioprocessing and fermentation.

Spring/summer registration during program

The FABS PGD program at the University of Saskatchewan schedules an academic break during the spring and summer terms, which runs May through August. During this term, some courses may be offered, and the students can opt to take them to fulfil their study.

Admission requirements