Food Science (MSc)

Apply basic scientific principles to practical problems associated with the preservation, storage, quality, and safety of the food supply.

A food scientist works in a highly competitive and sophisticated industry, incorporating new technologies, processes, packaging, and transportation strategies.

You will benefit from graduate level class work and research opportunities related to food process technology, food microbiology, edible oils, engineering design, post-mortem biochemistry of muscle foods, proteins and enzymes, food rheology, and beverage science.

A wide range of food processing equipment, a pilot plant, and well-equipped laboratories offer unique opportunities for graduate training and research. This program shares some facilities with the Canadian Institute of Fisheries Technology, a specialized resource centre for graduate education and research in food science and food process engineering with emphasis on seafoods.