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Overview
The Department of Food Science is research-intensive and serves as the hub for local, national and international collaborations, and is one of the world's premier food science departments.
Strategic priorities for the Department include:
- Food, nutrition and health
- Food quality and biomaterials
- Food safety
The Department works closely with industry and government representatives to ensure graduates are prepared to meet the challenges of working in one of North America's largest food clusters.
Alumni from the Food Science program dominate both the technical and management sides of Ontario's food industry.
Education
The Department offers Ontario's only accredited Food Science program. The Bachelor of Science, Food Science major provides students with the opportunity to apply chemistry, microbiology and physics to the processing and development of food products and processes. The program also covers aspects of law, health, nutrition, and security as they relate to food safety and quality. A Co-operative Education option is available, and provides a minimum of four practical work terms in the food industry.
For graduate students, the Department provides research-based MSc and PhD thesis programs and is a primary contributor to the interdepartmental MSc program in Food Safety and Quality Assurance.
The Department also offers a Certificate in Food Science through Distance Education. This five-course Certificate program is designed for individuals who are working full-time and seeking University level training in Food Science.
Research
Food Science hosts 3 Canada Research Chairs, and is home to both the Advanced Food & Materials Network and the Canadian Research Institute for Food Safety. For further details, visit the Food Science website.
