The program is most suitable for those with an undergraduate science background or for those currently employed in the food area in government regulatory work or in the processing industry who desire upgrading of skills and knowledge. Applicants for admission to this program must meet the university minimum admission requirement of a baccalaureate in an honours program (or the equivalent) or a DVM from a recognized university or college with an average standing of at least second-class honours ('B-' average). Applicants will be expected to have completed undergraduate courses that prepare them for participation in the core graduate courses and electives of the collaborative program. Undergraduate upgrading may be necessary to ensure sufficient background in topics such as microbiology, toxicology, statistics, and analytical methods.

Completion of the program requires a minimum of eight courses (or 4.5 credits) acceptable for graduate credit. This includes the seminar course which has a value of 0.5 credit. All students must complete:

Suitable courses are listed below. Other courses, not listed here, also may be considered. Up to two senior undergraduate courses can be taken. At least one course must be taken from each of three of the participating departments, including the department in which the student is registered. The courses selected will depend upon the student's background, specialty, interest and area of project research. The normal duration of the program will be three to four full-time semesters.