Department of Food Science
Advancing food production, science and safety.
U of G's Department of Food Science is a global leader in research, education and industry outreach. Our students, graduates and faculty apply the disciplines of chemistry, physics and microbiology to the processing and product development of safe and healthy foods.
Programs in food science and safety
Intensive courses on every aspect of cheese making.
Upcoming courses:
Introduction to Dairy Fermentations - Nov 11 - Dec. 1, 2025 (online)
Introduction to Cheesemaking Technology - April 27 - May 1, 2026 (in person)
Half-day workshops - make different varieties of beer under expert guidance.
Upcoming courses:
I specifically pursued research at the University of Guelph because the program has more to offer than any other food science program. Moreover, I deeply admire the research conducted by my supervisor, Dr. Loong-Tak Lim.
Food science is a very important field within our industry and in our everyday lives. There was definitely no shortage of finding jobs within the field. There are lots of opportunities for students to get involved and jumpstart their career.
Global leaders in food science and safety.
Faculty within the U of G's Department of Food Science work collaboratively with external partners and organizations to enhance the quality and safety of food. For example, the Canadian Research Institute for Food Safety (CRIFS) provides expert advice that is keeping the world safe from the next pandemic.
Connect with food innovation experts and world-class facilities.
The Guelph Food Innovation Centre (GFIC) offers research services to the food industry that are crucial in driving safety, quality, functionality, and cost-effectiveness needed for products to be competitive in the marketplace.
About Us
The Department of Food Science provides state of the art knowledge translation focused on developing sustainable, safe and innovative foods aimed at improving human health. Research done in Food Science focuses on interdisciplinary studies spanning chemistry, biology, microbiology, natural product chemistry, nanoscience, physics and nutritional science.