Food is a multi-billion dollar industry that is influenced by changing socio-economic conditions and evolving agricultural and industrial technologies. As a Food Science student, you will apply chemistry, microbiology and physics to study 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. You will obtain hands-on experience in the industrial processes such as pasteurization, sterilization, fermentation, and packaging and apply these to commodity groups such as dairy, meats, cereals and beverages. In addition, you will gain experience in sensory evaluation and in the development of new food products and effective food safety and quality assurance programs. Communication skills are also emphasized to help ensure success in your future career.
Reveiw an undergraduate student's perspective on our program and an article about a co-op graduate's career
Guelph houses one of the leading Food Science Departments within Canada and is recognized throughout the world. When one is asked to describe Food Science the thoughts of cooking comes to mind although in reality the subject is a combination of all the pure sciences. Indeed, a Food Scientist acquires knowledge of microbiology, sensory analysis, biochemistry, chemistry, physics and engineering.
The essential role of a Food Scientist is focused on how to enhance the quality, safety, functionality and nutrition of foods. This is reflective in the research performed within the Department of Food Science at Guelph. For example, food safety research is directed towards studying approaches to prevent, detect or decontaminate foods.
Food preservation methods are researched that encompass processing technologies and packaging innovations. The application of science to improve the quality of dairy products, chocolate, ice cream, cereals and meat are also studied. Research into methods of food analysis and sensory science as well as studies around nutraceuticals and functional foods are high profile research areas. The Department has 15 faculty that includes Industrial and Canadian Research Chairs who are recognized as experts in their respective fields.
At the end of your graduate studies you will have a diverse range of job opportunities by the virtue of the multi-disciplined nature of Food Science. Over 94% of graduates from Guelph have found employment in such areas of Government, Industry or Academia.
Please refer to the FSQA program page