Four students from a senior food science course are experimenting with cheese production, including brie and gouda. [read more]
This major encompasses the chemistry, microbiology, processing, engineering, and physical, sensory and nutritional properties of food. You will learn about the manufacture, preservation, quality assurance and the safe development of food products. The major is accredited by the Institute of Food Technologist (IFT), as it meets or exceeds the educational standards of IFT. Student are eligible to apply for IFT or Canadian Institute of Food Science and Technology (CIFST) scholarships.
Students wishing to specialize in or concentrate on certain areas should consult the program advisor.
The first two years of the Food Science major are comprised of the standard core of the FNH program. Students may apply after completing at least 24 credits of the listed first-year courses (or their equivalent) by April 30 of the application year.To apply for admission after second year, the student should have completed at least 48 credits of listed first- and second-year courses (or their equivalent) by April 30 of the application year.
Admission to the Food Science major is based on two components:
- Academic Performance (85% of Admission Score): Admission to the Food Science major is based on a minimum academic standing of 70%, calculated based on the best 21 credits per year of post-secondary courses required in this program. The student must have completed ENGL 112 or equivalent. Elective courses and LFS 100, LFS 250, LFS 350, or LFS 450 are not included in this calculation.
- Letter of Intent (15% of Admission Score): The student must submit a 500 word (maximum) Letter of Intent which addresses the following: a) why the student wishes to enrol in the Food Science major; b) the student's career aspirations; c) any personal, volunteer, or work experiences that demonstrate the student's interest in food and/or nutrition, and; d) for students who have taken less than 24 credits per year, a brief explanation of why.
Admission after third year or a subsequent year will be considered on a case-by-case basis. Meeting the minimum requirements for application to the major does not guarantee admission. Students admitted to the Major will be required to maintain an average of at least 70% in required courses in each year, to remain in the program.
Students who are not accepted into the major or do not maintain the required average would be eligible to complete the FNH general major, or select another program if appropriate.
Application deadline is March 31.
The following courses are acceptable restricted electives for the Food Science Major. Please note that students are responsible for ensuring that they have the required prerequisites for each course.In addition to these courses, other courses may accepted for restricted elective credit. Students must obtain permission from the program Undergraduate Advisor for restricted electives that do not appear in this list.
This degree can prepare you for any number of careers including: Food Product Development Technician, Food Analysis Technician, Quality Assurance Technician or Manager, HACCP Coordinator, Microbiology Technician, Food Processing Specialist Inspector, Food Laboratory Manager, or Consumer Product Officer.