Food Science Major

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.

Apply to the Food Science Major

Application deadline is March 31.

Note to current LFS Students: To view your degree progress, please log in to Student Service Centre and click on Degree Navigator.

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.

Food Science Major

  • APBI 311 Animal Physiology I
  • APBI 312 Animal Physiology II
  • APBI 314 Animals and Society
  • APBI 315 Animal Welfare and the Ethics of Animal Use
  • APBI 318 Applied Plant Breeding
  • APBI 324 Introduction to Seed Plant Taxonomy
  • APBI 327 Introduction to Entomology
  • APBI 328 Weed Science
  • APBI 342 Soil Biology
  • APBI 360 Food and Environment II
  • APBI 398 Research Methods in Applied Biology
  • APBI 401 Soil Processes
  • APBI 402 Sustainable Soil Management
  • APBI 403 Field and laboratory methods in soil science
  • APBI 418 Intensive Fish Production
  • APBI 419 Fish Diseases
  • APBI 426 Plant-Microbe Interactions
  • APBI 428 Integrated Pest Management
  • APBI 440 Plant Genomics
  • APBI 444 Agroforestry
  • APBI 460 Advanced Agroecology
  • APBI 495 Principles of Wildlife Management in Forests and Agricultural Environments
  • BIOC 402 Proteins: Structure and Function
  • BIOC 403 Enzymology
  • BIOC 410 Nucleic Acids-Structure and Function
  • BIOC 435 Molecular Biology Research on a Model Eukaryote.
  • BIOL 301 Biomathematics
  • BIOL 335 Molecular Genetics
  • BIOL 336 Evolutionary Genetics
  • BIOL 337 Introductory Genetics Laboratory
  • BIOL 347 Principles and Methodology in Biological Research
  • BIOL 351 Plant Physiology I
  • BIOL 352 Plant Physiology II: Plant Development
  • BIOL 361 Physiology of Sensory, Nervous and Muscular Systems
  • BIOL 362 Cellular Physiology
  • BIOL 431 Advanced Cell Biology
  • BIOL 454 Comparative Animal Physiology
  • BIOL 462 Ecological Plant Biochemistry
  • CAPS 301 Human Physiology
  • CHEM 211 Analytical Chemistry
  • CHEM 301 Aqueous Environmental Chemistry
  • CHEM 304 Fundamentals of Physical Chemistry
  • CHEM 305 Biophysical Chemistry
  • CHEM 311 Instrumental Analytical Chemistry
  • CHEM 312 Introduction to Quantum Mechanics and Spectroscopy
  • CHEM 313 Advanced Organic Chemistry for the Life Sciences
  • CHEM 320 Structure of Atoms and Molecules
  • CHEM 330 Advanced Organic Chemistry
  • CHEM 333 Spectroscopic Techniques in Organic Chemistry
  • CHEM 401 Principles of Spectroscopy
  • CHEM 411 Synthesis and Chemistry of Natural Products
  • ECON 221 Introduction to Strategic Thinking
  • ECON 226 Making Sense of Economic Data
  • ECON 234 Wealth and Poverty of Nations
  • ECON 255 Understanding Globalization
  • ECON 301 Intermediate Microeconomic Analysis I
  • ECON 302 Intermediate Macroeconomic Analysis I
  • ECON 303 Intermediate Microeconomics II
  • ECON 320 Introduction to Mathematical Economics
  • ECON 325 Introduction to Empirical Economics
  • ECON 326 Methods of Empirical Research in Economics
  • FNH 330 Introduction to Wine Science I
  • FNH 335 Introduction to Wine Science II
  • FNH 342 Consumer Aspects of Food
  • FNH 350 Fundamentals of Nutrition
  • FNH 351 Vitamins, Minerals, and Health
  • FNH 355 World Problems in Nutrition
  • FNH 370 Nutrition Assessment
  • FNH 371 Human Nutrition Over the Life Span
  • FNH 398 Research Methods in Human Nutrition
  • FNH 402 Functional Foods and Nutraceuticals
  • FNH 405 Microbiology of Food and Beverage Fermentation
  • FNH 436 Integrated Functional Genomics
  • FNH 451 Nutrient Metabolism and Implications for Health
  • FNH 454 Fish Nutrition
  • FNH 472 Maternal and Fetal Nutrition
  • FNH 473 Nutrition Education in the Community
  • FNH 477 Nutrition and Disease Prevention
  • FNH 490 Topics in Food, Nutrition, and Health
  • FNH 497A Directed Studies in Food, Nutrition and Health – DST FOOD,NTR HLT
  • FNH 497B Directed Studies in Food, Nutrition and Health – DST FOOD,NTR HLT
  • FNH 497E Directed Studies in Food, Nutrition and Health – DST FOOD,NTR HLT
  • FNH 498 Undergraduate Essay
  • FRE 295 Managerial Economics
  • FRE 302 Small Business Management in Agri-food Industries
  • FRE 306 Introduction to Global Food Markets
  • FRE 340 International Agricultural Development
  • FRE 374 Land Economics
  • FRE 385 Quantitative Methods for Business and Resource Management
  • FRE 420 Trade and Domestic Policy in Global Food Markets
  • KIN 353 Human Body Composition
  • KIN 375 Exercise Physiology II
  • KIN 464 Health Promotion and Physical Activity
  • LFS 302A International Field Studies – INTERNL FLD STD
  • LFS 302B International Field Studies – INTERNL FLD STD
  • LFS 340 First Nations Health and the Traditional Role of Plants
  • LFS 400 Digital Communication and Topics in Agriculture
  • LFS 450 Land, Food, and Community III
  • LFS 496A Career Development Internship – CAREER INTERN
  • LFS 496B Career Development Internship – CAREER INTERN
  • MICB 300 Microbial Ecology
  • MICB 302 Immunology
  • MICB 306 Molecular Virology
  • MICB 324 The Molecular Basis of Bacterial Growth Regulation
  • MICB 402 Advanced Immunology
  • MICB 403 Molecular Bacterial Pathogenesis
  • MICB 404 Topics in Molecular Bacterial Pathogenesis
  • MICB 405 Bioinformatics
  • MICB 406 Topics in Molecular Virology
  • MICB 407 Viral Infections in Humans.
  • MICB 409 Microbial Genetics
  • MICB 412 Topics in Immunological Research
  • MICB 418 Industrial Microbiology and Biotechnology
  • PCTH 325 Rational Basis of Drug Therapy: Principles and Applications
  • SPPH 200 Understanding the Sociocultural Determinants of the Health of Populations
  • SPPH 300 Working in International Health
  • SPPH 302 Topics in Health Informatics for Health/Life Sciences Students
  • SPPH 381A Selected Topics - PUBLC HLTH ETHCS
  • SPPH 381C Selected Topics - ENVIRNMTL HLTH
  • SPPH 381D Selected Topics - CAN HLTH POLICY
  • SPPH 400 Statistics for Health Research
  • SPPH 410 Improving Public Health: An Interprofessional Approach to Designing and Implementing Effective Interventions

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.