Bachelor of Science (Food Science)

Food scientists fuel the minds that feed the world. They study the physical, microbiological, and chemical makeup of food and use their findings to develop the nutritious, delicious and innovative foods products that line supermarket shelves everywhere. 
In the Bachelor of Science (Food Science), students study food safety, chemistry, microbiology, engineering, and sensory science. They develop a greater understanding of the fate of agricultural raw materials, and how such materials are processed and formulated into food products before being presented to the consumer.

What is unique about this program at the U of M?
Our Food Science program has one of only two Canadian public dairy processing plants that are inspected by Canadian Food Inspection Agency. The plant is a source of many innovative commercial products, and gives students direct experience in basic dairy processing.
Access to the food processing plant in the Food Science Department provides students with the opportunity to develop real products with commercial potential. Our student teams regularly compete in international competitions, and have won top prizes in some of these competitions.

The Food Science program is closely affiliated with the Richardson Centre for Functional Foods and Nutraceuticals. The Centre is a multi-million dollar facility with sophisticated food processing instrumentation, test kitchens, facilities for testing new products in animal and human feeding studies, and genetic analysis instrumentation.