BSc in Food Science
Food Science explores the science behind foods and how food chemistry and food processing drive the final characteristics of food products. Understand why coloured fruits and vegetables have antioxidant properties. Find out why some foods taste so good. Learn how to make healthier foods with a low calorie content.
Food Science is a chemistry-based program which integrates many of the natural sciences such as microbiology, physics, biochemistry, and sensory analysis. The program uses the principles of engineering to help understand many of the physical processes and chemical interactions involved in new food product development, food processing, food analysis, manufacturing, and storage. Food Scientists work on the discovery of new ingredients and their incorporation into foods to ensure that all new products are safely processed and packaged. They study how flavours and colours develop when food is baked, roasted, or fried.
The Food Science program provides the skills and knowledge needed in developing scientific methods used in the field so you will be able to successfully take on the many roles of a Food Scientist.
■ Food Chemistry Option: The Food Chemistry option is intended for students interested in the chemistry of food and includes more required core chemistry courses. Graduates will have the academic qualifications for membership in the Canadian Institute of Food Science and Technology (CIFST) and the Institute of Food Technologists (IFT). This option must be completed in order to be eligible for membership in the Order of Chemists of Quebec (OCQ).
■ Food Science Option: The Food Science option offers students the opportunity to study food science from a more general and inter-disciplinary approach, integrating courses from various disciplines related to the science of food, including biochemistry, microbiology, and processing. Graduates will have the academic qualifications for membership in the Canadian Institute of Food Science and Technology (CIFST) and can also qualify for recognition by the Institute of Food Technologists (IFT).
Both options require 90 credits of courses.
The Food Chemistry option is made up of 54 cerdits in required courses + 30 credits in Food Chemistry courses + 6 credits in Elective courses.
The Food Science option is made up of 51 credits in required courses + 21 credits in Food Science courses + 18 credits in Elective courses.
■ Food industry
■ Flavour industry
■ Functional foods
■ Food safety and quality
■ Technical sales and marketing
■ Research (university, government, private sector)
■ Food biotechnology