Fall 2013 – Summer 2014
Food Science is a multidisciplinary field involving chemistry, biochemistry, nutrition, microbiology, and processing that gives students the scientific knowledge to solve real problems associated with the many facets of the food system. Food Science is still a relatively new and growing discipline, brought about mainly as a response to the social changes taking place in North America and other parts of the developed world. The current trend toward merger between food and pharmaceutical industries to produce the next generation of new food products such as functional foods and nutraceuticals is the biggest challenge facing the discipline of Food Science today. You can be part of it. The programs offered are: B.Sc. Food Science (Food Chemistry or Food Science option) and Concurrent degree, which includes B.Sc. Food Science/B.Sc. Nutritional Sciences. For more information on these programs, see Bachelor of Science (Food Science) - B.Sc.(F.Sc.).