Food Science

Work and research in a highly competitive and sophisticated industry incorporating new technologies, processes, packaging, and transportation strategies while applying basic scientific principles to practical problems associated with the preservation, storage, quality, and safety of the food supply. You will benefit from graduate level class work and research opportunities related to food process technology, food microbiology, edible oils, engineering design, post-mortem biochemistry of muscle foods, proteins and enzymes, food rheology, and beverage science. You also have the opportunity to access a wide range of food processing equipment, a pilot plant, and well-equipped laboratories including some facilities shared with the Canadian Institute of Fisheries Technology , a specialized resource centre for graduate education and research in food science and food process engineering with emphasis on seafoods.