The University of Saskatchewan's Food Science program is at the forefront of academic and research excellence in the fields of food and bioproduct sciences. This program is ideal for students with a passion for applying scientific principles to the study of food and the development of food technology, with a focus on value-added crop utilization, food safety, quality assurance, and bioproduct development.
The program boasts expertise in a wide array of food science disciplines, including areas like food chemistry, microbiology, food safety, and biotechnology. Students gain access to cutting-edge facilities, including advanced laboratories dedicated to food and bioproduct research, and can actively participate in groundbreaking research projects. These projects span areas such as novel techniques for detecting food adulteration, enhancing lipid quality, and exploring food nanotechnology.
The program takes a multi-disciplinary approach, delving into various aspects of food science and bioproduct development. This comprehensive approach equips you with a holistic understanding of the field. As you progress through the program, you’ll dive deep into the composition of foods and the analytical techniques used to study them. You'll explore the world of microorganisms in food, understanding their role and impact, and investigate microbiology from both molecular and environmental angles.
The M.Sc. program typically spans two years, offering an immersive experience in food science. For those pursuing a Ph.D., the expected program length is four years, allowing for in-depth research and specialization. You can commence your academic journey in September, May, or January, providing flexibility to align with your schedule.