The Food and Bioproduct Sciences field of study provides students with an unique emphasis in food and bioproducts in a multicultural and interdisciplinary environment.  An interdisciplinary teaching approach provides students with advanced knowledge and understanding of agricultural outputs and by- and co- products (proteins, carbohydrates/ fibre, lipids and other components) for food and non-food uses.  Students will gain knowledge in the science governing food quality, safety, processing, preservation, health, wellness and society and in the conversion of agricultural materials into non-food products such as biofuels and bioplastics.