Administration of this program is through the Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources; the contact people are the student advisors, Dr. Michael Nickerson and Dr. Xiao Qiu, or the Department Head, Dr. Darren Korber.

Food Science is a multidisciplinary science-based field that incorporates chemistry, biochemistry, biology, engineering, microbiology and nutrition to solve real world issues associated with the many facets of food manufacture. Specific topics relating to the Food Science program include, but are not limited to, study of the chemical and physical nature of foods, causes of food deterioration, basis of food safety, and principles of food processing and preservation.  The foundation of food science lies in the scientific understanding of food components such as water, carbohydrates, lipids and proteins, and the reactions that occur in foods during processing and storage. The discipline is expanding by incorporating developments in advanced technologies, such as biotechnology, nanotechnology and nutritional genomics.

Residency Requirements in the Major

To receive a degree in Food Science, students must complete at least two-thirds of the following coursework (to the nearest highest multiple of 3 credit units) from the University of Saskatchewan.

  • Minimum requirements in Major Requirement C6.

See Residency for additional details.