Study a wide variety of scientific areas that address preservation and processing of raw commodities into healthy, safe and appealing foods. Apply this knowledge to global food issues involving the relationship between food and human health and food security to develop a safe and nutritious food supply.
- Four year degree
- Full or part-time program
- You can enter this program directly from high school
- You can begin this program off-campus
What you will learn
You will learn the chemical and physical nature of foods, causes of food deterioration, basis of food safety, and principles of food processing, preservation and packaging. You will examine what’s happening to meet consumer demand for nutrition, debate issues of food additives versus natural foods, learn about natural toxicants and research new methods of detecting unsafe or unwholesome food.
A first-year schedule sample
This degree program is flexible and offers you the opportunity to take courses in many different subject areas. Here’s what a typical first-year schedule might look like:
|CHEM 112||General Chemistry I Structure Bonding and Properties of Materials|
|BIOL 120||The Nature of Life|
|PHYS 115||Physics and the Universe|
|NUTR 120*||Basic Nutrition|
|ENG 110*||Literature and Composition|
|CHEM 115||General Chemistry II Chemical Processes|
|BIOL 121||The Diversity of Life|
|MATH 110||Calculus I|
|PSY 120*||Biological and Cognitive Bases of Psychology|
|ENG 110*||Literature and Composition (continued)|
* These are elective courses. You will be able to choose from a variety of electives based on your interests.
The Course and Program Catalogue has the complete and official listing of required classes and their descriptions for this program.
FABS 222: Improving Food Security through Food Science and Technology
Provides a comprehensive introduction to the principles and practice of food science in contemporary society. Relationships between foods and bio products, chemistry, commodities, composition, fermentation, formulation, preservation, processing and interrelationships between foods and biotechnology, functionality, governance, nutraceuticals and safety are covered in the course.
FABS 325: Food Microbiology and Safety
Detailed examination of microorganisms and their relationship to the food supply and public safety. Theory of how intrinsic and extrinsic factors, which govern microbial proliferation in foods, affect food spoilage, food preservation and disease. Laboratories emphasize methods and techniques for isolating, enumerating, and identifying important food-borne microbes.
FABS 486: Sensory Evaluation of Food
Provides an introduction to the principles and procedures for sensory evaluation of foods through lectures and hands-on practicals. Appropriate uses of specific tests will be discussed, along with data analysis and interpretation and factors that influence sensory responses. Students will also have the opportunity to carry out a small sensory evaluation trial by evaluating products for an industry client.
You will benefit from the Department's significant interaction with provincial agricultural and food industries. You will also have opportunities to enhance your studies and offset educational expenses through summer employment within the Department or within Canada's food production and processing industries.
Numerous high-calibre facilities, including two state-of-the-art food processing pilot plants, an advanced food analytical suite, a fermentation pilot plant, meat processing facility, a sensory evaluation facility, an advanced molecular research suite, a microbial bio products laboratory and a laser microscope/digital imaging facility.
This program has been designed with a strong hands-on emphasis, utilizing the department's outstanding laboratory facilities and modern equipment.
Some career opportunities include:
- Food technologist
- Animal health technician
- Primary meat hygiene inspector
- Quality assurance coordinator
- Research technician
|Canadian students||International students|
Tuition will vary depending on the type and number of classes you take in a year. This estimate reflects a typical amount you could expect to pay in your first year if you enroll in a full course load (the maximum number of courses allowed).
Fees are used to fund specific student benefits, including health, vision and dental coverage, a bus pass, recreational programs and fitness centre access.
The cost of books and supplies varies widely depending on the courses you choose. It is recommended that you budget between $1,000-$2,000 per year.
These Bachelor of Science (B.Sc.) Food Science degrees are offered by the University of Saskatchewan's College of Arts and Science:
- Bachelor of Science Four-year
- Bachelor of Science Honours
You should consult with an academic advisor in the college when you begin your studies to decide if you want a four-year or honours degree.
Admission requirements and deadlines
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