| Program start date | Application deadline |
| 2024-10-01 | - |
| 2024-02-01 | - |
| 2024-09-01 | - |
| 2024-06-01 | - |
Program Overview
The Master of Science in Food Science program at the University of Manitoba is a two-year thesis-based program that focuses on food processing and safety, with an emphasis on food quality and acceptability. Students will research areas including food microbiology, product development, and food safety and quality. The program prepares students for careers in food science, research, or industry.
Program Outline
Degree Overview:
The Master of Science (Food Science) program is a two-year thesis-based program that focuses on food processing and food safety, with particular emphasis on relationships with food quality and acceptability. Students will research a variety of areas including food microbiology, product development and processing and food safety and quality.
Objectives:
- To provide students with a comprehensive understanding of the science of food and its application to food processing and safety.
- To develop students' research skills and their ability to critically evaluate scientific literature.
- To prepare students for careers in food science, research, or industry.
Outline:
The program consists of coursework and a thesis. The coursework includes:
- FOOD 7130: Food Science Seminar (3 credit hours)
- 3 credit hours in HNSC or FOOD courses at the 7000 level
- 6 credit hours from within or outside the department, including at least 3 credit hours at the 7000 level or above The thesis project may include basic, applied, or practical research relating to the chemistry, physics, and/or microbiology of food raw materials, processes, and/or products. Thesis topics are assigned within an area of interest to the student and are pertinent to departmental research objectives.
Assessment:
Students are assessed on their coursework and their thesis. The coursework assessment includes exams, assignments, and presentations. The thesis assessment includes a written thesis and an oral defense.
Teaching:
The program is taught by a team of faculty members from the Department of Food and Human Nutritional Sciences. The faculty members have expertise in a variety of areas of food science, including food chemistry, food microbiology, food processing, and food safety. The program uses a variety of teaching methods, including lectures, seminars, and laboratory work.
Careers:
Graduates of the program may pursue careers in a variety of fields, including food science research, food processing, food safety, and academia. The program also provides a strong foundation for students who wish to pursue further education in food science or a related field.
Entry Requirements:
The following are minimum requirements to be considered for entry into the Master of Science (Food Science) program. To be considered for admission to the Master of Science (Food Science) program, you must have a minimum of: A 4-year undergraduate degree in Human Nutritional Science, Food Science or an equivalent. A secured thesis advisor Decisions on equivalent degrees or courses required to bring the student's background up to the equivalent of a Human Nutritional Sciences or Food Sciences degree will be made by the Food and Human Nutritional Sciences Graduate Studies Committee.
