Program Overview

Introduction to the Food Science Program

The Food Science program at the University of Saskatchewan is designed to provide students with a comprehensive understanding of the scientific principles underlying the preservation and processing of raw commodities into healthy, safe, and appealing foods. This program addresses global food issues involving the relationship between food and human health, as well as food security, to develop a safe and nutritious food supply.

Program Overview

• The program is a four-year degree offered by the College of Arts and Science.
• It is available as a full-time or part-time program.
• Students can enter this program directly from high school or begin it off-campus.

What You Will Learn

You will learn about the chemical and physical nature of foods, the causes of food deterioration, the basis of food safety, and the principles of food processing, preservation, and packaging. The program also examines what is happening to meet consumer demand for nutrition, debates issues of food additives versus natural foods, and explores natural toxicants and research methods for detecting unsafe or unwholesome food.

Sample First-Year Schedule

A typical first-year schedule might include the following courses:

• Fall Term:
  • CHEM 112a: General Chemistry I Structure Bonding and Properties of Materials
  • BIOL 120a: The Nature of Life
  • PHYS 115a: Physics and the Universe
  • MATH 110a: Calculus I
  • ENG 113c: Literature and Composition Reading Narrative
• Winter Term:
  • FABS 110A: The Science of Food
  • BIOL 121a: The Diversity of Life
  • CHEM 115a: General Chemistry II Chemical Processes
  • INDG 107d: Introduction to Canadian Indigenous Studies
  • MATH 116b: Calculus II

Featured Classes

• FABS 222: Improving Food Security through Food Science and Technology - Examines global food shortages, malnutrition, and death, particularly amongst children in less-developed regions, focusing on food security from the perspectives of the pre- and post-farmgate food supply chain.
• FABS 325: Food Microbiology and Safety - Detailed examination of microorganisms and their relationship to the food supply and public safety, including theory and laboratory methods for isolating, enumerating, and identifying important food-borne microbes.
• FABS 362: Functional Foods and Nutraceuticals - Explores aspects of nutraceuticals and functional foods derived from plant, animal, and microbial origins, including global regulatory issues, efficacy, safety, health claims, and marketing challenges.

Why Study Here?

• Opportunities: Benefit from the Department's significant interaction with provincial agricultural and food industries, and enhance your studies through summer employment within the Department or Canada's food production and processing industries.
• Facilities: Access numerous high-calibre facilities, including state-of-the-art food processing pilot plants, an advanced food analytical suite, and more.
• Hands-on Experience: The program is designed with a strong hands-on emphasis, utilizing the department's outstanding laboratory facilities and modern equipment.

Careers

Some career opportunities for graduates include:

• Food technologist
• Animal health technician
• Primary meat hygiene inspector
• Quality assurance coordinator
• Research technician

Tuition Estimates

Program Options

The Bachelor of Science (B.Sc.) in Food Science is offered as:

• A four-year degree
• An honours degree

Admission Requirements

Admission requirements depend on your educational background and where you attended high school. Please consult the university's admissions website for detailed requirements based on your situation.

Application Deadlines

Start term | Application Deadline | International Deadline ---|---|--- Winter (January 2026) | Dec. 1, 2025 | Sept. 1, 2025 Spring (May 2026) | April 1, 2026 | Feb. 1, 2026 Summer (July 2026) | May 1, 2026 | March 1, 2026 Fall (September 2026) | July 15, 2026 | May 1, 2026 Winter (January 2027) | Dec. 1, 2026 | Sept. 1, 2026

Related Programs

• Agricultural Biology
• Biochemistry, Microbiology and Immunology
• Food Industry Management
• Food and Bioproduct Sciences
• Food and Nutrition

For graduate-level programs (master's or Ph.D.), please consult the university's graduate students' website.