Program Overview

About The Program

Food Science is an applied discipline that draws on all areas of science: chemistry, physics, engineering, biology, and nutrition. Food scientists are involved in the transformation of raw agricultural products into various consumer products. A tremendous amount of technical training is required to develop and formulate safe, nutritious foods, manufacture and package them, preserve their quality, and supply the consumer with a wide variety of menu items and snack foods. In state-of-the-art facilities, students will gain these technical competencies and apply this knowledge to industrial processes.

Why Co-op?

As a co-op student, you will gain relevant work experience, build professional networks, and develop essential interpersonal skills needed to succeed in the workplace, all while getting paid and earning your university degree. The co-op program is unique due to the exceptional level of support provided throughout the co-op experience. Students will complete a comprehensive course preparing them for the co-op employment process and receive guidance from a knowledgeable team of staff dedicated to their development and success.

Course Sequencing

The course sequencing for the program is as follows:

• YEAR ONE: Academic (Fall), Academic (Winter), Off (Summer)
• YEAR TWO: Academic (Fall), Academic (Winter), Work (Summer)
• YEAR THREE: Academic (Fall), Academic (Winter), Work (Summer)
• YEAR FOUR: Work (Fall), Work (Winter), Off (Summer)
• YEAR FIVE: Academic (Fall), Academic (Winter)

Acquired Knowledge & Skills

The program equips students with:

Knowledge

• Well-developed computer literacy and problem-solving experience

Application

• Strong analytical skills developed through completing extensive research projects

Collaboration

• Experience working independently and on a team when completing assignments

Communication

• Excellent ability to communicate developed through oral presentations and report writing

Sample Jobs

There is a diverse selection of jobs available to Food Science Co-op students, including:

• Quality Assurance Co-op Student: Responsible for recommending and implementing changes within the production process to improve internal controls and departmental efficiencies
• Sensory Assistant: Prepares samples and products for sensory tests, completes data entry, and assists with new product development
• Research & Development Intern: Assists in product development, develops specifications for new ingredients and products, and conducts plant trials Additional sample jobs include Food Microbiology Student, Government Policy Analyst, Product Developer, Sensory Evaluator, and Technical Support.

Sample Employers

Sample employers of Food Science Co-op students include:

• Canadian Food Inspection Agency
• Mondelez International
• Maple Leaf Foods
• Caldic Canada

Salary Information

Students receive compensation from their employer for co-op work terms. The rate of pay varies depending on factors such as industry, program of study, and work term level. A Co-operative Education Salary Guide is available, providing hourly rates (averages and ranges) for each degree program.